CalgaryDOWNTOWN COMMERCIAL CORE
205 - 225 7 Avenue SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 26, 2026
Not in Compliance1. The concentration of quat sanitizer solution in spray bottles were measured to be less than 100 ppm., , - The sanitizer solutions in the spray bottles were replaced and verified at 200 ppm., , Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizer solutions are ineffective in killing microorganisms. , , 2. Cleaning cloths were observed on food contact surfaces throughout the facility (including the cafe) with no sanitizer residue detected in them/in buckets of sanitizing solution. , , - Ensure cleaning cloths are submerged in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
Vegetable tempura placed under heat lamp were measured with temperatures ranging between 47 and 52.7 degrees Celsius., , Ensure all perishable foods are maintained at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius. Elevate the food items for adequate heat transfer or obtain a hot-holding unit that can maintain the required temperature.
The handwashing sinks in the kitchen were observed to be used for other purposes and with various items such as sachets of sauce container, kitchen scale, dish sponges., , - Designate handwashing sinks strictly for the purpose of washing hands and ensure they are clean, clear and accessible at all times during operation to facilitate hand hygiene.
1. In the walk-in cooler, raw eggs were observed to be stored above cheese and bun., , Ensure not to store raw eggs above or in close proximity to cheese or ready-to-eat food items, always separate and store away from and below these food items to prevent potential cross-contamination., , 2. A scoop was noted to be placed inside a container of dry dredge on a storage shelf., , - Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
Pineapple Hall is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since October 4, 2024, with 2 in compliance, 1 not in compliance, and 0 closures on record.
4 violations
1. The concentration of quat sanitizer solution in spray bottles were measured to be less than 100 ppm., , - The sanitizer solutions in the spray bottles were replaced and verified at 200 ppm., , Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizer solutions are ineffective in killing microorganisms. , , 2. Cleaning cloths were observed on food contact surfaces throughout the facility (including the cafe) with no sanitizer residue detected in them/in buckets of sanitizing solution. , , - Ensure cleaning cloths are submerged in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mazaj
DOWNTOWN COMMERCIAL CORE
Vegetable tempura placed under heat lamp were measured with temperatures ranging between 47 and 52.7 degrees Celsius., , Ensure all perishable foods are maintained at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius. Elevate the food items for adequate heat transfer or obtain a hot-holding unit that can maintain the required temperature.
The handwashing sinks in the kitchen were observed to be used for other purposes and with various items such as sachets of sauce container, kitchen scale, dish sponges., , - Designate handwashing sinks strictly for the purpose of washing hands and ensure they are clean, clear and accessible at all times during operation to facilitate hand hygiene.
1. In the walk-in cooler, raw eggs were observed to be stored above cheese and bun., , Ensure not to store raw eggs above or in close proximity to cheese or ready-to-eat food items, always separate and store away from and below these food items to prevent potential cross-contamination., , 2. A scoop was noted to be placed inside a container of dry dredge on a storage shelf., , - Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
1 violation
Inserts used as a scoop and stored inside the bulk containers for tapioca, flour, and tempura flour., , Replace the inserts with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. , , The operator removed the inserts from the bulk containers at the time of the inspection.
No violations