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Crazy Horse Bar & Grill

1 - 4068 Ogden Road SE Calgary AB T2G 4P5 · Food - General

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was not able to dispense sufficient sanitizer at the final cycle, reading was at 10ppm bleach.- Ensure 100ppm sanitizer was dispensed at the final cycle.In the meantime, use the glass dishwasher to sanitize.
    • 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?
      • Reoccurring issues noted Jan 08, 2026. Rodent droppings were observed along the storage room and the along exit door facing East. - Clean up droppings, and provide the most recent pest control report for review. 1. Rodent droppings were observed along the storage hallway behind ice machine. 2. PCO service to be scheduled for this monthACTION:1. Clean up droppings and monitor for activity. 2. Contact PCO for service check onsite for monitoring units
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the following areas.- the slicer by the ice machine.- In between the grills. - Air vents at the kitchen
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sept 12-2025- 1 of 3 prep coolers are in-use at this time in kitchen. Both walkin freezer and cooler are satisfactory. -True Prep line cooler is not used for food storage at this time. Operator will require to service if needed. - Habco reach-in double door cooler was @2 deg C and food temperatures satisfactory. - Small Prep cooler-was not at or below 4 deg C- The ambient temperature from thermometer in unit was @9 deg C. Measured food temperature on top line was @9 deg C (insert with sauce). Immediately moved all product to the Habco cooler for cold storage.**Do not use prep line cooler until confirmed it is 4 deg C or lower for use. *Ensure cooler maintains foods at 4 deg C or lower at all times.
    • 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?
      • 1. Rodent droppings were observed along the storage hallway behind ice machine. 2. PCO service to be scheduled for this monthACTION:1. Clean up droppings and monitor for activity. 2. Contact PCO for service check onsite for monitoring units
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed in the office the following items:1. Bedding (duvet cover and pillow) on the sofa2. Extra jackets and shirts hung on the wallACTION- remove bedding from premise. No sleeping quarters permitted onsite. Remove extra clothing onsite- keep only minimal clothing onsite for change of clothing when soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1 prep cooler (True cooler) was measured to be @6.7 deg C (measured sauce in top insert). *Ensure cooler maintains foods at 4 deg C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer rinse on low-temp dishwasher in kitchen was originally tested to be between 10-50 PPM. Corrected onsite- operator changed the chlorine supply bottle and the chlorine concentration was tested @100 ppm.
    • 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?
      • Observed some fruit flies near the handsink for the front bar area. Identify any harborage areas in the bar and clean area. Remove empty bottles daily from premise to prevent harborage areas.
    • 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?
      • 1. Rodent droppings were observed behind the chest freezer in the kitchen and along the storage hallway to the dry storage room. 2. No recent PCO record- business was closed for July and August. ACTION:1. Clean up droppings and monitor for activity. 2. Contact PCO for service check onsite for monitoring units
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the tiled wall areas in the kitchen have grease buidlup that require wiping/cleaning more frequently.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was used as scoop in the rice bin.- Ensure scoop with hand protection is provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was not able to dispense 100ppm bleach sanitizer at the final cycle.- Repair.Ensure all the utensils are manually sanitized or sanitized at the bar dishwasher.
    • 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?
      • About 10 mice droppings were found in storage room and on the dishwasher.- Clean up the droppings and continue to monitor the mice activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry wall was broken in and tiles were missing at the dishwasher area, under the rinsing sink. - Repair.Tapes were used to seal the gaps between walls and rinsing sink at the dishwashing area.- Remove tapes and seal the gaps for smooth, non-porous, and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris were noted behind the grill line, on the pizza oven, and behind the dishwasher and areas.- Clean and sanitize.Excessive utensils were stored next to the ice machine.- Organize the utensils for easy access and inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A reused chemical pail was used to store lettuce. Do not reuse chemical pails for food storage. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0PPM chlorine was measured in the dishwasher. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A bar of hand soap was observed at the hand wash station in the serving area. Remove as bar soap is not permitted. 2.The liquid hand soap dispenser was not dispensing soap. Corrected during inspection.3. There was no paper towel at the hand wash station in the bar. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the facility including but not limited to: inside the prep coolers, prep cooler cutting boards, below the cooking line and the walls, doors and shelves of the walk-in cooler.