Skip to content
Loading map…

Pineapple & Spice Caribbean Restaurant

702 41 Avenue NE Calgary AB T2E 3P7 · Food - General

Official record from Alberta →

Inspection summary

Pineapple & Spice Caribbean Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 13, 2025. The most recent inspection, on December 11, 2025, found no infractions.

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

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.

  • 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 December 9, 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?

  • 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?

  • 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 December 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 large gap on the bottom and on the left side of the back exit door. The facility must be structurally sound to prevent the entry of pests. Repair/replace the weatherstripping.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various utensils stored in water at room temperature. The water measured 24C. Utensils should be stored in the following manner to prevent the growth of bacteria: - Ice cold water <4C - Hot water >60C - Sanitizer solution of either 100ppm of chlorine or 200ppm of quats
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main cooler measured 9C. Various high-risk foods including cooked meat. dairy products and eggs were stored inside. Used a probe thermometer to measure the internal temperature of the various products and it measured around 7C to 9C. The operator stated the cooler has not been functioning properly since the night before. Coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing food inside.The operator discarded the cooked meat. dairy products and eggs 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 large gap on the bottom and on the left side of the back exit door. The facility must be structurally sound to prevent the entry of pests. Repair/replace the weatherstripping.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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?
      • Gap observed along the bottom of the backdoor. Install weather stripping or a door sweep to prevent the entry of pests into the facility.

Nearby inspected facilities

Own this business? Add a badge to your website