Skip to content
Loading map…

The Winkin' Owl

10 - 13750 Bow Bottom Trail SE Calgary AB T2J 6T5 · Food - General

Official record from Alberta →

Inspection summary

The Winkin' Owl has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on March 13, 2026, recorded 9 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 March 13, 2026. 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 13, 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 8 times across 3 separate inspections, most recently on March 13, 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?

  • 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 March 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fish was thawing in the dirty sink and there was other food debris in the sink. Such debris included lettuce.-use a bus-bin/container in the sink for thawing foods. (and/or clean and sanitize the prep sink prior to use).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was thawing in stagnant water that measured 26Celsius.-thaw all perishable foods under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update February 18, 2025:- New test strips still needed.1) No quat test strips on site.- Obtain required strips.2) Iodine test strips were expired since 2020- Obtain test strips.(previous infractions)
    • 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?
      • There was a large gap at the back door.-replace the weatherstripping to ensure there is no gap at any door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a plumbing leak at the sink in the dishwashing area.-repair the plumbing to ensure there are no leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light fixtures were missing their covers.-ensure all light fixtures have covers to prevent breakage/shattering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles cracked and broken in front of deep fryers.Some tiles missing below fryers.Replace broken and or missing tiles.Surfaces must be maintained in good repair.Updated February 18, 2025:- Operator stated floor tiles are work in progress and recently sourced the tiles needed to do the repairs.(previous infraction)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers used for dry food storage were broken/damaged and/or dirty.-clean and replace broken containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of dirt and debris under dishwashing machine and surrounding area and under and around the syrup station in small room behind the bar.- Clean these areas and ensure regular cleaning is done.2) The cooking line equipment was dirty with food spills/grease/grime.-clean all areas and equipment on the cooking line.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer for checking internal temperature of cooked foods.- Acquire a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update February 18, 2025:- New test strips still neeed.1) No quat test strips on site.- Obtain required strips.2) Iodine test strips were expired since 2020- Obtain test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Updated February 18, 2025:- Operator stated floor tiles are work in progress and recently sourced the tiles needed to do the repairs.Floor tiles cracked and broken in front of deep fryers.Some tiles missing below fryers.Replace broken and or missing tiles.Surfaces must be maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under dishwashing machine and surrounding area and under and around the syrup station in small room behind the bar.- Clean these areas and ensure regular cleaning is done.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips not available during inspection in April of 2023.Noted again during today's inspection.Obtain chlorine test strips.2) No quat test strips on site.Obtain required strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles cracked and broken in front of deep fryers.Some tiles missing below fryers.Replace broken and or missing tiles.Surfaces must be maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and grease on floor below fryers and grill.Syrup spills present in bar area cupboard.Clean noted areas.Ensure all areas are clean and well maintained.

Nearby inspected facilities

Own this business? Add a badge to your website