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Chicago Deep Dish Pizza

327 17 Avenue SW Calgary AB T2S 0A5 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing bleach water was not labelled.Ensure all chemical bottles are labelled to identify their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 25, 2025:Paper towel for the front hand wash sink was not in a dispenser. One has been ordered. July 22, 2025:- There was no paper towels available in the paper towel dispenser of the kitchen hand wash sink.- There was no soap available at the kitchen hand sink.- The soap dispenser for the back food preparation area was non-functional. There was soap in the dispenser but it was not dispensing. June 2, 2025:1) Kitchen handsink did not have soap (bottle empty). Paper towel was in a roll on the counter, dispenser was not being used.-Ensure soap is always available for handwashing-Ensure paper towel is dispensed in a manner that prevents the contamination of the bulk supply2) Back prep area handsink soap dispenser was not operational. No paper towel was in the dispenser.-Ensure a functioning soap dispenser is present-Ensure paper towel is available3) Bathroom had no paper towel.-Ensure a method of drying hands is available**Dish soap was available to use temporarily**
  2. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing bleach water was not labelled.Ensure all chemical bottles are labelled to identify their contents to help prevent accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures for food stored in the top/inserts of the west food preparation cooler measured:Sausage= 11.2 degrees CelsiusBacon= 10 degrees CelsiusHave the cooler repaired. Do not store perishable food in the top/inserts until they can maintain 4 degrees Celsius or lower at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 22, 2025:- There was no paper towels available in the paper towel dispenser of the kitchen hand wash sink.- There was no soap available at the kitchen hand sink.- The soap dispenser for the back food preparation area was non-functional. There was soap in the dispenser but it was not dispensing. June 2, 2025:1) Kitchen handsink did not have soap (bottle empty). Paper towel was in a roll on the counter, dispenser was not being used.-Ensure soap is always available for handwashing-Ensure paper towel is dispensed in a manner that prevents the contamination of the bulk supply2) Back prep area handsink soap dispenser was not operational. No paper towel was in the dispenser.-Ensure a functioning soap dispenser is present-Ensure paper towel is available3) Bathroom had no paper towel.-Ensure a method of drying hands is available**Dish soap was available to use temporarily**
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed on floors throughout the facility.Safely clean up mice and mouse droppings. Disinfect affected areas.
    • 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?
      • Live insects were observed within the machine housing and on the surfaces of the dough roller.Eliminate the insects. Ensure adequate pest control is taking place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters. Ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ceiling of the walk-in cooler had mold growth. Shelving in the walk-in cooler had soil and/or food debris accumulation.Clean surfaces of the walk-in cooler. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas, such as corners, edges, and floors under equipment had grease, soil and/or food debris accumulation.Clean hard to reach areas Ensure these areas are cleaned on a regular basis.
  3. Demand Inspection

    18 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy/spoiled food was observed in the walk-in cooler.Discard moldy/spoiled food. Ensure that food is rotated frequently enough to prevent spoilage/mold.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were stored on the counter.Wiping cloths must be stored in food contact surface sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cut cheese was being stored directly on/in cardboard surfaces. Additionally, there was no cover on the cheese.Cardboard is not an acceptable food contact surface. Store food in a way that protects it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Damaged food storage containers were in use in the facility. Discard damaged food storage containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water available in a spray bottle for sanitizing food contact surfaces measured approximately 1000 ppm.Bleach water for sanitizing food contact surfaces must be maintained between 100-200 ppm. Stronger concentrations can leave residue on food contact surfaces that can be transferred to food.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing bleach water was not labelled.Ensure all chemical bottles are labelled to identify their contents to help prevent accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk-in cooler measured 17.6 degrees Celsius. The internal temperature of perishable food in the walk-in cooler measured:Bacon= 14.2 degrees CelsiusPepperoni= 14.5 degrees CelsiusMozzarella cheese= 13.4 Cooked spaghetti noodles= 14.8 degrees CelsiusHave the walk-in cooler repaired. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures for food stored in the top/inserts of the west food preparation cooler measured:Sausage= 11.2 degrees CelsiusBacon= 10 degrees CelsiusHave the cooler repaired. Do not store perishable food in the top/inserts until they can maintain 4 degrees Celsius or lower at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 22, 2025:- There was no paper towels available in the paper towel dispenser of the kitchen hand wash sink.- There was no soap available at the kitchen hand sink.- The soap dispenser for the back food preparation area was non-functional. There was soap in the dispenser but it was not dispensing. June 2, 2025:1) Kitchen handsink did not have soap (bottle empty). Paper towel was in a roll on the counter, dispenser was not being used.-Ensure soap is always available for handwashing-Ensure paper towel is dispensed in a manner that prevents the contamination of the bulk supply2) Back prep area handsink soap dispenser was not operational. No paper towel was in the dispenser.-Ensure a functioning soap dispenser is present-Ensure paper towel is available3) Bathroom had no paper towel.-Ensure a method of drying hands is available**Dish soap was available to use temporarily**
    • 15. Is the facility free of a pest infestation?
