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2 for 1 Pizza House

112 - 2550 Country Hills Boulevard NE Calgary AB T3N 1E4 · Food - General

Official record from Alberta →

Inspection summary

2 for 1 Pizza House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on July 24, 2025, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 8 times across 4 separate inspections, most recently on July 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on July 24, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 23, 2025. 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 July 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 4 separate inspections, most recently on July 23, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

  1. Risk Management Inspection

    2 infractions

    • 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?
      • There was a dead fly on the windowsill in the food preparation area.The dead fly was removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was a buildup of food debris on covers for pizza pans.Pizza pans were cleaned and sanitized during the inspection.2) The flip lid of the line cooler by the conveyor oven had a broken hinge.Repair the flip lid of the line cooler.
  2. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Submerge cleaning cloths in an approved sanitizing solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Strands of hair were found on a windowsill in the food preparation area.All food handlers must demonstrate proper hair control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal food was stored on a food preparation table. A charger for electronic devices was stored on boxes of pizza liners.Store personal belongings in a separate area away from food handling or food storage areas.2) A container was stored in a bag of flour. It was for scooping flour from the bag.Provide a proper utensil for scooping flour. Store utensils in a manner that prevents the handles from being in contact with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored in non-food grade containers.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer and cleaner were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two bags of chicken were being thawed at room temperature. Internal food temperatures of the chicken measured 15C and 17C.Chicken was discarded. Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process.2) Mahhani sauce, a tomato-based cream sauce, was being thawed at room temperature. The sauce measured 14.3C.Sauce was discarded.3) Ham and salami in the small line cooler measured 7C and 10.7C.Discard salami. Repair the cooler so that perishable foods are stored at 4C or less under refrigeration.4) Cheese, butter chicken and regular flavored chicken and mushrooms measured between 9.6C to 13C in the line cooler located by the window.Discard all perishable foods in this cooler. Repair the cooler.5) Tandoori chicken was stored without any means of temperature control. Chicken measured 8.5C.Do not store perishable foods in the temperature danger zone between 4C to 60C.6) The operator's probe thermometer was difficult to use due to buttons being saturated with heavy build-up.Clean the probe thermometer or replace it with a new probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The sanitizing procedure was not performed as part of manual dishwashing.2) The drainboard of the dishwashing sink was being used to store dirty food equipment.Follow proper cleaning and sanitizing procedures for manual dishwashing. Use the drainboard for air-drying clean food equipment only and ensure there is a one-way flow from dirty to clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Provide chlorine test strips for monitoring sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the handwashing sink in the washroom.Provide paper towels in a suitable dispenser.
    • 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) A large quantity of dead flies was found on a windowsill in the food preparation area.Remove dead flies.2) The weatherstripping on the rear door was damaged, revealing a gap on the side of the door.Replace the weatherstripping and seal all gaps from the exterior.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a leakage from the grease interceptor in the dishwashing area.Repair or replace the grease interceptor and ensure that it is in good working order.
    • 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 finishing on the wooden table in the dishwashing area was damaged, revealing unfinished wood with water damage that could not be easily cleaned.Remove the damaged wooden table from the premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Circular cutting boards had cut marks throughout, and they were blackened with old food debris.Replace cutting boards.2) There was a heavy buildup of food debris on covers for pizza pans.Clean and sanitize pizza pans.3) The interior of the small line cooler was repaired with tape.Remove tape. Properly repair or replace the damaged part.4) There was tape on the faucet of the dishwashing sink.Remove tape. Repair any leaks.5) The food processor was severely cracked, and a large piece had broken off from the cover.Replace the food processor.6) The flip lid of the line cooler by the conveyor oven had a broken hinge.Repair the flip lid of the line cooler.7) Thick ice had accumulated on shelves in the upright freezer.Remove ice buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry storage area was disorganized. Food was stored with miscellaneous items such as screws.Organize the dry storage area and store non-food service items separately.2) The toilet paper dispenser in the washroom was broken.Replace the toilet paper dispenser.3) The area by the hot water heater was cluttered and not accessible.Remove items that are no longer required to operate a food establishment. Organize all areas within the premises to ensure accessibility for cleaning and pest control services.4) The food establishment was filthy with debris, dust and grime including but not limited to walls, floors, storage units, food equipment and the ventilation hood.