Freshco Poke
297 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General
Inspection summary
Freshco Poke has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on January 30, 2026, recorded 2 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 4 times across 3 separate inspections, most recently on January 30, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 3 times across 2 separate inspections, most recently on January 30, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on April 7, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on April 7, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 once on April 7, 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.
4 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vegetable cooler was measured around 10C. Ready to eat salad greens were also in the cooler.Ensure the cooler is able to maintain foods below 4C. Any washed vegetable or ready to eat salad greens are considered high risk and must be kept under 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired and inaccurate chlorine test strips were discarded on site. The operator still has new chlorine test strips available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Rice container was stored uncovered inside the number 2 cooler.* Rice container was covered with a lid.-Ensure that the food is covered to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leak observed at the 3-compartment faucet sink. - Please fix. All plumbing fixtures must be in a good state of repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rice scoops were stored in stagnant water.Operator removed the rice scoops.-Ensure that the scoops are stored in ice water.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *** Recurrent Violation ***Improper manual dishwashing. Utensils and equipment are not sanitized after washing and rinsing. Facility did not have a drain plug that fitted the sink properly. - Operator purchased a drain plug while PHI was still on-site in the university. A re-inspection on the same day occurred to confirm that an appropriate drain plug had been purchased. - All utensils and equipment are to be sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes before air drying. - Follow the instruction as shown here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Implement immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were discolored. - Purchase new chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leak observed at the 3-compartment faucet sink. - Please fix. All plumbing fixtures must be in a good state of repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An inspection was conducted after a planned power outage. Storage was cleared. Shrimp and rehydrated rice must be discarded in coke cooler in the main store. Facility manager to follow-up with the facility to ensure these foods are discarded the next day as the access to building was restricted to everyone due the ongoing work.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler 3 was measured at 8.2C. - All perishable foods under refrigeration must be stored at a temperature below 4C. - Do not store foods in the cooler if it cannot maintain temperature at 4C or less.- Do not overstock the cooler to allow for adequate air circulation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Utensils and equipment are not sanitized after washing and rinsing. - All utensils and equipment are to be sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes before air drying. - Follow the instruction as shown here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Implement immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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