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PEL Centre - Food

14315 Macleod Trail SW Calgary AB T2Y 1M7 · Food - General

Official record from Alberta →

Inspection summary

PEL Centre - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 11, 2025. The most recent inspection, on April 1, 2026, recorded 2 infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 April 1, 2026. 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 April 1, 2026. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A section of the prep cooler was measured at 4.9°C using both an infrared thermometer and the internal thermometer. Review of the temperature log showed recorded temperatures of 5°C. The cooler was adjusted during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. A kitchen staff member used chlorine test strips when asked to demonstrate how they test the quaternary ammonium sanitizer.Education was provided onsite. Staff were reminded that chlorine test strips are required for testing chlorine/bleach solutions and the mechanical dishwasher.There are separate test strips for the quat sanitizer.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

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