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Ostrich Restaurant

D - 1919 31 Street SE Calgary AB T2B 0S8 · Food - General

Official record from Alberta →

Inspection summary

Ostrich Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on May 6, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 3 times across 3 separate inspections, most recently on June 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 10, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 10 times across 7 separate inspections, most recently on May 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2026. For example: 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?

  • 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 June 18, 2025. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • This violation is still outstanding.During current inspection (June 19, 2025) it was observed that the operator installed a two comp sink in a separate room for shisha, but did not contact certified HVAC professional to assess ventilation system. Walls, floors and ceiling were not smooth in shisha room. **The violation still exists****The violation still exists**The facility is offering Shisha products/services to the customer. During inspection (conducted on Feb 19, 2025) it was observed that one customer was using shisha in the facility. - Finish all walls, ceiling and floor of the shisha processing room.- Install soap and paper towel dispensers by the two compartment sink in shisha processing room.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirements are met.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • This violation is still outstanding.During current inspection (June 19, 2025) it was observed that the operator installed a two comp sink in a separate room for shisha, but did not contact certified HVAC professional to assess ventilation system. Walls, floors and ceiling were not smooth in shisha room. **The violation still exists****The violation still exists**The facility is offering Shisha products/services to the customer. During inspection (conducted on Feb 19, 2025) it was observed that one customer was using shisha in the facility. - Finish all walls, ceiling and floor of the shisha processing room.- Install soap and paper towel dispensers by the two compartment sink in shisha processing room.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirements are met.
    • 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 in the kitchen was obstructed with dishes, please do not put any dishes in the sink. This sink must not be obstructed and only used for hand washing.
    • 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?
      • Please post current permit as the permit that was posted has expired.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • This violation is still outstanding.During current inspection (June 19, 2025) it was observed that the operator installed a two comp sink in a separate room for shisha, but did not contact certified HVAC professional to assess ventilation system. Walls, floors and ceiling were not smooth in shisha room. **The violation still exists****The violation still exists**The facility is offering Shisha products/services to the customer. During inspection (conducted on Feb 19, 2025) it was observed that one customer was using shisha in the facility. - Finish all walls, ceiling and floor of the shisha processing room.- Install soap and paper towel dispensers by the two compartment sink in shisha processing room.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirements are met.
    • 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 in the kitchen was obstructed with dishes, please do not put any dishes in the sink. This sink must not be obstructed and only used for hand washing.
    • 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?
      • Please post current permit as the permit that was posted has expired.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During current inspection (June 19, 2025) it was observed that the operator installed a two comp sink in a separate room for shisha, but did not contact certified HVAC professional to assess ventilation system. Walls, floors and ceiling were not smooth in shisha room. **The violation still exists****The violation still exists**The facility is offering Shisha products/services to the customer. During inspection (conducted on Feb 19, 2025) it was observed that one customer was using shisha in the facility. - Finish all walls, ceiling and floor of the shisha processing room.- Install soap and paper towel dispensers by the two compartment sink in shisha processing room.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirements are met.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher dispensed 10ppm chlorine.Operator adjusted the chlorine level to 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage shelving unit appeared dirty with food debris.- Clean dry food storage shelves.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution concentration measured to 0ppm.-The operator was educated on how to prepare sanitizing solution.- 100ppm chlorine solution was prepared during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists****The violation still exists**The facility is offering Shisha products/services to the customer. During inspection (conducted on Feb 19, 2025) it was observed that one customer was using shisha in the facility. - Finish all walls, ceiling and floor of the shisha processing room.- Install soap and paper towel dispensers by the two compartment sink in shisha processing room.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirement are met.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser by the hand washing sink was empty during inspection.- It is essential to ensure that paper towel dispensers are consistently stocked and maintained.
  6. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Shisha products (containing nicotine and without nicotine), hookah pipes and related equipment were stored in the facility by the back door.The staff member stated that the equipment was cleaned in food prep area.- Install a designated sink in a separate area for cleaning shisha/hookahequipment.- Have a designated area for processing and storing the shisha products separate from all food and food equipment/utensils.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirement are met.
  7. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Five packages of paprika spice without label were observed in fridge, operator could not provide the invoice as he stated these were directly exported from another country.- The operator was advised to remove the product and any food made using the spice from the restaurant during inspection.- All the products used in a food facility must be purchased from an approved source and a proof of purchased should be available on request.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration measured to be 0ppm.- Operator was educated how to prepare the sanitizing solution.- 100ppm chlorine solution was prepared during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shisha products (containing nicotine and without nicotine), hookah pipes and related equipment were stored in the facility by the back door.The staff member stated that the equipment was cleaned in food prep area.- Install a designated sink in a separate area for cleaning shisha/hookahequipment.- Have a designated area for processing and storing the shisha products separate from all food and food equipment/utensils.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirement are met.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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