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Porotta Hut

2150 - 4058 109 Avenue NE Calgary AB T3N 2B2 · Food - General

Official record from Alberta →

Inspection summary

Porotta Hut has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 12, 2025. The most recent inspection, on August 14, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 separate inspections, most recently on August 14, 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 July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on August 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING - on 8/14/2026 Plastic scoop observed in the beans backet where food product items are still on the floor1. Plastic cups without handles were found being used as scoops and stored inside the bulk food containers in the dry storage area. Replace the plastic cup with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic cup was removed from the bulk product during the inspection2. Food items were observed stored directly on the floor near the dry storage area. All food products must be stored a minimum of 6 inches (15 cm) off the floor on approved shelving, racks, or pallets to prevent contamination, facilitate proper cleaning, and protectfood from potential exposure.**Please reorganize this place and remove food items off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats and chlorine test strips were not available at the time of inspection. Test strips are required at all times to measure the concentration of the sanitizer solution for effective sanitizing.**Obtain new test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING on 8/14/2026Cleaning required in the following areas:1. Ventilation canopy2. Walk-in cooler3. Inside prep cooler4. Behind the cookline and under equipment**Please clean
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Complimentary self-serve food items by the cash register were not protected from customer contamination.Sweets were covered during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic cups without handles were found being used as scoops and stored inside the bulk food containers in the dry storage area. Replace the plastic cup with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic cup was removed from the bulk product during the inspection2. Food items were observed stored directly on the floor near the dry storage area. All food products must be stored a minimum of 6 inches (15 cm) off the floor on approved shelving, racks, or pallets to prevent contamination, facilitate proper cleaning, and protectfood from potential exposure.**Please reorganize this place and remove food items off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat was found cooling at room temperature beneath the paper towel dispenser and had an internal temperature of 28°C. To ensure food safety, high-risk foods must be cooled rapidly using an ice bath or by dividing them into shallow pans. Foods should be cooled to 20°C as quickly as possible and then transferred to the cooler for further cooling and storage.**The meat was removed and placed in the cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats and chlorine test strips were not available at the time of inspection. Test strips are required at all times to measure the concentration of the sanitizer solution for effective sanitizing.**Obtain new test strips
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording.**Provide pest control records
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1. Ventilation canopy2. Walk-in cooler3. Inside prep cooler4. Behind the cookline and under equipment**Please clean
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a pail and in a spray bottle measured over 500 ppm.200 ppm quat sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was only one shelf in the walk-in cooler.Provide adequate shelving and store foods at least 6 inches off the floor.

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