1512 7 Street SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 mai 2026
Residual concentration of chlorine at the dish level for the dishwasher initially measured approximately 10 ppm. The bulk concentrate sanitizer hooked up to the dishwasher was changed out, the pump primed, and then the dishwasher retested. The residual concentration at the plate level then measured 100 ppm.
The tap for the two compartment sink was leaking hot water., , Repair the tap to stop the leak.
Peppino Gourmet Foods se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 789 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 552 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
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.
Porch - Events
BELTLINE
Ce restaurant a été inspecté 7 fois depuis le 29 juin 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
2 infractions
Residual concentration of chlorine at the dish level for the dishwasher initially measured approximately 10 ppm. The bulk concentrate sanitizer hooked up to the dishwasher was changed out, the pump primed, and then the dishwasher retested. The residual concentration at the plate level then measured 100 ppm.
The tap for the two compartment sink was leaking hot water., , Repair the tap to stop the leak.
4 infractions
The ambient air temperature of the front display cooler measured between 9 to 10 degrees Celsius. Internal food temperatures ranged from 7 to 12.8 degrees Celsius. , , Food was discarded, including packages of panchetta, salami, and guanicale. Some food was instructed to be moved to another cooler. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less.
The ambient air temperature of the double door upright cooler measured 11 degrees Celsius. Internal food temperatures measured around 8 degrees Celsius. , , Perishable food was moved from this cooler to the food preparation cooler. Temperature was checked around an hour later and there was no change. Do not use this cooler for perishable food. Have the cooler repaired/serviced.
The residual concentration of chlorine at the dish level for the low temperature dishwasher in the kitchen was undetectable., , Have the dishwasher repaired/adjusted. The residual concentration of chlorine at the dish level for low temperature dishwashers must measure 100 ppm.
The tap for the two compartment sink was leaking hot water., , Repair the tap to stop the leak.
Aucune infraction
4 infractions
A broken probe thermometer was observed during the inspection. Staff stated they are heating frozen/ refrigerated food products in the microwave for 5 minutes before moving it to the hot holding unit. Replace the thermometer as soon as possible., *It is essential to have a functional probe thermometer to accurately monitor the internal temperature of cooked food items, both during and after cooking. Please ensure that a working thermometer is available at all times.
- The residual concentration of chlorine at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable., *Service or repair the dishwasher so that the concentration of residual chlorine at the plate level measures 100 ppm. , **Staff will be using Quats sanitizer to sanitize the dishes until the dishwasher is fixed.
1 infraction
***REPEAT VIOLATION***, , Package/best before dates were missing from the packaged meat and salads in the customer display cooler. Contact information (phone number or address), 'keep refrigerated' information, and allergen information were also missing from the labels.
1 infraction
***REPEAT VIOLATION***, , Package/best before dates were missing from the packaged meat and salads in the customer display cooler. Contact information (phone number or address), 'keep refrigerated' information, and allergen information were also missing from the labels.
6 infractions
***REPEAT VIOLATION***, , Package/best before dates were missing from the packaged meat and salads in the customer display cooler. Contact information (phone number or address), 'keep refrigerated' information, and allergen information were also missing from the labels.
, Internal temperature of meatballs in tomato sauce in the hot holding unit measured 38 degrees Celsius. , , Meatballs in tomato sauce were transferred to a pot and reheated completely. The hot holding unit must not be used to reheat foods. Fully reheat food to an internal temperature of at least 74 degrees Celsius before transferring food to the hot holding unit.
, Raw meat balls in the hot holding unit had internal temperatures ranging from less than 4 degrees Celsius, to 18 degrees Celsius. Staff stated that the meatballs were frozen and the hot holding unit is used to thaw the frozen meat balls., , The hot holding unit must not be used as a thawing method. Safe thawing methods include thawing in a cooler, or thawing under continuously running cold water until the internal food temperature reaches 4 degrees Celsius maximum.
The tap for the front service area hand wash sink was loose., , Have the tap for the front service area tightened.
The testing strips were found to be expired., *Chemicals in the testing strips begin to dissipate after the expiration date, making the results unreliable., **Please ensure to check the concentration of sanitizer in the dishwasher daily and maintain a record of the results.
, The tap for the front service area hand wash sink was loose., , Have the tap for the front service area tightened.
, - There was a sewer gas odour close to the grease interceptor., - The last service of the grease interceptor, grease level was at 20% and solids were at 30% (total of 50%). , , - Investigate and abate the source of the sewer gas odour., - Maintain the grease interceptor in accordance with City of Calgary requirements including maintaining solids and grease levels at 25% maximum.
, - There was some grease accumulation on the floor under the front food preparation cooler., - There were some dusty ceiling tiles adjacent to air vents on the east side of the facility., , Clean the floor under the front food preparation cooler and the dusty ceiling tiles. Ensure these areas are cleaned on a regular basis.