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Pio Peruvian

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

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