4351 Macleod Trail SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Pink Pearl is in the PARKHILL neighbourhood. PARKHILL, Calgary has 26 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 17 (65%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
The Nail Zone
PARKHILL
This restaurant has been inspected 7 times since January 30, 2024, with 4 in compliance, 2 not in compliance, and 1 closure on record.
No violations
1 violation
-, , 1. The white bucket used to store cooking utensils, noted in the previous inspection report, was still in use. The damaged utensils had been discarded. The white bucket was removed, and the remaining knives were moved to the dish area for cleaning and sanitizing. Knives will be stored in a metal container going forward., , Please ensure the metal container is kept in a sanitary condition and stored on the counter or butcher block. Nothing should be stored on the floor.
5 violations
Staff did not wash their hands between tasks, such as after discarding raw beef in the garbage and before returning to food preparation., , A staff member was instructed to wash hands prior to resuming food preparation to ensure proper hand hygiene and prevent cross-contamination.
High-risk food items are not being kept at proper temperatures. Upon arrival, multiple batches and containers of both cooked and raw food items were left out without proper temperature control. High-risk foods must be maintained below 4 °C or above 60 °C at all times. , , 1. Temperatures of cooked items were measured to be 60-70C. The operator indicated that they were just fried. The cooked foods were moved to the cooler during the inspection. , , 2. 3 Kikkoman soy sauce buckets were filled with raw beef, and one bucket with chicken. The bucket of chicken was still partially frozen and was moved to the cooler to defrost. The 3 buckets of beef measured 17-18C. The operator was instructed to discard the 3 buckets of beef in the garbage bin.
No violations
9 violations
Dented cans of oyster sauce and hoisin sauce stored underneath the preparation table. , , The operator discarded the dented cans at the time of the inspection., , Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned food regularly or prior to use and discard if damaged/dented.
Raw chicken stored on the receiving end of the dishwasher area. The operator stated the raw chicken has just finished being prepared and was about to place it in the cooler. , , The operator removed the raw chicken and placed it in the cooler at the time of the inspection. , , Food should not be stored near the dishwasher as it can be contaminated from water splashes and food debris.
Buckets were stored by the basin of the handwash sink in the kitchen as well as a container was stored inside, obstructing it. , , The operator removed the buckets and the container at the time of the inspection and the handwash station is easily accessible. , , Designated handwash stations must be readily available for staff to perform sufficient hand hygiene.
No violations
7 violations
, The front service area hand was sink was missing a paper towel dispenser. , , Install a paper towel dispenser at the front service area hand wash sink.
, The kitchen hand wash sink was draining slowly., , Have the sink serviced/repaired to improve the draining.
, There was one damaged dry food storage bin that was repaired with duct tape., , Discard the damaged food storage container. Replace with a new, food grade storage container.
The handwash sink located in the dishwashing area did not have soap in the dispenser, and a strainer was found inside the sink. During the inspection, the soap dispenser was refilled, and the strainer was removed and placed in the two-compartment sink., , The handwash sink must be used only for handwashing. Food equipment or other items must not be stored in the sink, as this prevents accessibility and compromises proper hand hygiene. Ensure the handwash sink is stocked with soap and paper towels at all times.
The following deficiencies were noted: , , 1. There was duct tape used as a temporary repair on the top of the cooler located in the prep area. Additionally, the white racks inside the cooler were chipped and rusted in several areas., , Required Actions:, - Ensure all food items stored in the cooler are covered to prevent contamination., - Replace the damaged racks and properly repair the top of the cooler, removing all duct tape., - If repairs cannot be completed, the cooler must be replaced., , 2. There was a white bucket stored under the butcher block with various cooking utensils such as knives and a meat tenderizer. The bucket used to store the utensils, and the utensils were visibly dirty, and the wood handle was in poor condition. , , Required Action: , - Discard utensils that are in poor condition. , - All utensils must be cleaned and sanitized after each use. Storing in this manner will only allow for growth of bacteria and increase the risk of cross contamination. , - Store utensils in a clean manner that protects from contamination. All food items and equipment should be stored off the ground
The following areas were not maintained in a clean condition:, , - Floors and walls throughout the kitchen were visibly dirty., - High-touch areas such as cooler/freezer handles and cooking equipment., - The lower shelf of the prep counter was dirty., - Ceiling panels were dusty, with clumps of dust hanging from some panels., - Bulk food storage bins and cooking utensil/dishware storage containers. , , Please clean the indicated areas and increase the frequency of cleaning (daily and weekly tasks). Cleaning schedules and logs must be updated on a daily basis.
