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Off The Hook

7003 Ogden Road SE Calgary AB T2C 1B5 · Food - General

Official record from Alberta →

Inspection summary

Off The Hook has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 6, 2025. The most recent inspection, on September 18, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 18, 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 22, 2025. 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times on March 13, 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?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tartar sauce was being kept at room temperature.- The operator was educated on the temperature control requirements for perishable foods. The operator was asked to store the tartar sauce bottles at or below 4 degrees C.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level. - Ensure to have a max/min waterproof thermometer to check the internal temperature of dishwasher.*March 13, 2026: Not observed during inspection, dishwasher was not operational at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front and back kitchen hand sink were obstructed and not easily accessible. Soda can, disposable cup, and utensils were stored in the sink basin. Operator removed all items from both sink basins during the inspection.2. Paper towel was not available at the prep area handwashing sink. Operator restocked paper towel dispenser at the sink during the inspection.Ensure hand sinks are unobstructed for staff use, has hot and cold-water access, and is stocked with soap and paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall was damaged underneath the 3-comp sink. Baseboard underneath and around the dishwashing area was missing.- Repair the wall and install baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen handwashing sink was not equipped with a splash guard. A preparation table was directly beside the sink where food equipment and utensils were stored. - Operator is to equip the handwashing sink with a splash guard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Insect activity was noted near the dry storage area in the basement.- Clean and remove all insects and debris from the area. 2. Debris buildup was observed around utility lines and unsealed openings in the floor near the stairs.- Clean the area and properly seal openings around utility lines to maintain a smooth, easily cleanable surface and prevent debris accumulation.
  5. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.- The contents were labeled by PHI during inspection for demonstration purposes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter in the cook line was stored without temperature control. Butter measured 25C. Staff said it was removed from the cooler 45 minutes ago.- Placed back in the cooler 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)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level. - Ensure to have a max/min wterproof thermometer to check the internal temperature of dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towels for the kitchen hand sink were stored on a food prep surface.- The operator relocated the paper towel to the designated paper towel dispenser.2. Paper towels were stored on the dispensers in the ladies' washroom.- The operator relocated the paper towel to the designated paper towel dispenser.
    • 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 displayed.- Post the valid food handling permit at conspicuous place so that it is visible to customer.
  6. Initial Inspection

    0 infractions

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