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Class Clown Hamburgers

106 - 1711 4 Street SW Calgary AB T2S 1V8 · Food - General

Official record from Alberta →

Inspection summary

Class Clown Hamburgers has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on November 5, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on October 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on November 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink blocked in front ice cream service area.2. No soap or paper towel at front ice cream service area hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in bar area has a buildup of debris in the hard-to-reach areas. Ensure this area is cleaned.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning clothes were kept on the counters and not being stored in sanitizer. Staff corrected the violation.*Ensure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The light cover above the food prep area was broken.*Please replace the light cover or ensure that the lights are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ceiling tiles near the vent were visibly dirty.*Please ensure they are cleaned.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not verifying residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.Use chlorine test strips at least once a day to verify the residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine concentration at the plate level during the sanitize cycle for the low temperature mechanical dishwasher was undetectable.Have the dishwasher serviced/repaired. Ensure that 100 ppm of residual chlorine is present at the plate level during the sanitize cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not verifying residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.Use chlorine test strips at least once a day to verify the residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.

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