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Night Owl Restaurant

416 16 Avenue NE Calgary AB T2E 1K2 · Food - General

Official record from Alberta →

Inspection summary

Night Owl Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on October 8, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 6 separate inspections, most recently on October 8, 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 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 5 times across 4 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 27, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 27, 2023. 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 10 times across 5 separate inspections, most recently on September 23, 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 23, 2026***Pest control reports were not available.Provide the latest 3 pest control reports.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were boxes of produce stored directly on the floor. 2. There was a bag of flour stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Store foods on the shelves, on crates, or on pallets.3. There were several personal items such as lotion bottles stored on food preparation and storage areas. Items not associated with food handling must be stored in a separate area. Remove personal items from food storage and food preparation areas and store them in a designated area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were several bags of prepacked raw bean sprouts stored at room temperature. The internal temperature measured between 12-15C. Ensure bean sprouts are stored either below 4C or above 60C to prevent the growth of bacteria. Make an ice bath to maintain the temperature of the bean sprouts below 4C. Ensure the ice is replenished frequently to maintain the temperature below 4C. The operator placed ice in the container holding the prepacked bean sprouts at the time of the inspection. 2. There were noodles soaking at room temperature. The internal temperature measured 15C.Soak the noodles under refrigeration to prevent the growth of bacteria. The operator placed the noodles in the cooler at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the prep cooler measured 8C. Coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing food inside until it has been repaired. The operator contacted a technician at the time of the inspection and stated they will be onsite that same day to repair the cooler.
    • 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 23, 2026***Pest control reports were not available.Provide the latest 3 pest control reports.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The exterior of several bulk ingredient containers were soiled with food debris and grime. Ensure food containers are regularly cleaned and sanitized. Refrain from "topping off" the bulk container with food product until it has been completely finished. This will ensure the bulk container will be cleaned and sanitized in between uses.2. There was significant buildup of grease on the filters of the ventilation canopy. Thoroughly clean the ventilation system and ensure the system is regularly cleaned to protect food from grease contamination where it is prepared below and to ensure the ventilation system is maintained in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on September 23, 2026***1) There was a heavy accumulation grease, food debris behind and underneath the cooking equipment on the main line as well as the hard to reach-areas in the facility. 2) There was an accumulation of dust on the walls in the main cooking area. - Deep clean and maintain in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was buildup of dust on the ceiling. 2. The walls behind the prep table where the dry ingredients were stored was soiled with food debris and residue. 3. There was buildup of grime on the baseboards. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas. 4. There was significant clutter in the kitchen near the back. 5. There was significant clutter in the front area. The facility must be maintained in a clean and organized manner to facilitate cleaning and monitoring of pests. Reorganize the facility and remove articles not associated with food handling.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers did not wash their hands when they arrive for their shift and proceeded to wear gloves and intended to start food handling. - Food handlers must wash their hands before beginning food handling, prior to donning gloves, every time their hands become contaminated and in between tasks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the main kitchen was in disrepair. Replace. All handwashing sinks must be supplied with paper towel in a suitable dispenser.
    • 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?
      • 1) There were several drain flies on various surfaces in the main cooking area. Treat the drain and eradicate the presence flies in the facility. 2) Pest control reports were not available.Provide the latest 3 pest control reports.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a heavy accumulation grease, food debris behind and underneath the cooking equipment on the main line as well as the hard to reach-areas in the facility. 2) There was an accumulation of dust on the walls in the main cooking area. - Deep clean and maintain in a clean and sanitary manner at all times.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink was immediately adjacent to the food preparation sink without a barrier in between. Also, the clearance between the janitorial sink and other food handling areas was inadequate.Install a washable barrier on each side and a door with a minimum height of 5 feet at the janitorial sink. Alternatively, provide a minimum 10 feet clearance from food handling or storage areas.Dec 21, 2023Only one side was retrofitted with a piece of metal sheet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.Vermicelli in hot holding units measured 23.2C and 30.7C.Vermicelli was reheated to above 74C during the inspection. Do not use hot holding equipment for reheating food. Store foods at 60C or higher during hot holding.
    • 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?
      • Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as the opened ceiling above the walk-in unit.2) There were flies on the fly strip near the back door.Replace the fly strip.3) Pest control reports were not available.Provide the latest pest control report.Dec 21, 2023There were still a small amount of mice droppings observed by hot water tank. Oct and Nov pest control reports were provided to show the decrease in 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) There was an accumulation of grease on the kitchen ventilation system.Clean the kitchen ventilation system.2) The shelf in the cook line was constructed with unfinished wood. It was dirty with debris and grease.Replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Shelves for bulk bins and in the dry storage area were constructed with unfinished wood.Finish the wooden shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine was dirty with debris.Discard contaminated ice. Clean and sanitize the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area by the hot water tank and dry storage was cluttered.Remove items that are not required to operate the food establishment. Organize the area and store items off the floor to facilitate cleaning and monitoring of pests.2) Dust was observed on the ceiling and walls in the food handling area.Clean the ceiling and walls.3) Large pots were stored on a dirty cardboard liner.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.
