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Hula Poke

J008B - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Hula Poke has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on March 21, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 once on March 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 12, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on March 21, 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?

  • 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 across 2 separate inspections, most recently on March 21, 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that quat sanitizer solution with a concentration of 200 ppm, along with submerged cleaning cloths, are available at all times during food processing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station located on the service line was missing liquid hand soap preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please refill the liquid hand soap to ensure staff are practicing proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the large rice cooker located on the service line was observed to be in disrepair, trapping food particles and potentially harboring harmful bacteria, which could lead to cross-contamination.Please repair the rice cooker handle or replace the equipment.
  2. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Prepared sanitizer bottles in the kitchen were not labelled. Ensure all chemical bottles are properly labelled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff onsite has only an infrared thermometer. Could not locate a probe thermometer. Ensure a probe thermometer is onsite, one with also a setting for measuring maximum temperature reading for dishwasher testing for high temp rinse cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sept 12- cardboard lined wire shelving in back preparation area. Remove cardboard Previous inspection: Rice cookers at the back preparation area are stored on milk crates lined with cardboard. - Please replace with a surface that is smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scooper and whisk stored in front service area in inserts with water. Corrected onsite. Ensure ice-bath is used to store utensils used for front area by staff.
  3. Monitoring 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?
      • Cold water tap at the handwashing sink in the back preparation area is in disrepair. - Please repair or replace. All handwashing sinks must be supplied with hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rice cookers at the back preparation area are stored on milk crates lined with cardboard. - Please replace with a surface that is smooth, easy to clean and impervious to moisture.

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