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Hideout Lounge & Bar

1504 16 Avenue SW Calgary AB T3C 0Z8 · Food - General

Official record from Alberta →

Inspection summary

Hideout Lounge & Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 14, 2025. The most recent inspection, on September 23, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 7 times across 7 separate inspections, most recently on September 23, 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 7 times across 5 separate inspections, most recently on September 12, 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 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 6 separate inspections, most recently on September 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Outstanding violation- noted on Sept 24 2026 reinspection There was a bottle stored in the ice machine. The ice in the ice machine was also used to serve in customer drinks. Refrain from storing any bottles or cans in the ice machine as the exterior of the bottles and cans is not deemed clean or sanitary and will contaminate the ice supply. Remove the ice and the bottles of liquor from the ice machine, run a sanitizing cycle on the ice machine, and sanitize the interior with 100-200ppm of bleach before making a new batch of ice.
    • 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 - noted on Sept 24 2026- black flies noted in kitchen and bar area. **Outstanding**Small drain flies were observed under the dishwashing and hand sink in the kitchen and bar area.**Please clean and disinfect the above-mentioned areas. **Eliminate any standing water and organic build up to prevent further fly activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shisha products were not stored in original containers. Many of them were stored in clear plastic containers. Original containers are required to ensure that the contents of the shisha are identified and confirmed to be tobacco free.
    • 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.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Outstanding violation - noted on September 12, 2026***Grease and food debris was observed underneath and between the fryers. August 19, 2025- Cleaning is required underneath and in between the deep fryers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were bottles of liquor stored in the ice machine. The ice in the ice machine was also used to serve in customer drinks. Refrain from storing any bottles or cans in the ice machine as the exterior of the bottles and cans is not deemed clean or sanitary and will contaminate the ice supply. Remove the ice and the bottles of liquor from the ice machine, run a sanitizing cycle on the ice machine, and sanitize the interior with 100-200ppm of bleach before making a new batch of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a large pot of cooked beef stored on the floor and the internal temperature measured 18C. High-risk foods such as cooked beef must be stored wither below 4C or above 60C to prevent the growth of bacteria. The operator discarded the cooked beef at the time of the inspection.
    • 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 towels available at the hand sink located in the kitchen. The hand sink must be readily supplied with paper towels to ensure proper hand hygiene is achieved. The operator placed another paper towel at the hand sink 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?
      • ***Outstanding violation - noted on September 12, 2026*****Outstanding**Small drain flies were observed under the dishwashing and hand sink in the kitchen and bar area.**Please clean and disinfect the above-mentioned areas. **Eliminate any standing water and organic build up to prevent further fly activity.
    • 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust accumulation on the ceiling. Hard-to-reach areas such as the ceilings, must be regularly cleaned to remove dust accumulation. Thoroughly clean the indicated area and ensure the ceilings are cleaned on a regular basis.2. There was what appears to be insects or debris in the light fixture located above the shisha preparation area. Thoroughly clean the light fixture.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning is required underneath and in between the deep fryers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present in the cabinet and walk-in-cooler. **Place functional thermometers in the above-mentioned areas.
    • 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**Small drain flies were observed under the dishwashing and hand sink in the kitchen and bar area.**Please clean and disinfect the above-mentioned areas. **Eliminate any standing water and organic build up to prevent further fly activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the bar area was in disrepair. **Please repair. **Ensure all surfaces in the facility are smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the back kitchen were not smooth and easily cleanable. **Replace the ceiling tiles with smooth and easy to clean surfaces.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not available for food contact surfaces.**Ensure approved sanitizer solutions is always available for use in the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was stored directly inside the ice in the ice machine. **Ensure scoops are stored in a separate food grade container to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature mechanical dishwasher in back kitchen was not connected to an approved sanitizer. **Ensure low temperature mechanical dishwasher is connected to an approved sanitizer at all times for adequate sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were observed in the hand sink basin in the bar area. **Ensure hand sink remain unobstructed and accessible at all times.
    • 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?
      • Small drain flies were observed under the dishwashing and hand sink in the kitchen and bar area. **Please clean and disinfect the above-mentioned areas. **Eliminate any standing water and organic build up to prevent further fly activity.
    • 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. Multiple ceiling tiles in the back kitchen were missing. **Install ceiling tiles to prevent cross contamination of food and food contact surfaces below.2. Ceiling tiles in the back kitchen were not smooth and easily cleanable. **Replace the ceiling tiles with smooth and easy to clean surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the bar area was in disrepair. **Please repair. **Ensure all surfaces in the facility are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in-cooler in the back kitchen measured 12.2*C. **Please repair. **Ensure walk-in-cooler is maintaining ambient temperature of 4*C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was not clean and well maintained. Dirt and debris were observed on the following area in the back kitchen: - Ceiling tiles and vents in the back kitchen. - Under the dishwashing sink in kitchen and hand sink in the bar area. - Inside the prep cooler and walk-in-cooler. - Baffle filter inside the ventilation canopy. **Please clean to prevent the cross contamination of food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas around the furnace/water heater and on the left side at main kitchen entrance were cluttered with non-related food items. **Please declutter and organize the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violation**1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
  5. Risk Management 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?
      • The weather stripping at the back door was torn off, causing a notable gap which can easily allow pests to enter the establishment.REQUIREMENT: Replace the weatherstripping and ensure a proper seal that prevents pest entry is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar area was not reaching the minimum temperature of 71C at the dish level - highest temperature reached was 67C at multiple attempts.REQUIREMENT: Repair this dishwasher and do not use this dishwasher until a satisfactory temperature is achieved. Relocate dishes to the kitchen dishwasher in the meantime.
    • 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?
      • The weather stripping at the back door was torn off, causing a notable gap which can easily allow pests to enter the establishment.REQUIREMENT: Replace the weatherstripping and ensure a proper seal that prevents pest entry is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
  7. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT Sanitizer dispenser was not operating properly as it was dispensing QUAT at an undetectable concentration.The concern was corrected when the operator obtained bleach and prepared 100 ppm sanitizer solutions.REQUIREMENT: Repair or replace the QUAT dispenser if it's going to continue to be used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher is dispensing an undetectable concentration of bleach sanitizer.The operator replaced the dishwasher sanitizer and a concentration of 100 ppm chlorine was achieved.REQUIREMENT: Ensure the chemical dishwasher maintains the chlorine sanitizer at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks at the front and back areas were not properly stocked with handwashing supplies (i.e. soap and sanitary towels in suitable dispensers)This concern was corrected during 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?
      • The weather stripping at the back door was torn off, causing a notable gap which can easily allow pests to enter the establishment.REQUIREMENT: Replace the weatherstripping and ensure a proper seal that prevents pest entry is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
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