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Hot Dog Squad

205 - 400 5 Avenue SW Calgary AB T2P 0L6 · Food - General

Official record from Alberta →

Inspection summary

Hot Dog Squad has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 27, 2025. The most recent inspection, on May 22, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on May 22, 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?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-contact surface sanitizer was prepared at the time of inspection. Lack of sanitizer increases the risk of contamination, as food-contact surfaces cannot be properly cleaned and disinfected.**Chlorine sanitizer was prepared during the inspection, and the operator was instructed on how to properly prepare a valid sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat Violation - 5/22/2026**Repeat Violation**January 30th, 2025: A tin foil like partition was installed. This is not satisfactory as a splash guard as it is not durable and cleanable. Discussed the requirements with the new operator over the phone. January 27, 2025: - A face shield was duct taped on the left side of the sink and does not adequately protect food that is stored beside it. Splash guards must be installed if food is stored in proximity to the hand sink as the droplets and splashes may contaminate the food. The face shield is not a sufficient barrier to reduce the risk of contamination as it was not high enough and duct tape was used to secure it in place. Duct tape should not be used in the food establishment as it can trap dirt/debris and is not easily cleanable. Install a proper splash guard or move food away from the hand sink. **Repeat Violation**June 20th, 2023: - A table-top flat top grill was observed directly next to the hand sink. Food was also being stored next to the hand sink. Due to the limited space, splash guards must be installed around the hand sink to limit contamination of food and food contact surfaces while food handlers are washing their hands. Update March 9, 2023:- Cutting board noted directly next to the hand wash sink. Please refer to the corrective measure below. **At least 1m radius from faucet or install splash guards**Food equipment, utensils, and spice rack were stored directly next to the hand wash sink.- Please relocate items to give at least 1m radius from the faucet to prevent contamination from splashing. Otherwise, install splash guards to stop splashing to nearby items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing for 2-compartment sink was being followed in the facility. Dishes must be washed in the first compartment, rinsed with clean water and then sanitized in the second sink by immersion in a sanitizing solution for at least 2 minutes, then air dry.**If bleach is used for sanitizing, then the bleach should be maintained at 100ppm. Corrected during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available at the time of inspection. Please ensure the tests strips are available at all times to validate the sanitizer concentrations for effective sanitization.**Obtain test strips
    • 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 food handling permit was displayed at the time of inspection. **Please print and display valid permit.
  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat Violation**January 30th, 2025: A tin foil like partition was installed. This is not satisfactory as a splash guard as it is not durable and cleanable. Discussed the requirements with the new operator over the phone. January 27, 2025: - A face shield was duct taped on the left side of the sink and does not adequately protect food that is stored beside it. Splash guards must be installed if food is stored in proximity to the hand sink as the droplets and splashes may contaminate the food. The face shield is not a sufficient barrier to reduce the risk of contamination as it was not high enough and duct tape was used to secure it in place. Duct tape should not be used in the food establishment as it can trap dirt/debris and is not easily cleanable. Install a proper splash guard or move food away from the hand sink. **Repeat Violation**June 20th, 2023: - A table-top flat top grill was observed directly next to the hand sink. Food was also being stored next to the hand sink. Due to the limited space, splash guards must be installed around the hand sink to limit contamination of food and food contact surfaces while food handlers are washing their hands. Update March 9, 2023:- Cutting board noted directly next to the hand wash sink. Please refer to the corrective measure below. **At least 1m radius from faucet or install splash guards**Food equipment, utensils, and spice rack were stored directly next to the hand wash sink.- Please relocate items to give at least 1m radius from the faucet to prevent contamination from splashing. Otherwise, install splash guards to stop splashing to nearby items.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer available at the time of the inspection. A sanitizer solution must be made available to properly sanitize food contact surfaces. Ensure a sanitizer solution, either 100-200 ppm of chlorine (bleach) or 200 ppm of QUATS, is made readily available. Test with the appropriate test strips to confirm the correct concentration is used. The operator made a chlorine (bleach) sanitizer bucket and measured 100ppm at the time of the inspection. 2. Wet cleaning cloths stored on the counter were tested and did not contain chlorine (bleach). Cleaning with a contaminated cleaning cloth can spread bacteria on food contact surfaces which can lead to cross contamination. Ensure cleaning cloths are placed in the sanitizer bucket when not in used. The operator placed the cleaning cloths in the sanitizer bucket at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat Violation**January 27, 2025: - A face shield was duct taped on the left side of the sink and does not adequately protect food that is stored beside it. Splash guards must be installed if food is stored in proximity to the hand sink as the droplets and splashes may contaminate the food. The face shield is not a sufficient barrier to reduce the risk of contamination as it was not high enough and duct tape was used to secure it in place. Duct tape should not be used in the food establishment as it can trap dirt/debris and is not easily cleanable. Install a proper splash guard or move food away from the hand sink. **Repeat Violation**June 20th, 2023: - A table-top flat top grill was observed directly next to the hand sink. Food was also being stored next to the hand sink. Due to the limited space, splash guards must be installed around the hand sink to limit contamination of food and food contact surfaces while food handlers are washing their hands. Update March 9, 2023:- Cutting board noted directly next to the hand wash sink. Please refer to the corrective measure below. **At least 1m radius from faucet or install splash guards**Food equipment, utensils, and spice rack were stored directly next to the hand wash sink.- Please relocate items to give at least 1m radius from the faucet to prevent contamination from splashing. Otherwise, install splash guards to stop splashing to nearby items.

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