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Pelican Pier Seafood Bar

10 - 4404 14 Street NW Calgary AB T2K 1J5 · Food - General

Official record from Alberta →

Inspection summary

Pelican Pier Seafood Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on December 11, 2025, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on February 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 11, 2025. 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?

  • 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 7 times across 4 separate inspections, most recently on December 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on December 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on February 26, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    5 infractions

    • 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?
      • 1. There is a gap on the bottom of the back exit door. Repair or replace the weatherstripping to prevent the entry of pests. No pests observed during the inspection.2. A pest control monitoring program is not in place. Observed two traps. One was improperly installed as the opening of the tin cat trap was not against the wall. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 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. Dust and grease accumulation was observed on the exhaust hood above the oven.Clean the exhaust hood.2. There is a hole underneath the hand sink on the left side of the grill. The walls must be in good repair to prevent pest harboring and to facilitate cleaning. Repair the holes in the wall and ensure the surface is smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on December 11, 2025***1) Grease build-up on the deep fryers. 2) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. 3) Broken glass on the front display cooler door. 1 to 3) Please address these issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lid of the bulk container used to store flour is cracked. Bulk containers must be maintained in good repair to ensure proper cleaning and to prevent physical contamination of the food stored inside. Replace the bulk containers.2. The outside of the bulk containers are heavily soiled. Ensure the bulk containers are regularly cleaned and sanitized to remove contamination.3. There were two fryer baskets in disrepair. Sharp metal edges are protruding.Replace the fryer baskets and ensure food equipment are visually inspected prior to use to prevent physical contamination of food.4. The interior and exterior of several coolers were soiled with food debris. Food equipment must be regularly cleaned and sanitized to remove contamination. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on December 11, 2025***1) Dust and grease build-up on the mainline kitchen shelves, and vents. 2) Debris, grime and water build-up underneath the dishpit. 3) Debris and grease behind and underneath the mainline cooking equipment.1 to 3) Clean these areas.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter in the insulated insert next to the deep fryer was measured at 19 degrees C. Discarded the batter. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Another handwash sink is available at the other end of the main line for handwashing. Previous Inspection:No hot water available at one of the hand two handwashing sinks on the main line. Please repair. All handwashing sink must be supplied with hot and cold running water.
    • 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 dishwasher was leaking, water build-up on the floor. Repair the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease build-up on the deep fryers. 2) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. 3) Broken glass on the front display cooler door. 1 to 3) Please address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease build-up on the mainline kitchen shelves, and vents. 2) Debris, grime and water build-up underneath the dishpit. 3) Debris and grease behind and underneath the mainline cooking equipment.1 to 3) Clean these areas.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter in the insulated insert next to the deep fryer was measured at 19 degrees C. Discarded the batter. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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 one of the hand two handwashing sinks on the main line. Please repair. All handwashing sink must be supplied with hot and cold running water.
    • 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 panel was lifted off the wall by the entrance.2) Paint was peeling off the kitchen entrance door. 3) Baseboards were missing throughout the kitchen, 4) The dishwasher was leaking, water build-up on the floor. 1 to 4) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease build-up on the deep fryers. 2) Debris and grease build-up in the bread drawer. 3) Large timer was covered with grease and dirty duct tape. 4) Deep grooves and stains on the small white cutting boards.5) Grime build-up on the dishwasher racks. 6) Handwash sink by was covered with foam and dirty duct tape to protect the stand-up cooler glass door. 7) Mold was observed on the walk-in cooler racks, ceiling and walls. 8) Broken glass on the front display cooler door. 1 to 8) Please address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease build-up on the mainline kitchen shelves, ceiling tiles and vents. 2) Grime build-up on the floor hard to reach areas and baseboards. 3) Debris, grime and water build-up underneath the dishpit. 4) Debris, dust and grease behind and underneath the mainline cooking equipment. 5) Dust, debris and grime build-up on the cupboard next to the handwash sink and stand-up cooler. 6) Grease and dried sauces build-up on walls.  Previous inspection:1) Accumulation of oil and grease observed under the cooking equipment on the main cooking line. 2) Dust buildup observed on the drop ceiling vent covers. - Please clean and maintain in a clean and sanitary manner.
  4. 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?
      • No hot water available at one of the hand two handwashing sinks on the main line. Please repair. All handwashing sink must be supplied with hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of oil and grease observed under the cooking equipment on the main cooking line. 2) Dust buildup observed on the drop ceiling vent covers. - Please clean and maintain in a clean and sanitary manner.

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