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.Clean and sanitize all food equipment.5) A cleaning schedule was not available.Prepare a written daily/ weekly/ monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface. Provide the sanitation schedule to an Alberta Health Services, Executive Officer for review. Implement the cleaning schedule in the food establishment.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, non-food grade totes were used to store cut vegetables.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 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 for chlorine sanitizer were not available at the facility. - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of old food debris on and besides prep line coolers and adjacent equipment. Food stains noted on cooler/food equipment door fronts and handles. - Please clean equipment and handles. Develop a weekly cleaning schedule.2. Dough mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.
  4. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, non-food grade totes were used to store cut vegetables.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 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 for chlorine sanitizer were not available at the facility. - Provide test strips and ensure concentration of sanitizer is tested for and maintained 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?
      • 1. Ceiling above the food preparation area was visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.2. Walls near and around the food prep areas were visibly dirty with food stains.- Please clean the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the pizza prep line coolers was not covered.- Ensure lights used in the facility are shatterproof or have covers over them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of old food debris on and besides prep line coolers and adjacent equipment. Food stains noted on cooler/food equipment door fronts and handles. - Please clean equipment and handles. Develop a weekly cleaning schedule.2. Dough mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pizza cutting boards stored beside the pizza oven had several score marks, were discolored and not easily cleanable.- Please resurface or replace.2. Plastic covers used at the facility to cover pizza dough were visibly dirty with food stains.- After use, all covers must be cleaned and sanitized using proper dishwashing techniques.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the counter and food prep table.- Do not store used cleaning cloths on the counter.- Store cleaning cloths in an approved sanitizing solution (i.e. 100ppm chlorine or 200ppm quats).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Improper storage practices observed as food products including but not limited to drink bottles, flour bags, bell pepper boxes, and food containers were stored directly on the floor in the facility. - Operator promptly moved the items off the floor.- Please ensure all food products are stored in a safe and sanitary manner at least 6 inches off the ground.2. Food container in the walk-in cooler containing freshly cut tomatoes and flour container in the dry storage area were stored uncovered.- Operator placed lids/covers over the containers.- Ensure all food items are stored in food-safe containers and covered appropriately with a lid or plastic wrap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, non-food grade totes were used to store cut vegetables.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A packet of frozen pepperoni was left overnight to thaw at room temperature, resulting in an internal temperature of 15.2° Celsius.- Food was promptly discarded by the operator.2. Two packages of cut chicken were observed thawing on food prep table during the inspection. Internal temperature was noted between 6-8 degrees Celsius.- Operator immediately placed packages in the walk-in cooler.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution for at least 2 minutes to sanitize.2. One compartment of 2 comp-sink in the facility was being used as storage for clean utensils and was inaccessible.- Operator removed clean utensils out of the sink. Ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
    • 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 for chlorine sanitizer were not available at the facility. - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
    • 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 near the front counter was blocked with boxes and other items at the time of inspection. - The boxes were removed by staff during the inspection. - Staff informed that the handwashing station must be readily available for handwashing at all times. 2. Handwashing stations in the washroom, front and back kitchen were not supplied with paper towels. - Available paper towels were placed at all three handwashing stations during inspection. - Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 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. Ceiling above the food preparation area was visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.2. Walls near and around the food prep areas were visibly dirty with food stains.- Please clean the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the pizza prep line coolers was not covered.- Ensure lights used in the facility are shatterproof or have covers over them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of old food debris on and besides prep line coolers and adjacent equipment. Food stains noted on cooler/food equipment door fronts and handles. - Please clean equipment and handles. Develop a weekly cleaning schedule.2. Dough mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pizza cutting boards stored beside the pizza oven had several score marks, were discolored and not easily cleanable.- Please resurface or replace.2. Plastic covers used at the facility to cover pizza dough were visibly dirty with food stains.- After use, all covers must be cleaned and sanitized using proper dishwashing techniques.
  6. Risk Management Inspection

    0 infractions

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