Several buckets and containers of uncovered food in the cooler near the grill line and in the walk-in cooler. , , Food must be covered during storage to protect it from contamination. Place adequate covers and ensure food is covered when not in use.
1. Condensed milk stored in open cans in the cooler near the grill line. , , The operator discarded the condensed milk at the time of the inspection. , , Food must be stored in adequate containers that are smooth, durable, and easy to clean. Refrain from storing food in the can once open as this can be prone to corrosion and further contaminate the food., , 2. A bag of onions was stored on the floor of the mechanical room. , , The operator removed the onions from the mechanical room and placed it on a shelf., , Please ensure food are not stored on the floor or in the mechanical room. , , 3. A bowl of ginger stored in the mechanical room. , , The operator removed the ginger at the time of the inspection., , Please ensure food is not stored in the mechanical room. , , 4. Plastic container used for the bulk foods were stored inside of the container and did not have a , handle. The handle of scoops was visibly dirty and submerged in the bulk supply. , , The operator removed the scoops at the time of the inspection. , , Ensure scoops used for bulk items are stored with the handle upright or in a separate area to prevent contamination of the bulk supply. Replace the plastic container with scoops that have a handle to avoid contamination., , 5. A bag of corn starch by the dry storage area. , , The operator placed the bag of cornstarch on a crate at the time of the inspection., , Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as moisture can disintegrate the bottom of the bag when mopping., , 6. Containers stacked on top of uncovered peas in the cooler near the grill line. , , The operator removed the container at the time of the inspection. , , Food must be covered when stored to protect it from contamination. Place an adequate cover or lid. Do not stack containers on top of food unless an adequate cover is used as the bottom of the container can contaminate the food.
No pest control records available onsite at the time of the inspection. , , Pest control records must be maintained to monitor pest issues. Please ensure pest control records are maintained onsite and available upon request of a PHI.
1. Cardboard lining is soiled with food debris and grease and is used to line the shelves underneath the preparation table. , , All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using it within the facility., , 2. Baseboards near the dishwasher is in disrepair and food debris is lodged in between., , All construction must be maintained in good repair to facilitate cleaning. Repair the baseboards and remove/clean the food debris.
Dust accumulating on the racks where dried rice is stored., , All food equipment must be maintained in a clean and sanitary condition. Clean the racks and include this onto the cleaning schedule to ensure food equipment are cleaned frequently for safe storage of food.
1. Cleaning schedule not available onsite at the time of the inspection. , , A cleaning schedule must be maintained to ensure the food establishment is being adequately cleaned and maintained in a sanitary condition. , , AHS written sanitation schedule will be provided to the operator to assist with starting a cleaning plan. , , 2. Dust/debris accumulating on the ceilings above the preparation table and grill line. , , All surfaces, including ceilings, must be frequently cleaned to remove dust/debris as this can potentially contaminate food being prepared below. , , Begin with cleaning the ceilings at least once a month. Determine and adjust the frequency of cleaning based on how much dust/debris is accumulating on the ceilings., , 3. Food debris on the shelves underneath the preparation table where clean dishes are stored. , , Shelves should be frequently cleaned to remove contamination. Remove the dishes and thoroughly clean the shelves to remove contamination. Determine the frequency of cleaning the shelves and include it into the cleaning schedule.
, A few of the shelves in the walk-in cooler were damaged., , Replace the damaged shelves in the walk-in cooler.
, The floor underneath the two compartment sinks had grease, soil, and food debris accumulation., , Clean the floor under the two compartment sinks. Ensure this area is cleaned on a regular basis.
, The ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
, There was grease, soil, and food debris accumulation on the floor underneath the woks., , Clean the floor under the woks and ensure that this area is cleaned on a regular basis.