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DOPO

10 - 1907 34 Avenue SW Calgary AB T2T 2C2 · Food - General

Official record from Alberta →

Inspection summary

DOPO has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on August 6, 2026, 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 and Chemicals and toxic substances.

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 5 times across 2 separate inspections, most recently on June 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 13, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 4 separate inspections, most recently on August 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 10 times across 2 separate inspections, most recently on June 13, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 August 6, 2026. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the main kitchen and walk-in-cooler is not adequate. **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape present on various sections of pasta roller.Tape is not suitable to use on food equipment as it is sticky and holds onto dirt and bacteria.Staff indicated unit is being replaced.
  2. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. Note: 200 ppm QUATS sanitizer solution was available onsite.2. Wet cleaning cloths were observed on the food counter throughout the kitchen. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces.Note: A template for proper hand washing has been sent to the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers observed on the floor in the walk-in-cooler. **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labelled throughout the facility. **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS and Chlorine test strips not available onsite. **Ensure test strips are available at all times to measure the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel not present in the dispenser at both hand sinks in the main kitchen. **Ensure paper towel is placed in the dispenser or holder at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge. **Please ensure staff receives refresher food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not Observed**Rust buildup was noted in the washroom handwashing sink.The rusted areas were promptly painted however, rust build up were still noted.Clean, sanitize and properly finish the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the main kitchen and walk-in-cooler is not adequate. **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. **Please re-install the baffle filter. **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following area: - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation. - Bottom of the plate warmer was visibly dirty.
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**QUATS sanitizer spray bottle in kitchen measured significantly higher than 500 ppm. - Operator remade the solution and tested 200 ppm. **Ensure QUATS sanitizer solution is maintained at 200 pm at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. Note: 200 ppm QUATS sanitizer solution was available onsite.2. Wet cleaning cloths were observed on the food counter throughout the kitchen. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces.Note: A template for proper hand washing has been sent to the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers observed on the floor in the walk-in-cooler. **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use container without handle was observed in the bulk sugar container. - Operator removed the container to prevent cross contamination. **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.**Do not use single use containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labelled throughout the facility. **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS and Chlorine test strips not available onsite. **Ensure test strips are available at all times to measure the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel not present in the dispenser at both hand sinks in the main kitchen. **Ensure paper towel is placed in the dispenser or holder at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**1. Dish soap and a scrub were observed in the basin of the hand sink. 2. Hand sink in the bar area was obstructed with green plastic tray. - Operator removed the above-mentioned items during inspection.**Ensure hand sinks are kept unobstructed and accessible at all times for proper handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge. **Please ensure staff receives refresher food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not Observed**Rust buildup was noted in the washroom handwashing sink.The rusted areas were promptly painted however, rust build up were still noted.Clean, sanitize and properly finish the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the main kitchen and walk-in-cooler is not adequate. **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. **Please re-install the baffle filter. **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following area: - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation. - Bottom of the plate warmer was visibly dirty.
  4. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust buildup was noted in the washroom handwashing sink.The rusted areas were promptly painted however, rust build up were still noted.Clean, sanitize and properly finish the handwashing sink.

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