108 - 6008 Macleod Trail SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ogam BBQ & Chicken se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 341 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 244 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Boudoir West
MANCHESTER INDUSTRIAL
Ce restaurant a été inspecté 8 fois depuis le 26 septembre 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
The chlorine-based dishwasher initially measured 0 ppm at the dish level. Upon checking, the sanitizer pail was found nearly empty and touching the bottom. The operator replaced the pail, and the machine was run several times to remove the air gap. A final reading of 100 ppm at the dish level was recorded. The operator was instructed to regularly check all chemical pails and test the dishwasher using chlorine test papers.
Mice droppings were observed under the dishwasher, behind the chest freezer in storage area. , -Safely dispose the mice droppings (method discussed onsite), clean and then sanitize the affected areas. Continue to work with your pest control company and take all corrective actions to eliminate/control pest activity., , Pest control records were not located at the time of inspection, operator would send the recent 2-3 months pest control reports via email.
General cleaning and sanitation was not satisfactory. Deeply clean the kitchen thoroughly. , Create a written cleaning and sanitation plan.
1 infraction
The cookline handwashing sink was adjoined to the stove., - Install a washable divider between the sink and the stove.
4 infractions
The cookline handwashing sink was adjoined to the stove., - Install a washable divider between the sink and the stove.
3 buckets of fried chicken were kept next to the fryer, measured between 38C to 40C. Owner indicated that the fried chicken would be kept out for no more than 1 hour before moving to the walk-in cooler, with timer counting down. However, the timer was not counting. Moved all the chicken to the walk-in cooler. , - Ensure the timer procedure is implemented to avoid temperature abuse. , , The owner indicated that they confirm the doneness of fried chicken pieces by cutting it open, the chicken was marinated., - Ensure the probe thermometer and/or the timers are used to confirmed the internal temperature has reached minimum 74C.
The low-temperature dishwasher was not able to dispense 100ppm bleach sanitizer at the final rinsing cycle., - Repair the low-temperature dishwasher so dishes/utensils are sanitized with, 100ppm chlorine, Manual sanitizing step and single use customer utensils will be implemented until the dishwasher is fixed.
Aucune infraction
1 infraction
The corners of the walls at the entrances to the kitchen were badly damaged., -repair any damaged surfaces in the food premises. All surfaces must be smooth, durable, non-absorbent and in good repair.
2 infractions
1) Raw chicken was thawing in the sink under warm water. (Corrected during inspection), -ensure all perishable foods are thawed under cold, running water OR thawed in the cooler overnight., , 2) Cooked chicken measured 40Celsius as there was no hot holding unit. (The cook temperature reached 85C), -cooked chicken must be stored at 60Celsius or above. Install proper HEAT LAMPS above the chicken and if that is insufficient, hot holding units will need to be obtained. , (UPDATE: heat lamps were purchased and need to assess the temp on-site)
The corners of the walls at the entrances to the kitchen were badly damaged., -repair any damaged surfaces in the food premises. All surfaces must be smooth, durable, non-absorbent and in good repair.
6 infractions
1) Raw chicken was thawing in the sink under warm water. (Corrected during inspection), -ensure all perishable foods are thawed under cold, running water OR thawed in the cooler overnight., , 2) Cooked chicken measured 40Celsius as there was no hot holding unit. (The cook temperature reached 85C), -cooked chicken must be stored at 60Celsius or above. Install proper HEAT LAMPS above the chicken and if that is insufficient, hot holding units will need to be obtained.
The handwash sink in the cooking area was blocked with utensils and pans in the sink., -do not block the handwashing sink; all pans, utensils, etc must be taken to the kitchen to be washed, and sanitized.
*Cleaning required on floor underneath dishwasher, neighboring 3-compartment sink, under hand sink in the cook line, and in hard to reach areas*, Cleaning required on the wall by the cook line garbage bin, , Update: Cleaning has improved. Focus on hard to reach areas. Provide daily, weekly, and monthly cleaning schedule
Cleaning required at the dishwashing station.
Dust accumulation on ceiling tiles in the back kitchen prep area and cook line, , Update: Cleaning has improved. Recommend increasing cleaning frequency of ceiling tiles by fans in the cookline area
1) The floor in the walk-in cooler was dirty with debris, sauce, etc., --move shelves to facilitate proper cleaning on a regular basis, , 2) The floor, shelves and hard to reach areas (i.e. under equipment, tables, etc) in the prep kitchen AND cooking kitchen were dirty with debris, grease, oil, etc., , 3) The floor in the bar/server area was dirty with grime, debris, etc. , -move coolers, shelves, etc to facilitate cleaning. Focus on hard to reach areas too. Use hot water a detergent (or degreaser) to help clean these areas.
The corners of the walls at the entrances to the kitchen were badly damaged., -repair any damaged surfaces in the food premises. All surfaces must be smooth, durable, non-absorbent and in good repair.