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Pulcinella

1147 Kensington Crescent NW Calgary AB T2N 1X7 · Food - General

Official record from Alberta →

Inspection summary

Pulcinella has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on December 18, 2025, recorded 8 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 16 times across 8 separate inspections, most recently on December 18, 2025. For example: Is the facility free of a pest infestation?

  • 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 8 times across 8 separate inspections, most recently on December 18, 2025. 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 4 times across 3 separate inspections, most recently on May 30, 2025. 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 20 times across 9 separate inspections, most recently on December 18, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 8 separate inspections, most recently on December 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

9 inspections

  1. Risk Management Inspection

    8 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had expired.-Obtain valid Quat test strips.
    • 15. Is the facility free of a pest infestation?
      • Roach capture observed on 2 glue boards near grease trap in main kitchen and wall across. No activity observed on food contact surfaces or food equipment. ACTION: Identify and eliminate any harborage areas. Continue with enhanced pest treatment and enhanced deep cleaning of facility.
    • 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?
      • In the basement,5)Mouse droppings were noticed in the basement food prep room under the oven and the food equipment.
    • 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?
      • Mouse dropping was observed in the cabinet under the hand sink in the staff washroom.-Clean the mouse droppings.
    • 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) Gap was noticed around the pipe and the wall of the staff washroom hand sink.-Seal the gap." Outstanding violations"Gaps and holes were noticed on the walls and the junctions of the wall joints.-Seal the gaps and holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter was observed in the space between the walk-in cooler and the freezer.2) Grime was observed under the food counters.3) No cleaning schedules were maintained in the facility.-Remove the clutter and clean the areas mentioned above.-Ensure that daily cleaning logs are being maintained."Previous inspection"1) Food debris were noticed under the prep line cooler and the shelves in the food storage areas.2) Flour and dust were observed on the pest boxes.-Remove the clutter and clean the areas mentioned in 1) to 3).
  2. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open foods were stored in the food storage racks.-Ensure that the food is stored in proper food containers to prevent it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had expired.-Obtain valid Quat test strips.
    • 15. Is the facility free of a pest infestation?
      • Roach capture observed on 2 glue boards near grease trap in main kitchen and wall across. No activity observed on food contact surfaces or food equipment. ACTION: Identify and eliminate any harborage areas. Continue with enhanced pest treatment and enhanced deep cleaning of facility.
    • 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?
      • In the basement,5)Mouse droppings were noticed in the basement food prep room under the oven and the food equipment.
    • 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?
      • Mouse dropping was observed in the cabinet under the hand sink in the staff washroom.-Clean the mouse droppings.
    • 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) Gap was noticed around the pipe and the wall of the staff washroom hand sink.-Seal the gap." Outstanding violations"Gaps and holes were noticed on the walls and the junctions of the wall joints.-Seal the gaps and holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter was observed in the space between the walk-in cooler and the freezer.2) Grime was observed under the food counters.3) No cleaning schedules were maintained in the facility.-Remove the clutter and clean the areas mentioned above.-Ensure that daily cleaning logs are being maintained."Previous inspection"1) Food debris were noticed under the prep line cooler and the shelves in the food storage areas.2) Flour and dust were observed on the pest boxes.-Remove the clutter and clean the areas mentioned in 1) to 3).
  3. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open foods were stored in the food storage racks.-Ensure that the food is stored in proper food containers to prevent it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had expired.-Obtain valid Quat 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?
      • Mouse dropping was observed in the cabinet under the hand sink in the staff washroom.-Clean the mouse droppings.
    • 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?
      • 1) In the main kitchen:Mouse droppings were observed behind the cookline and the grease trap.Live mouse was found in the trap near the cookline.Mice droppings were observed behind the small cooler in the pizza area.Dead mice were found in other pest control traps.In the basement,Mouse droppings were observed under the shelves in the food storage area, under the shelves in the liquor area.--Clean the mouse droppings and monitor." Previous inspection"In the basement,Mouse droppings were observed under the food storage racks and on the lids and surfaces of certain food containers.-Clean the mouse droppings and monitor.-Clean and sanitize the lids and surfaces of the food containers before using them.
    • 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?
      • In the kitchen,1)Mouse droppings were noticed under the food serving counter where the utensils were stored and underneath the oven.2) Mouse droppings were also observed around the grease trap and some under the dishwasher.In the basement,1) Mouse droppings were observed on the floor, behind the racks in the food storage areas.2)Mouse droppings were observed on the food containers, and plates, cups and the trays in the food storage area.3) A chewed on and small hole was observed on California walnut bag. The walnut bag was asked to be discarded.4)Black flies were observed in the food storage area.5)Mouse droppings were noticed in the basement food prep room under the oven and the food equipment.
    • 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) Gap was noticed around the pipe and the wall of the staff washroom hand sink.-Seal the gap." Outstanding violations"Gaps and holes were noticed on the walls and the junctions of the wall joints.-Seal the gaps and holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter was observed in the space between the walk-in cooler and the freezer.2) Grime was observed under the food counters.3) No cleaning schedules were maintained in the facility.-Remove the clutter and clean the areas mentioned above.-Ensure that daily cleaning logs are being maintained."Previous inspection"1) Food debris were noticed under the prep line cooler and the shelves in the food storage areas.2) Flour and dust were observed on the pest boxes.-Remove the clutter and clean the areas mentioned in 1) to 3).
  4. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open foods were stored in the food storage racks.-Ensure that the food is stored in proper food containers to prevent it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had expired.-Obtain valid Quat 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?
