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Atlas Pizza And Steak House

7 - 6060 Memorial Drive NE Calgary AB T2A 5Z5 · Food - General

Official record from Alberta →

Inspection summary

Atlas Pizza And Steak House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on November 4, 2025, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances 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.

  • 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 October 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 29, 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)?

  • 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 3 times on October 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times on October 29, 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?

  • 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 once on October 29, 2025. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. There was food under the blade sharpener of the meat slicer that was not removed during cleaning. Blade sharpener removed and was cleaned more thoroughly during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff open drink observed on shelf above food in upright cooler in the cook line. Drink moved to bottom shelf during the inspection.2. Flats of eggs stored above open bus bins of mushrooms. Eggs placed on large tray to protect food below from contamination.3. Bus bin of mushrooms stored directly on top of another bin of sliced mushrooms. Lids replaced during the inspection to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Front of house:Staff drinks and food stored with customers utensils, plates, and condiments in servery.COMPLETE THE FOLLOWING:1. Please designate an area for staff items that is separate from customer items.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Several QUATS sanitizer spray bottles in the kitchen and front of house were not labeled. Labels replaced during the inspection. COMPLETE THE FOLLOWING:1. Ensure chemicals are always labeled to prevent misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. QUAT test strips expired in April 2025.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 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. The floor tiles at the back door that opens into the kitchen are damaged, creating an opening at the bottom of the door.2. Several shelves in the middle walk-in cooler were rusted and not easily cleanable.COMPLETE THE FOLLOWING:1. Replace tiles.2. Re-finish/replace the shelving so that it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Buildup of debris on the opening of the part of the can opener that is attached to the table. Cleaned during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed a buildup of debris under the cooking equipment in the cook line.2. Dust on ceiling tiles around the air ducts in the cook line.3. Dust on old exhaust above the pizza oven.4. Buildup of debris noted along the bottom of the far wall in the dish pit.COMPLETE THE FOLLOWING:1. Please clean areas noted above. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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