Ogden Pizza & Pub
7401 Ogden Road SE Calgary AB T2C 1B9 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops without handles were stored in the bulk food bins.- Supply a scoop with a proper handle to prevent contamination of the bulk supply. Regularly clean and sanitize the scoops.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard was used shelves to absorb oil.- The shelves should be smooth, impervious to moisture and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was initially prepared for use in the kitchen. Spray bottle containing vinegar was tested at 0 ppm. Operator prepared 100 ppm chlorine sanitizer during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops without handles were stored in the bulk food bins.- Supply a scoop with a proper handle to prevent contamination of the bulk supply. Regularly clean and sanitize the scoops.2. Unassembled pizza boxes were observed stored on the floor in the dry storage area.- Please ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off ground.3. Food boxes, packages and buckets were stored on floor in the walk-in cooler and freezer. Operator relocated food items to shelves during inspection.- Store all food products 6 inches above the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Label for sanitizer spray bottle was not present. Operator relabeled bottle during the inspection.- All chemical bottles/containers are to be properly labeled as to its contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 10 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Repeat Violation***Update February 26, 2026: Paper towel roll was not available at the hand sink. Operator stocked paper towels in the dispenser during inspection.- Ensure handwashing station has hot and cold-water access, and is stocked with paper towels and soap at all times.Hand washing sink did not have paper towel and soap in respective dispensers.- Refill soap and paper towel dispensers.
- 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?
- **Update February 26, 2026: Mouse dropping noted under the shelves in the dry storage room by the office. One dead mouse observed inside the trap in the dry storage room. Pest control records available at the time of inspection.- Make sure to remove dead mouse and droppings using appropriate methods and thoroughly clean and sanitize the area.A few mice dropping were also observed in dry food storage area.- The operator showed the pest control report from a certified pest control company, visited the site 2 days ago.- Continue to retain the services of a professional pest control company to control and eliminate the pest infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Buildup of food debris was noticed on the meat slicer. Dirty cleaning cloths were placed at the bottom of the slicer, removed during inspection.- Operator instructed to properly clean and sanitize the equipment before and after use.- Ensure hard-to-reach areas are thoroughly cleaned to prevent any possible cross-contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*Cardboard was used shelves to absorb oil.- The shelves should be smooth, impervious to moisture and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few meat packages were stored on floor in freezer.- Store all food products 6 inches above the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink did not have paper towel and soap in respective dispensers.- Refill soap and paper towel dispensers.
- 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?
- A few mice dropping were also observed in dry food storage area.- The operator showed the pest control report from a certified pest control company, visited the site 2 days ago.- Continue to retain the services of a professional pest control company to control and eliminate the pest infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris in dry food storage, cooking area, under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare and follow the cleaning of all areas of the food establishment, including equipment, and structural surfaces.3. Cardboard was used shelves to absorb oil.- The shelves should be smooth, impervious to moisture and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** The violations were still outstanding during recent inspection**1. No sanitizer prepared for the kitchen.The staff prepared the sanitizer during inspection.2. Dirty cleaning cloths stored on the counterStore cleaning cloths in sanitizer solution.
- 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 violation was still outstanding**Food permit is expired. -Please post valid permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning is required on floors in hard to reach areas, Infront of walkin cooler and some areas of the walls.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?