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Double Zero / Surfy Surfy

1133 - 6455 Macleod Trail SW Calgary AB T2H 0K8 · Food - General

Official record from Alberta →

Inspection summary

Double Zero / Surfy Surfy has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on February 27, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 separate inspections, most recently on January 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 28, 2025. 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 4 separate inspections, most recently on January 21, 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 2 times across 2 separate inspections, most recently on January 5, 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfy Surfy:Floor dirty below dishwasher and in surrounding area.Floor dirty inside walk-in freezer.Clean noted areas.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Surfy Surfy:One of two glasswashers in the bar area had no measurable sanitizer detected in the rinse water. Unit connected to a container of chlorine, but no chlorine was detected.Service unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Surfy Surfy:No suitable soap dispenser present at bar handwash sink.Obtain a suitable dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Double Zero:Handle of pizza peel was wrapped in cloth and tape. Neither material is easily cleanable.Use an oven mitt if handle is too hot or replace the pizza peel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Double Zero:Floor dirty behind grease interceptor, below dishwasher and on wall behind ice machine.Surfy Surfy:Floor dirty below dishwasher and in surrounding area.Floor dirty inside walk-in freezer.Clean noted areas.
  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Surf SurfAll the meats stored in the alto shaam were measured internally 25-45C. The alto shaam to the right was not able to maintain 60C or higher. - Ensure all the high risk foods are reheated to minimum 74C, and store in hot holding of 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strip and maximum registering thermometer available for both surf surf and double zero's bar dishwasher. - Obtain iodine test strip and maximum registering thermometer, and ensure the concentration and temperature are confirmed at least once a day.
    • 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?
      • Outstanding violation Double Zero:Small flies observed by the service hand sink and bar area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the mechanical room, a drain was found without cover, and the wall near the drain was open. - Provide drain cover - Repair the wall.Double zeroThe baseboard by the dishwasher has fallen off. - Repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfy SurfyThe floor behind the dough presser and under the dishwasher have accumulated grease. Double ZeroDry debris noted in the mop sink room and under the dishwasher. - Clean and sanitize the areas
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Surfy Surfy:One undercounter bar cooler measured at 9 C.Ensure cold foods maintain a temperature of 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Surfy Surfy:Chemical dishwasher detergent and sanitizer lines were switched. Corrected during inspection.
    • 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?
      • Double Zero:Small flies observed by the service hand sink and bar area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Double Zero:1) Wall by the service hand wash station was peeling. 2) Hole on the service counter by the hand sink where tubing is fitted through is accumulating debrisEnsure
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfy SurfyDebris accumulation in utility room

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