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Pure Street Food

8 - 1327 1 Street SW Calgary AB T2R 0W3 · Food - General

Official record from Alberta →

Inspection summary

Pure Street Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 30, 2026, recorded 1 infraction.

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

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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 17, 2025. 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 2 times on November 28, 2025. For example: Is the facility free of a pest infestation?

  • 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 6 times across 5 separate inspections, most recently on June 18, 2026. 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?

  • 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 4 separate inspections, most recently on May 27, 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.

12 inspections

  1. Demand Inspection

    1 infraction

    • 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 is overdue. Payment was originally due by 2026-06-28. Please pay the food handling permit immediately to avoid a closure order being issued.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 18, 2026:There was no hot water available at the hand wash sink.Repair the sink so that it operates as designed.May 27, 2026:The hand-washing sink was draining very slowly. Please ensure the plumbing is in good working order to ensure the sink can drain properly and not overflow.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat based sanitizer in two sanitizer buckets was tested and 0ppm was detected. The solution was dumped and re-dispensed. The new solution was tested to be 200ppm (satisfactory). Please ensure that sanitizer solutions are tested each time they are dispensed to ensure the correct concentration is achieved.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flats of whole raw shelled eggs were stored above ready to eat foods and vegetables in the basement storage area coca-cola cooler. Please store raw eggs as you would meat and place at the bottom of the cooler below other ready to eat food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand-washing sink was draining very slowly. Please ensure the plumbing is in good working order to ensure the sink can drain properly and not overflow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was observed on the floor by the deep fryers. Please regularly clean the floors around the deep fryers and cook line.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Countertop cold holding unit with meat and vegetables for pho - meats probed between 8-12C. Inserts were overfilled and lids were not being used. A heat lamp was also shining on dishes right beside the unit.-Maintain perishable foods at or below 4C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink was obstructed by a wire shelf with a rice cooker on it.-Ensure access to handwashing sink is unobstructed-Staff moved the shelf and rice cooker (corrected)2) Hot water to handwashing sink was turned off. When turned on from the wall, it flowed uncontrollably.-Repair the hot water tap so that hot and cold running water is available for handwashing
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The majority of the required cleaning has been completed. As discussed, clean equipment legs and wheels, and the lower portion of the stoves.
  9. Demand Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Evidence of a cockroach infestation was observed in the stall. Multiple German cockroaches were observed on monitoring glue boards throughout the stall. A total of 19 cockroaches were observed in the booth.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
    • 15. Is the facility free of a pest infestation?
      • The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation.Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
  10. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensils stored in stagnant water measured at 23C. Utensils should not be stored in stagnant water as this can promote the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C- Hot water >60C - Sanitizer solution (100ppm of bleach or 200pppm of quats) The operator replaced the water with iced cold water at the time of the inspection.2. Container without a handle was stored inside the dry rice bulk container.Replace the container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. The operator removed the container from the bulk container at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic oil mixture was stored at room temperature had an internal temperature of 25C. The operator stated it was stored at room temperature for two hours. Chopped garlic should not be stored at room temperature as this poses a risk for foodborne illnesses such as botulism. Either store cold (4C or lower) or hot (above 60C). The operator placed the garlic oil in an ice bath at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap available at the designated hand sink. The hand sink must be readily supplied with hand soap to perform proper hand hygiene. The operator placed hand soap at the hand sink during the time of the inspection.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Lemon scented bleach water was observed in the kitchen area.*Violation was corrected onsite. Staff filled the sanitizer bottle with the 200 ppm of Quats (available at the dish pit for all vendors).**The additives that make the bleach lemony fresh is not approved as an additive to sanitizers for food contact use. Once a sanitizer air dries it should leave minimal trace so that the contact surface remains food safe. Additives or scents can remain on the surface and contaminate foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Bowls as scoops were used for the dry ingredients such as Potato Starch, Flours, and Corn Starch. Staff removed the bowl and replaced with the scoops with handle.*To protect the bulk food from contamination, please ensure bulk dry ingredients scoops are stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Some areas in the facility were noted as needing cleaning, including, but not limited to, the space beside the three-door prep cooler and hard-to-reach surface areas.*Please ensure that these areas are cleaned thoroughly to maintain hygiene standards.
  12. Monitoring Inspection

    0 infractions

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