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Portuguese Society Of Calgary

4888 35 Street SE Calgary AB T2B 3M6 · Food - General

Official record from Alberta →

Inspection summary

Portuguese Society Of Calgary has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on October 1, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 10 times across 4 separate inspections, most recently on October 1, 2026. 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 September 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 5 separate inspections, most recently on October 1, 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 5 times across 3 separate inspections, most recently on October 1, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management 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)?
      • Dishwasher in kitchen and glass washer in bar were not sanitizing as both reached 58C and neither were using a chemical sanitizer. Rinse aid was the only chemical both were dispensing.**Dishes & glass are not being sanitized and the facility does not have a 3 compartment sink. Please use disposable plates/cutlery for reusable dishes/glasswear until the dishwashers are serviced.Cooking utensils/bowls that are washed manually are not being sanitized as there is no sanitizing step performed.**Please ensure there is a wash/rinse and sanitize step (with 100ppm bleach/water)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for bleach solution for surfaces and manually washing dishes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one on site with food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**There was an accumulation of dirt and debris on floors and under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filter in the back kitchen had a significant amount of grease build up. **Please clean to prevent cross contamination of food area below. 2. Staff was using red & blue poly bags that are visibly dirty as a surface to store clean utensils in front of ventilation canopy. **Please remove poly bags and clean the shelves if they are dirty. **Ensure all surfaces in the facility are durable and easy to clean.
  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared for surfaces **please ensure a solution of bleach/water is prepared (100ppm bleach. 1/2 tsp of bleach to 1 litre of water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Defrosting perishable foods at room temperature**Ensure all perishables are defrosted until running cold water or the day before in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in kitchen and glass washer in bar were not sanitizing as both reached 58C and neither were using a chemical sanitizer. Rinse aid was the only chemical both were dispensing.**Dishes & glass are not being sanitized and the facility does not have a 3 compartment sink. Please use disposable plates/cutlery for reusable dishes/glasswear until the dishwashers are serviced.Cooking utensils/bowls that are washed manually are not being sanitized as there is no sanitizing step performed.**Please ensure there is a wash/rinse and sanitize step (with 100ppm bleach/water)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for bleach solution for surfaces and manually washing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink was blocked at the time of inspection with a salad spinner**Please ensure handsink is accessible at all timesHandsoap at sink was empty **Ensure all handsinks are equipped with soap and water.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one on site with food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer stored with clean utensils in the back kitchen area had a significant food debris build up. **Please clean to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**There was an accumulation of dirt and debris on floors and under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filter in the back kitchen had a significant amount of grease build up. **Please clean to prevent cross contamination of food area below. 2. Staff was using red & blue poly bags that are visibly dirty as a surface to store clean utensils in front of ventilation canopy. **Please remove poly bags and clean the shelves if they are dirty. **Ensure all surfaces in the facility are durable and easy to clean.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared for surfaces **please ensure a solution of bleach/water is prepared (100ppm bleach. 1/2 tsp of bleach to 1 litre of water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Defrosting perishable foods at room temperature**Ensure all perishables are defrosted until running cold water or the day before in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in kitchen and glass washer in bar were not sanitizing as both reached 58C and neither were using a chemical sanitizer. Rinse aid was the only chemical both were dispensing.**Dishes & glass are not being sanitized and the facility does not have a 3 compartment sink. Please use disposable plates/cutlery for reusable dishes/glasswear until the dishwashers are serviced.Cooking utensils/bowls that are washed manually are not being sanitized as there is no sanitizing step performed.**Please ensure there is a wash/rinse and sanitize step (with 100ppm bleach/water)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for bleach solution for surfaces and manually washing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink was blocked at the time of inspection with a salad spinner**Please ensure handsink is accessible at all timesHandsoap at sink was empty **Ensure all handsinks are equipped with soap and water.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one on site with food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer stored with clean utensils in the back kitchen area had a significant food debris build up. **Please clean to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**There was an accumulation of dirt and debris on floors and under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filter in the back kitchen had a significant amount of grease build up. **Please clean to prevent cross contamination of food area below. 2. Staff was using red & blue poly bags that are visibly dirty as a surface to store clean utensils in front of ventilation canopy. **Please remove poly bags and clean the shelves if they are dirty. **Ensure all surfaces in the facility are durable and easy to clean.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Chlorine sanitizer spray bottle measured 500 ppm, which is not considered food safe. - Operator remade the sanitizer solution and tested 100 ppm. Note: Add half a teaspoon of regular bleach in 1 liter of water to make 100 ppm food-grade chlorine sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer stored with clean utensils in the back kitchen area had a significant food debris build up. **Please clean to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**There was an accumulation of dirt and debris on floors and under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filter in the back kitchen had a significant amount of grease build up. **Please clean to prevent cross contamination of food area below. 2. Staff was using red & blue poly bags that are visibly dirty as a surface to store clean utensils in front of ventilation canopy. **Please remove poly bags and clean the shelves if they are dirty. **Ensure all surfaces in the facility are durable and easy to clean.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution concentration measure to be 0ppm.- Staff was educated to prepare the sanitizing solution.100ppm chlorine solution was prepared during 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 facility does not have thermometer to test hot temperature dishwasher.Ensure to get a thermometer to test the dishwasher's sanitizing cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris on floors and under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned area.
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