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Pokenroll

17 - 2008 33 Avenue SW Calgary AB T2T 1V4 · Food - General

Official record from Alberta →

Inspection summary

Pokenroll has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on February 20, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on January 28, 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 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 5 times across 3 separate inspections, most recently on February 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 February 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 2, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken box used to store avocado. Ensure only smooth and easily cleanable containers are used to store food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the walk in cooler floor. Ensure these areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized. Dishes were being washed with soap and water, then rinsed with fresh water, and then air dried.All dishes must be cleaned and sanitized properly. Steps in proper dishwashing are:- Scrape any food that remains.- Wash with soap and water.- Rinse with clean water.- Sanitize. If using chlorine based sanitizer that was available on site at the time of inspection, dishes must be fully submerged in a 100 ppm chlorine solution for 2 minutes.- Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty dishes were being stored in the basin of the hand wash sink.The hand wash sink must remain free of obstructions at all times to facilitate hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bar of soap was present at the hand wash sink and was being used to wash hands.Remove the bar soap. Use the liquid soap in the dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stainless steel prep table has been places beside the hand sink which limits the space to be able to easily access the hand sink. Please move the table to allow for unimpeded access to the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas (floors under equipment on the cookline, floors under the food preparation table, floors under the food preparation coolers, floors under the dishwasher, floors under the shelf by the dishwashing sinks).Clean floors in hard to reach areas. Ensure these areas are cleaned on a regular basis.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A stainless steel prep table has been places beside the hand sink which limits the space to be able to easily access the hand sink. Please move the table to allow for unimpeded access to the hand sink. 2) The paper towel was not stored in a paper towel dispenser. Please obtain a proper paper towel dispenser and store the paper towel for the hand sink in it. A proper dispenser is required to protect the paper towel from contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted at the time of the inspection. Please print and post a copy of your valid food handling permit in a location that is visible to the public.

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