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Poesie Co.

1119 Kensington Road NW Calgary AB T2N 3P2 · Food - General

Official record from Alberta →

Inspection summary

Poesie Co. has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 16, 2025. The most recent inspection, on October 8, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 separate inspections, most recently on October 8, 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 once on October 8, 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 once on July 16, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUAT tests strips were not available/accessible to verify the concentration of the food contact surface sanitizer.**Obtain valid QUAT tests strips.**Test strips verify that sanitizers are being used at appropriate concentrations according to manufacturer's specifications.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine concentration was detected after the dishwasher's final rinse cycle.**The operator was instructed to switch to single use utensils and equipment. All ware washing must be done manually with the two-compartment sink. **Repair/replace the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine tests strips were not available/accessible to verify the concentration of the dishwasher sanitizer.-Obtain valid chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink was obstructed by a dumping a pan used to hold coffee grounds and other waste. **The dumping pan was removed from the handwashing sink. **The handwashing sink must always remain accessible to employees.
  2. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine tests strips were not available.-Obtain valid chlorine tests strips.
  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was still not plugged in.The operator did try to fix the dishwasher at the time of inspection but had wrong parts.-Ensure that the dishwasher is plugged in.-Chemical dishwasher using chlorine as a sanitizer should be maintained at 100ppm and if Quat is used as a sanitizer, it should be maintained at 200ppm.-High temperature dishwasher should be maintained at least at 71 degrees C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Raw wood was exposed on the shelves in the kitchen,-Paint or replace the shelves.2) Gap was noticed on the floor and wall joint behind the counter of the sous vide machine.-Seal the gaps.

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