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Chicago Deep Dish Pizza

34 Edgedale Drive NW Calgary AB T3A 2R4 · Food - General

Official record from Alberta →

Inspection summary

Chicago Deep Dish Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 14, 2025. The most recent inspection, on April 14, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 5 times across 2 separate inspections, most recently on April 11, 2025. 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 3 times across 3 separate inspections, most recently on April 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?

  • 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 2 times across 2 separate inspections, most recently on April 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on April 14, 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?

  • 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 4 times across 3 separate inspections, most recently on April 11, 2025. 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.

4 inspections

  1. Risk Management 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?
      • Broken counter edge by the handwash sink. Fix the counter edge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted below the tiles at the front customer area.Insall baseboards on the floor joints.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer bucket available.Chlorine sanitizer bucket was prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Leftover olives were stored in tin can in the prep cooler.Food was transferred to a food grade container.Transfer leftover food into food grade containers.2. Broken glass of leftover pepper was stored in the prep cooler. Food discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 10.5°C.Fix or adjust the temperature of the prep cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no chlorine sanitizer test strip available.Obtain chlorine sanitizer to test the sanitizer concentration.
    • 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 dispenser was jammed. The dispenser was not dispensing paper towel after adjusting the handle.Fix or replace as needed.
    • 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?
      • Front entrance door was opened.The front entrance door was promptly closed.Ensure doors are closed to prevent the entry of pests.
    • 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?
      • Expired food handling permit was displayed.Print and display a valid food handling permit where customers can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken counter edge by the handwash sink. Fix the counter edge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black material was noted along the baseboard walls at the front customer area.Clean the indicated areas or replace the baseboards.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Tin cans were used to store food. Transfer food into food grade containers.
    • 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?
      • Operator must keep pest control records for monitoring facility for pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken counter edge by the handwash sink. Fix the counter edge.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Stock bottle for chlorine contains 'lemon scent'*Advised operator that chlorine sanitizer cannot contain any additives. Use only plain, unscented bleach for preparing a sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Tin cans were used to store food. Transfer food into food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of cut pineapple was stored ontop of the insert for the top cold line for pizza prep cooler. Store the inserts directly in the prep cooler and store perishable food at 4 degrees C or below.2. Upright coke cooler- air temperature was @7-8 deg C. Ensure cooler is maintained at a temperature @4 deg C or lower at all times.3. Probe thermometer not sensitive for accurate reading. Obtain a new probe thermometer for accurate temperature measurements for foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed utensils stored in handsink, operator stated they were placed there to dry. *Ensure all utensils dishwashed are air dried in the drying rack.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator had discolored test strips onsite. PHI provided new test strips and info on supplier that can be used for purchasing chlorine testing strips.
    • 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?
      • 1) Few mouse droppings were found in the back storage room. Clean and remove the mouse droppings. 2) No monitoring traps in the facility or pest recordsProvide monitoring traps to monitor pest activity and pest records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken counter edge by the handwash sink. Fix the counter edge.

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