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Piassa Cuisine

100 - 3515 17 Avenue SE Calgary AB T2A 0R5 · Food - General

Official record from Alberta →

Inspection summary

Piassa Cuisine has been inspected 15 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 15 times across 10 separate inspections, most recently on September 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 1, 2026. 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?

  • 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 September 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 23, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 24 times across 14 separate inspections, most recently on September 11, 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.

15 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sept 11, 2026Majority of the shatterproof covers have arrived and installed. - Await for couple covers above the dishwashing area and the handwashing area. September 4, 2026 Update:1. A tile was installed to seal the gap between the wall and floor.2. Floor tiles have been installed in both locations.3. All light fixtures have been repaired and restored to working order. 4. This item remains outstanding. The operator indicated that the light covers are expected to be delivered on September 9, 2026.5. All missing ceiling tiles have been installed.Sept 0, 2026The majority of the light fixtures in the kitchen were not equipped with shatter-resistant tubes or protective covers.- Provide documentation confirming that shatter-resistant tubes are in use, or install appropriate shatterproof covers on the light fixtures
  2. Risk Management Inspection

    2 infractions

    • 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. Foam sealant was used to fill the gap between the wall and floor to the right of the two-compartment sink. Foam material is not smooth, porous, and hard to clean. - Ensure the area is properly finished with a smooth, non-porous, and easily cleanable surface.2. Floor tiles were missing in two locations: at the kitchen entrance and between the stoves.- Repair the flooring to provide a smooth, durable, and easily cleanable surface.3. The majority of the kitchen light fixtures and the light fixture in the walk-in cooler were not functioning. - Repair or replace the non-functional light fixtures.4. The majority of the light fixtures in the kitchen were not equipped with shatter-resistant tubes or protective covers.- Provide documentation confirming that shatter-resistant tubes are in use, or install appropriate shatterproof covers on the light fixtures5. A ceiling tile was missing in the kitchen.- Replace the missing ceiling tile.September 4, 2026 Update:1. A tile was installed to seal the gap between the wall and floor.2. Floor tiles have been installed in both locations.3. All light fixtures have been repaired and restored to working order. 4. This item remains outstanding. The operator indicated that the light covers are expected to be delivered on September 9, 2026.5. All missing ceiling tiles have been installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed with an accumulation of grease, dust, and food debris:-Kitchen handwashing sink-Canopy hood-Dishwasher-Walk-in cooler, including the ceiling and wire shelving-Ceiling vent above the dishwasher-Kitchen ceiling-Ice machine- A wooden pallet across from the dishwasher- A wooden garment rack approximately six feet tall. Thoroughly clean and sanitize the facility including above-noted areas and maintain them in a clean and sanitary condition.The wire shelves in the walk-in cooler were covered with aluminum foil. Blood and food debris were observed on the foil, and several areas of the foil were torn and damaged.- Replace the aluminum foil as required to maintain a clean and intact surface. Clean and sanitize the shelving regularly to prevent the accumulation of blood and food debris.September 4, 2026 Update:The following areas have been cleaned:- Kitchen handwashing sink- Canopy hood- Dishwasher- Kitchen ceiling- Ice machineThe following items have been removed:- Wooden pallet located across from the dishwasher- Wooden garment rack approximately six feet in heightThe following items remain outstanding:- Walk-in cooler, including the ceiling and wire shelving- Ceiling vent above the dishwasherThe operator indicated that a technician will be consulted before cleaning the walk-in cooler evaporator unit. Cleaning these areas is expected to be completed by September 11, 2026.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer in the spray bottle was measured at over 200 ppm. - Ensure that a food-safe bleach sanitizer solution is prepared at a concentration between 100 and 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were observed stored above or adjacent to ready-to-eat foods, with meat juices/blood present between the items in the walk-in cooler. - Store raw meats separately from ready-to-eat foods and on lower shelves to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer spray bottle was observed without a label. - Ensure all chemical bottles are properly labelled to identify their contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The low-temperature dishwasher was not effectively sanitizing. Testing of all three cycles indicated 0 ppm residual chlorine sanitizer.- Ensure the dishwasher is repaired and capable of dispensing a minimum of 100 ppm chlorine sanitizer during the sanitizing cycle.2. No drain stoppers were available for the two-compartment sink used for manual dishwashing.- Obtain two drain stoppers to allow for proper soaking, cleaning, and sanitizing of reusable utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A domestic dishwasher was observed in the hallway between the kitchen and bar area and was being used to wash glassware.- This domestic dishwasher is not approved for use. Discontinue use and remove the unit from the premises.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks in both the bar and kitchen areas were not equipped with liquid soap and disposable paper towels. - Ensure all handwashing sinks are stocked with liquid soap and disposable paper towels in dispensers at all times.
    • 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?
      • Fruit flies and house flies were observed throughout the kitchen.- Implement effective pest control measures, including cleaning, and other appropriate pest control measures, to eliminate fly activity. Pest control records were not available for review at the time of inspection.- Provide pest control service records for the previous three months for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety certificate from the person who is in care and control was not available for review.- Provide a valid food safety certificate from the person who is in control for review.
