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Poco Loco Pizza

101 - 731 6 Avenue SW Calgary AB T2P 0T9 · Food - General

Official record from Alberta →

Inspection summary

Poco Loco Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 6, 2025. The most recent inspection, on June 11, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 June 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 June 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 4, 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?

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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quat test strips could not be located at the time of the inspection. Please locate or obtain both chlorine and quat test strips to be able to test and verify the quat surface sanitizer and dishwashers rinse concentrations. Quat - 200ppmChlorine - 100ppm
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed on the floor along the cook line. Please clean and keep in a sanitary state hereafter.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of frozen raw chicken breasts was observed thawing at room temperature. The chicken was moved to the cooler to finish safely thawing. Please ensure food items are thawed safely using approved methods such as: - In the cooler - Under cold running water - As part of the cooking process - In the microwave *** must be used immediately after thawing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass dishwasher was run three times, and 0ppm chlorine was detected. Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. Until then please run all glasses through the kitchen dishwasher which was sanitizing properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quat test strips could not be located at the time of the inspection. Please locate or obtain both chlorine and quat test strips to be able to test and verify the quat surface sanitizer and dishwashers rinse concentrations. Quat - 200ppmChlorine - 100ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar hand washing sink was empty at the time of the inspection. The dispenser was restocked by staff during the inspection. Please ensure hand sinks are always fully stocked to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed on the floor along the cook line. Please clean and keep in a sanitary state hereafter.
  3. Initial Inspection

    0 infractions

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