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Pinoy's Kitchen

642 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Pinoy's Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on April 16, 2026, recorded 6 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

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 April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 16, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 April 16, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 April 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on April 16, 2026. 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **CORRECTED**1. The cassava suman was not labelled to indicate where it was made. The Operator was unable to provide any receipts or information on the supplier. Foods discarded during the inspection.COMPLETE THE FOLLOWING:1. All foods ingredients and foods that are sold at the restaurant must come from approved sources.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **CORRECTED**1. Observed cracked whole eggs in the standup cooler in the back kitchen. Eggs discarded by the Operator.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed an old, dirtied sponge stored at the 1-compartment sink in the cooking area. Sponge discarded by the Operator during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Observed a rice scoop being stored in a takeout container without any temperature control. The Operator was instructed to make a container of ice water to store the scoop inside.2. Cassava Suman (rice cake wrapped in banana leaves) were stored unwrapped in front of the customer sneeze guards and were accessible to customers. They were removed from the front.3. A box of potatoes and ginger were stored under the handwashing sink in the back kitchen. Box moved further away from the sink.COMPLETE THE FOLLOWING:1. Please keep the rice scoop stored in ice water at all times. Change the ice water when the ice melts.2. Foods that is accessible to customers must be protected from customer contamination by sneeze guards or packaged in food grade containers.3. Do not store any food or food related items under sinks to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Rice noodles in the front hot holding measured 28*C. The noodles were stored on top of several containers and not directly in the hot holding unit. Noodles discarded.2. Pork belly measured 54*C in the front hot holding area. They were stored on top of several containers and not directly in the hot holding unit. They were transferred to the hot holding cabinet. 3. Chicken empanadas were stored at room temperature for more than 2 hours and measured 31*C. Food discarded during inspection. COMPLETE THE FOLLOWING:1. High risk foods need to be kept hot above 60*C, or cold below 4*C to prevent bacteria from growing to high numbers that may cause people to get sick.2. Ensure food in hot holding is frequently stirred to ensure the temperature is evenly distributed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Observed a strainer stored in the handwashing sink in the back kitchen.COMPLETE THE FOLLOWING:1. Do not store anything in the handwash sink. It needs to be kept clear at all times so food handlers can easily access the sink for handwashing.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a pot of cooked whole fish soup stored at room temperature. The internal temperature of the fish was 27C. Ensure that high-risk foods are not stored at room temperature. Continue hot holding or store under refrigeration after preparing.The fish was discarded.
  4. Monitoring Inspection

    0 infractions

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