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Ola Poke

120 - 633 6 Avenue SW Calgary AB T2P 2Y5 · Food - General

Official record from Alberta →

Inspection summary

Ola Poke has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on May 27, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on May 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on January 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 27, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 2 separate inspections, most recently on May 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 May 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in food storage containers with handle toughing the product. Ensure the handle is pointing away from the food product to prevent cross contamination.**Scoops were adjusted for the handle to be placed vertically or removed for the container during the inspection.
    • 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 for 2-compartment sink was being followed in the facility. Dishes must be washed in the first compartment, rinsed with clean water and then sanitized in the second sink by immersion in a sanitizing solution for at least 2 minutes, then air dry.**If bleach is used for sanitizing, then the bleach solution should be maintained at 100ppm.
    • 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 found to have expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink faucet close to the front counter was observed to be leaking. Ensure faucet is in good repair.**Please repair faucet.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available during time of inspection. Ensure that pest control is conducted to reduce the risk of pest infestations going undetected or unaddressed. Pests can contaminate food, surfaces, and equipment, posing a significant public health risk**Please keep pest control records available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required between the stove and the countertop, and under the upright fridge to ensure a clean and sanitary environment.**Please clean
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FOODS IN RICE COOKERS AND HOT-HOLDING UNITS MEASURED 52C MAXIMUM. ALL HOT-HELD FOODS MUST BE MAINTAINED AT OR ABOVE 60C AT ALL TIMES*
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 100ppm chlorine sanitizer was available for the front service area but was not available for the back kitchen. Both areas will require their own surface sanitizer. Please ensure at least two solutions are mixed up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various items in the hot holding unit had an internal temperature of 50C at the time of the inspection. The items were re-heated and the hot holding unit was turned up at the time of the inspection. Please ensure the hot holding unit it set hot enough that the food can maintain a temperature of 60C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple empty and dirty sauce bottles were stored in the basin of the front hand sink. Please do not store anything in the hand sink basins and do not do any dishwashing in the hand sinks.Hand sinks are to only be used for hand washing and must always be accessible to food handlers.

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