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Pacific Hut Restaurant & Bakeshop - Events

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

Official record from Alberta →

Inspection summary

Pacific Hut Restaurant & Bakeshop - Events has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 10, 2024. The most recent inspection, on August 9, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on June 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 24, 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 August 9, 2025. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 24, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?

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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • 1) Booth was not set up until after the start of event.-Ensure booth is ready 1 hour prior to the event.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer was available. Provide 100ppm chlorine (1/2 teaspoon bleach per L Water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable bake goods were left out at room temperature without temperature control.Owner placed them in a camping cooler with ice. 2) No generator to power the hot holding unit.Store hot perishable foods at 60 degrees C or higher.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No generator to power the hot holding unit.Store hot perishable foods at 60 degrees C or higher.NOT APPROVED TO SERVE HOT PERISHABLE FOODSSTILL NO GENERATOR AT 12:15 PM.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Qual egg and bean sprout egg rolls were measured at 34-40C and were in heated cambros at time of inspection.- Operator was advised to reheat to 74C and hot hold above 60C immediately and internal temperatures will be rechecked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water available at time of inspection. Generator needed electricity to heat water to the sinks.- Ensure sinks have potable hot and cold running water.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • No power was available at the vendor booth during the inspection.- Ensure power is provided.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Qual egg and bean sprout egg rolls were measured at 34-40C and were in heated cambros at time of inspection.- Operator was advised to reheat to 74C and hot hold above 60C immediately and internal temperatures will be rechecked.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1, Chicken legs and thighs in hot holding measured 39*C and deep-fried eggs measured 45*C. Food arrived on site around 10:00am and was stored in cambro until closer to event time at 12:00pm. Foods discarded during the inspection.**Discussed with Operator that food needs to be transferred to hot holding as soon as food arrives on site, or there needs to be some sort of heat source in the cambro to maintain temperatures. Otherwise, food should be kept at restaurant until closer to the event start time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Temporary handwash station not set up. The Operator said they were using the 2-compartment sink for handwashing, however, there was no paper towel or soap at the station. Temporary handwash station in tent set up during inspection.

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