4712 13 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Hangover Sports Bar & Restaurant se trouve dans le quartier MCCALL. MCCALL, Calgary compte 113 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 78 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 5 fois depuis le 3 septembre 2024, avec 4 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
Aucune infraction
12 infractions
Several food items, including mayo-based products and sauces, in the walk-in cooler were expired. The inspector informed the operator that expired products must be discarded and not be used. Please ensure to discard all expired food items.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations. The proper mixture for bleach-water is: 1/2 teaspoon of bleach per liter of water. Use test strips to confirm that the mixture is 100-ppm chlorine concentration.
Aucune infraction
The chlorine sanitizer solution was not labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. , **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
There was no paper towel in the handwashing station. The inspector informed the operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
There were mouse droppings noted during the inspection, in several areas of the kitchen, including the floors underneath shelving units, behind the coolers, underneath kitchen equipment (below the stove, deep fryer, and grill equipment), several corners of the kitchen, underneath the shelving units in the dry storage room, and behind the seat lounges in the dining area. There was also a dead mouse found underneath the shelving unit beside the deep fryer. The inspector informed the operator that the mouse droppings must be safely cleaned using the 7 Steps to Safe Clean-up of Mouse Droppings documents from Alberta Health Services (provided with this report). After cleaning and removing the mouse droppings, please ensure to monitor new activity/droppings. Please also ensure to safely remove the dead mouse and hire a professional pest control company to assess the facility and conduct the necessary steps/services to eliminate any pest activity or conditions that leads/promote these activities. Reports from a professional pest control company indicating the services provided and treatment plan to address the pest activity in the facility.
There was a gap on the backdoor leading to the main hallway of the building. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent the entry of pests into the facility., **FIX THE GAP ON THE BACKDOOR.
Portable electric fan was being used in the kitchen. The fan was noted being dusty and dirty during the inspection. The inspector informed the operator that portable fans should not be used as it will spread dust and dirt to the facility, including food-contact surfaces. Please remove the fan.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
Several food containers, including their lids, were noted as dirty and had an accumulation of dirt and dust. The inspector informed the operator that all food containers must be kept clean. Please clean all food containers.
The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - General floors of the kitchen, including underneath the shelving units, underneath the dishwashing area, underneath the deep fryer, stove, and grill., - The entire ventilation canopy and the surfaces above it., - The ceiling tiles by the dishwashing area and ventilation unit., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.