C - 619 36 Avenue NE · GREENVIEW INDUSTRIAL PARK
The Dogfather - CGY-594 is in the GREENVIEW INDUSTRIAL PARK neighbourhood. GREENVIEW INDUSTRIAL PARK, Calgary has 81 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 22, 2026, there are 59 (73%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 11 times since July 2, 2024, with 11 passes and 0 closures on record.
Concentration of chlorine in sanitizer spray bottles was measured at 0 ppm. , - Operator did not have any bleach to prepare another solution at the time of inspection. , - Staff member was able to purchase bleach while on-site., - Ensure to have an adequate supply of chlorine to prepare sanitizer solution for surface sanitizing as well dishwashing for the duration of the festival.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Internal temperature of sausages under hot holding was measured at 54C. , - All high risks foods under hot holding must be held at a temperature greater than 60C.
No bleach available on-site to prepare a sanitizer solution for dishwashing at the time of inspection. , - Staff member was able to purchase bleach while on-site., - Ensure to have an adequate supply of chlorine to prepare sanitizer solution for surface sanitizing as well dishwashing for the duration of the festival.
There was no paper towels or paper towel dispenser available at the hand wash sink in the dep frying area., , A paper towel roll on a dispenser was brought to the hand wash sink.
There was initially no hand soap available at any hand wash sink (only hand sanitizer was available)., , Hand soap bottles were brought in and placed at each hand sink.
1) Cooked sausages stored at room temperature. , - Ensure perishable foods are stored at a temperature less than 4C or greater than 60C at all times. , , 2) Perishable foods stored in an ice bath were partially above the ice level. , - If an ice bath is used, ensure the food container or bags is fully surrounded by ice. Internal temperature must be maintained at 4C or less at all times.
The paper towel dispenser at the handwashing sink was empty at the time of the inspection. , , Please ensure all hand washing sinks are always stocked with paper towel, liquid hand soap, and hot/cold running water to facilitate proper hand washing.
Hot dogs were being assembled on a chest freezer lid without the use of a cutting board. , , Ensure food handling occurs only on surfaces that are routinely cleaned and sanitized.
A white domestic cooler/freezer was not operating properly. The cooler portion had an ambient air temperature of 23C, and the freezer portion had an ambient air temperature of 3C. , , The following food items were stored in the cooler and were discarded at the time of the inspection:, - 7 packages of cheese curds - 15C-19C, - 1 bag of shredded cheese - 17C, - 2 packages of bacon - 17C, - 1 container of opened Ketchup - 17C, - 2 containers of opened relish - 17C, - 1 container of opened thousand island dressing - 17C, , The following food items were stored in the freezer portion and were kept in the freezer due to the temperature being satisfactory for a cooler temperature (4C or less). The food can be used but should not be frozen again.
1) Multiple food items were left without any temperature control. , , The following items were temperature abused and were discarded at the time of the inspection:, - Hot dogs in three-compartment sink - 22C and 23C, - Bacon in the three-compartment sink - 26C, - Corndogs in sink in the trailer (5 boxes) - 23-25C , - Soaking cut fries - 26C, - Soaking spiral potatoes - 25C, , 2) Multiple boxes of frozen hot dog wieners were left in the sun in the stall. , , The temperatures ranged from still frozen to 22C., , The hot dogs were moved to a functional cooler at the time of the inspection. , , Do not leave food out at room temperature, all food must be kept under temperature control to reduce the risk of pathogen growth and foodborne illness.
The paper towel dispenser at the three-compartment sink was empty at the time of the inspection. , , Please ensure all hand washing sinks are always stocked with paper towel, liquid hand soap, and hot/cold running water to facilitate proper hand washing.
Sinks were not plumbed into water or waste water., , Have all sinks plumbed into water and waste water.