  6. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink was immediately adjacent to the food preparation sink without a barrier in between. Also, the clearance between the janitorial sink and other food handling areas was inadequate.Install a washable barrier on each side and a door with a minimum height of 5 feet at the janitorial sink. Alternatively, provide a minimum 10 feet clearance from food handling or storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Janitorial equipment was stored next to whole onions.Store janitorial equipment separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.Vermicelli in hot holding units measured 23.2C and 30.7C.Vermicelli was reheated to above 74C during the inspection. Do not use hot holding equipment for reheating food. Store foods at 60C or higher during hot holding.
    • 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?
      • Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as the opened ceiling above the walk-in unit.2) There were flies on the fly strip near the back door.Replace the fly strip.3) Pest control reports were not available.Provide the latest pest control report.
    • 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) There was an accumulation of grease on the kitchen ventilation system.Clean the kitchen ventilation system.2) The shelf in the cook line was constructed with unfinished wood. It was dirty with debris and grease.Replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Shelves for bulk bins and in the dry storage area were constructed with unfinished wood.Finish the wooden shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine was dirty with debris.Discard contaminated ice. Clean and sanitize the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area by the hot water tank and dry storage was cluttered.Remove items that are not required to operate the food establishment. Organize the area and store items off the floor to facilitate cleaning and monitoring of pests.2) Dust was observed on the ceiling and walls in the food handling area.Clean the ceiling and walls.3) Large pots were stored on a dirty cardboard liner.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer measured 0 ppm.100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on food contact surfaces and at the three compartment sink.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink was immediately adjacent to the food preparation sink without a barrier in between. Also, the clearance between the janitorial sink and other food handling areas was inadequate.Install a washable barrier on each side and a door with a minimum height of 5 feet at the janitorial sink. Alternatively, provide a minimum 10 feet clearance from food handling or storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Noodles in a cooler were covered with a cleaning cloth.Cover foods using non-absorbent materials such as food grade lids or saran wrap.2) Janitorial equipment was stored next to whole onions.Store janitorial equipment separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained a blue colored chemical was not labeled to indicate its content.Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Although beansprouts were embedded with ice, the internal temperature measured 19.3C. Staff indicated that warm water might have been used for cleaning the beansprouts.Clean beansprouts with cold running water and store at 4C or less.2) Scallions in oil were stored without any means of temperature control. The internal temperature measured 29.3C.The jug of scallions in oil was immersed in an ice bath during the inspection.3) Meat tendons in the line cooler measured 8.6C. Food was overflowing from the top insert container.Do not store past the fill line of the insert container. Store perishable foods at 4C or less under refrigeration.4) Meat was stored on another top insert container in the line cooler. Meat measured 8C. Do not stack food on top inserts. 5) A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.6) Vermicelli in hot holding units measured 23.2C and 30.7C.Vermicelli was reheated to above 74C during the inspection. Do not use hot holding equipment for reheating food. Store foods at 60C or higher during hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen hand sink did not have paper towels.Paper towels were provided in a holder during the inspection.2) There was a bucket of sanitizer in the hand sink at the front service area.The bucket was removed from the sink basin during the inspection. Hand sinks must be 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?
      • 1) Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as the opened ceiling above the walk-in unit.2) There were flies on the fly strip near the back door.Replace the fly strip.3) Pest control reports were not available.Provide the latest pest control report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers did not have basic knowledge on food safety.An owner must successfully complete or re-take an approved food safety course and provide certification.
    • 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) There was an accumulation of grease on the kitchen ventilation system.Clean the kitchen ventilation system.2) The shelf in the cook line was constructed with unfinished wood. It was dirty with debris and grease.Replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Shelves for bulk bins and in the dry storage area were constructed with unfinished wood.Finish the wooden shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An empty food container was stored in the janitorial sink.Do not use the janitorial sink for food service-related items or activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ladles with damaged handles were observed on a dishwashing rack.Ladles were discarded during the inspection.2) The interior of the ice machine was dirty with debris.Discard contaminated ice. Clean and sanitize the ice machine.3) The ice scoop was stored in a dirty container.The ice scoop and storage container were cleaned and sanitized in the dishwasher during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area by the hot water tank and dry storage was cluttered.Remove items that are not required to operate the food establishment. Organize the area and store items off the floor to facilitate cleaning and monitoring of pests.2) Dust was observed on the ceiling and walls in the food handling area.Clean the ceiling and walls.3) Large pots were stored on a dirty cardboard liner.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.
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