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Freshslice Pizza

118 - 1111 6 Avenue SW Calgary AB T2P 5M5 · Food - General

Official record from Alberta →

Inspection summary

Freshslice Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on October 6, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on October 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on October 6, 2026. For example: 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?

  • 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 once on October 6, 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?

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. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT test strips available were expired since 2017. **Obtain new test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer accessible in the food preparation area located at the front where pizzas are displayed**Operator obtained sanitizer for the front area of the restaurant. 2. The QUAT sanitizer, Sparta-San 10, was measured at 500ppm. Manufacturer's specifications indicate 200ppm for food contact surfaces. **Sanitizer bottles were emptied and refilled using the QUAT sanitizer which was remade to 200ppm by the operator. All surfaces were cleaned and sanitized. **Using sanitizer above the manufacturer's maximum concentration can leave chemical residues on food contact surfaces. These residues may transfer to food and expose clients to the risk of chemical poisoning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet of the handwashing station located at the entrance to the food preparation area was faulty and in disrepair. **Repair the faucet to ensure that employees can access hot water while washing hands.**Without hot water, employees may skip handwashing or wash less effectively, since warm water helps remove grease, dirt, and microorganisms.2. The handwashing tap had a constant drip. **Repair the faulty plumbing.
    • 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 displayed food permit was expired July 31, 2026. **Obtain/display a valid food permit.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available while food was being prepared.-Ensure staff have a sanitizing solution available
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) 3-compartment sink - left compartment was empty at beginning of inspection, operator says they sanitize here (right sink had soapy water, middle sink was plain water). When filled, it had a significant leak through the bottom left seam.-Repair the sink basin so that it can be used to soak-Advised operator to temporarily switch directions and put soapy water in a large container in the left sink, and sanitize in the right sink2) Asked operator how much sanitizer (quat) concentrate was added to sink. She said for a full sink about 2 caps. After operator filled the sink halfway, 1 cap was added, and it tested <100 ppm quat.-Ensure quats is used at 200 ppm (as per manufacturer's instructions). Instructions say 8mL concentrate to 4L water. More than 2 caps was needed for half the sink-Ensure staff are frequently testing the concentration of the sanitizing solution when making it
    • 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 facilities Food Handling Permit was not posted in the facility. Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
  4. Demand Inspection

    1 infraction

    • 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 facilities Food Handling Permit was not posted in the facility. Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
  5. Monitoring 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)?
      • The facility was using pool chlorine test strips to test the chlorine surface sanitizer. The pool test strips were not capable of testing a concentration of 100ppm. Please obtain restaurant chlorine test strips to be able to test and verify the concentration of the chlorine surface sanitizer (100ppm).
    • 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 facilities Food Handling Permit was not posted in the facility. Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.

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