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Hula Poke

312 - 315 8 Avenue SW Calgary AB T2P 4K1 · Food - General

Official record from Alberta →

Inspection summary

Hula Poke has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on June 8, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 June 8, 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 May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 27, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator indicated that freshly cooked leftover plain rice was stored in the lower cooler and reheated the next day in a microwave without verifying that the internal temperature reaches 74 °C, creating a risk of harmful bacteria survival due to microwave uneven heating.***Please confirm reheating of foods reaches at least 74 °C using a probe thermometer and implement staff training on proper reheating and temperature monitoring procedures.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Qauts sanitizer was tested below 200ppm at the time of inspection. Ensure the sanitizer spray bottles and buckets are changed frequently and tested using strips for effective sanitization. **Sanitizer was changed during the inspection and tested satisfactory.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator indicated that freshly cooked leftover plain rice was stored in the lower cooler and reheated the next day in a microwave without verifying that the internal temperature reaches 74 °C, creating a risk of harmful bacteria survival due to microwave uneven heating.***Please confirm reheating of foods reaches at least 74 °C using a probe thermometer and implement staff training on proper reheating and temperature monitoring procedures.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used to scoop ingredients for the bowls are being kept in stagnant water. Staff explained the water is changed and the utensils are cleaned every 2 hours. This is an approved method if a system of timing is implemented. Please either set a timer for two hours or label the containers to indicate when they were prepared.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water temp was warm when initially tested. After use of the hot water the temperature of the water did not exceed 19C at the time of the inspection. Staff indicated they are aware of the issue, and the hot water tank on-site is too small for the demand. Please install a larger hot water tank or a hot water on demand system that can meet the needs of the facility. The facility must always be supplied with hot water.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *EXTRA RICE IN COVERED TUBS (FOR BUSY TIMES ONLY, MAXIMUM 2 HOURS) MEASURED AT 52C. LUNCH RUSH WAS OVER, SO RICE WAS PLACED INTO COOLER*
  6. Initial Inspection

    0 infractions

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