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Delish Pizza

2108 14 Street NW Calgary AB T2M 3N5 · Food - General

Official record from Alberta →

Inspection summary

Delish Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 5 times across 4 separate inspections, most recently on October 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 12, 2025. 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?

  • 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 4 times across 3 separate inspections, most recently on September 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on October 8, 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

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored. Provide new quat sanitizer test strips and test daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight dust build-up on the walk-in cooler fan cover.2) Slight on the deep fryer and grill canopy filters. 1 to 2) Clean fan cover and filters.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths for the prep tables were covered with stains and grease. Provide new clothing cloths.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottles was measured more than 1000ppm.Use 200ppm quat sanitizer. According to the sanitizer diluting instructions, dilution ratio is 2.6ml per L water.Confirm with sanitizer test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored. Provide new quat sanitizer test strips and test daily.
    • 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 at the back prep handwash sink. Provide paper towels for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight dust build-up on the walk-in cooler fan cover.2) Slight on the deep fryer and grill canopy filters. 1 to 2) Clean fan cover and filters.3) Cracks were observed on all three wooden cutting boards.Replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor hard to reach areas. Clean the floor2) Grease and dried dough on the ordering ipads.Clean the ipads
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cleaning cloths were left on top of the spray bottles. - Store cleaning cloths in a sanitizer bucket between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of chicken was stored directly on the floor of the walk-in cooler. - All foods must be stored in a clean and sanitary manner and at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of sanitizer solution did not have proper labelling. - During inspection, the staff member properly labelled all spray bottles
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Single-use paper towel dispenser was not available for the customer's washroom.- Have a Paper towel dispenser installed in the customer washroom.
    • 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?
      • No pest control records were available.-Ensure that the pest control reports are always available and maintained in the facility.
    • 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 ceiling tiles by the deep fryer were missing.- Have ceiling tiles installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overhood Vent panels for the deep fryer had grease buildup.- Have the Panel degreased, washed and reinstalled.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution detected on the cleaning cloths left on food contact surfaces. - Ensure to use a food safe sanitizer when cleaning or store cleaning cloths in a sanitizer bucket in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dough storage containers were stored on a piece of cardboard on the floor. 2) A bag of onions was stored directly on the floor. - All foods and food storage containers must be stored in a clean and sanitary manner and at least 6 inches off of the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard observed on prep table wall, inside prep cooler, on pizza oven, for storage of bins on floor and in the dishwashing area. - Remove all cardboard and cease the use of cardboard immediately. All surfaces in a food establishment must be of smooth, easy to clean and impervious to moisture material.2) Many food equipment surfaces including high touch surfaces still had the protective wrapping on them. High-touch surfaces had a buildup of dried food residue. - Remove protective wrapping and clean/sanitize all high-touch surfaces regularly.
  5. Initial Inspection

    0 infractions

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