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The Sweatered Hen

101 - 819 17 Avenue SW Calgary AB T2T 0A1 · Food - General

Official record from Alberta →

Inspection summary

The Sweatered Hen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on September 24, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 January 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 24, 2024. 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 January 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 September 14, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Dishwasher measured 67C and 64C. Ensure dishwasher is able to reach 71C internally.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of debris on the ceiling and upper wall. Ensure this area is cleaned.2. Build up of debris between the wall and the line cooler on the floor near the hand sink. Ensure this area is cleaned.
  3. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Knives were stored between prep coolers. Ensure knives are stored in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw eggs were stored on the line at room temperature for 3 hours measured 25C.2. Sous Vide eggs were stored on the line at room temperature for 3 hours measured 25C.Both types of eggs discarded. Eggs can be stored at room temperature for 2 hours and then discarded or store eggs at 7C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the ceiling. Ensure this area is cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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 initially no paper towels available in the hand wash sink on the cookline.Dispenser was refilled during inspection. Ensure that paper towel dispensers are refilled as necessary so that hand wash supplies are always available at hand wash sinks.
    • 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 hot water available at the cookline hand wash sink. It had been turned off due to a leak.Have the hand wash sink repaired to restore hot water.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The paper towel dispenser for the cookline hand wash sink was directly above a hot holding unit.Either relocate the paper towel dispenser or relocate the hot holding unit. Water from hand washing can drip into the food in the hot holding unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored in a gap between a food preparation cooler and a food preparation table.Knives must be stored in a way so that they are protected from contamination. Knives were moved from the gap during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries before the utensil is used, there will be chemical residual on utensils that can then be transferred to food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sous vide cooked eggs being stored in the walk-in cooler had an internal temperature of 44 degrees Celsius.Staff stated that they had forgot to cool the eggs before moving them into the walk-in cooler. Eggs were moved to an ice bath in the food preparation sink during inspection.
  7. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was initially no hot water available at hot water taps in the facility.It was discovered that the hot water heater has been turned off. Hot water heater was turned back on and then hot water was available.

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