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Doughfellas Pizza

118 - 30 Crestridge Common SW Calgary AB T3B 6K2 · Food - General

Official record from Alberta →

Inspection summary

Doughfellas Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 27, 2024. The most recent inspection, on February 12, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 separate inspections, most recently on January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on February 12, 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?

  • 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 on September 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on January 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    2 infractions

    • 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 reports were available.-Please maintain pest control reports.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was being maintained.Please maintain a cleaning schedule.-Remove the excess items which are not being used in the store.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer made available. Instructed staff to mix 100 ppm bleach solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cloth office chair was located in the back area with the large dough mixer. Remove chair. Ensure all surfaces are smooth and easy to clean
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of cooked chicken left on the shelf in the walk-in cooler. Ensure all foods are properly covered to prevent contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were not available at the time of inspection.-Ensure that Quat test strips are always available.
    • 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 reports were available.-Please maintain pest control reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet for the 3 compartment dish washing sink was missing. Fix faucet so all 3 compartments are available for proper dishwashing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor under the storage racks was dirty.2) Food counters were dirty.3) No cleaning schedule was being maintained.Please maintain a cleaning schedule.-Remove the excess items which are not being used in the store.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Quat sanitizer solution prepared at the time of the food preparation.A new Quat sanitizer solution was prepared by the operator which was tested to be 200 ppm.-Ensure that Quat solution is always prepared at the time of the food preparation.
    • 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?
      • There was no temperature records maintained in the facility.-Ensure that the temperature records are maintained for the safety of the food processes in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items like purses were being stored in the food rack.2) Food was being stored on the floor.3) Air fryer and cook stove used for the staff was kept with the commercial equipment like meat slicer.-Ensure that personal items are stored separately, and the food equipment used for the staff should be stored separately from the commercial equipment in the facility.-Food should be stored at least 6''(15cm) from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the veggie prep cooler.-Ensure that functional thermometer is always available for checking if the temperatures are properly maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The meat prep cooler was found to be at 7 C.2)The meats in the inserts:Salami was at 9.6 C.Chicken was at 7.8 C.3) The Italian sausage was at 10 C.The operator moved all the meats and other perishable products in the inserts like chicken, ham, peperoni, Italian sausage and cheese from the prep cooler and the inserts into the veggie cooler which was at the temperature of 4 C.-Store all the perishable food products at 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were not available at the time of inspection.-Ensure that Quat test strips are always available.
    • 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 reports were available.-Please maintain pest control reports.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit had expired in 2023.-Please update the food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were stored inside the flour container.2) The meat debris were found on the meat slicer.3) Meat cooler was not functioning at the correct temperature.-Ensure that the scoops are stored in a manner that the scoop handle does not touch the food.- Clean the meat slicer and fix the meat cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor of the walk-in cooler was stained and dirty.2) The shelves in the veggie prep cooler were wet, stained and had food debris.3) The floor under the storage racks was dirty.4) Food counters were dirty.5) Worn pizza boards being stored in the facility.6) No cleaning schedule was being maintained.-Clean the areas in 1), 2), 3), 4).-Please maintain a cleaning schedule.-Remove the excess items which are not being used in the store.
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