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Cal City Pizza

160 - 630 Redstone Drive NE Calgary AB T3N 0M9 · Food - General

Official record from Alberta →

Inspection summary

Cal City Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on April 28, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 September 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on September 24, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on September 24, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 April 28, 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation***1) Clean food containers/prep equipment/utensils were stored on shelf directly next to a hand washing station. Please construct a wall/barrier between or relocate equipment/utensil storage shelf.2) Washed insert containers had trapped water between and some were still contaminated with food matter. Ensure that washed items are properly cleaned to remove all contamination and air dry before stacking.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATIONS:1) Meat slicer was not thoroughly cleaned in harder to reach areas (behind the blade and sharpening housing).- Ensure all components are disassembled for cleaning/sanitizing to remove all food debris.**Sept 24, 2024: meat slicer no longer used but there was still evidence of food debris on it. Please clean and remove/store elsewhere.2) No food contact surface sanitizer solution was made for start of service.- Ensure food contact surface sanitizer solution is prepared and readily available during service and at correct concentration (100ppm chlorine or 200ppm QUAT).- Operator was instructed to prepare sanitizer solution for both front and back of house where food is prepared and/or handled. Operator made solution bucket and spray and both tested 200ppm. **CORRECTED**
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical was stored among plastic bags used for food storage (corrected).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink near dishwashing area was draining very slowly and grey water was collecting in the basin during hand washing procedure. Please conduct necessary maintenance.2) Hand sink near cook/deep frying line was not operational (no water). Please repair.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was luke warm and measured only up to 30C max. Please repair the instant hot water system as soon as possible. Ensure there is adequate hot water provided.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager was not present during first half of inspection and staff present on site had limited knowledge in proper sanitation and safe food knowledge. It is strongly recommended that all food handlers complete the AHS food safety basics course. There is no charge for this course.**Sept 24, 2024: please provide certificates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tile near kitchen back door was badly cracked/damaged. Please repair to ensure area is easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Clean food containers/prep equipment/utensils were stored on shelf directly next to a hand washing station. Please construct a wall/barrier between or relocate equipment/utensil storage shelf.2) Washed insert containers had trapped water between and some were still contaminated with food matter. Ensure that washed items are properly cleaned to remove all contamination and air dry before stacking.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATIONS:1) Meat slicer was not thoroughly cleaned in harder to reach areas (behind the blade and sharpening housing).- Ensure all components are disassembled for cleaning/sanitizing to remove all food debris.2) No food contact surface sanitizer solution was made for start of service.- Ensure food contact surface sanitizer solution is prepared and readily available during service and at correct concentration (100ppm chlorine or 200ppm QUAT).- Operator was instructed to prepare sanitizer solution for both front and back of house where food is prepared and/or handled. Operator made solution bucket and spray and both tested 200ppm. **CORRECTED**
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment and utensils were not sanitized in the manual wash procedure. Staff were using 3rd comp to air dry items. Please ensure staff comply with approved manual wash method for 3 comp sink which includes: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in approved sanitizer in 3rd comp. Air dry items in sanitary area (drain rack).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink located next to dough prep area was obstructed by a pizza pan. Please do not store items on/in hand sinks - keep all hand washing stations easily accessible.2) Paper towel dispenser for dough prep hand sink was mounted too close to shelf and the manual turning wheel on the side of the dispenser was difficult to use. Please reposition dispenser farther away from shelf.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager was not present during first half of inspection and staff present on site had limited knowledge in proper sanitation and safe food knowledge. It is strongly recommended that all food handlers complete the AHS food safety basics course. There is no charge for this course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Interior wall of walk-in cooler (observed left of door) had an accumulation of grime. Please remove the protective film and clean the wall to remove all contamination.

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