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Bell's Pizza

935 5 Avenue SW Calgary AB T2P 0N8 · Food - General

Official record from Alberta →

Inspection summary

Bell's Pizza has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on October 7, 2026, recorded 4 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on February 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 8 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on December 15, 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.

10 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of spices and flower were observed stored open during the inspection.**Please ensure when bags are opened that they are kept sealed to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Disposable paper towel was not available at the hand wash station next to the prep cooler. **Paper towel was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener had accumulation of dirt and debris. Please keep opener clean at all times to prevent cross contamination**Opener was taken for washing and disinfection in the dish area during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood required cleaning**Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
  5. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple dry food items such as flour and sugar were in their original bags with the tops cut off and left open. Please either fold and clip the tops of bags or transfer to a food safe container with lids to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The tabletop can opener was dirty and had food splatter and debris on it. Please clean and sanitize the can opener regularly. 2) The deep fryers had a build-up of grease on the sides and backs. Please clean and sanitize the deep fryers regularly.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bags of raw onions were stored directly on the floor in the back dry storage area. Food must not be stored directly on the floor to protect from contamination and aid in proper cleaning of the facility. 2) Multiple dry food items such as flour and sugar were in their original bags with the tops cut off and left open. Please either fold and clip the tops of bags or transfer to a food safe container with lids to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand washing sink was not stocked with paper towel at the time of the inspection. Operator restocked the paper towel during the inspection. Please ensure that all hand washing sinks are stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The tabletop can opener was dirty and had food splatter and debris on it. Please clean and sanitize the can opener regularly. 2) The deep fryers had a build-up of grease on the sides and backs. Please clean and sanitize the deep fryers regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls behind the prep counter and the ceiling air vent above the prep counter were dirty and require cleaning.
  7. Risk Management Inspection

    1 infraction

    • 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 located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink located closer to the front service area was not stocked with liquid hand soap or paper towels. 2) The hand sink located further back in the kitchen was not operational. Staff were using the soap and paper towel at this hand sink and then washing their hands at the front hand washing sink. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza in the pizza warmer/display case had an internal temperature of 40.3C. Food being hot held must be kept at a temperature of 60C or higher. The pizza was discarded at the time of the inspection.Please add a thermometer inside the warm display case to verify the temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the three-compartment sink.Three drain plugs are needed to properly wash, rinse, and sanitize equipment. Please obtain two more drain plugs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located at the time of the inspection. Please obtain Quat test strips to test and verify the concentration of the surface sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink located closer to the front service area was not stocked with liquid hand soap or paper towels. 2) The hand sink located further back in the kitchen was not operational. Staff were using the soap and paper towel at this hand sink and then washing their hands at the front hand washing sink. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The sides and back of the deep fryer had a build-up of grease and grime. Please clean the indicated equipment.2) The facility was using a wooden knife block. Discontinue the use of this knife block as it is uncleanable.
  10. 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)?
      • The facilities Quat-based test strips had expired on December 1st, 2023. Please replace the test strips with new ones to be able to accurately test and verify the concentration of the Quat sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed at the faucet for the three-compartment sink. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White plastic wrapping was observed on the bottom shelf of two stainless steel preparation tables. The plastic was lifting and rolling off allowing for dirt and debris to accumulate. Please remove the plastic wrapping off of both of the shelves to allow for proper cleaning and sanitizing.

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