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Osmow's

4129 University Avenue NW Calgary AB T3B 6K3 · Food - General

Official record from Alberta →

Inspection summary

Osmow's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on June 18, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on December 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 21, 2024. 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 once on March 22, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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?
      • 1. 1 pan of cooked meat that was previously removed from the cooler was stored at room temperature and measured 13C. Pan was placed back in cooler during inspection. 2. 1 pan of cooked meat that had just been prepared was stored to cool at room temperature. Meat measured 37.6C. The meat was reheated on the grill during inspection 3. Staff on-site indicated that protocol is to cook chicken to 80% and beef to 70%. Staff could not provide reasoning or controls that were in place to prevent bacterial growth.
  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strip is expired since Oct 1, 2025.- Replace quats test strip.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in buckets was measured at 100 ppm. - Quats sanitizer must be used at 200 ppm. Change the solution at adequate intervals and use test strips to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Portioning bowl left in rice cooler with handle in direct contact with the rice. - Do not store portioning utensils in foods. Leave them out in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in rice cooker which had been turned off was measured at 41C. - Perishable foods must be stored at a temperature of greater than 60C or less than 4C at all times. Do not leave perishable foods in danger zone, cool rapidly and reheat to order or hold hot at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in buckets was measured at 50 ppm. Discovered that the chemical, detergent and sanitizer, were misplaced. - Lines seemed to be clogged. Have a professional company service these. In the interim mix Quat to 200 ppm manually. Use test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice stored in a pot measured at 55C. Staff intended to leave out in room temperature and reheat when they needed it again. - All high-risk foods must be stored at a temperature of 4C or less or greater than 60C all times. - Please cool foods rapidly to below 4C and reheat when required or hot hold at 60C or above.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • While running the running the water to fix the chemical dispenser facility ran out of hot water. An urgent service call was placed. to resolve the issue immediately. - Inspector advise that he would return in 30 -60 minutes to re-inspect. - Facility must have a sufficient supply of hot water at all times.
  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in buckets was measured at 50 ppm. Discovered that the chemical, detergent and sanitizer, were misplaced. - Lines seemed to be clogged. Have a professional company service these. In the interim mix Quat to 200 ppm manually. Use test strips to verify the concentration.

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