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Chicago Deep Dish Pizza

8114 104 Street NW Edmonton AB T6E 4E5 · Food - General

Official record from Alberta →

Inspection summary

Chicago Deep Dish Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on December 3, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 November 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on December 3, 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 once on July 31, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 31, 2024. For example: 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?

  • 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 once on July 31, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. 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?
      • Outstanding from a previous inspection: Some of the floor tiles were in disrepair. Uneven flooring noted. Gaps noted. Please repair the floor tiles and ensure construction is safe. Floors, walls and ceilings need to be smooth, durable, washable.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not readily available onsite. A fresh sanitizer solution was made onsite. Ensure valid test strips are present to test concentration.Used cleaning cloths noted through the kitchen. Ensure used cleaning cloths are adequately managed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • What appears to be a sewer like smell was noted in the front of the house and office area. The smell was not noted in the kitchen area. Facility appeared to have completed pluming investigation to determine the smell. Please send the undersigned a copy of the report.
    • 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 under the dishwashing area in disrepair. Please ensure all areas are in good condition and water cannot accumulate in between the wall and baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection: Some of the floor tiles were in disrepair. Uneven flooring noted. Gaps noted. Please repair the floor tiles and ensure construction is safe. Floors, walls and ceilings need to be smooth, durable, washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection: Several areas require cleaning. Areas were discussed onsite. Ensure cleaning is done and records are maintained as work is completed.
  3. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing sink at the back kitchen had no towel papers.Action taken:-Staff was instructed to restock the paper towels in the towel paper dispenser.
    • 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 permit not displayed to the public.Action required:-Please take a printout of new food handling permit and paste at a location, through which it is easily visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some of the floor tiles were in disrepair. Action required:-Please repair the floor tiles. Floors, walls and ceilings need to be smooth, durable, washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some of the equipment such as spatula and a scoop was damaged, broken.Action taken:-Staff was instructed to discard the above-mentioned equipment since the damaged equipment are not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Cleaning is required in the following areas:- the shelves inside the reach-in cooler at the back kitchen had food debris accumulated.-The handles of most of the coolers were greasy/oilyAction required:-Please clean the indicated areas.

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