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Freshslice Pizza

4112 - 15 Sunpark Plaza SE Calgary AB T2X 0M5 · Food - General

Official record from Alberta →

Inspection summary

Freshslice Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on April 22, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on March 24, 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 March 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 22, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on May 2, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 May 2, 2024. 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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • Updated on April 22/2026 Pepperoni pizza slices stored in display cabinet under TPHC were expired at 2:30 pm and still kept for sale at 2:47pm (This violation was noted and corrected during previous inspection as well)Requirement:At or before the 90-minute time identified, pizzas must be removed from the warmer and placed into a waste tray which is held until the end of shift for counting and record keeping. Waste tray must be clearly labelled as such. Staff was instructed to discard Pizza slices during inspection.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • Updated on March 24/2026Pizza stored at room temperature under TPHC was recorded two hours of expiry time on the metal tag (This violation was noted and corrected during previous inspection as well)Requirement: Ensure that each pizza is labeled with a correct time of expiry, that represents 90 minutes past the start time on the label. At or before the 90-minute time identified, pizzas must be removed from the warmer and placed into a waste tray which is held until the end of shift for counting and record keeping. Waste tray must be clearly labelled as such.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A few quat test strips were provided without color chart to match and expiry date.Requirement:Provide quat test strips kit having color chart to match and expiry date.
  3. Monitoring Inspection

    3 infractions

    • 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?
      • Pizza stored at room temperature under TPHC was recorded more than 90 minutes of expiry time on the metal tag (at 2:20 pm expiry times were noted 4: 15 pm and 4:20 pm)Staff stated that pizza slices were kept in the display case at 1:30 pm(This violation was noted and corrected during previous inspection as well)Requirement: Ensure that each pizza is labeled with a correct time of expiry, that represents 90 minutes past the start time on the label. At or before the 90-minute time identified, pizzas must be removed from the warmer and placed into a waste tray which is held until the end of shift for counting and record keeping. Waste tray must be clearly labelled as such. If pizza slices are stored at 1:30 pm in the display case then expiry time is 3pm
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle containing cleaning chemical was not labelled, located in dish washing area.Requirement:Provide label on spray bottle to identify its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A few quat test strips were provided without color chart to match and expiry date.Requirement:Provide quat test strips kit having color chart to match and expiry date.
  4. Monitoring Inspection

    1 infraction

    • 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?
      • Pizza stored at room temperature under TPHC was recorded more than 90 minutes of expiry time on the metal tag (at 1:45 pm expiry times were written 4: 30 pm and 4:45 pm)Requirement: Ensure that each pizza is labeled with a correct time of expiry, that represents 90 minutes past the start time on the label. At or before the 90-minute time identified, pizzas must be removed from the warmer and placed into a waste tray which is held until the end of shift for counting and record keeping. Waste tray must be clearly labelled as such.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat measured 1000 ppm in sanitizer spray bottle located in back prep area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of quat is maintained at 200 ppm.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Cold water supply was not available at hand washing sink located in front prep area.Requirement:Resume cold water supply at this hand washing sink asap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three compartment sink was leakingRequirement:Repair/replace three comp sik to stop leakage.

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