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Eggoholic

3140 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

Official record from Alberta →

Inspection summary

Eggoholic has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on September 23, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 2 separate inspections, most recently on September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 23, 2026. 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 once on January 15, 2024. 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?

  • 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 5 times across 3 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on September 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garbage bin was stored in between food preparation equipment on the cookline. - Relocate the garbage bin away from food preparation areas to prevent potential contamination of food, equipment, and food-contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was stored at room temperature measuring 22 C. - The rice was discarded during the inspection. Ensure all high-risk foods are maintained outside of the temperature danger zone by keeping them hot at 60C or above or cold at 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was observed on the ceiling near the cook line.- Clean the ceiling to remove accumulated dust and maintain it in a sanitary condition.Food splatter was observed on the wall surrounding the cook line.- Clean and sanitize the indicated wall area
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine-based sanitizing solution was measured at a concentration exceeding 500 ppm. - If using household bleach, mix ½ teaspoon of chlorine bleach per 1 liter of water to produce a food-safe sanitizing solution. Verify sanitizer concentrations using appropriate test strips. Ensure concentration is at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Outstanding***Cleaning clothes, observed on counters. Please ensure cleaning clothes when not in use is submerged in a sanitizer solution after use.Sanitizer found in the facility is not an approved sanitizer. An approved sanitizer in order to be approved for use in a food establishment, alternative chemical sanitizersmust meet the following criteria:1. The product must have a DIN number and be approved as a "low level disinfectant" by the Canadian Food Inspection Agency (CFIA);http://active.inspection.gc.ca/scripts/fssa/reference/compresults.asp?lang=e&cmp=C0372. Solutions must be made up and used according to manufacturer's instructions; and3. Operator must have suitable testing equipment to measure the concentration of theactive ingredient; and4. Operators must test the concentration at suitable intervals; and5. The product must be suitable for use on food contact surfaces.6. All cleaning and sanitizing agents must be listed in the food establishment’sSanitation procedures as per Section 29(2)(b), Food Regulation.Please obtain an approved sanitizer and its test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed handling a personal mobile phone while wearing gloves and then proceeding to handle food without performing hand hygiene.- Saff must remove contaminated gloves, wash their hands thoroughly, and don a new pair of gloves before handling food after touching personal items
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were observed stored on the floor of the walk-in cooler. - Ensure food are stored at least 6'' off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding*** Please obtain test strips for an approved sanitizer.
    • 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 fixture in the walk-in cooler was observed to provide low-intensity illumination, resulting in inadequate lighting to effectively identify unclean surfaces.- Replace the light fixture in the walk-in cooler to provide adequate illumination throughout the unit.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes, observed on counters. Please ensure cleaning clothes when not in use is submerged in a sanitizer solution after use.Sanitizer found in the facility is not an approved sanitizer. An approved sanitizer in order to be approved for use in a food establishment, alternative chemical sanitizersmust meet the following criteria:1. The product must have a DIN number and be approved as a "low level disinfectant" by the Canadian Food Inspection Agency (CFIA);http://active.inspection.gc.ca/scripts/fssa/reference/compresults.asp?lang=e&cmp=C0372. Solutions must be made up and used according to manufacturer's instructions; and3. Operator must have suitable testing equipment to measure the concentration of theactive ingredient; and4. Operators must test the concentration at suitable intervals; and5. The product must be suitable for use on food contact surfaces.6. All cleaning and sanitizing agents must be listed in the food establishment’sSanitation procedures as per Section 29(2)(b), Food Regulation.Please obtain an approved sanitizer and its test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure personal items such as cell phones are not stored on areas of food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw whole eggs observed to be stored in room temperature. Please ensure eggs are being held at 7 degrees C or less.Portion of the prep cooler temperatures observed to be 8-13 degrees C, please ensure prep cooler can maintain 4 degrees C or lower. Foods on the top portion should be covered to keep temperatures in compliance. Do not leave cook rice out in room temperature. Rice was measured to be at 12 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain test strips for an approved sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was obstructed, please ensure handwashing sink allows convenient access to all food handlers. - Corrected during inspection, items were removed blocking the handwashing station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy food and grease build up observed on the floors, walls of the cook line, including underneath equipment, in-between, and on top of equipment.Please also clean the fume hood, and high touch surface areas such as prep cooler door handles, walk-in-cooler door handles etc. Please remove all cardboard in the walk-in-cooler, please also remove cardboard in the cookline daily if used to capture spilled food. Do not leave overnight.
  4. Initial Inspection

    0 infractions

  5. Demand 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 was a gap under the front doors. Please install proper door sweeps to eliminate gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The interior side of the door of the mop sink was not finished. Please finish the door so it is smooth, nonporous and easily cleanable.2) The walk-in cooler was missing a light source. Please install.3) The bathroom door that opens near the dining area was missing a self-closure device. Please install.

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