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Cal City Pizza

2150 - 30 Savanna Crescent NE Calgary AB T3J 2E9 · Food - General

Official record from Alberta →

Inspection summary

Cal City Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on February 13, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on June 5, 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 April 29, 2024. 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 3 times across 3 separate inspections, most recently on February 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 June 5, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 13, 2025. 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?

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

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the front of kitchen was slow to drain. Food debris was noted in the basin at the time of inspection. - Ensure the hand sink is repaired to improve drainage.- Operator is to ensure that hand sink is kept clear of obstructions and only used for its intended purpose for handwashing.
    • 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. Oil and grease build-up on the ventilation hood above the pizza oven area. - Please clean ventilation hood and include routine cleaning of canopy filters in the cleaning schedule.2. Baseboard on the wall besides the 3-comp sink was observed to be broken off, leaving an area that can accumulate dirt and debris.- Please fix to ensure surfaces are smooth, non-porous, non-absorbent, and easily cleanable.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATION:A ready-to-use surface sanitizer was not prepared and provided during operation. Please ensure that a sanitizer is available at all open food handling areas during operation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Staff drinks/food and personal items (car keys, phone) were stored either above food prep areas or directly on top of food contact surfaces. Store personal items in separate areas away from food storage and prep areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:1) A cleaning brush and utensils were stored in a container that had old food debris collected on the bottom. If these utensils are not used, place them into storage. Clean the bottom of the container and only use it to store the cleaning brush.2) There was a heavy buildup of old food debris behind the blade of the electric slicer which was used last week. Please thoroughly clean and sanitize.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready-to-use surface sanitizer was not prepared and provided during operation. Please ensure that a sanitizer is available at all open food handling areas during operation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff drinks/food and personal items (car keys, phone) were stored either above food prep areas or directly on top of food contact surfaces. Store personal items in separate areas away from food storage and prep areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bags of frozen chicken were thawed at room temp on the pizza oven conveyor belt. Temp of one bag ranged as high as 14C (destroyed). Thaw frozen bags of chicken in the cooler.2) Many containers of pizza toppings (shredded cheddar cheese, diced meat, paneer, garlic in oil, cut vegetables, etc. were stored at the pizza prep line at room temp. Temps ranged as high as 10-13C, others were still cool during inspection. Store perishable foods at 4C or lower, or 60C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A cleaning brush and utensils were stored in a container that had old food debris collected on the bottom. If these utensils are not used, place them into storage. Clean the bottom of the container and only use it to store the cleaning brush.2) There was a heavy buildup of old food debris behind the blade of the electric slicer which was used last week. Please thoroughly clean and sanitize.

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