      • In the kitchen,1)Mouse droppings were noticed under the food serving counter where the utensils were stored and underneath the oven.2) Mouse droppings were also observed around the grease trap and some under the dishwasher.In the basement,1) Mouse droppings were observed on the floor, behind the racks in the food storage areas.2)Mouse droppings were observed on the food containers, and plates, cups and the trays in the food storage area.3) A chewed on and small hole was observed on California walnut bag. The walnut bag was asked to be discarded.4)Black flies were observed in the food storage area.5)Mouse droppings were noticed in the basement food prep room under the oven and the food equipment.
    • 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?
      • 1) In the main kitchen:Mouse droppings were observed behind the cookline and the grease trap.Live mouse was found in the trap near the cookline.Mice droppings were observed behind the small cooler in the pizza area.Dead mice were found in other pest control traps.In the basement,Mouse droppings were observed under the shelves in the food storage area, under the shelves in the liquor area.--Clean the mouse droppings and monitor." Previous inspection"In the basement,Mouse droppings were observed under the food storage racks and on the lids and surfaces of certain food containers.-Clean the mouse droppings and monitor.-Clean and sanitize the lids and surfaces of the food containers before using them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps and holes were noticed on the walls and the junctions of the wall joints.-Seal the gaps and holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter was observed in the space between the walk-in cooler and the freezer.2) Grime was observed under the food counters.3) No cleaning schedules were maintained in the facility.-Remove the clutter and clean the areas mentioned above.-Ensure that daily cleaning logs are being maintained."Previous inspection"1) Food debris were noticed under the prep line cooler and the shelves in the food storage areas.2) Flour and dust were observed on the pest boxes.-Remove the clutter and clean the areas mentioned in 1) to 3).
  5. Demand Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests trips had expired.-Obtain valid Quat 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?
      • Front and side door was open.Doors were closed.-Ensure that the doors are closed.
    • 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?
      • 1) In the main kitchen:Mouse droppings were observed behind the cookline and the grease trap.Live mouse was found in the trap near the cookline.Mice droppings were observed behind the small cooler in the pizza area.Dead mice were found in other pest control traps.In the basement,Mouse droppings were observed under the shelves in the food storage area, under the shelves in the liquor area.--Clean the mouse droppings and monitor." Previous inspection"In the basement,Mouse droppings were observed under the food storage racks and on the lids and surfaces of certain food containers.-Clean the mouse droppings and monitor.-Clean and sanitize the lids and surfaces of the food containers before using them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps and holes were noticed on the walls and the junctions of the wall joints.-Seal the gaps and holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Clutter was observed in the maintenance area.2) Food debris were noticed under the prep line cooler and the shelves in the food storage areas.3) Flour and dust was observed on the pest boxes.-Remove the clutter and clean the areas mentioned in 1) to 3).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the salad cooler was measured at 8.5 degrees C. According to the operator the cooler was building up ice inside and was freezing the food and so he had increased the temperature.*Pastries and veggies were stored inside the cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration" Previous inspection"The salad prep cooler ambient temperature was measured at 9 degrees C.* Pastries and veggies were stored inside the cooler.-Ensure that pastries are removed from the cooler and placed in different working cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration-Fix the salad cooler and monitor it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests trips had expired.-Obtain valid Quat 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?
      • In the basement,Mouse droppings were observed under the food storage racks and on the lids and surfaces of certain food containers.-Clean the mouse droppings and monitor.-Clean and sanitize the lids and surfaces of the food containers before using them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler ambient temperature was measured at 9 degrees C.* Pastries and veggies were stored inside the cooler.-Ensure that pastries are removed from the cooler and placed in different working cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration-Fix the salad cooler and monitor it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests trips had expired.-Obtain valid Quat 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?
      • In the basement,Mouse droppings were observed under the food storage racks and on the lids and surfaces of certain food containers.-Clean the mouse droppings and monitor.-Clean and sanitize the lids and surfaces of the food containers before using them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.
  8. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler insert,Bacon was measured at 10.5 degrees C.Cheese was measured at 9 degrees C.*Bacon was discarded, and the cheese was placed inside the prep cooler.In the pizza prep area cooler,Cheeses were measured at 11.5 degrees C.**Cheeses were discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler ambient temperature was measured at 9 degrees C.* Pastries and veggies were stored inside the cooler.-Ensure that pastries are removed from the cooler and placed in different working cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration-Fix the salad cooler and monitor it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests trips had expired.-Obtain valid Quat 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?
      • The kitchen hand sink was obstructed by dirty dishes.* The dishes were removed.The bar sink was obstructed by glass washer brush.* The glass washer brush was removed.-Ensure that the hand wash sink is not blocked and is easily accessible for hand washing.
    • 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?
      • In the basement,Mouse droppings were observed under the food storage racks, under the 2-compartment sink and the dough prep area.On the lids and surfaces of certain food containers.-Clean the mouse droppings and monitor.-Clean and sanitize the lids and surfaces of the food containers before using them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the kitchen line ceiling tiles was missing from the repair.Install the ceiling once the repair is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a way that the scoop handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grime was noticed under the pizza oven, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.2) Dust was observed on the ceiling tiles and air vents in the kitchen.-Clean the ceiling tiles and the vents.3) Clutter was observed at the back of the food storage room.-Remove the clutter as it helps to keep the area clean.
  9. 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?
      • The kitchen hand sink paper towel dispenser was empty.Corrected on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the kitchen line ceiling tiles was missing from the repair.Install the ceiling once the repair is completed.

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