Cal City Pizza
714 Tamarack Way NW Edmonton AB T6T 0Y3 · Food - General
Inspection summary
Cal City Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 14, 2026. 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 September 14, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 6, 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?
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 October 6, 2026. 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 2 times across 2 separate inspections, most recently on March 24, 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.
6 inspections
- Risk Management Inspection
2 infractions
- 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?
- The food handling permit was not posted at the facility. Ensure a valid food handling permit is posted at a visible location in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The meat slicer was unclean. Ensure meat slicer is cleaned and maintained in a sanitary condition 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Wet cleaning clothes were on the counter, staff prepared quat solution and immersed clothes in it.Ensure cleaning clothes are immersed in a sanitizer solution or laundry when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Veggie toppings were stored at room temperature. These were moved into the cooler during inspection. Ensure toppings are stored in a cooler below 4C.
- 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?
- The food handling permit was not posted at the facility. Ensure a valid food handling permit is posted at a visible location in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The meat slicer was unclean. Ensure meat slicer is cleaned and maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- March 24th, 2026: Ceiling tiles in the food preparation area appeared clean. The ceiling tiles in the front service area require additional cleaning to remove accumulated dust.________________________________________________________________________________Dirty ceiling was observed in the food preparation area. Conduct thorough cleaning of the ceiling to maintain sanitary conditions.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff were observed using dirty wiping rags on food contact surfaces. Clean wiping cloths must be used on food contact surfaces and stored in a sanitizer solution during use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for measuring the concentration of quaternary ammonium compound sanitizer were not available at the facility. Provide the required test strips to ensure proper monitoring of sanitizer concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirty ceiling was observed in the food preparation area. Conduct thorough cleaning of the ceiling to maintain sanitary conditions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions