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Al's Pizza and Steakhouse

4 - 735 Ranchlands Boulevard NW Calgary AB T3G 3A9 · Food - General

Official record from Alberta →

Inspection summary

Al's Pizza and Steakhouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on June 19, 2025, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 7 times across 6 separate inspections, most recently on June 19, 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 6 times across 5 separate inspections, most recently on April 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on April 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11 times across 6 separate inspections, most recently on June 19, 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?

  • 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 April 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

  1. Risk Management Inspection

    4 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 gap at the top of the back exit door.Seal the gap to prevent the entry of pest.
    • 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) Several holes on the bar backsplash. 2) Hole noted underneath the dishwasher wall. Fix 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?
      • No self-closing device on the washroom door that is located in the kitchen.Install a self-closing device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace as needed.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bar cooler was measured at 8.0 degrees C. Do not store any perishable food in this cooler. Use the other bar cooler. Previous Report:Large Bar Cooler: Cream was measured at 11.3 degrees C. Fix the coolers and stored all perishable foods at 4 degrees C. or below.
    • 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 gap at the top of the back exit door.Seal the gap to prevent the entry of pest.
    • 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) Several holes on the bar backsplash. 2) Hole noted underneath the dishwasher wall. Fix 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?
      • No self-closing device on the washroom door that is located in the kitchen.Install a self-closing device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Top of the dishwasher was dirty.2. The staff washroom was cluttered.Declutter and organize the staff washroom3. Dust build-up on the walk-in cooler fan cover.
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer bucket was prepared at the back kitchen.2. No sanitizer bucket was prepared for the front service area.Spray bottles were being used and the food counters were not sanitized after each use.Prepare chlorine sanitizer at 100 ppm or quat sanitizer buckets at 200 ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Fly strip was hung above the dishwasher.Fly strip was promptly removed.2. Uncooked raw meat was stored on the top shelve above the mushroom produce.The mushroom was stored above the uncooked raw meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bar cooler was measured at 8.0 degrees C. Do not store any perishable food in this cooler. Use the other bar cooler. Previous Report:Large Bar Cooler: Cream was measured at 11.3 degrees C. Fix the coolers and stored all perishable foods at 4 degrees C. or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two stainless steels of sauces were kept on the hot holding unit at 25°C.The food items were being reheated on the gas stove.2. Perishable food items such as milk, cream and chocolate drinks were stored in the beer cooler which maintained between 9.5°C to 10.1°C. Foods were discarded.Do not store perishable food in the beer cooler.3. Bar cooler in the front service area measured 5.3°C.4. Two unopened portioned butter were stored on a plate in the back kitchen area.Food discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not detect any sanitizer concentration with the chlorine test strip.The operator contacted the dishwasher technician right away.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at the dish pit area was empty.2. Paper towel in the staff washroom was empty.Additional paper towel was available and promptly restocked.
    • 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) Drain/fruit flies underneath the dishwasher and at the bar. Remove drain flies.2) Drink syrups at the bar and food debris underneath the dishwasher attract flies. Do a detail cleaning at the dishwasher and bar.
    • 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. The front exit door was not closed.Door was promptly closed. 2. The back exit door was not closed.Door was promptly closed.3. There was a gap at the top of the back exit door.Seal the gap to prevent the entry of pest.
    • 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) Several holes on the bar backsplash. 2) Hole noted underneath the dishwasher wall. Fix 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?
      • No self-closing device on the washroom door that is located in the kitchen.Install a self-closing device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Top of the dishwasher was dirty.2. The staff washroom was cluttered.Declutter and organize the staff washroom3. Dust build-up on the walk-in cooler fan cover.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Grated cheese was stored in non-food grade containers in the walk-in coolerEnsure that foods are stored in a food grade container. Owner purchased plastic liners to line the non-food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bar cooler was measured at 8.0 degrees C. Do not store any perishable food in this cooler. Use the other bar cooler. Previous Report:Large Bar Cooler: Cream was measured at 11.3 degrees C. Fix the coolers and stored all perishable foods at 4 degrees C. or below.
    • 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) Drain/fruit flies underneath the dishwasher and at the bar. Remove drain flies.2) Drink syrups at the bar and food debris underneath the dishwasher attract flies. Do a detail cleaning at the dishwasher and bar.
    • 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) Several holes on the bar backsplash. 2) Hole noted underneath the dishwasher wall. Fix the walls.
  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Grated cheese was stored in non-food grade containers in the walk-in coolerEnsure that foods are stored in a food grade container. Owner purchased plastic liners to line the non-food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad Prep Cooler: Caesar dressing was measured at 8.0 degrees C. 2) Keg Cooler: chocolate milk was measured was measured at 13.0 degrees C. Discarded the chocolate milk.3) Large Bar Cooler: Cream was measured at 11.3 degrees C. Fix the coolers and stored all perishable foods at 4 degrees C. or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher technician onsite at the time of inspection. No chlorine was detected in the dishwasher.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 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) Drain/fruit flies underneath the dishwasher and at the bar. Remove drain flies.2) Drink syrups at the bar and food debris underneath the dishwasher attract flies. Do a detail cleaning at the dishwasher and bar.
    • 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) Several holes on the bar backsplash. 2) Hole noted underneath the dishwasher wall. Fix the walls.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Container of potatoes and other garbage were left outside by the door. Discard garbage into the garbage bin daily to stop attracting pest into the facility.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the spray bottle. Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Grated cheese was stored in non-food grade containers in the walk-in coolerEnsure that foods are stored in a food grade container. Owner purchased plastic liners to line the non-food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad Prep Cooler: Caesar dressing was measured at 8.0 degrees C. 2) Large Pizza Prep Cooler: Salami on top insert was measured at 8.0 degrees C. Monitor cooler temperature and store all cold perishable food at 4 degrees C or below.3) Keg Cooler: chocolate milk was measured was measured at 13.0 degrees C. Discarded the chocolate milk.4) Large Bar Cooler: Cream was measured at 11.3 degrees C. Fix the coolers and stored all perishable foods at 4 degrees C. or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dishwasher.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 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) Drain/fruit flies underneath the dishwasher and at the bar. Remove drain flies.2) Drink syrups at the bar and food debris underneath the dishwasher attract flies. Do a detail cleaning at the dishwasher and bar.
    • 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) Several holes on the bar backsplash. 2) Hole noted underneath the dishwasher wall. Fix the walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dried tomato sauce on the can opener. Clean can opener daily.2) Plastics used to cover pizza dough were covered in grease and debrisDiscard plastic after each use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Container of potatoes and other garbage were left outside by the door. Discard garbage into the garbage bin daily to stop attracting pest into the facility.

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