10 - 4404 14 Street NW · NORTH HAVEN
11 décembre 2025
Réussi1. There is a gap on the bottom of the back exit door. , , Repair or replace the weatherstripping to prevent the entry of pests. , , No pests observed during the inspection., , 2. A pest control monitoring program is not in place. Observed two traps. One was improperly installed as the opening of the tin cat trap was not against the wall. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
1. Dust and grease accumulation was observed on the exhaust hood above the oven., , Clean the exhaust hood., , 2. There is a hole underneath the hand sink on the left side of the grill. , , The walls must be in good repair to prevent pest harboring and to facilitate cleaning. , , Repair the holes in the wall and ensure the surface is smooth, durable and easy to clean.
***Outstanding violation - noted on December 11, 2025***, , 1) Grease build-up on the deep fryers. , , 2) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. , , 3) Broken glass on the front display cooler door. , , 1 to 3) Please address these issues.
1. The lid of the bulk container used to store flour is cracked. , , Bulk containers must be maintained in good repair to ensure proper cleaning and to prevent physical contamination of the food stored inside. , , Replace the bulk containers., , 2. The outside of the bulk containers are heavily soiled. , , Ensure the bulk containers are regularly cleaned and sanitized to remove contamination., , 3. There were two fryer baskets in disrepair. Sharp metal edges are protruding., , Replace the fryer baskets and ensure food equipment are visually inspected prior to use to prevent physical contamination of food., , 4. The interior and exterior of several coolers were soiled with food debris. , , Food equipment must be regularly cleaned and sanitized to remove contamination. , , Please clean.
***Outstanding violation - noted on December 11, 2025***, , , 1) Dust and grease build-up on the mainline kitchen shelves, and vents. , , 2) Debris, grime and water build-up underneath the dishpit. , , 3) Debris and grease behind and underneath the mainline cooking equipment., , 1 to 3) Clean these areas.
Pelican Pier Seafood Bar se trouve dans le quartier NORTH HAVEN. NORTH HAVEN, Calgary compte 6 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 janvier 2026, 6 (100%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 10 février 2025, avec 3 réussites et 1 fermeture au dossier.
1. There is a gap on the bottom of the back exit door. , , Repair or replace the weatherstripping to prevent the entry of pests. , , No pests observed during the inspection., , 2. A pest control monitoring program is not in place. Observed two traps. One was improperly installed as the opening of the tin cat trap was not against the wall. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
1. Dust and grease accumulation was observed on the exhaust hood above the oven., , Clean the exhaust hood., , 2. There is a hole underneath the hand sink on the left side of the grill. , , The walls must be in good repair to prevent pest harboring and to facilitate cleaning. , , Repair the holes in the wall and ensure the surface is smooth, durable and easy to clean.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
COLLINGWOOD
***Outstanding violation - noted on December 11, 2025***, , 1) Grease build-up on the deep fryers. , , 2) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. , , 3) Broken glass on the front display cooler door. , , 1 to 3) Please address these issues.
1. The lid of the bulk container used to store flour is cracked. , , Bulk containers must be maintained in good repair to ensure proper cleaning and to prevent physical contamination of the food stored inside. , , Replace the bulk containers., , 2. The outside of the bulk containers are heavily soiled. , , Ensure the bulk containers are regularly cleaned and sanitized to remove contamination., , 3. There were two fryer baskets in disrepair. Sharp metal edges are protruding., , Replace the fryer baskets and ensure food equipment are visually inspected prior to use to prevent physical contamination of food., , 4. The interior and exterior of several coolers were soiled with food debris. , , Food equipment must be regularly cleaned and sanitized to remove contamination. , , Please clean.
***Outstanding violation - noted on December 11, 2025***, , , 1) Dust and grease build-up on the mainline kitchen shelves, and vents. , , 2) Debris, grime and water build-up underneath the dishpit. , , 3) Debris and grease behind and underneath the mainline cooking equipment., , 1 to 3) Clean these areas.
Batter in the insulated insert next to the deep fryer was measured at 19 degrees C. Discarded the batter. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Another handwash sink is available at the other end of the main line for handwashing. , , Previous Inspection:, No hot water available at one of the hand two handwashing sinks on the main line. , , Please repair. All handwashing sink must be supplied with hot and cold running water.
The dishwasher was leaking, water build-up on the floor. , , Repair the dishwasher.
1) Grease build-up on the deep fryers. , , 2) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. , , 3) Broken glass on the front display cooler door. , , 1 to 3) Please address these issues.
1) Dust and grease build-up on the mainline kitchen shelves, and vents. , , 2) Debris, grime and water build-up underneath the dishpit. , , 3) Debris and grease behind and underneath the mainline cooking equipment., , 1 to 3) Clean these areas.
Batter in the insulated insert next to the deep fryer was measured at 19 degrees C. Discarded the batter. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
No hot water available at one of the hand two handwashing sinks on the main line. , , Please repair. All handwashing sink must be supplied with hot and cold running water. ,
1) A panel was lifted off the wall by the entrance., , 2) Paint was peeling off the kitchen entrance door. , , 3) Baseboards were missing throughout the kitchen, , , 4) The dishwasher was leaking, water build-up on the floor. , , 1 to 4) Fix these items.
1) Grease build-up on the deep fryers. , , 2) Debris and grease build-up in the bread drawer. , , 3) Large timer was covered with grease and dirty duct tape. , , 4) Deep grooves and stains on the small white cutting boards., , 5) Grime build-up on the dishwasher racks. , , 6) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. , , 7) Mold was observed on the walk-in cooler racks, ceiling and walls. , , 8) Broken glass on the front display cooler door. , , 1 to 8) Please address these issues.
1) Dust and grease build-up on the mainline kitchen shelves, ceiling tiles and vents. , , 2) Grime build-up on the floor hard to reach areas and baseboards. , , 3) Debris, grime and water build-up underneath the dishpit. , , 4) Debris, dust and grease behind and underneath the mainline cooking equipment. , , 5) Dust, debris and grime build-up on the cupboard next to the handwash sink and stand-up cooler. , , 6) Grease and dried sauces build-up on walls. , , Previous inspection:, 1) Accumulation of oil and grease observed under the cooking equipment on the main cooking line. , 2) Dust buildup observed on the drop ceiling vent covers. , , - Please clean and maintain in a clean and sanitary manner.