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DC Pizza and Rolled Ice Cream Indian Flavours

170 - 750 Nolan Hill Boulevard NW Calgary AB T3R 1Y1 · Food - General

Official record from Alberta →

Inspection summary

DC Pizza and Rolled Ice Cream Indian Flavours has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 23, 2026. The most recent inspection, on July 17, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on July 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 10, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 10, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 10, 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?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were observed stored on the counter.The staff noted that cleaning cloths are used once.The cleaning cloths intended to be reused must be stored in a sanitizer solution bucket at the proper sanitizer concentration.2. The chlorine sanitizer spray bottles measured over 1000 ppm.Fresh chlorine sanitizer solution was prepared and measured 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on July 17, 2026:1. The vissani fridge at the front service area measured 8.6°C.Adjust or fix the fridge.2. A pack of frozen chicken was placed in a stainless-steel bowl in the 3-compartment sink to thaw.The frozen chicken was placed under cold running water.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.Previous violations:1. Carrot halwa was stored on the chest freezer to thaw with an internal temperature of -9.9°C.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. The black vissani fridge in the front service area measured 5.8°C and the thermometer in the cooler measured 45°F.Fix the fridge to measure 4°C or less at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler demonstrated a lack of food safety knowledge.Enroll all food handlers in a food safety course. For owners and managers, see the link to enroll in the Recognized food safety courses in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfAll other food handlers are required to enroll in the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard or the Home Study in Food Safety in Arabic: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-arabic.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A chest freezer pack was used to line the chest freezer at the back kitchen area.Remove the chest freezer carton used to line the chest freezer in the back kitchen area.
  2. Demand Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food in containers were not labelled to identify their source.Ensure food items are appropriately labeled to identify their source.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy cauliflowers were stored in the walk-in cooler.Food discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer solution prepared and available.Fresh chlorine sanitizer at 100 ppm was prepared and cleaning cloths were stored therein.2. Windex was being used to clean and sanitize food contact surfaces.Do not use windex to sanitize surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened leftover canned kesar mango pulp was stored in the walk-in cooler.2. Opened leftover canned Unico crushed tomatoes was stored in the walk-in cooler.Food items discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation cited on July 10, 2026:1. Soya chap kesar canned food products were stored in the washroom.2. Mango pulp canned food products were stored in the washroom.Ensure food products are never stored in the washroom. Store food products in a safe-food storage area.Previous violation:Utensils such as take-out food packs were being stored in the washroom.**Storage of food, utensils and food equipment in the washroom is not allowed. Please have the items relocated to a compatible storage location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Carrot halwa was stored on the chest freezer to thaw with an internal temperature of -9.9°C.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. The black vissani fridge in the front service area measured 5.8°C and the thermometer in the cooler measured 45°F.Fix the fridge to measure 4°C or less 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?
      • Soap dispenser at the front handwashing sink was empty.Equip the handwashing sink with handwashing supplies.
    • 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. The front door was not closing properly after opening the door.2. There was no pest control record available.Fix the door hinge so that the front door can properly close by itself.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler demonstrated a lack of food safety knowledge.Enroll all food handlers in a food safety course. For owners and managers, see the link to enroll in the Recognized food safety courses in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfAll other food handlers are required to enroll in the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard or the Home Study in Food Safety in Arabic: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-arabic.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A chest freezer pack was used to line the chest freezer at the back kitchen area.Remove the chest freezer carton used to line the chest freezer in the back kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the microwave was accumulated with food debris.Clean the microwave.
  3. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils such as take-out food packs were being stored in the washroom.**Storage of food, utensils and food equipment in the washroom is not allowed. Please have the items relocated to a compatible storage location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plastic wrapping in disrepair was observed on the floor, door and walls of the walk-in coolerHave the plastic wrapping removed to ensure the surfaces are smooth and cleanable.
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