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Ogden Pizza & Pub

7401 Ogden Road SE Calgary AB T2C 1B9 · Food - General

Official record from Alberta →

Inspection summary

Ogden Pizza & Pub has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on February 27, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on February 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on February 26, 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?

  • 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 February 26, 2026. 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 5 times across 3 separate inspections, most recently on February 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on February 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. 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.
  2. 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.
  3. 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.
  4. Demand Inspection

    0 infractions

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