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The Ogden Whistle Pub

7025 Ogden Road SE Calgary AB T2C 1B5 · Food - General

Official record from Alberta →

Inspection summary

The Ogden Whistle Pub has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on April 20, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 2 separate inspections, most recently on April 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not available at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind standing cooler by the grill was in disrepair and baseboard was peeling off.- Ensure to repair the wall and baseboard so that it is smooth, impervious to moisture and easy to clean.- Check all the baseboards throughout the kitchen repair them as necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler was measured at 12 degrees C.- Repair the prep cooler such that it can maintain a temperature of 4 degrees or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Violations pending**1. The kitchen requires deep cleaning including but not limited to all hard-to-reach areas, behind equipment, corners, wall floor joints, equipment on the shelves etc. 2. The facility did not have cleaning schedule.- Prepare cleaning schedule, a blank copy of cleaning schedule is attached to the email for your reference.Update from April 20, 2026:3) Exhaust hood over the grill had grease buildup. 4) Veggie chopper on the wall had food debris build up.
  2. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind standing cooler by the grill was in disrepair and baseboard was peeling off.- Ensure to repair the wall and baseboard so that it is smooth, impervious to moisture and easy to clean.- Check all the baseboards throughout the kitchen repair them as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen requires deep cleaning including but not limited to all hard-to-reach areas, behind equipment, corners, wall floor joints, beer cooler floor, equipment on the shelves etc. 2. Discard and/or organize the equipment lying on the floor in front of beer cooler.3. The facility did not have cleaning schedule.- Prepare cleaning schedule, a blank copy of cleaning schedule is attached to the email for your reference.

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