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Chicago Deep Dish Pizza

103 - 3517 17 Avenue SE Calgary AB T2A 0R5 · Food - General

Official record from Alberta →

Inspection summary

Chicago Deep Dish Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on February 24, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on February 24, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 20, 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 5 times across 3 separate inspections, most recently on February 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on February 24, 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?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings noted behind the standup fridge and near the back entrance. - Clean and sanitize the areas, provide the most recent 3 months pest control reports for review.Gaps noted under the back entrance door.- Seal the gaps.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **The violation was still outstanding**No pest control records were maintained in facility.- Ensure routine pest control measures are in place and maintain records on site.
    • 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 violation was still outstanding**The FHP displayed behind the cash register was expired.- Post the valid/current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris on the stove ventilation system. - Thoroughly clean and sanitize the area
  2. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of rotten produce was observed in a standing cooler.The operator discarded the produce during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours.The operator discarded the meat during inspection.- Always store high risk food products below 4C.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **The violation was still outstanding**No pest control records were maintained in facility.- Ensure routine pest control measures are in place and maintain records on site.
    • 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 FHP displayed behind the cash register was expired.- Post the valid/current permit.
    • 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. The wooden border around the prep tables at the back were missing trim.- Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture.2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings.- Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove.3. Cardboard was used throughout the facility to line surfaces and shelving.- Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. 4. The finish on the shelves at the back was peeling off.Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment.- Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment.2. Air intakes appeared dirtyClean the air intakes.3. A written cleaning schedule was not available.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of rotten produce was observed in a standing cooler.The operator discarded the produce during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours.The operator discarded the meat during inspection.- Always store high risk food products below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked and did not have hot and cold water. The operator cleared the sink and repaired it.A picture of operation sink was received with in 2 hours of inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **The violation was still outstanding**No pest control records were maintained in facility.- Ensure routine pest control measures are in place and maintain records on site.
    • 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 FHP displayed behind the cash register was expired.- Post the valid/current permit.
    • 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. The wooden border around the prep tables at the back were missing trim.- Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture.2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings.- Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove.3. Cardboard was used throughout the facility to line surfaces and shelving.- Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. 4. The finish on the shelves at the back was peeling off.Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment.- Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment.2. Air intakes appeared dirtyClean the air intakes.3. A written cleaning schedule was not available.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.

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