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Pachamama Soul Flavor Emporium

2110 - 380 Canyon Meadows Drive SE Calgary AB T2J 7C3 · Food - General

Official record from Alberta →

Inspection summary

Pachamama Soul Flavor Emporium has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on July 15, 2026, found no infractions.

5 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 5 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 2 times on March 14, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 14, 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 March 14, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 March 14, 2024. 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was made available at the time of inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of frozen soup left out on the counter to thawFrozen foods are to be properly thawed in the refrigerator or under cold running water
    • 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 temperature was at 66C at dish level. For high temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation.Action required: Please service the high temperature dishwasher.You can still use the mechanical dishwasher, however, there must be a separate sanitizing step for the dishware. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and temperature at dishlevel reaches at least 71C. **March 15 2024: This is a repeat violation. Call maintenance to service dishwasher and locate drain plugs to manually sanitize dishes/utensils in the meantime. **
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, a container of frozen food was placed directly in the hand sink blocking access
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris in hard to reach areas (in between stand up freezer and wall)

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