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Bells Pizza

2829 14 Street SW Calgary AB T2T 3V3 · Food - General

Official record from Alberta →

Inspection summary

Bells Pizza has been inspected 14 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on January 29, 2026, recorded 2 infractions.

1 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 13 times across 10 separate inspections, most recently on January 29, 2026. For example: Is the facility free of a pest infestation?

  • 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 7 times across 5 separate inspections, most recently on October 27, 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 once on November 14, 2024. 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 22 times across 12 separate inspections, most recently on October 27, 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 16 times across 12 separate inspections, most recently on January 29, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

14 inspections

  1. Monitoring Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Several cockroaches in sticky traps. Landlord is overseeing pest control.Jan 29 2026- 1-3 cockroaches in sticky traps. Adults only. One month since last pest control visit. Please contact pest control for a follow up visit. - old mouse droppings located beside cooler compressor by back door. Ensure this area is cleaned.
    • 20. Do food handlers at the facility have adequate food safety training?
  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)?
      • There are no QUAT testing strips available to test and verify the concentration of diluted sanitizer.REQUIREMENT: Obtain QUAT sanitizer test strips and routinely use them.
    • 15. Is the facility free of a pest infestation?
      • Several cockroaches in sticky traps. Landlord is overseeing pest control.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
  3. 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)?
      • There are no QUAT testing strips available to test and verify the concentration of diluted sanitizer.REQUIREMENT: Obtain QUAT sanitizer test strips and routinely use them.
    • 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?
      • Two cockroaches found in sticky traps. Does not appear to be new activity. Contract pest control that is not overseen by the building.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
  4. Demand Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no QUAT testing strips available to test and verify the concentration of diluted sanitizer.REQUIREMENT: Obtain QUAT sanitizer test strips and routinely use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were two objects which were impeding the handwashing sink in the kitchen; a hose resting on the faucet and basin, and a garbage can placed infront of the sink. Both objects were moved.REQUIREMENT: Do not impede or hinder any access to handwashing sinks as it may reduce handwashing.2) The paper towel dispenser was broken.REQUIREMENT: Repair or replace the paper towel 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?
      • Two cockroaches found in sticky traps. Does not appear to be new activity. Contract pest control that is not overseen by the building.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a notable amount of debris underneath the following equipment:- Cold storage equipment closer to the pizza oven- The cold storage cabinet at the front area behind the screen.**February 20, 2024** Violations remains in non-compliance.REQUIREMENT: Clean and sanitize the areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of food debris and grease in hard to reach areas of the floor and behind equipment. Ensure these areas are cleaned.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer in a spray bottle had a concentration of > 400 ppm. This was corrected by reducing the concentration to 200 ppm.REQUIREMENT: Maintain QUAT sanitizer at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no QUAT testing strips available to test and verify the concentration of diluted sanitizer.REQUIREMENT: Obtain QUAT sanitizer test strips and routinely use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were two objects which were impeding the handwashing sink in the kitchen; a hose resting on the faucet and basin, and a garbage can placed infront of the sink. Both objects were moved.REQUIREMENT: Do not impede or hinder any access to handwashing sinks as it may reduce handwashing.2) The paper towel dispenser was broken.REQUIREMENT: Repair or replace the paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a notable amount of debris underneath the following equipment:- Cold storage equipment closer to the pizza oven- The cold storage cabinet at the front area behind the screen.**February 20, 2024** Violations remains in non-compliance.REQUIREMENT: Clean and sanitize the areas.
  6. Demand Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a notable amount of debris underneath the following equipment:- Cold storage equipment closer to the pizza oven- The cold storage cabinet at the front area behind the screen.**February 20, 2024** Violations remains in non-compliance.REQUIREMENT: Clean and sanitize the areas.
  7. 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?
      • Four cockroaches were observed on pest control monitoring devices in the facility.**February 20, 2024** Two infant cockroaches were observed on pest control monitoring devices.REQUIREMENT: Continue to work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a notable amount of debris underneath the following equipment:- Cold storage equipment closer to the pizza oven- The cold storage cabinet at the front area behind the screen.**February 20, 2024** Violations remains in non-compliance.REQUIREMENT: Clean and sanitize the areas.
  8. Risk Management Inspection

    5 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?
      • Four cockroaches were observed on pest control monitoring devices in the facility.Continue to work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 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?
      • Pest control reports were not available for review.Pest control reports must be available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a notable amount of debris underneath the following equipment:- Cold storage equipment closer to the pizza oven- The cold storage cabinet at the front area behind the screen.REQUIREMENT: Clean and sanitize the areas.
  9. 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?
      • Four cockroaches were observed on pest control monitoring devices in the facility.Continue to work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 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?
      • Pest control reports were not available for review.Pest control reports must be available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
  10. Demand Inspection

    3 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?
      • Four cockroaches were observed on pest control monitoring devices in the facility.Continue to work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
  11. Risk Management Inspection

    3 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?
      • Four cockroaches were observed on pest control monitoring devices in the facility.Continue to work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
  12. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inserts of food were being stacked in the food preparation cooler such that the bottom of inserts were in direct contact with the open food below.Ensure all food is stored in a manner that protects it from contamination. Do not stack food containers on open food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Corrugated plastic was being used to separate pans of pizza dough in the walk-in cooler.Ensure that appropriate food packaging and storage containers are in use in the facility. Food containers must be easily cleanable.
    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of the Quat based food contact surface sanitizer in a spray bottle was greater than 500 ppm. No additional concentrated sanitizer was available for use, nor were there manufacturer instructions available to potentially dilute the Quat sanitizer.Ensure that a food contact surface sanitizer of an acceptable concentration is prepared and readily available during operation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the two compartment dishwashing sinks.Ensure that all equipment required for manual dishwashing is available at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing was not following proper procedure; staff were not sanitizing dishes.Ensure that all equipment and utensils are cleaned and sanitized using proper manual dishwashing procedures (wash, rinse, sanitize fully immersed for 2 mins, air dry);
    • 15. Is the facility free of a pest infestation?
      • There was evidence of a significant cockroach infestation in the kitchen. Numerous live cockroaches of all life stages were observed in the food establishment.Retain the services of a professional pest control company to eliminate the cockroach infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector for review.
    • 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 no pest control treatment or monitoring taking place in the food establishment.Obtain the services of a professional pest control operator. Provide records to AHS for review.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour emanating from the two compartment dishwashing sinks and grease interceptor area.Investigate and abate the source of the sewer gas odour in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were damaged areas along the walls; there were gaps in the walls, and baseboards were coming away from the wall-floor joints in various areas.After the pest infestation is eliminated, close all gaps in walls and any potential entry/harbourage points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil and/or food debris on equipment and surfaces in the food establishment. This included but was not limited to walls on the south side of the facility, in gaps between baseboards and walls, ventilation canopy filters and surfaces, the underside of the dishwashing sinks, the stove surfaces, and floors in hard to reach areas under the dishwashing sinks, around the grease interceptor, and under the stove.Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment stored in the food establishment.Declutter the facility. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
  13. Initial Inspection

    0 infractions

  14. Demand Inspection

    2 infractions

    • 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 faucet at the two-compartment sink was leaking. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean. The walls, floors, ceiling, and especially areas behind or under equipment are dirty and have a build-up of grease and food debris. Please give the facility a deep clean.

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