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Andaro's Pizza

216 - 677 Cougar Ridge Drive SW Calgary AB T3H 5J2 · Food - General

Official record from Alberta →

Inspection summary

Andaro's Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 30, 2024. The most recent inspection, on October 15, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on October 15, 2026. 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 4 times across 3 separate inspections, most recently on August 13, 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)?

  • 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 3 times across 3 separate inspections, most recently on October 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 4 separate inspections, most recently on October 15, 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?

  • 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 5 times across 4 separate inspections, most recently on October 15, 2026. 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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available at the time of inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • End caps were missing on light tube guard sleeves above dishwashing sinksInstall end caps*October 15, 2026 - Missing light covers for 2 sets of lights in the kitchen and guard sleeves were still missing end caps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Electrical tape used to secure prep cooler doorFix prep cooler door and remove electrical tape
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas- Under dishwashing sinks and shelving units- Dust accumulation on ceiling tiles
  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT INFRACTION:No chlorine test strips were present in the facility.-Purchase new and valid chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked basic food safety knowledge
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • End caps were missing on light tube guard sleeves above dishwashing sinksInstall end caps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Side of chest freezer lid was badly damaged exposing foam.Surface must be smooth, non-porous, and easy to clean
  3. Monitoring Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • REPEAT INFRACTION:The sanitizer spray bottle and the other chemical spray bottles were not labelled.-Ensure that the chemical bottles are labelled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pot of sauce located in the walk-in cooler had an internal temperature of 11C. Staff stated that sauce was cooked the day beforeSauce discarded. Ensure hot foods are cooled quickly and in a safe manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bag of chicken wings were being thawed in a sink of still warm water. Frozen foods are to be properly thawed under cold running water or in the fridge overnight
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT INFRACTION:No chlorine test strips were present in the facility.-Purchase new and valid chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked basic food safety knowledge
    • 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) End caps were missing on light tube guard sleeves above dishwashing sinksInstall end caps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Side of chest freezer lid was badly damaged exposing foam.Surface must be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spray bottles were dirty with debris.Clean spray bottles.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer in the sanitizer spray bottle was measured above 200 ppm. The bleach solution was diluted by the operator, and which was then tested at 100ppm.-Ensure that the bleach solution is always maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frosting was observed around the fans and the light bulb of the walk-in freezer, and the pizza breads were stored under it.-The operator removed the pizza breads.-Ensure that food is not being stored under the frosting to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle and the other chemical spray bottles were not labelled.-Ensure that the chemical bottles are labelled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) In the pizza prep cooler, Bacon at the top was measured at 8 degrees C in the insert. The bacon was filled above the insert fill line.The excess bacon was removed and placed inside the prep cooler by the operator.2) Containers of cheddar cheese, mozzarella cheese and the mushrooms were placed on the food preparation counter.* The cheddar cheese was measured at 12 degrees C.* The mozzarella cheese was measured at 9 degrees C * Mushrooms were measured at 10 degrees C.** The cheddar cheese was discarded, and the mozzarella cheese and the mushrooms were placed inside the prep cooler.-Ensure the perishable foods inside a cooler are maintained at 4 degrees C or less or it is maintained at 60 degrees C or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present in the facility.-Purchase new and valid chlorine 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 hand sink was blocked by the garbage bin.The garbage bin was moved by the operator.-Ensure that the hand sink is always easily accessible for hand washing.
    • 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) Shelves in the walk-in cooler were rusted.Remove rust or replace shelves.2) Shelf edges under the cash register were repaired with duct tape. Unfinished wood was exposed.Remove tape and repair the shelves properly. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • " Repeated violation"Shelves and plastic pallets in the walk-in units did not provide adequate clearance for cleaning.Provide proper shelving units and store foods at least 6 inches off the floor.
    • 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) End caps were missing on light tube guard sleeves above the line cooler.Install end caps.2) A spiral light bulb was used in the pizza hot holding unit. Product specifications were not available.Replace with a light bulb that is suitable for food equipment and can withstand extreme temperatures. Provide documentation as proof.
    • 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 baseboard was peeling off under the hand sink.-Fix the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spray bottles were dirty with debris.Clean spray bottles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • " Outstanding violation"1) There was an accumulation of debris on shelving and the floors of the walk-in units.Clean shelves and floors including hard to reach areas.2)There was build-up of dust on the ceiling light fixtures above the line cooler.Clean the ceiling.For inspection conducted on December 30, 2024,Stains and debris were observed under the 3 compartment sinks and the grease trap.-Clean the area under the 3 compartment sinks and around the grease trap.

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