Skip to content
Loading map…

Chicago Deep Dish Pizza

108 - 2002 Luxstone Boulevard SW Airdrie AB T4B 3K8 · Food - General

Official record from Alberta →

Inspection summary

Chicago Deep Dish Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on June 3, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 June 3, 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?

  • 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 3 times across 2 separate inspections, most recently on November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 13, 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 2 times across 2 separate inspections, most recently on November 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 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?
      • *Repeat ViolationBack door was left open unattended. Keep back door closed or install a screen door to prevent pest entry. Staff closed the back door during the inspection.
  2. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records of temperature monitoring were observed on site. Monitor food storage temperatures and sanitizer concentration daily, and keep records on site.
    • 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?
      • Back door was left open with insect mesh installed at the door. Staff closed the back door during the inspection. Keep door closed to prevent entry of rodent pests.
    • 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?
      • Rodent droppings were noted in hard-to-reach corners. Complete facility wide cleaning and sanitization of surfaces to remove any food debris and rodent droppings. Provide copies of recent pest control reports to district PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles around the floor drain were noted to be in disrepair. Repair floor surface and ensure that it is kept smooth, non-porous, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wood platform where flour bags are stored need cleaning. Remove cardboard boxes and clean surfaces routinely.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in hot holding unit. Please ensure a thermometer is placed inside to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bin of cheese was left at room temperature and was not being used at time of inspection. It was placed into cooler during inspection. Ensure all high risk food is stored under temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at front hand sink was not in dispenser. This was corrected during the inspection. Ensure paper towel dispenser remains stocked.
    • 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?
      • There was a gap along bottom of back exterior door. Replace weatherstripping to ensure that door closes tightly to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink at front was leaking. Operator was already aware and had scheduled plumber. Ensure hand sink is repaired.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured greater than 200ppm. Ensure bleach is mixed to create a 100ppm chlorine solution to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing in the sink at room temperature. Thawing must be done under cold running water, in the fridge or as part of the cooking process. This was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were using paper towel that was not in dispenser. Please ensure paper towel dispenser is stocked and paper towel is used from dispenser. This was corrected during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website