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Best Choice Pizza

3 - 5008 Whitehorn Drive NE Calgary AB T1Y 1V1 · Food - General

Official record from Alberta →

Inspection summary

Best Choice Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on March 11, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 6, 2024. 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?

  • 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 March 11, 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?

  • 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 across 3 separate inspections, most recently on March 11, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times across 2 separate inspections, most recently on March 11, 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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of two spray bottles of chlorine sanitizing solution exceeded 1000ppm.- Operator diluted the concentration to 100 ppm.Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.2. Cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. - Ensure all cleaning cloths are placed in chlorine sanitizing solution with a concentration of 100 ppm between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper technique for manual washing in the three-compartment sink was being done. Operators reported cleaning utensils first in a sanitizer solution, washing with detergent, rinsing with water and then air drying.- The correct technique was explained to the operators during the inspection.Ensure to follow the proper technique as described below for proper cleaning and sanitization of utensils:1. Scrape to remove excess food prior to immersion.2. Clean in the first sink in a detergent solution.3. Rinse in the second sink using clean water.4. Sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C.5. Air dry dishes and utensils.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required for all kitchen staff as operators were unable to correctly answer questions on sanitizer concentration, dishwashing technique and food temperatures.- Take the free basic online food safety training.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 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 sink in the three-compartment sink was observed to be partially clogged and draining slowly.Repair the sink to ensure it drains properly to facilitate adequate cleaning and sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed with food debris and dirt:1. The commercial dough mixer2. The dough pressing machine3. The shelving unit with pizza boxes.- Clean, sanitize and maintain all equipment in a sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the kitchen, heavy dust build-up observed on the ceiling, including on covers of light fixtures.- Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the Food Handling Permit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and maintain clean the hand sink at the storefront.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw and cooked meat stored in the walk-in cooler without being covered.All food stored in the walk-in cooler must be covert to be protected from contamination.
    • 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?
      • Observed 2 flies but no pest control measures were in place for flying insects.Apply proper pest control measures to solve the problem.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw and cooked meat stored in the walk-in cooler without being covered.All food stored in the walk-in cooler must be covert to be protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • SS work table dirty. All food contact surfaces should be maintained in sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The swing door between the kitchen and service area is dirty and the painting is peeling. Clean and repaint the door. All surfaces should smooth and washable.

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