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Peppino Gourmet Foods

1512 7 Street SW Calgary AB T2R 1A7 · Food - General

Official record from Alberta →

Inspection summary

Peppino Gourmet Foods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on May 8, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 4 times across 3 separate inspections, most recently on May 8, 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 3 times across 2 separate inspections, most recently on May 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 8, 2026. 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?

  • 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 October 17, 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?

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. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual concentration of chlorine at the dish level for the dishwasher initially measured approximately 10 ppm. The bulk concentrate sanitizer hooked up to the dishwasher was changed out, the pump primed, and then the dishwasher retested. The residual concentration at the plate level then measured 100 ppm.
    • 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 tap for the two compartment sink was leaking hot water.Repair the tap to stop the leak.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the front display cooler measured between 9 to 10 degrees Celsius. Internal food temperatures ranged from 7 to 12.8 degrees Celsius. Food was discarded, including packages of panchetta, salami, and guanicale. Some food was instructed to be moved to another cooler. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the double door upright cooler measured 11 degrees Celsius. Internal food temperatures measured around 8 degrees Celsius. Perishable food was moved from this cooler to the food preparation cooler. Temperature was checked around an hour later and there was no change. Do not use this cooler for perishable food. Have the cooler repaired/serviced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level for the low temperature dishwasher in the kitchen was undetectable.Have the dishwasher repaired/adjusted. The residual concentration of chlorine at the dish level for low temperature dishwashers must measure 100 ppm.
    • 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 tap for the two compartment sink was leaking hot water.Repair the tap to stop the leak.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A broken probe thermometer was observed during the inspection. Staff stated they are heating frozen/ refrigerated food products in the microwave for 5 minutes before moving it to the hot holding unit. Replace the thermometer as soon as possible.*It is essential to have a functional probe thermometer to accurately monitor the internal temperature of cooked food items, both during and after cooking. Please ensure that a working thermometer is available at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The residual concentration of chlorine at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable.*Service or repair the dishwasher so that the concentration of residual chlorine at the plate level measures 100 ppm. **Staff will be using Quats sanitizer to sanitize the dishes until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The testing strips were found to be expired.*Chemicals in the testing strips begin to dissipate after the expiration date, making the results unreliable.**Please ensure to check the concentration of sanitizer in the dishwasher daily and maintain a record of the results.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The tap for the front service area hand wash sink was loose.Have the tap for the front service area tightened.

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