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Giga's Pinoy Carenderia

12 - 122 4 Avenue W Cochrane AB T4C 1B6 · Food - General

Official record from Alberta →

Inspection summary

Giga's Pinoy Carenderia has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on April 15, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 separate inspections, most recently on October 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 5, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 4 separate inspections, most recently on April 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 4 separate inspections, most recently on April 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on March 5, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 compartments at the right side of the hot holding unit were not capable of keeping hot food 60 C and above. Corrected during the inspection. 2 of the food trays moved to another 2 compartments of the hot holding at the left side. Operator increased the temperature of the hot holding.Please monitor the temperature of the hot holding unit.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Battery at the hand soap dispenser was ran out andthere was no additional soap at the front sink, please make sure, battery replaced, and additional soap is also available when there is issue like this occurs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following area;*Exhaust filters - grease built up*Aluminum foil by the grill needs to be replaced- got dirty and grease built up
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Egg custor packages and papaya pickles were not labelled.Please make sure they are properly labelled indicate their source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *During the counter replacement sneeze guard at the steam table was removed. Operator will install a new sneeze at the steam table.Please make sure sneeze guard at the steam table is installed to prevent contamination of the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Ice cream package was stored in the ice machine. Corrected during the inspection. Please make sure food items are stored properly to prevent them from contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid Food Handling permit was not displayed for public view.Please make sure valid food handling permit is properly displayed and easily seen by the persons served.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand sink, and surface of the hand sink counter was not in good repair.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was food handling occurring beside the handwashing sink and also utensil stored beside the handwashing sink. Please place a stainless-steel barrier beside the handwashing sink to both sides to prevent the food contamination and water spread to utensils stored beside the hand washing sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding middle part temperature was measured at 49C. It was increasing to 60C during the inspection. Covers were placed on them to prevent the temperature drop at the unit. Corrected during the inspection.
  8. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Operator was cutting lemons just beside the hand washing sink in the kitchen.Corrected during the inspection. Please make sure there in no food handling occurs beside the hand washing sink to prevent the contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steam table middle part temp. was measured at 46.5C. Corrected during the inspection.*Food was moved to another pan in the steam table to capable to keep 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the kitchen was obstructed during the inspection. *Please make sure hand sink must be kept unobstructed, and accessible at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was expired. Operator showed the invoice of the fee. *New permit was not received yet and displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease built up at the exhaust canopy filters. Please clean them.
  9. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was expired. Operator showed the invoice of the fee. *New permit was not received yet and displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Water leak in the prep. cooler in the serving area. Please repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat juice was at the bottom of the cooler in the kitchen.* Please clean it. * Please make sure frozen products are thawed in proper containers to prevent to leakage.

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