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Head Over Heels

5118 - 4310 104 Avenue NE Calgary AB T3N 1W5 · Food - General

Official record from Alberta →

Inspection summary

Head Over Heels has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 9, 2025. The most recent inspection, on September 12, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 September 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?

  • 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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 4 separate inspections, most recently on September 12, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on September 12, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    5 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 were several small flies noted around the bar area.Consult with the hired pest control company to abate the flies. Ensure cleaning is conducted on a regular basis to remove residue, food debris buildup and to prevent the attraction and harborage of flies. Cover liquor bottles when not in use.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not posted. Ensure a valid food handling permit is posted in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was insufficient lighting in the shisha preparation area. Increase lighting levels to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - note on September 11, 2026***Grime, grease, food debris observed on the floors, walls and vent hood. Please clean floors, walls, and vent hood in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available.Develop a cleaning schedule to ensure all areas are thoroughly cleaned on a regular basis. An AHS cleaning schedule template was sent to the operator along with this report via email.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the time of the inspection. The operators were using a quat based sanitizer and the concentration in the spray bottle measured 0ppm. Ensure the sanitizer is changed daily and use the pertaining test strips to confirm the concentration prior to usage.The operator made a new quats sanitizer solution at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A box of red onions were stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the box of red onions on a crate at the time of the inspection.2. The ice scoop was stored in the ice well and the handle was touching the ice. Store the ice scoop in a separate area to protect the bulk supply of ice from contamination. The operator removed the ice scoop from the ice well at the time of the 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?
      • There were several small flies noted around the bar area.Consult with the hired pest control company to abate the flies. Ensure cleaning is conducted on a regular basis to remove residue, food debris buildup and to prevent the attraction and harborage of flies. Cover liquor bottles when not in use.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not posted. Ensure a valid food handling permit is posted in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was insufficient lighting in the shisha preparation area. Increase lighting levels to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of pop mixer bar gun was soiled with sticky soda residue. Clean and sanitize the bag gun and ensure food equipment are regularly cleaned and sanitized to remove residue buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on September 11, 2026***Red cutting board at the bar has deep groves and visibly stained, please resurface or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available.Develop a cleaning schedule to ensure all areas are thoroughly cleaned on a regular basis. An AHS cleaning schedule template was sent to the operator along with this report via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - note on September 11, 2026***1. Please clean the counters, drawers, and containers where the shisha is stored. As this area is visibility dirty and requires a deep cleaning.2. Please clean floors, walls, and vent hood in the kitchen.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food observed on the ground, do not store food on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical sanitizer had ran out and was showing 0ppm of chlorine. Bottle was changed, please ensure dishwasher maintains 100ppm of sanitizer solution. Corrected during
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired permit observed, please post new permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Red cutting board at the bar has deep groves and visibly stained, please resurface or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the counters, drawers, and containers where the shisha is stored. As this area is visibility dirty and requires a deep cleaning.Please clean floors, walls, and vent hood in the kitchen.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of salt was stored on the floor next to the deep fryers. Remove the salt from the floor. Food must be stores at least 6'' off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A carpet was placed in the traffic area of the cook line. The carpet was collecting dirt and food debris. Remove the carpet from the kitchen and clean the floor. 2. Buildup of grime was observed under the dry food storage shelve and under the counter table where glasswares are stored.Clean all hard to reach areas.

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