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Hula Poke

170 - 780 78 Street SW Calgary AB T3H 6N8 · Food - General

Official record from Alberta →

Inspection summary

Hula Poke has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 19, 2026. The most recent inspection, on September 16, 2026, recorded 6 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 16, 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 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 2 times on September 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 September 16, 2026. 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.

2 inspections

  1. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw salmon, raw tuna, and cooked salmon left in a container of still water to thaw. 2. Micro greens and cut green onions were measured at 12C. Items were placed in an ice bath, but the ice had completely melted.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations were not being tested on a regular basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand wash station was being used to thaw foods
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Staff was unsure which test strips to use and lacked knowledge on basic food safety
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up observed in ice machine. Ensure ice machine is cleaned on a regular basis
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoops and serving utensils were being stored in water at room temperature. Store rice scoops and serving utensils in an ice bath in between uses. Change water and utensils when ice has melted or when visibly dirty
  2. Initial Inspection

    0 infractions

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