    • 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. Foam sealant was used to fill the gap between the wall and floor to the right of the two-compartment sink. Foam material is not smooth, porous, and hard to clean. - Ensure the area is properly finished with a smooth, non-porous, and easily cleanable surface.2. Floor tiles were missing in two locations: at the kitchen entrance and between the stoves.- Repair the flooring to provide a smooth, durable, and easily cleanable surface.3. The majority of the kitchen light fixtures and the light fixture in the walk-in cooler were not functioning. - Repair or replace the non-functional light fixtures.4. The majority of the light fixtures in the kitchen were not equipped with shatter-resistant tubes or protective covers.- Provide documentation confirming that shatter-resistant tubes are in use, or install appropriate shatterproof covers on the light fixtures5. A ceiling tile was missing in the kitchen.- Replace the missing ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed with an accumulation of grease, dust, and food debris:-Kitchen handwashing sink-Canopy hood-Dishwasher-Walk-in cooler, including the ceiling and wire shelving-Ceiling vent above the dishwasher-Kitchen ceiling-Ice machine- A wooden pallet across from the dishwasher- A wooden garment rack approximately six feet tall. Thoroughly clean and sanitize the facility including above-noted areas and maintain them in a clean and sanitary condition.The wire shelves in the walk-in cooler were covered with aluminum foil. Blood and food debris were observed on the foil, and several areas of the foil were torn and damaged.- Replace the aluminum foil as required to maintain a clean and intact surface. Clean and sanitize the shelving regularly to prevent the accumulation of blood and food debris.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • **the violation still exists**- Ensure to use single use disposable plates and utensils to serve the food until dishwasher is fixed. The dishwasher measured 0ppm chlorine. Ensure the dishwasher is able to reach 100ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
  6. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a large pot with mouldy food in it located on the stove. Ensure this is cleaned and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle of sanitizer measured 0ppm. Ensure sanitizer is able measured 100ppm chlorine or 200ppm quat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a bin of raw beef on the same shelf as open vegetables. Ensure all raw meat is stored below vegetables and ready to eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0ppm chlorine. Ensure the dishwasher is able to reach 100ppm chlorine.
    • 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 no soap dispenser at the bar.The paper towel was not in a dispenser at the bar.Ensure hand sinks are equipped with supplies in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the floor under the large shelving unit and around the grease trap. Ensure this area is cleaned.
  7. 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)?
      • 1. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- 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?
      • Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
  8. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
    • 15. Is the facility free of a pest infestation?
      • The food establishment had a cockroach infestation, four live cockroaches were observed during inspection. A few mice dropping were also observed onsite.- Retain the services of a professional pest control company to control and eliminate the cockroach infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
    • 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. Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  9. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The facility uses commercial chemical dishwasher where sanitizer concentration measured to be 0pp.- Repair the dishwasher so a 100ppm chlorine residual can be detected following the sanitizing cycle. - Use single use disposable containers to serve food to the customer.2. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to test the concentration of the dishwasher sanitizing solution or the concentration of food contact surface sanitizer solutions.- Chemical test strips must be always available to confirm the concentration of sanitizing solutions.
    • 15. Is the facility free of a pest infestation?
      • The food establishment had a cockroach infestation, four live cockroaches were observed during inspection. A few mice dropping were also observed onsite.- Retain the services of a professional pest control company to control and eliminate the cockroach infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
    • 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. Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walkin cooler shelves require cleaning and a finish.
  11. Risk Management Inspection

    2 infractions

    • 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
  12. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not running therefore cannot be tested. Spoke with owner, owner indicated dishwasher was still getting fixed.
    • 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
  13. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher reading 0ppm of sanitizer.
    • 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
  14. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher test strips appear too weak.
    • 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
  15. Monitoring Inspection

    3 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 uses commercial chemical dishwasher where chlorine level measure to be 0ppm.- The contactor was onsite during inspection and started repairing the dishwasher.The operator and contactor were asked to send the proof and invoice before 4:30pm.The facility does not have 2 compartment sink so the single use serving utensils cannot be used.If the proof is not received before the given time, the restaurant must not be serving food to the customer.
    • 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.

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