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Pocket Holic

304 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Pocket Holic has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on March 23, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 3 times across 2 separate inspections, most recently on April 2, 2025. 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 2 times across 2 separate inspections, most recently on March 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 2 times on March 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Leaky bag of raw tuna was stored on a shallow tray with a hole near the bottom of the side (as a handle). The tuna was above other ready-to-eat foods.-Store raw meat below other foods and in a container that prevents the spillage of raw meat juice-Operator moved the tuna and put it in a container that would prevent spillage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tofu pockets (just the shell) were being stored at room temperature with sushi rice.-Maintain perishable foods <4C or >60C-Operator put tofu pockets back in fridge2) No probe thermometer was available, and infrared thermometer battery was dead.-Ensure a thermometer is available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water at handwashing sink was turned off due to leak.-Ensure hot and cold running water are available at the handwashing sink at all times-Operator turned cold water back on from the lower connection
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi rice is being prepared by the facility however PH testing is not being conducted to verify the acidity of sushi rice to make it safe for storage at room temperature.Obtain PH test strips to regularly verify the PH of sushi rice.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer tested at 50 ppm for the low temperature dishwasher after running multiple cycles.Service the dishwasher immediately, use disposable dishware for dine in services until the dishwasher is fixed and able to maintain 100 ppm chlorine sanitizer concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no chlorine test strip for verifying the concentration of chlorine sanitizer connected to the dishwasher as contact surface sanitizer in use.Obtain chlorine test strips to regularly test the concentration of the sanitizer.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher sanitizer pump was not dispensing sanitizer.Repair. Use two compartment sink dishwashing method and single use utensils in the meantime.

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