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Hanni's Restaurant

2 - 4655 37 Street SW Calgary AB T3E 3C8 · Food - General

Official record from Alberta →

Inspection summary

Hanni's Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on January 12, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 once on January 12, 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 12, 2026. 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 once on January 12, 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 once on January 12, 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 once on February 22, 2024. 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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inside the walk-in cooler, bowls of cubed raw chicken used for souvlakis was placed on top of cooked foods (e.g. pasta), and other foods which are considered ready-to-eat. These bowls were relocated inside the cooler.REQUIREMENT: Properly store foods inside the cooler. Never store raw meats above ready-to-eat and cooked products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler across from the cook line had an ambient temperature of 6.2C. An adjustment was made to the cooler and the temperature decreased to 4.4C.REQUIREMENT: Monitor and make adjustments to cold-holding units so they maintain foods at 4C.
    • 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?
      • A monthly pest control record was not available or not being maintained. Operator stated that they're conducting their own pest management/checks.REQUIREMENT: Maintain a pest control record on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath a panel in the back kitchen/prep area, an accumulation of dirt and debris was blocking off access to the main sewage access.REQUIREMENT: Clean this area.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored within the splash zone above the 2-compartment sink area.Utensils were re-washed in the dishwasher.Store utensils in an area that is free of cross contamination.

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