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Pacific Hut Restaurant & Bakeshop

3223 17 Avenue SE Calgary AB T2A 0R1 · Food - General

Official record from Alberta →

Inspection summary

Pacific Hut Restaurant & Bakeshop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on September 24, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 September 21, 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 September 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 21, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 2, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were being used to store food items in the walk-in freezer.Action: Discontinue the use of non-food-grade bags or containers for food storage. Store food only in food-grade containers or packaging intended for food contact.Bowls without handles were stored inside bulk food containers and used as scoops.Action: Provide scoops with handles for dispensing bulk food products.Scoops with handles were stored directly in bulk food containers, and the handles were visibly soiled. Action: store scoops outside of bulk food containers or in a manner that prevents the handles from contacting food.Dark grey foreign material was observed in a bulk container of sugarAction: Discard the contaminated sugar immediately and clean and sanitize the container before reuse.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing a bleach solution was found without a label identifying its contents.Action: Ensure all chemical containers are clearly labeled according to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functioning probe thermometer was available.Action: Obtain a functioning probe thermometer and ensure it is available for temperature monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature chlorine dishwasher was unable to dispense an adequate concentration of sanitizer during the final rinse cycle. Testing over three consecutive runs detected 0 ppm chlorine.Action: Ensure the dishwasher dispenses a minimum of 100 ppm chlorine sanitizer during the final rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips available without applicable color comparison chart/scale to determine the chlorine concentration. - Obtain bleach test kit consists of a test strip and a color comparison chart used to determine the chlorine concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at two handwashing sinks located in the buffet area and Halo area.Action: Ensure hot water is supplied to all handwashing sinks during operating hours.
    • 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?
      • Mouse droppings were observed throughout the facility, including at the corner of the front display cooler, behind the dishwasher, behind the two-compartment sink, around and on the hot water tank, and beneath the storage shelves near the back entrance.Action: Remove all mouse droppings and thoroughly clean and sanitize the affected areas.Pest control records were not available for review at the time of inspection.Action: Provide a minimum of three months of pest control service reports for review and maintain records on-site for verification.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted for public display.- Post a valid food handling permit for public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food safety certificate was available onsite for review.Action: Provide a valid food safety certificate for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of a cold preparation cooler in the Halo area had been repaired using duct tape. Duct tape is porous, not durable, and cannot be effectively cleaned and sanitized.Action: Remove all duct tape and repair the cooler door using materials that provide a smooth, non-absorbent, durable, and easily cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, dust, and grease noted in the following areas- behind the dishwasher- behind the 2 compartment sink, - Kitchen ceiling- behind the cookline- baseboards long the back door- under the shelves at the back doorThe hot water tank room was excessively cluttered with boxes and bags of recycle bottles, preventing adequate access for inspection and maintenance.- Reorganize and remove unnecessary items from the room to ensure sufficient access for inspection, cleaning, and pest control measures.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food boxes were stored on the floor in dry storage in walk-in freezer.- Store all food items 6 inches above the floor.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food boxes were stored on the floor in dry storage in walk-in freezer.- Store all food items 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** The violations still exist**1. Silicon seal between sink and wall joint by the spray was moldy and peeling off.- Repair/replace the old silicon caulking.2. Ventilation canopy filters appeared to be dirty.- Clean the filters to prevent any grease drops from filters dropping in food while cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is still outstanding**Grease/dirt accumulation was observed on wall behind dishwasher and behind cooking equipment.- Clean and sanitize the above-mentioned areas.
  5. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Approximately 60 jars (340 ml each) of fruit mix/beans were observed past best before date (Jul 25, 2021)- The food was removed from the shelf during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses commercial chemical dishwasher where chlorine concentration meaured to be 0ppm.- Repair the dishwasher. Use single use disposable containers/utensils to serve food to the customers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink by the north wall was blocked with a food warming cabinet.- The staff member moved the cabinet during inspection.- Ensure to keep the hand washing sink is accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Silicon seal between sink and wall joint by the spray was moldy and peeling off.- Repair/replace the old silicon caulking.2. Ventilation canopy filters appeared to be dirty.- Clean the filters to prevent any grease drops from filters dropping in food while cooking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning cloths (cloths visibly appeared clean) with anxious smell were stored in a non-functional fridge in the kitchen.- Remove all non-functional equipment from the facility and store all laundered cleaning cloth on a rack in open to prevent smell.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is still outstanding**Grease/dirt accumulation was observed on hard-to-reach areas, freezers, ice machine, walls etc.- Clean and sanitize the above-mentioned areas.
  6. 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?
      • Hand washing sink by the north wall was blocked with a food warming cabinet.- The staff member moved the cabinet during inspection.- Ensure to keep the hand washing sink is accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is still outstanding**Grease/dirt accumulation was observed on hard-to-reach areas, freezers, ice machine, walls etc.- Clean and sanitize the above-mentioned areas.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few floor tiles were cracked/broken in the kitchen.Repair the floor so that it is smooth, impervious to moisture and easily cleanable.2. Ventilation canopy filters appeared dirty.Clean the ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is still outstanding**Grease/dirt accumulation was observed on hard-to-reach areas, freezers, ice machine, walls, baseboards, walkin freezer floor etc.- Clean and sanitize the above-mentioned areas.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation was still outstanding during inspection**Sanitizing solution was not available.The operator prepared 100ppm chlorine solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat in a small container in (prep cooler) was measured to be 18C.Operator discarded the meat during inspection.Keep the hot food above 60C and cold food below 4C
    • 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 not available.Ensure to have chlorine test papers to confirm the concentration of sanitizing solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few floor tiles were cracked/broken in the kitchen.Repair the floor so that it is smooth, impervious to moisture and easily cleanable.2. Ventilation canopy filters appeared dirty.Clean the ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is still outstanding**Grease/dirt accumulation was observed on hard-to-reach areas, underneath the prep tables in front of walkin cooler and freezers, ice machine, walls, baseboards, walkin freezer floor etc.- Clean and sanitize the above-mentioned areas.

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