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Ogam BBQ & Chicken

108 - 6008 Macleod Trail SW Calgary AB T2H 0K1 · Food - General

Official record from Alberta →

Inspection summary

Ogam BBQ & Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on December 24, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on December 10, 2025. 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 once on October 30, 2024. 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 2 times across 2 separate inspections, most recently on December 10, 2025. 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 2 times across 2 separate inspections, most recently on November 8, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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 chlorine-based dishwasher initially measured 0 ppm at the dish level. Upon checking, the sanitizer pail was found nearly empty and touching the bottom. The operator replaced the pail, and the machine was run several times to remove the air gap. A final reading of 100 ppm at the dish level was recorded. The operator was instructed to regularly check all chemical pails and test the dishwasher using chlorine test papers.
    • 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?
      • Mice droppings were observed under the dishwasher, behind the chest freezer in storage area. -Safely dispose the mice droppings (method discussed onsite), clean and then sanitize the affected areas. Continue to work with your pest control company and take all corrective actions to eliminate/control pest activity.Pest control records were not located at the time of inspection, operator would send the recent 2-3 months pest control reports via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation was not satisfactory. Deeply clean the kitchen thoroughly. Create a written cleaning and sanitation plan.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cookline handwashing sink was adjoined to the stove.- Install a washable divider between the sink and the stove.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cookline handwashing sink was adjoined to the stove.- Install a washable divider between the sink and the stove.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 buckets of fried chicken were kept next to the fryer, measured between 38C to 40C. Owner indicated that the fried chicken would be kept out for no more than 1 hour before moving to the walk-in cooler, with timer counting down. However, the timer was not counting. Moved all the chicken to the walk-in cooler. - Ensure the timer procedure is implemented to avoid temperature abuse. The owner indicated that they confirm the doneness of fried chicken pieces by cutting it open, the chicken was marinated.- Ensure the probe thermometer and/or the timers are used to confirmed the internal temperature has reached minimum 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was not able to dispense 100ppm bleach sanitizer at the final rinsing cycle.- Repair the low-temperature dishwasher so dishes/utensils are sanitized with100ppm chlorineManual sanitizing step and single use customer utensils will be implemented until the dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the dishwashing station.
  5. Risk Management Inspection

    0 infractions

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