Skip to content
Loading map…

Calzone Corner Take Out & Tiffin Service

450 - 10980 38 Street NE Calgary AB T3N 1Z2 · Food - General

Official record from Alberta →

Inspection summary

Calzone Corner Take Out & Tiffin Service has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on March 24, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 once on March 19, 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 November 14, 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 2 times across 2 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 19, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizing solution in a spray bottle was measured at a concentration less than 50 ppm. The concentration of freshly dispensed Quats sanitizer from the wall mounted dispenser was measured at 200 ppm.- Operator replaced the sanitizing solution from the dispenser and concentration was tested at 200 ppm.Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizing solutions are ineffective in killing microorganisms. 2. Cleaning cloths were observed on a food preparation table with no sanitizer residue detected in them/in sanitizing solution. - Ensure cleaning cloths are placed in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, vegetables were placed directly on raw eggs and in close proximity with other vegetables.- Operator moved the raw eggs to a separate shelf, away from the vegetables.Ensure not to store raw eggs in close proximity with vegetables, cooked or ready -to-eat food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the: 1. Exhaust ventilation hood2. Ceiling including the air vents.- 1,2: Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One storage bin containing dry ingredients had a paper cup stored inside for scooping.Ensure any utensils used for scooping have handles for hand contact. Avoid hands contaminating food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza warmer- air temperature measured from PHI probe was @48 deg C (Digital reading on unit was 133deg F) Product was in for @1 hr, advised them to raise warmer setting. Corrected onsite- warmer setting adjusted and remeasured @71 deg C. Advised operator to maintain just above 60 deg C for hot holding foods in warmer.
  4. Initial 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?
      • 1. Floor drain cover in kitchen by 3-comp sink is recessed below floor surface. **Contractor to install a top drain cover and seal along edges. 2. Wall cutouts around plumbing lines/pipes below the 3-comp sink have gaps. **Install pipe flange/rim to cover gaps where water lines and waste pipe exit wall. 3. The 3-comp sink has an installed pre-rinse spray arm with flex line and nozzle head. Spray head is above stainless-steel curb height for sinks surround (painted drywall above sink unit). **Painted drywall not suitable for wet zones. Install a waterproof wall surface above the sinks (ie. FRP panel, stainless steel or wall tile recommended) 4.. Remove plastic lining from stainless steel shelving before use.5. Additional wall shelving to be added in kitchen for storing bulk items (ie. pizza boxes). Additional prep table to be added for pizza pan storage after depanning.
Own this business? Add a badge to your website