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Bravo Pizza

105 - 20 Westpark Link SW Calgary AB T3H 0V5 · Food - General

Official record from Alberta →

Inspection summary

Bravo Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on August 26, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on August 20, 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 3 times across 3 separate inspections, most recently on March 5, 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 once on August 11, 2026. 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 10 times across 7 separate inspections, most recently on August 26, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 6 times across 5 separate inspections, most recently on August 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked basic food safety knowledge. Additional food safety training required.UPDATE: Staff has registered into a food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large pails stored under prep counter were covered in debris
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. One sanitizer spray bottle was filled with water2. Quat dispenser was dispensing sanitizer solution that was less than 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)?
      • Quat test strips were discolored and expired. Obtain new quat test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All paper towel dispensers were emptyAll hand wash stations are to be equipped with paper towels in a proper dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked basic food safety knowledge. Additional food safety training required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required under shelves in the walk-in cooler, on walls behind dishwashing sinks, on walls behind prep counter, and under prep counter.2. Dust accumulation on ceiling tiles in the back prep areaUPDATE: The walls behind dishwashing sinks, and prep counter were cleaned, however, wall under the back hand sink and under the shelving units in the walk-in cooler still require cleaning
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer spray bottles were just filled with water2. Quat dispenser was dispensing sanitizer solution that was less than 200 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese in large bin was left out at room temperature. Cheese measured at 20C. Cheese discarded
    • 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 were discolored and expired. Obtain new quat test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All paper towel dispensers were emptyAll hand wash stations are to be equipped with paper towels in a proper dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked basic food safety knowledge. Additional food safety training required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required under shelves in the walk-in cooler, on walls behind dishwashing sinks, on walls behind prep counter, and under prep counter.2. Dust accumulation on ceiling tiles in the back prep area
  4. Risk Management Inspection

    2 infractions

    • 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 house handwashing sink was obstructed with a kart.Ensure the handwashing stations are accessible at all times to allow easy access for handwashing.**This is a reoccurring infraction** Manager stated the kart will be removed from the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under shelves in the walk-in cooler
  5. Monitoring Inspection

    4 infractions

    • 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 house handwashing sink was obstructed with a kart.Ensure the handwashing stations are accessible at all times to allow easy access for handwashing.**This is a reoccurring infraction**
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel and soap dispensers for the front hand wash station were emptyAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin.
    • 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 control records available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on walls at the back prep area, under back hand wash station, and under shelves in the walk-in cooler
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle measured 0 ppm.Fresh quat sanitizer spray bottle was prepared and measured 200 ppm.
    • 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 house handwashing sink was obstructed with a kart.Ensure the handwashing stations are accessible at all times to allow easy access for handwashing.
    • 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?
      • The front door was opened at the time of the inspection.The front door was promptly closed.Install a screen door if you want to have the front door open. Ensure the front door is closed at all times to prevent the entry of pest.
  7. Initial Inspection

    0 infractions

  8. Demand 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?
      • 1. No pest control record available.2. There was a gap at the bottom of the front door. Weatherstripping was installed but not extended to the bottom to cover the gap.Install weatherstripping to prevent the entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available.
    • 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. There was no light in the mop sink room.2. There was no light in the storage room.Ensure the indicated areas are equipped with light with adequate intensity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The mop sink room was dirty and disorganized. 2. The storage room was cluttered.3. The ceiling air vents were accumulated with dust and grime.4. No written sanitation procedure available.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Develop written sanitation procedures.

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