Skip to content
Loading map…

Carlito's Pizzaria

501 Banff Avenue Banff AB T1L 1A9 · Food - General

Official record from Alberta →

Inspection summary

Carlito's Pizzaria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on July 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 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 3 separate inspections, most recently on July 3, 2026. 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 2 times across 2 separate inspections, most recently on July 3, 2026. 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 10 times across 4 separate inspections, most recently on July 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 3 times across 2 separate inspections, most recently on August 13, 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 2 times across 2 separate inspections, most recently on July 3, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bucket of Gravy in the walk-in dated July 1st, was at 8C when probed with a thermometer. -Discard gravy as it has been above 4C for over 2 days. Ensure items are cooled appropriately and stored below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT and Chlorine test strips were both very stained and unable to accurately read concentration. - Please get new test strips to adequately test dishwasher and sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Shelf below the hot holding unit is damaged exposing raw wood which cannot be adequately cleaned. - Please repair/replace the shelf ensure it is smooth, non-porous, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Some of the dishracks were dirty and had a buildup of grease and grime on them. - Please clean the dishracks, ensure all utensils used are kept clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was an accumulation of food debris, dust, and grease, in the following areas: - Behind equipment on the main cook line - Wire storage shelves - Floor of walk-in cooler- Ceiling by the hood ventPlease clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is some mould build-up along the caulking of the dishwashing area. - Please clean or replace the caulking.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items out at the buffet (back bacon, muffins, etc.) were uncovered with no sneeze guard, lid, or other cover. - Items were covered with wrap onsite. Please ensure that all buffet items are adequately protected from customer contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located onsite for the dishwasher. - Please acquire appropriate test strips and ensure the dishwasher is tested frequently to verify that the concentration is adequate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf below the hot holding unit is damaged exposing raw wood which cannot be adequately cleaned. - Please repair/replace the shelf ensure it is smooth, non-porous, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks were dirty and had a buildup of grease and grime on them. - Please clean the dishracks, ensure all utensils used are kept clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris, dust, and grease, in the following areas: - Behind equipment on the main cook line - Wire storage shelves - Behind the dishwasher- Ceiling by the hood ventPlease clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some mould build-up along the caulking of the dishwashing area. - Please clean or replace the caulking.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some bags of potatoes on the ground in the kitchen. - Please move these bags, ensure all foods are stored at least 15 cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk-in was warm (around 8C). Logs indicate that this morning it was below 4C. - Please adjust the temperature of the walk-in, ensure it can hold temperatures below 4C before it is used to store high-risk products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the bar hand sink was not in a dispenser. - Please ensure the paper towel is put in an appropriate dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some mould build-up along the caulking of the dishwashing area. - Please clean or replace the caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris under the oven, and some dust buildup along the hood vents. - Please thoroughly clean these areas.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was out of iodine sanitizer at the time of the inspection. - Ensure the sanitizer is replaced and it is at the proper concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light covers was broken. - Repair or replace the light cover. Ensure all lights are shatterproof or have adequate covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris under the pizza ovens. Grease and dust buildup was noted on the walls and ceiling by the fryers, and on the shelving with the pizza trays. - Please thoroughly clean these areas.

Nearby inspected facilities

Own this business? Add a badge to your website