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Calzone Express / Biryani Unlimited

643 Shawinigan Drive SW Calgary AB T2Y 4H2 · Food - General

Official record from Alberta →

Inspection summary

Calzone Express / Biryani Unlimited has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 10, 2025. The most recent inspection, on July 6, 2026, found no infractions.

2 of 5 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.

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 4 times across 3 separate inspections, most recently on June 11, 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 December 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on June 3, 2026. 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?

  • 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 once on June 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sani pail located in prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sani pail located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw chicken was stored in the upper shelf having cheese stored below in upright cooler.b) Raw chicken was stored along with cooked meat in one chest freezerc) Cloth wrapped around the lid of cooking pot during cooking of biryani was dirty.Requirement:a) Store raw meats in the bottom shelf to prevent cross contaminationb) Store raw meats apart from any other food to prevent cross contaminationc) Remove dirty cloth from the lid to prevent contamination of food. Use food grade material to wrap around the lid.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was prepared in the sink for the dishes/utensilsRequirement:Prepare sanitizer solution in the sink and sanitize dishes/utensils after washing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective cover was missing on one set of light fixtures located in back prep area.Requirement:Provide protective cover on the light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under equipment and in dish washing area.b) Food debris in the warmerRequirement:Clean the above noted areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 150 ppm in sanitizer solution kept in the prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in the small prep cooler.Requirement:Provide thermometer in the cooler.
    • 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 supply was not available at handwashing sink located in prep area as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply are available at hand washing sink all the time.Water was turned on from the valve during inspection.Do not turn off water supply from the valve below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap was dripping located at hand washing sink in prep area.Requirement:Repair/replace the hot water tap to stop dripping.
  5. Initial Inspection

    0 infractions

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