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Classy Pizza 786

6 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a thermometer.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Two holes observed on wall at the back preparation table by the electrical panel.COMPLETE THE FOLLOWING:1. Repair the wall, so it is smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris observed on floor under the shelf in the dry storage room. COMPLETE THE FOLLOWING:1. Clean the area noted above.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Light cover missing above the dishwashing sink.2. Two holes observed on wall at the back preparation table by the electrical panel.COMPLETE THE FOLLOWING:1. Replace the light cover or replace the lightbulbs with shatterproof bulbs.2. Repair the wall, so it is smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chair beside the front handwashing sink has tears and foam exposed.2. The black table under the round pizza cutting board is worn down and particle board exposed. COMPLETE THE FOLLOWING:1. Replace the chair with one that is smooth, non-absorbent and easy to clean.2. Repair/replace the black table so that it is smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris observed on floor under the shelf in the dry storage room. COMPLETE THE FOLLOWING:1. Clean the area noted above.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed previously used pizza boxes with grease stains stored on shelf in front area. 2. Food handler jacket stored in the back pizza preparation area. COMPLETE THE FOLLOWING:1. Do not re-use pizza boxes for storing food, as they are intended to be used once.2. Store all staff personal belongings in a separate area from the food area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Water was turned off at the valves at the front handwash sink. Valves turned on during inspection. 2. No paper towel in the dispenser at the front handwash sink. Paper replaced during inspection. COMPLETE THE FOLLOWING:1. Ensure water is always available at the handwash sinks. If there is a leak, repair it.2. Paper towel must always be available in the dispenser to ensure food handlers are able to perform proper handwashing.
    • 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**1. Washroom opens in food handling area and door was left partially open.**December 16, 2025: a self-enclosing device was installed; however, it was not secured to the wall and washroom door was left open. COMPLETE THE FOLLOWING:1. Repair the self-enclosing device.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Light cover missing above the dishwashing sink.2. Two holes observed on wall at the back preparation table by the electrical panel.COMPLETE THE FOLLOWING:1. Replace the light cover or replace the lightbulbs with shatterproof bulbs.2. Repair the wall, so it is smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chair beside the front handwashing sink has tears and foam exposed.2. The black table under the round pizza cutting board is worn down and particle board exposed. 3. Old food debris noted on the can opener. COMPLETE THE FOLLOWING:1. Replace the chair with one that is smooth, non-absorbent and easy to clean.2. Repair/replace the black table so that it is smooth, non-absorbent and easy to clean.3. Clean the can opener.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling and fan in the walk-in cooler.2. Debris observed on floor under the shelf in the dry storage room. COMPLETE THE FOLLOWING:1. Clean the areas noted above.
  5. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink at the front by the pizza oven was blocked by grease trap installed in front of the sink and a bin kept on it.Requirement:Ensure that access to hand washing sink is not blocked at any time.Relocate hand washing sink or grease trap to have free access to hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Baseboard was missing under three compartment sink.2. There was a hole in washroom wall.Requirement:1. Install baseboard.2. Repair the walls and organize the washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Baseboards were loose having gap between the baseboard and wall.2. Washroom opens in food handling area and door was left partially open.Requirement:1.Repair the baseboard to eliminate the gaps.2.Provide automatic door closure device on the washroom door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Hard to reach areas around dough mixture and behind the equipment need a thorough cleaning to prevent any future pest issues.
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The facility has a hand washing sink at the front by the pizza oven, which is far away from dough preparation area/table at the back.- All the sinks in a three compartment sink were occupied with utensils and dishes. No soap and paper towels were available.- The facility has an existing hand washing sink close to above mentioned areas by the three compartment sink but not connected to water lines.- Connect the hot and cold water and have soap and paper towel in dispensers to make it as a designated hand washing sink in the kitchen. The sink will be easily accessible from dough preparation table and prep cooler.
    • 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 violation still exists**1. Baseboards are worn off. Repair or replace the baseboards.2. There was a hole in washroom wall.Repair the walls and organize the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Hard to reach areas around dough mixture and behind the equipment need a thorough cleaning to prevent any future pest issues.
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The facility has a hand washing sink at the front by the pizza oven, which is far away from dough preparation area/table at the back.- All the sinks in a three compartment sink were occupied with utensils and dishes. No soap and paper towels were available.- The facility has an existing hand washing sink close to above mentioned areas by the three compartment sink but not connected to water lines.- Connect the hot and cold water and have soap and paper towel in dispensers to make it as a designated hand washing sink in the kitchen. The sink will be easily accessible from dough preparation table and prep cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Baseboards are worn off. Repair or replace the baseboards.2. There was a hole in washroom wall.Repair the walls and organize the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas around dough mixture and behind the equipment need a thorough cleaning to prevent any future pest issues.
  8. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature of meat cone on spitter measure to be 37C.Ensure to cook the cone in full and should do the secondary coking step and serve it or cool it down and put it in cooler.-The leftover meat cone (approximately 1/3rd of the cone) was discarded during inspection.