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Eggsmart / 241 Pizza

2515 50 Avenue SE Calgary AB T2B 3R8 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Excessive water/ice accumulated at the ceiling of the walk-in freezer observed March 09, 2029The walk-in freezer has accumulated ice built-up on shelves and on the compressor.- Repair the leak.
  2. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Operator was sourcing samosa from Royal Canadian Pizza and Restaurant at 17 ave Calgary. The facility was found out not in operation for a long time on Feb 24, 2026.- Operator has discarded all purchased samosa and will source samosa from other approved businesses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer has accumulated ice built-up on shelves and on the compressor.- Repair the leak. The temperature of top inserts (10C) and bottom inserts (8.2C) of the cold prep cooler was not able to maintain 4C and lower.- Repair the cold prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, grease, and food debris were accumulated in the following areas:- Ceiling at the dishwashing areas- edges behind the dishwasher
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were stored at room temperature for more than 2 hours, including eggs (21.9C), bacon (22.1C), sausage (22.8C). - Discarded the temperature abused food items. Ensure high risk foods are stored under 4C. A time as public health control plan must be submitted and approved by inspector for high-risk food storing at room temperature. No display thermometer was available to monitor temperature at the cold prep fridge.- Equip a display thermometer for each temperature-controlled unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple handwashing sink stations did not equip with paper towel, including pizza till, dough station. - Equip paper towels.
    • 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?
      • Flies noted under the dishwasher and near the mop sink area.- Consult with pest control company for remediation. Clean and sanitize the areas
    • 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 fluorescent lights went out in the back prep areas, and light cover was missing. - Repair the light for sufficient light level to support activities such as cleaning and install a cover for shatterproof protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer lid next to mixer was in disrepair and exposed to unsmooth surfaces. - Repair the lidThe walk-in freezer has accumulated ice built-up on shelves and on the compressor.- Repair the leak. The cold prep cooler at the line has accumulated food debris on the racks. - Thoroughly clean and sanitize the racksThe temperature of top inserts (10C) and bottom inserts (8.2C) of the cold prep cooler was not able to maintain 4C and lower.- Repair the cold prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, grease, and food debris were accumulated in the following areas:- Ceiling at the dishwashing areas- edges behind the dishwasher
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures were missing shatterproof covers (above cooking line and in back preparation area). Ensure that all lights are equipped with shatterproof covers to prevent contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters appeared dirty.Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The air vents in grill area appeared dirty.- Ensure to clean the air vents and check the ventilation system.2. The pizza oven, prep table and pizza box storage shelf in the grill area appeared dusty and dirty.- Clean the equipment, shelf and area as operator handles open food in the area so the area must be clean and sanitary.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available on the cooking line. Staff directed to prepare a sanitizing solution. Ensure that a sanitizing solution is available in all food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A flat of pop was stored directly on the floor in the pizza area. Ensure that all food is stored off the floor to protect against contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large insert of cooked potatoes and an insert of cooked sausages were stored at room temperature beside the grill (29C external temperature). Do not store high risk foods at room temperature. Staff directed to move the food into the cooler or to store at / Above 60C. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A sanitizer bucket was stored in the basin of the hand wash sink in the serving area. Corrected during inspection.2. A bowl of bean sprouts was stored in the basin of the hand wash sink in the back prep area. Corrected during inspection.3. There was no hand wash soap at the hand sink in the pizza serving area. Action required:Do not store items in the hand wash sinks. Ensure that all hand wash sinks are accessible and stocked with soap and single-use paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures were missing shatterproof covers (above cooking line and in back preparation area). Ensure that all lights are equipped with shatterproof covers to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease and spilled food was noted under the cooking line near the deep fryer. Please clean.