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Pablo Cafe

602B 16 Avenue NW Calgary AB T2M 0J7 · Food - General

Official record from Alberta →

Inspection summary

Pablo Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on October 30, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on October 18, 2024. 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 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 18, 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 once on October 18, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front D1 display cooler was around 23C. All pastry was moved into other functional cooler.Repair so the cooler is keeping high risk foods at or under 4C.Oct 11, 2024 around 2pmThe front D1 display cooler was around 24C with high risk foods inside. All high risk foods were discarded.Repair or replace the cooler so high risk foods inside are kept 4C or lower.Oct 18, 2024The D1 cooler was not on with high risk foods inside. Pastry was around 22C. Foods were discarded. The same staff was also overseeing the store.
    • 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 available on site were not functional and expired.Obtain new chlorine sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The same staff repeatedly use D1 cooler that shows the cooler temperature was way above 4C to hold high risk foods inside.Ensure the staff completes a food safety course. The link is provided in the email.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front D1 display cooler was around 23C. All pastry was moved into other functional cooler.Repair so the cooler is keeping high risk foods at or under 4C.Oct 11, 2024 around 2pmThe front D1 display cooler was around 24C with high risk foods inside. All high risk foods were discarded.Repair or replace the cooler so high risk foods inside are kept 4C or lower.
    • 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 available on site were not functional and expired.Obtain new chlorine sanitizer test strips.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was used to mix sanitizer solution.Use only plain bleach to make 100ppm chlorine sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front D1 display cooler was around 23C. All pastry was moved into other functional cooler.Repair so the cooler is keeping high risk foods at or under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is showing error message and is not functioning properly.Repair.
    • 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 available on site were not functional and expired.Obtain new chlorine sanitizer test strips.

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