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Bona Roma Pizza & Steakhouse

89 Bowridge Drive NW Calgary AB T3B 3R6 · Food - General

Official record from Alberta →

Inspection summary

Bona Roma Pizza & Steakhouse has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on July 8, 2026, recorded 4 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 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 7 separate inspections, most recently on March 31, 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 6 times across 5 separate inspections, most recently on July 8, 2026. 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 4 times across 3 separate inspections, most recently on July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 30 times across 9 separate inspections, most recently on July 8, 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?

  • 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 8 times across 4 separate inspections, most recently on November 13, 2024. 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.

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the spray bottle was over 200ppm.Corrected on site. Ensure the chlorine sanitizer is mixed around 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza prep cooler was measured around 11C. The staff mentioned doughs were just placed in it so the temperature might be high. Monitor the temperature. If the cooler does not drop back down to 4C, repair or replace.
    • 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 is a hole in the wall by the dishwashing area.Finish the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially under the dry storage shelves and around the dishwashing areas were dirty.Clean.
  2. Risk Management Inspection

    1 infraction

    • 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 is a hole in the wall by the dishwashing area.Finish the wall.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional. Repair.
    • 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 monitoring in the facilities and pest report available. Provide pest monitoring and report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Kitchen floor is bare concrete. Grease build-up on the floor. Fix the floor.2) Unfinished wall by the dry storage room entrance.Finish the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was used to make food contact surfaces sanitizer.Use only plain bleach and water to make food contact surfaces sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional. Repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink beside the stove were missing taps. Repair so the hand sink is operational with hot/cold running water, soap and paper towels.
    • 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 monitoring in the facilities and pest report available. Provide pest monitoring and report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Kitchen floor is bare concrete. Grease build-up on the floor. Fix the floor.2) Unfinished wall by the dry storage room entrance.Finish the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
  5. 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?
      • No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Kitchen floor is bare concrete. Grease build-up on the floor. Fix the floor.2) Unfinished wall by the dry storage room entrance.Finish the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
  6. Risk Management Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Container of McDonald's French fries was on the pizza prep counter. Ensure staff do not eat while preparing food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler- inserts- ham @ 9.9 degrees C , Salami @ 7.8 degrees C and Pepperoni @ 10.9 degrees C. Discarded the ham, salami and pepperoni.Fix the cooler and store all cold perishable food at 4 degrees C or below.  Previous Inspection:Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of shredded cheese was stored at room temperature. Cheese was measured at 7.9 degrees C. Store shredded cheese in the prep cooler insert at 4 degrees C or below.
    • 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?
      • 1) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.2) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Calcium build-up on the sink taps. 2) Grime build-up underneath the sink.3) Grease build-up on the mixer plug and wire and on the wall. 4) Debris build-up on the fire extinguisher. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
  7. Demand Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
    • 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?
      • 1) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.2) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust build-up on the canopy filters. 2) Calcium build-up on the sink taps. 3) Grime build-up underneath the sink.4) Grease build-up on the mixer plug and wire and on the wall. 5) Debris build-up on the fire extinguisher. 1 to 5) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
  8. Risk Management Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
    • 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?
      • 1) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.2) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust build-up on the canopy filters. 2) Calcium build-up on the sink taps. 3) Grime build-up underneath the sink.4) Grease build-up on the mixer plug and wire and on the wall. 5) Debris build-up on the fire extinguisher. 1 to 5) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
  9. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
    • 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?
      • 1) Black flies in the kitchen. Remove black flies. 2) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.3) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust build-up on the canopy filters. 2) Calcium build-up on the sink taps. 3) Grime build-up underneath the sink.4) Grease build-up on the mixer plug and wire and on the wall. 5) Grey stains on the back white cooler door and handles.6) Debris build-up on the fire extinguisher. 1 to 6) Clean these areas.

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