CalgaryDOWNTOWN COMMERCIAL CORE
205 - 225 7 Avenue SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 mars 2026
Non conforme1. 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 se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 427 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 4 octobre 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
4 infractions
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.
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.
Barbarella Bar
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 infraction
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.
Aucune infraction