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Cucina

515 8 Avenue SW Calgary AB T2P 1G1 · Food - General

Official record from Alberta →

Inspection summary

Cucina has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on April 21, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 21, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on March 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few mouse droppings were observed along the stainless-steel shelf near the dishwasher. Please safely clean up the droppings and sanitize all affected areas. Please continue to work with the pest monitoring service, seal any holes that could be acting as entry points, and keep the facility clean and sanitary to help abate the pest issue.
  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A dead mouse was observed in a tin cat trap under the one-compartment sink in the kitchen. 2) Mouse droppings were observed in the cupboard located in the front service area beside the milk fridge by the espresso machine. Please safely clean up the droppings and sanitize all affected areas. As well it is recommended to increase frequency of pest monitoring service, seal any holes that could be acting as entry points, and keep the facility clean and sanitary to help abate the pest issue.
  3. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A dead mouse was observed in a tin cat trap under the one-compartment sink in the kitchen. 2) Mouse droppings were observed on a shelf in the dish pit and on a shelf under the plastic cutting boards. Please safely clean up the droppings and sanitize all affected areas. As well it is recommended to increase frequency of pest monitoring service, seal any holes that could be acting as entry points, and keep the facility clean and sanitary to help abate the pest issue.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A quat sanitizer bottle was tested to be 0ppm. The solution was discarded and refilled. The new solution was tested to be 200ppm. Please ensure that sanitizer solutions are tested daily to ensure they are at the correct concentration (200ppm).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the meat slicer. Please remove the duct tape from the meat slicer as duct tape is not a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A melted spatula was observed.The spatula was discarded at the time of the inspection. Please ensure that all utensils and equipment are in good condition.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The undercounter cooler under the brewed coffee had an ambient air temperature of 16.2C at the time of the inspection. Most items stored in this cooler were non-perishable and did not require refrigeration. Butter and yogurt were being stored in the cooler on ice. Please remove all perishable items from this cooler and ensure it is functioning properly and is able to maintain a temperature of 4C or below. May 16th, 2023: The cooler had an ambient air temperature of 9C at the time of the re-inspection. Butter was the only non-perishable item in the cooler. Please remove the butter and store in a cooler that is operating at 4C or below. As well please adjust the cooler temperature or have it serviced if it cannot maintain a temperature of 4C or below. May 30th, 2023: The cooler still had an ambient air temperature of 14C at the time of the inspection. All perishable items had been removed and the cooler is only being used to store non-perishable items. Do not store perishable items in the cooler until it can maintain a temp of 4C or below. January 05: This cooler was not part of the investigation so was not checked.
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