Skip to content
Loading map…

Pio Peruvian

104 - 2929 Sunridge Way NE Calgary AB T1Y 7K7 · Food - General

Official record from Alberta →

Inspection summary

Pio Peruvian has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on April 29, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 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 5 times across 4 separate inspections, most recently on April 29, 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 April 23, 2026. 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 3 times across 2 separate inspections, most recently on April 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. 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)?
      • April 29, 2026, inspection:Dishwasher is still not fixed. Staff was manually sanitizing with 100ppm chlorine for 2 minutes until the dishwasher is fixed. Dishwasher technician is coming today to fix or replace with a new dishwasher. Previous inspection:Chlorine in the low temperature dishwasher was measured less than 50ppm.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the handwash sinkProvide soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the light covers. Clean the light covers.2) No cooler and freezer temperature charts for review. No dishwasher and food surface charts for review. No cleaning schedule.Check and record cooler and freezer temperature charts daily. Check and record dishwasher and food surface sanitizer concentration daily.Provide a cleaning schedule.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the spray bottle was measured at 50ppm. Use 100ppm chlorine (1/2 bleach per L Water)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No chlorine detected in the utensil's storage solution. Use ice water to store the utensils and clean and sanitize the utensils after all the ice melted and set up again with ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large preparation cooler:Weiner's in the insert @ 11.9 degrees C.Beef in the insert was between 7.5 to 9.3 degrees C. Pasta in the insert was between 11.2 to17.8 degrees C. Fish in the inset @ 7.5 degrees C. Boiled eggs on top of insert @ 12.1 degrees C. Rice wrap in the insert @ 15.2 degrees C.Root vegetable inside the cooler was 8.1 degrees C. Discarded the foods noted above. Fix the cooler and store cold perishable food at 4.0 degrees Cor below. 2) Frozen chicken and fish were being thawed at room temperature. Thaw in cooler overnight or under cold running water. 3) Staff was not able to locate a probe thermometer. Roasted chicken was not being checked.Provide a working prober thermometer and check and record the roasted chicken.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Chlorine in the low temperature dishwasher was measured less than 50ppm.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.2) Observed staff not sanitizing the large pans after washing. Ensure large pans are sanitized by immersing in 100ppm chlorine for 2 minutes after washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hot water tap was broken, no hot water available for handwashing. Fix hot water tap and ensure hot and cold water available for handwashing. 2) No soap at the handwash sinkProvide soap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler:---Food debris build-up on the floor---Rust on the storage racks--- Debris build-up on the plastic liners. Clean the walk-in cooler. 2) Grease and food debris build-up on the rice cooker/warmer.Clean the rice cooker/warmer.3) Deep grooves and stains on the cutting board. Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Large amount of dust and grease build-up on the kitchen air vents. 2) Grime build-up underneath the two-compartment sink.3) Grime build-up on the kitchen floor hard to reach areas, baseboards and bottom of the kitchen door. Clean these areas. 4) No cooler and freezer temperature charts for review. No dishwasher and food surface charts for review. No cleaning schedule.Check and record cooler and freezer temperature charts daily. Check and record dishwasher and food surface sanitizer concentration daily.Provide a cleaning schedule.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long cutting board needs to be scrubbed daily to keep food residue from building up un the grooves left by the edge of the knives.
  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long cutting board needs to be scrubbed daily to keep food residue from building up un the grooves left by the edge of the knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the sprinkler pipes under the hood from built-up grease.
  6. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website