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Chicago Deep Dish Pizza

2 - 4404 14 Street NW Calgary AB T2K 1J5 · 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 June 14, 2024. The most recent inspection, on September 10, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 once on December 11, 2025. 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?

  • 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 June 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 5 separate inspections, most recently on September 10, 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 once on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets that previously stored detergent were used to store food. Refrain from using containers that contained chemicals as the container is not considered food-grade. Replace the chemical storage buckets with food-grade containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on September 10, 2026***There was dust and debris accumulating on the ceiling tiles and underneath the pizza oven. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests and potential food contamination. Thoroughly clean the indicated areas.
  2. Monitoring Inspection

    3 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?
      • There is a gap on the bottom of the back exit door. Repair or replace the weatherstripping to prevent the entry of pests. No pests observed during the inspection.
    • 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 fluorescent light bulb fixture in the kitchen located at the back of the facility were missing covers.Please repair or replace this fixture or replace light bulbs with shatterproof lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust and debris accumulating on the ceiling tiles and underneath the pizza oven. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests and potential food contamination. Thoroughly clean the indicated areas.
  3. Risk Management Inspection

    1 infraction

    • 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 fluorescent light bulb fixture in the kitchen located at the back of the facility were missing covers.Please repair or replace this fixture or replace light bulbs with shatterproof lighting.
  4. Monitoring Inspection

    2 infractions

    • 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 fluorescent light bulb fixture in the kitchen located at the back of the facility were missing covers.Please repair or replace this fixture or replace light bulbs with shatterproof lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents, tiles around it, walls, and power cords were all observed to be covered in dust and lose debris potentially becoming a physical contamination.Please clean the indicated areas so it is free of dust and loose debris.
  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)?
      • Improper manual dishwashing. Sanitizer is sprayed on the utensils and equipment after they are washed and rinsed. - Sanitize by full submersion into a sanitizer solution for a least 2 minutes.
    • 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 fluorescent light bulbs fixture in the kitchen were missing covers.Please repair or replace this fixture or replace light bulbs with shatterproof lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease observed on the exterior of the large pizza oven.Please clean and maintain in a clean and sanitary condition.

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