PotPourri Bistro
109 - 519 1 Street W Cochrane AB T4C 1B3 · Food - General
Inspection summary
PotPourri Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 30, 2024. The most recent inspection, on April 28, 2026, recorded 1 infraction.
1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 October 23, 2024. 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 once on July 30, 2024. 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 8 times across 5 separate inspections, most recently on April 28, 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 3 times across 2 separate inspections, most recently on September 24, 2025. 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.
6 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Please make sure cleaning of the following areas are completed:*Exhaust canopy filters- Grease built up* Dust built up on the ceiling vents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Ice scoop was left in the ice container. Corrected during the inspection. Please make sure ice scoop is stored in separate clean container to prevent contamination of the ice.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Hand sink was not in good working condition. Cold water tap was not working. Please make sure it is properly fixed, and hand sink is operational at all times.*Some of the wall tiles were missing at the wall beside the walk-in cooler by the cook line. Please make sure repair the surface, smooth, and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please make sure cleaning of the following areas are completed:*Light switch at the wall by the cook line-grease built up*Exhaust canopy filters- Grease built up
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable small measuring cup was in the bulk food container. Corrected during the inspection. Discarded by the operator. Please make sure proper durable, cleanable handled measuring cups/utensils are provided for bulk food items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Water was turned off at the hand sink. Corrected during the inspection. Please make sure hand sink are supplied with hot and cold running water at all times, and operational at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Open space under the hand sink on the wall. Please make sure open spaces are covered to prevent accumulation of debris and pest entry.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher Sani cycle was not getting any sanitizer. There was very little sanitizer left on the bucket.Corrected during the inspection. Operator opened the new sanitizer bucket. Concentration of the cycle was measured at 100ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water was turned off at the hand sink due to plumbing issue. Please make sure repairs are done and hand sink are supplied with hot and cold running water at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease built up at the exhaust canopy filters. Please cleaning is done.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe thermometer onsite for measuring food temp.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the hand washing sink was not in good repair. Please repair/re-caulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- There were some cleaning needed at the ceiling vent. Dust accumulation on the ceiling surface where the ceinling vents were in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?