Skip to content
Loading map…

Bella Roma Pizza & Steak House

17 - 6449 Crowchild Trail SW Calgary AB T3E 5R7 · Food - General

Official record from Alberta →

Inspection summary

Bella Roma Pizza & Steak House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on January 23, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 separate inspections, most recently on March 5, 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 5 times across 2 separate inspections, most recently on May 8, 2024. 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 3 times across 3 separate inspections, most recently on January 23, 2026. 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 4 times across 3 separate inspections, most recently on January 23, 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?

  • 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 3 times across 3 separate inspections, most recently on March 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding"Chlorine, iodine, and sink and surface test strips expired.- Acquire new 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?
      • Handwashing sink in the kitchen was blocked with a utensil. Utensil removed. Ensure that the handwashing sink is accessible, supplied with hot/cold water, paper towels and soap solution at all times.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine, iodine, and sink and surface test strips expired.- Acquire new test strips.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine, iodine, and sink and surface test strips expired.- Acquire new test strips.
    • 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?
      • Updated February 5, 2025:- Small gaps noted near bottom right corner of screen door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build up behind and under in harder to reach areas of the main cook line.- Please clean these areas and ensure regular cleaning is done.
  4. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers did not have hair and beard control mechanisms in place.Obtain beard nets and ensure food handlers restraint their hair when entering the kitchen.Personnel involved in food preparation and any person entering a food preparation or storage such as clean hats or a hair net. Where required, beards should be completely covered with beard nets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef stocks were kept on the counter cooling between 32C to 40C.The beef stocks were promptly kept in an ice bath.Food can be cooled rapidly using the following techniques: an ice-bath an ice wand, stirring frequently, or using shallow metal containers.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured between 2°C to 6.9°C.Adjust the walk-in cooler to maintain 4°C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food at the top prep cooler were measured between 17°C to 24°C.2) The temperature of the walk-in cooler measured between 4.8°C to 8.3°C.Cover the prep cooler with the top lids.Adjust or replace the walk-in cooler.
    • 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?
      • Gaps noted around the back exit screen door. - Please address the gaps and ensure a good seal is formed to prevent any potential pest entry.
    • 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?
      • No pest records available.- Pest management is performed by operator and pest control checklist will be sent via email.- Please complete checklist at least once a month and keep onsite for recordkeeping.
    • 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 bottom of the back exit screen door.Replace the weatherstripping to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tong was kept in water at 11°C.The tong was promptly kept in an ice bath.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back storage area adjacent the back exit door was disorganized with beer cylinder, and bicycle.2) The hard-to-reach areas were dirty.Organize the back storage area.Clean the hard to reach areas.
  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Pizza toppings including hams, pepper and onions were filled above the inserts fill line. The prep cooler lids were uncovered.2) Diced pineapples were kept on the top of the prep cooler.Foods were portioned below the insert fill line.Diced pineapples were placed in the prep cooler.Do not portion food above the insert fill line.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was kept in the kitchen adjacent the staff washroom.Mop bucket was kept in the staff washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food at the top prep cooler were measured between 17°C to 24°C.2) The temperature of the walk-in cooler measured between 4.8°C to 8.3°C.Cover the prep cooler with the top lids.Adjust or replace the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot demi was stored in the cooler to cool measured 49°C.Hot demi was cooled in an ice bath.
    • 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 bottom of the back exit screen door.Replace the weatherstripping to prevent the entry of pests.
    • 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?
      • Gaps noted around the back exit screen door. - Please address the gaps and ensure a good seal is formed to prevent any potential pest entry.
    • 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?
      • No pest records available.- Pest management is performed by operator and pest control checklist will be sent via email.- Please complete checklist at least once a month and keep onsite for recordkeeping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back storage area adjacent the back exit door was disorganized with beer cylinder, and bicycle.2) The hard-to-reach areas were dirty.Organize the back storage area.Clean the hard to reach areas.

Nearby inspected facilities

Own this business? Add a badge to your website