104 - 2929 Sunridge Way NE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 29, 2026
April 29, 2026, inspection:, , Dishwasher is still not fixed. Staff was manually sanitizing with 100ppm chlorine for 2 minutes until the dishwasher is fixed. Dishwasher technician is coming today to fix or replace with a new dishwasher. , , Previous inspection:, Chlorine in the low temperature dishwasher was measured less than 50ppm., , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
No soap at the handwash sink, , Provide soap.
1) Slight dust build-up on the light covers. , , Clean the light covers., , 2) No cooler and freezer temperature charts for review. , No dishwasher and food surface charts for review. , No cleaning schedule., , Check and record cooler and freezer temperature charts daily. , Check and record dishwasher and food surface sanitizer concentration daily., Provide a cleaning schedule.
Pio Peruvian is in the SUNRIDGE neighbourhood. SUNRIDGE, Calgary has 195 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 127 (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.
Tender Coconut
SUNRIDGE
This restaurant has been inspected 6 times since June 28, 2024, with 2 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
April 29, 2026, inspection:, , Dishwasher is still not fixed. Staff was manually sanitizing with 100ppm chlorine for 2 minutes until the dishwasher is fixed. Dishwasher technician is coming today to fix or replace with a new dishwasher. , , Previous inspection:, Chlorine in the low temperature dishwasher was measured less than 50ppm., , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
No soap at the handwash sink, , Provide soap.
1) Slight dust build-up on the light covers. , , Clean the light covers., , 2) No cooler and freezer temperature charts for review. , No dishwasher and food surface charts for review. , No cleaning schedule., , Check and record cooler and freezer temperature charts daily. , Check and record dishwasher and food surface sanitizer concentration daily., Provide a cleaning schedule.
7 violations
Chlorine sanitizer in the spray bottle was measured at 50ppm. , , Use 100ppm chlorine (1/2 bleach per L Water)
1) Large preparation cooler:, Weiner's in the insert @ 11.9 degrees C., Beef in the insert was between 7.5 to 9.3 degrees C. , Pasta in the insert was between 11.2 to17.8 degrees C. , Fish in the inset @ 7.5 degrees C. , Boiled eggs on top of insert @ 12.1 degrees C. , Rice wrap in the insert @ 15.2 degrees C., Root vegetable inside the cooler was 8.1 degrees C. , , Discarded the foods noted above. , Fix the cooler and store cold perishable food at 4.0 degrees Cor below. , , 2) Frozen chicken and fish were being thawed at room temperature. , , Thaw in cooler overnight or under cold running water. , , 3) Staff was not able to locate a probe thermometer. Roasted chicken was not being checked., , Provide a working prober thermometer and check and record the roasted chicken.
No violations
1 violation
The long cutting board needs to be scrubbed daily to keep food residue from building up un the grooves left by the edge of the knives.
2 violations
The long cutting board needs to be scrubbed daily to keep food residue from building up un the grooves left by the edge of the knives.
Clean the sprinkler pipes under the hood from built-up grease.
No violations
1) Chlorine in the low temperature dishwasher was measured less than 50ppm., , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes., , 2) Observed staff not sanitizing the large pans after washing. , , Ensure large pans are sanitized by immersing in 100ppm chlorine for 2 minutes after washing.
1) Hot water tap was broken, no hot water available for handwashing. , , Fix hot water tap and ensure hot and cold water available for handwashing. , , 2) No soap at the handwash sink, , Provide soap.
No chlorine detected in the utensil's storage solution., , Use ice water to store the utensils and clean and sanitize the utensils after all the ice melted and set up again with ice water.
1) Walk-in cooler:, ---Food debris build-up on the floor, ---Rust on the storage racks, --- Debris build-up on the plastic liners. , , Clean the walk-in cooler. , , 2) Grease and food debris build-up on the rice cooker/warmer., , Clean the rice cooker/warmer., , 3) Deep grooves and stains on the cutting board. , , Resurface or replace the cutting board.
1) Large amount of dust and grease build-up on the kitchen air vents. , , 2) Grime build-up underneath the two-compartment sink., , 3) Grime build-up on the kitchen floor hard to reach areas, baseboards and bottom of the kitchen door. , , Clean these areas. , , 4) No cooler and freezer temperature charts for review. , No dishwasher and food surface charts for review. , No cleaning schedule., , Check and record cooler and freezer temperature charts daily. , Check and record dishwasher and food surface sanitizer concentration daily., Provide a cleaning schedule.