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Chicago Deep Dish Pizza

211 - 227 153 Avenue SE Calgary AB T2X 2K2 · 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 November 8, 2023. The most recent inspection, on August 19, 2026, recorded 1 infraction.

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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on August 19, 2026. 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 2 times across 2 separate inspections, most recently on March 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 23, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 19, 2025. 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?

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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of pepperoni and chopped mushrooms stored in prep cooler inserts were: 8.5 C and 8.6C.Corrective action:Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to move pepperoni and chopped mushrooms to bottom part of the prep cooler.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on counter after use in back prep area of the kitchenRequirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk in cooler was 7.6CRequirement:Adjust the temperature of walk-in cooler at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chopped mushrooms stored overnight in insert of prep cooler was 10.7 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Chopped mushrooms were discarded.
    • 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?
      • Side exterior door was left wide open, which could allow entry of pest/verminRequirement:Keep exterior doors closed all the time.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked beef stored in insert of prep cooler was 7.3 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cooked beef was moved to bottom part of the prep cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - As explained by the staff, utensils were not sanitized after washing.- No ready to use sanitizer solution was provided in one of the dish washing sinks for utensils.Requirement:a) Provide ready to use sanitizer solution in one of the dish washing sinks.b) Sanitize utensils by immersing in sanitizer solution for minimum two minutes. Followed by air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard start coming off the wall in dishwashing area.Requirement:Repair the dish washer.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's personal raw meat was stored along with cooked meat in chest freezer.Requirement:-Personal food must not be stored along with food for commercial use.-Store raw meat seperately from any other food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat label was provided on spray bottle containing bleach sanitizer located in prep area.Requirement:Provide correct label on spray bottle to identify its contents.
    • 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?
      • Side exterior door was left propped open, which could allow entry of pests/vermin.Requirement:Keep exterior doors completely closed to prevent entry of pests/vermin.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were kept on dirty shelf along with prep cooler electric motor in the kitchen.Requirement: Store knives on a clean surface/container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on the wall in dish washing area.Requirement: Provide baseboard on the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) accumulation of heavy dirt on two stools kept near the oven to place pizza pansb) Dirt buildup on wooden cabinet located near prep cooler in the kitchen.c) Loose dust on the wall located in dish washing area.Requirement: Ensure that facility is thoroughly cleaned under and behind equipment in addition to above noted areas.

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