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Petalo

100 - 3811 Edmonton Trail NE Calgary AB T2E 3P5 · Food - General

Official record from Alberta →

Inspection summary

Petalo has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 8, 2025. The most recent inspection, on June 26, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on December 4, 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?

  • 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 24, 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 once on December 4, 2025. 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 October 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 24, 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?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand 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)?
      • The facility does not have a two-compartment sink. A two-compartment sink with a mechanical dishwasher is required for facilities with extensive food handling. If the mechanical dishwasher were to break, manual dishwashing must be performed in a two-compartment sink. Install a two-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak coming from the wall connected to the left side of the mechanical dishwasher. All plumbing components must be maintained in good repair where wastewater can be drained safely. Investigate and repair the leak.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was raw meat thawing at room temperature. The surface temperature measured 1C. Thawing high-risk food must be done in the following manner to prevent the growth of bacteria: - In the cooler over night - Under cold running water - Cooking it directly - Using a microwave The operator placed the raw meat in the cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was an insert with soiled utensils stored inside the hand sink basin. The hand sink must be accessible at all times to perform hand hygiene. Refrain from storing articles near or inside the hand sink. The operator removed the insert with soiled utensils during the inspection.
    • 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?
      • There is a gap on the bottom of the back exit door. The facility must be structurally sound to prevent the entry of pests. Replace/repair the weatherstripping and ensure no light is visible through the gap.
  5. Initial Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There is cleaner solution stored in a spray bottle. The solution is pink and appeared to be a quats solution. All chemicals must be labelled for safe handling and to ensure the appropriate solution is used for its intended purpose. Ensure all chemicals are labelled.
    • 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 observed in north area of the kitchen underneath the hand sink and in the northeast corner of the kitchen. There were no mice in the traps and recent pest control records indicated no activity of mice.Remove the mouse droppings and sanitize the affected area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the ceiling above the sandwich cooler and above the back exit door. Repair the hole in the ceiling to prevent dust accumulation and pest harborage. Ensure the surface is smooth, durable, and impervious to moisture to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the sandwich cooler has deep grooves with buildup of grime in between. Food equipment must be maintained in a manner that is easily cleanable.Replace or resurface the cutting board. If not using the cutting board, remove it from the sandwich cooler.

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