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DC Pizza & Rolled Ice Cream

1120 - 88 Shawnee Street SW Calgary AB T2Y 0Z7 · Food - General

Official record from Alberta →

Inspection summary

DC Pizza & Rolled Ice Cream has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2026. The most recent inspection, on May 20, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on May 20, 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 once on May 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 20, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 times across 3 separate inspections, most recently on May 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 February 20, 2026. 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counter after use in back prep areaRequirement:Soak cleaning clothes in sanitizer solution in between use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza boxes were stored directly on floor in storage roomRequirement:Store pizza boxes off the floor
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza dough was covered with black garbage bag.Requirement:Use food grade material to cover/wrap dough.Black garbage bag is not food grade. Staff was instructed to remove this black garbage bag from the dough.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was prepared in the sink for the utensils.Requirement:Prepare sanitizer solution in the sink (bleach solution at 100 ppm) and after washing, soak utensils in this solution for minimum two minutes, followed by air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update on May 14/2026No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza boxes were stored directly on floor in back storage area of the kitchen and also in the storage room.Requirement:Ensure that pizza boxes are stored off the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pizza slice stored in the warmer was 49CRequirement:Ensure that pizzas are stored at 60 C or higher during hot holdingStaff was instructed to discard the pizza slice and raise the temperature of the warmer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution,Requirement:Provide chlorine test strips.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Various mix ins like leftover crumbled cookies, candies, sauces and nuts were still stored in the inserts located in front prep area since the facility was shut down in December/2025.Requirement:Discard these left over food items.Wash and sanitize the inserts before restocking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Pizza pans were sticky and dirty located in the kitchenb) Food and dust buildup on dough sheeter located in the prep areac) Tomato paste spills on the prep cooler door.Requirement:a) Ensure that pizza pans are washed and sanitizedb) Clean and sanitize dough sheeterc) Clean the prep cooler door

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