Skip to content
Loading map…

Classy Pizza 786

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

Official record from Alberta →

Inspection summary

Classy Pizza 786 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on October 2, 2026, recorded 3 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 8 inspections with 40 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 7 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 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?

  • 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 on September 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 4, 2026. 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 18 times across 10 separate inspections, most recently on October 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff with certified food safety course. Register and take the food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep freezer lid was broken; insulation was exposed on the top. Fix the lid or replace the deep freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide a cleaning schedule.2) No temperature and sanitizer charts for review.Check and record temperatures of coolers and freezers and sanitizer concentration daily.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • September 24, 2026, inspection:Prep cooler was measured at 6.0 degrees C. September 17, 2026, inspection:Perishable foods in the prep cooler were measured between 8.0 to 11.0 degrees C. Owner turned down the cooler temperature dial. Discarded perishable foods measured at 10.0 degrees C or above. Remove all perishable food from prep cooler. Previous Inspection:Meat in the prep cooler was measured at 7.5 degrees C. Fix the prep cooler and store all perishable food at 4.0 degrees C or below.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff with certified food safety course. Register and take the food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep freezer lid was broken; insulation was exposed on the top. Fix the lid or replace the deep freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide a cleaning schedule.2) No temperature and sanitizer charts for review.Check and record temperatures of coolers and freezers and sanitizer concentration daily.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • September 17, 2026, inspection:Perishable foods in the prep cooler were measured between 8.0 to 11.0 degrees C. Owner turned down the cooler temperature dial. Discarded perishable foods measured at 10.0 degrees C or above. Remove all perishable food from prep cooler. Previous Inspection:Meat in the prep cooler was measured at 7.5 degrees C. Fix the prep cooler and store all perishable food at 4.0 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels for handwashing at the back prep area handwash sink. Provide paper towels in a dispenser for handwashing.
    • 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?
      • Black flies in the facility. Remove the black flies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff with certified food safety course. Register and take the food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep freezer lid was broken; insulation was exposed on the top. Fix the lid or replace the deep freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) The toilet cover was missing, and sewer smell was noted inside the bathroom.Fix the toilet and address the smell.3) No cleaning scheduleProvide a cleaning schedule.4) No temperature and sanitizer charts for review.Check and record temperatures of coolers and freezers and sanitizer concentration daily.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were covered in grease. Replace greasy cleaning cloths.
    • 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?
      • 1) The Donair vertical grill was turned off, the Donair surface was measured at 37 degrees C. The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.2) Second cook step was not done right after the Donair meat was shaved off the cone.Portions of meat sliced from the partially cooked cone must receive a second cooking step prior to serving. For all types of meats, the temperature of the sliced portion must be further heated to ensure the meat reaches a temperature of 74oC (165oF). Secondary cooking steps can include the use of ovens, grills, broilers, microwaves and any other method approved by your local Health Region.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store shredded cheese, and corn meal was stored in blue Starlite container. Not sure if these containers are food grade. Use food grade containers for food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the spray bottle was measured at 1000ppm. Use 100ppm chlorine (1/2 teaspoon per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meat in the prep cooler was measured at 7.5 degrees C. Fix the prep cooler and store all perishable food at 4.0 degrees C or below. 2) Surface of the Donair was measured at 37.0 degrees C. The vertical grill was turned off. Surface temperature of the Donair needs to be 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils were not sanitized properly. chlorine sanitizer was just spray on them.Use the following three steps method for dishwashing1) wash with soap and warm water. 2) Rinse with warm water. 3) Submerge in 100ppm chlorine sanitizer for 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Emptied milk jug, water bottle and cans were stored in back prep area handwash sink. Handwash sink is for handwashing only.2) Bar soap was used for handwashing in the staff bathroom and paper towel was not stored inside the dispenser. 3) No paper towels for handwashing at the back prep area handwash sink. Provide paper towels in a dispenser for handwashing.
    • 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) There was a gap along the back screen door. Fix the gap or keep the back door close.2) Black flies in the facility. Remove the black flies.3) No pest reports available. Provide pest reports.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom door was propped open with a mop bucket. Food handling was right outside the door. Keep washroom door closed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff with certified food safety course. Register and take the food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cheese wire cutter handles were covered with duct tape. Fix or replace the cheese wire cutter. 2) Deep freezer lid was broken; insulation was exposed on the top. Fix the lid or replace the deep freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and sauce were noted on the staff washroom door. 2) The toilet cover was missing, and sewer smell was noted inside the bathroom.\1 to 2) Clean these areas. 3) No cleaning scheduleProvide a cleaning schedule.4) No temperature and sanitizer charts for review.Check and record temperatures of coolers and freezers and sanitizer concentration daily.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Nearby inspected facilities

Own this business? Add a badge to your website