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Boogie's Burgers

2129 33 Avenue SW Calgary AB T2T 1Z7 · Food - General

Official record from Alberta →

Inspection summary

Boogie's Burgers has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on July 3, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on July 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUSTANDING VIOLATION: The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.March 25 2026- Walk in cooler shelves have a build up of debris.April 8 2026- Hard to reach areas in the walk in cooler and under the dishwashing area still have a build up.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUSTANDING VIOLATION: The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.March 25 2026- Walk in cooler shelves have a build up of debris.April 8 2026- Hard to reach areas in the walk in cooler and under the dishwashing area still have a build up.
  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is no pest control onsite. Ensure traps are placed and monthly checks are conducted. Template provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUSTANDING VIOLATION: The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.March 25 2026- Walk in cooler shelves have a build up of debris.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer was not prepared for the front service area; two spray bottles containing an orange cleaner were being used, despite one spray bottle being labelled as 'sanitizer'.Concern was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switches throughout the kitchen had a visible grime noted on the plate/switch, changing the colour from white to brown.These switches were cleaned and sanitized during the inspection.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of quat sanitizer was measured at 0ppm- Ensure the quat sanitizer is at food safe level of 200ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Quat sanitizer was not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer at the back was fixed with duct tape. - Ensure the duct tape is removed for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required, including the following areas, but not limited to"- grill line- ventilation hood: over due for service- pop room- walk-in cooler

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