      • - Numerous desiccated mice were observed in a pest monitoring trap located on the floor by the dough roller. - Mouse droppings were observed on floors throughout the facility.- Work with a professional pest control operator to eliminate rodents from the facility.- Safely clean up mice and mouse droppings. Disinfect affected areas.
    • 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?
      • Live insects were observed within the machine housing and on the surfaces of the dough roller.Eliminate the insects. Ensure adequate pest control is taking place.
    • 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?
      • Facility was operating without a valid Food Handling Permit. Permit had expired March 31, 2025.Obtain a valid Food Handling Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condenser for the walk-in cooler was leaking. Food was being stored below the leaking condensate.Have the cooler repaired to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the west/south food preparation cooler was deteriorating/damaged. The melamine coating on the wood was damaged, resulting in damaged wood being exposed. Additionally, two compressors were leaking. Pooling water was present in the bottom of the cooler.Have the cooler repaired to stop the leaking. Remove damaged cooler surfaces. Resurface/replace damaged surfaces so that all surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was soil and/or food debris accumulation in the west/south food preparation cooler.Clean the inside of the food preparation cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters. Ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ceiling of the walk-in cooler had mold growth. Shelving in the walk-in cooler had soil and/or food debris accumulation.Clean surfaces of the walk-in cooler. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas, such as corners, edges, and floors under equipment had grease, soil and/or food debris accumulation.Clean hard to reach areas Ensure these areas are cleaned on a regular basis.
  4. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Kitchen handsink did not have soap (bottle empty). Paper towel was in a roll on the counter, dispenser was not being used.-Ensure soap is always available for handwashing-Ensure paper towel is dispensed in a manner that prevents the contamination of the bulk supply2) Back prep area handsink soap dispenser was not operational. No paper towel was in the dispenser.-Ensure a functioning soap dispenser is present-Ensure paper towel is available3) Bathroom had no paper towel.-Ensure a method of drying hands is available**Dish soap was available to use temporarily**
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Valid food permit is not posted. Food handling permit was expired in 2021. A valid food handling permit must be printed and posted in an area that is easily seen by the public. Please print and post the valid food handling permit.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered shredded cheese stored in the cooler below the prep counter. Food must be covered at all times to protect it from contamination. Ensure there is a cover when not in use. The operator placed a lid on the bin at the time of 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?
      • The hand sink in the front area was not supplied with disposable paper towels or hand soap. The hand sink must be supplied with paper towels and hand soap at all times to perform hand hygiene. Please place paper towels and hand soap.
    • 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?
      • Valid food permit is not posted. Food handling permit was expired in 2021. A valid food handling permit must be printed and posted in an area that is easily seen by the public. Please print and post the valid food handling permit.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler (13.8C) was measured over 4C/40F. - Ensure the refrigerator is able to maintain 4C/40F or lower temperature.All foods were moved to other operating coolers.
  8. Initial Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard/ partition was not available in between the stove and the handwashing sink. - Ensure a partition is installed
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler (13.8C) and a refrigerator (10.0C) under the cashier were measured over 4C/40F. - Ensure the refrigerator is able to maintain 4C/40F or lower temperature.All foods were moved to other operating coolers. No probe thermometer available to confirm the internal temperature of foods.- Ensure a probe thermometer is availableNo display thermometer available at any of the refrigerator and walk-in cooler.- Ensure a display thermometer is available at each unit.
    • 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?
      • No active pest monitoring plan in place.- Ensure a monthly monitoring plan is in place A gap was found at the bottom of the back door. - Ensure the gap is sealed
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care and control has completed the approved food safety training.
    • 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 back prep room is too dark.- Ensure sufficient lighting is provided for food prep and cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following indicated areas require cleaning- handwashing sink, shelving at the back prep room A cleaning schedule is not available.