Skip to content
Loading map…

The Poke Bowl

4 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

Official record from Alberta →

Inspection summary

The Poke Bowl has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 27, 2025. The most recent inspection, on July 9, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 7, 2026. 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 4 times across 2 separate inspections, most recently on July 9, 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser is missing from the front handwashing sink.REQUIREMENT: Provide and/or install a dispenser for the front handwashing sink.
    • 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) There are numerous holes (presumed drilled holes) in a cluster along the wall above the dishwashing sinks.REQUIREMENT: Repair these holes. Ensure the repairs allow the area to be smooth, easy-to-clean, and non-porous.2) A makeshift drainage system from the hot water tank to the floor drain was open, and allowed for water to spill onto the floor.REQUIREMENT: Ensure any and all plumbing fixes are properly conducted. Prove to the Inspector that this plumbing is to code, or repair and modify to ensure it is.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area close to the back door had an accumulation of stacked boxes, which cluttered the area and didn't allow for pest checks to occur.REQUIREMENT: Organize the area. Ensure there is enough shelving and space so that the area can be monitored and cleaned.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient temperatures of the prep-coolers and walk-in cooler were ranging between 7-8C.It appears that for the walk-in cooler, there may be a malfunction in the condenser. Operator contacted a technician during the inspection.REQUIREMENT: Ensure that all refrigeration equipment can maintain an ambient temperature of 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser is missing from the front handwashing sink.REQUIREMENT: Provide and/or install a dispenser for the front handwashing sink.
    • 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) There are numerous holes (presumed drilled holes) in a cluster along the wall above the dishwashing sinks.REQUIREMENT: Repair these holes. Ensure the repairs allow the area to be smooth, easy-to-clean, and non-porous.2) A makeshift drainage system from the hot water tank to the floor drain was open, and allowed for water to spill onto the floor.REQUIREMENT: Ensure any and all plumbing fixes are properly conducted. Prove to the Inspector that this plumbing is to code, or repair and modify to ensure it is.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area close to the back door had an accumulation of stacked boxes, which cluttered the area and didn't allow for pest checks to occur.REQUIREMENT: Organize the area. Ensure there is enough shelving and space so that the area can be monitored and cleaned.
  3. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website