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Big John's Pizza & Donair

3 - 1403 8 Street SW Calgary AB T2R 1B8 · Food - General

Official record from Alberta →

Inspection summary

Big John's Pizza & Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on February 19, 2026, recorded 2 infractions.

None of the 4 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, 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.

  • 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 2 times across 2 separate inspections, most recently on October 17, 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?

  • 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 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 19, 2026. For example: 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?

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. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Reusable wiping cloths were being manually laundered and air dried in the facility.Either have reusable wiping cloths laundered with mechanical washers and dryers, or use disposable wiping cloths.
    • 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?
      • A counter top deep fryer was present in the facility.The facility is not equipped with commercial ventilation or fire suppression systems. The permit restrictions state deep frying is not permitted in the facility.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The front prep cooler was found to be in disrepair. At the time of the inspection, the cooler was empty and not in use. Staff indicated that maintenance had been notified of the issues.*Please repair the cooler and ensure it consistently maintains a temperature below 4°C.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed a wet cleaning cloth on the front prep cooler and not being stored in sanitizer. Staff corrected the violation onsite.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Olives were stored in their original opened metal packaging, which has since been discarded by staff.*Opened metal cans are susceptible to reacting with air and may leach harmful substances into the food product. Therefore, it is crucial to transfer food items to a food-grade container immediately after opening any canned goods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed metal can use as a scoop and stored in the sugar and flour containers and were in contact with the dry ingredients. Staff removed the scoops and discarded in the garbage.*Please ensure bulk dry ingredients scoops are appropriate and stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A broken probe thermometer was observed during the inspection. Staff have since discarded the broken thermometer and ordered a replacement.*It is essential to have a functional probe thermometer to accurately monitor the internal temperature of cooked potentially hazardous food items, before, during and after cooking. Please ensure that a working thermometer is available at all times.
    • 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?
      • - Staff was unable to produce any records of pest control.*Please ensure to maintain pest control records onsite at all times.
    • 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?
      • - No food handling permit was posted/ visible to the public.*Please ensure current food handling permit is always visible to the public
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The front prep cooler was found to be in disrepair. At the time of the inspection, the cooler was empty and not in use. Staff indicated that maintenance had been notified of the issues.*Please repair the cooler and ensure it consistently maintains a temperature below 4°C.
  4. Risk Management Inspection

    2 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?
      • - Staff was unable to produce any records of pest control.*Please ensure to maintain pest control records onsite at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The front prep cooler was found to be in disrepair. At the time of the inspection, the cooler was empty and not in use. Staff indicated that maintenance had been notified of the issues.*Please repair the cooler and ensure it consistently maintains a temperature below 4°C.

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