Capri Pizza & Steak House - Restaurant
1704 Edmonton Trail NE Calgary AB T2E 3L8 · Food - General
Inspection summary
Capri Pizza & Steak House - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on December 10, 2025, found no infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 3 times across 2 separate inspections, most recently on December 8, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 10, 2024. 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 3 times across 2 separate inspections, most recently on November 20, 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?
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 November 20, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on December 10, 2024. 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.
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The operators are using a quat sanitizer solution. The quats test strips were expired. Obtain new quats test strips to confirm the concentration of the sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The exterior of the bulk containers are heavily soiled with food debris. Food containers must be maintained in a clean and sanitary manner to prevent contamination of food. Ensure the bulk containers are regularly cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass washer located at the bar is not dispensing any amounts of chlorine. The dishwasher must be in good working condition to remove contamination from food equipment. Repair the glass washer and confirm the concentration with the chlorine test strips. In the meantime, use the dishwasher in the kitchen to clean and sanitize glassware.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The operators are using a quat sanitizer solution. The quats test strips were expired. Obtain new quats test strips to confirm the concentration of the sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wooden bin used to store the pizza trays is in disrepair and soiled with grime and food debris. The material is no longer smooth, durable and easy to clean. Replace or repaint the wooden bin and ensure the surface is smooth, durable and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is dust, debris and grime accumulating in the following areas: - Ceiling - Cables hanging from the ceiling - Behind and under the fryer and grill All areas must be maintained in a clean and sanitary manner. 2. There is grime, debris on high-touch surfaces including the exterior and interior of the door for the walk-in coolers and walk-in freezers. Thoroughly clean and sanitize the indicated areas.Thoroughly clean the indicated area and enforce a more frequent cleaning schedule to address the areas of concern.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ham stored in the pizza prep cooler was measured at 14C.Ensure that refrigerated perishable food items are maintained at 4C and below at all times.The ham was discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior of the standing coolers had and accumulation of food debris at door openings. Thoroughly clean and sanitize the interior of the standing coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and spillage were observed on the floors of the walk-in cooler.Thorough clean these floors.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?