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Hangover Sports Bar & Restaurant

4712 13 Street NE Calgary AB T2E 6P1 · Food - General

Official record from Alberta →

Inspection summary

Hangover Sports Bar & Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 28, 2026, found no infractions.

8 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on October 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on October 10, 2024. For example: Is the facility free of a pest infestation?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 10, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on October 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on October 10, 2024. 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several food items, including mayo-based products and sauces, in the walk-in cooler were expired. The inspector informed the operator that expired products must be discarded and not be used. Please ensure to discard all expired food items.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations. The proper mixture for bleach-water is: 1/2 teaspoon of bleach per liter of water. Use test strips to confirm that the mixture is 100-ppm chlorine concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer solution was not labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The inspector informed the operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 15. Is the facility free of a pest infestation?
      • There were mouse droppings noted during the inspection, in several areas of the kitchen, including the floors underneath shelving units, behind the coolers, underneath kitchen equipment (below the stove, deep fryer, and grill equipment), several corners of the kitchen, underneath the shelving units in the dry storage room, and behind the seat lounges in the dining area. There was also a dead mouse found underneath the shelving unit beside the deep fryer. The inspector informed the operator that the mouse droppings must be safely cleaned using the 7 Steps to Safe Clean-up of Mouse Droppings documents from Alberta Health Services (provided with this report). After cleaning and removing the mouse droppings, please ensure to monitor new activity/droppings. Please also ensure to safely remove the dead mouse and hire a professional pest control company to assess the facility and conduct the necessary steps/services to eliminate any pest activity or conditions that leads/promote these activities. Reports from a professional pest control company indicating the services provided and treatment plan to address the pest activity in the facility.
    • 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 on the backdoor leading to the main hallway of the building. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent the entry of pests into the facility.**FIX THE GAP ON THE BACKDOOR.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Portable electric fan was being used in the kitchen. The fan was noted being dusty and dirty during the inspection. The inspector informed the operator that portable fans should not be used as it will spread dust and dirt to the facility, including food-contact surfaces. Please remove the fan.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several food containers, including their lids, were noted as dirty and had an accumulation of dirt and dust. The inspector informed the operator that all food containers must be kept clean. Please clean all food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- General floors of the kitchen, including underneath the shelving units, underneath the dishwashing area, underneath the deep fryer, stove, and grill.- The entire ventilation canopy and the surfaces above it.- The ceiling tiles by the dishwashing area and ventilation unit.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not store the scoop in the ice. The handle may contaminate the ice. Use a readily cleanable container to store the scoop
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both dishwashers need to be serviced. The kitchen washer did not provided sanitizer for the final rinse. The glass washer was not operational
  10. Initial Inspection

    0 infractions

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