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The Hidden Spot

125 - 2323 32 Avenue NE Calgary AB T2E 6Z3 · Food - General

Official record from Alberta →

Inspection summary

The Hidden Spot has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on May 29, 2026, recorded 8 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6 times across 3 separate inspections, most recently on May 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 29, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 29, 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?

  • 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 4 times across 3 separate inspections, most recently on May 29, 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.

8 inspections

  1. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several containers of dry food near the pop bibs were uncovered. Ensure that all containers of food are covered to prevent contamination.2. Personal items were hanging on the pop bin shelf. Designate a storage area for staff items. Ensure that staff items are stored separate from food and food handling equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles of sanitizer were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was maintaining an air temperature of 10C. Staff directed to move the high risk foods into another cooler that was at 4C. Repair the cooler. Do not store perishable foods in the walk-in cooler until it is maintaining 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0PPM chlorine was measured in the final rinse cycle of the dishwasher. Repair the dishwasher. Ensure that 100PPM chlorine is measured in the final rinse cycle of the dishwasher. Use the 2 compartment sink method to dishwasher until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test kit was unavailable upon request. Ensure that test kits for each type of sanitizer used onsite are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel or paper towel dispenser at the hand wash station in the bar. Corrected during inspection.
    • 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?
      • Mouse droppings were noted below the dishwasher (on chemical bottles) and on equipment shelf near the dishwasher. Please clean as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is needed below the equipment on the cooking line, below dishwasher, floor behind the pop bibs and other out of the way areas. Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle in bar area measured greater then 1000 ppm. - Operator remade the sanitizer and tested 100ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in-cooler in the back kitchen area measured at 10.8*C during inspection. - Operator moved all the high-risk food into the different cooler. **Please repair immediately. **Ensure high risk food stored in cooler is maintained at or below 4*C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available in the bar area. **Please acquire iodine test strips with valid expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the bar area were not kept in the designated dispenser/holder. **Ensure paper towels are kept in dispenser/holder at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Replace the missing fluorescent light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: - Underneath and behind the cooking equipment as it had a significant amount of food debris accumulated. - Ventilation canopy had a significant amount of dust and grease accumulated. - French fries' cutter in the back kitchen was visually dirty.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace the missing fluorescent light covers.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer and the mechanical washer were in a state of disrepair. None providing sanitation.Must use single service articles until the washers are repaired. Notify inspector for re-inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Iodine

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