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Chicago Deep Dish Pizza

16203 Stony Plain Road NW Edmonton AB T5P 4A3 · 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 October 15, 2024. The most recent inspection, on January 16, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 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 once on January 6, 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 October 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on January 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 6, 2026. 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

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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 posted food handling permit expired in July 2025. Please print and display the current food handling permit in a conspicuous location for customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils requires thorough cleaning and sanitizing to remove accumulated food debris, grease, and/or dirt:Interior and exterior of the two customer display coolersInterior and exterior of the two air fryersHandwash sink and its counter surfaceAll utensil bins, including the utensils themselves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and cobwebs were observed on the ceiling tiles and walls in the front service area, the pizza oven area, the food prep area, and above the chest freezer in the back of house. Please ensure these areas are thoroughly cleaned to prevent contamination.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was observed. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.One used wiping cloth was observed on the prep cooler and was relocated to the designated bin. Wiping cloths should be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning should be kept in a designated storage bin for soiled linens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink faucet in the front service area is broken and was not producing water. Staff reported washing their hands in the two-compartment sink in the back of house. The faucet must be repaired immediately to ensure staff have access to proper handwashing facilities at all times.
    • 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 posted food handling permit expired in July 2025. Please print and display the current food handling permit in a conspicuous location for customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils requires thorough cleaning and sanitizing to remove accumulated food debris, grease, and/or dirt:Interior and exterior of the two customer display coolersInterior and exterior of the two air fryersHandwash sink and its counter surfaceAll utensil bins, including the utensils themselves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and cobwebs were observed on the ceiling tiles and walls in the front service area, the pizza oven area, the food prep area, and above the chest freezer in the back of house. Please ensure these areas are thoroughly cleaned to prevent contamination.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed a large container of thawed out ground ham/pork stored on top of a container full of slice pepperoni.Please ensure any raw meats are being stored below and away/separated from any ready to eat food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed a large paper bag of oregano directly on the kitchen floor.- Walk in cooler -> observed 3 - 4 pails of cooked pasta not covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 2 large strainers full of cooked/hot ground beef cooling down in kitchen.Please split volume in half for quicker and even cooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler at the front - middle door latch don't appear to close properly. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for all the air fryers - observed accumulation of grease and food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for ceiling tiles above the oven

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