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Freshslice Pizza

515 4 Street SE Calgary AB T2G 2J1 · Food - General

Official record from Alberta →

Inspection summary

Freshslice Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on August 24, 2026, found no infractions.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 23, 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)?

  • 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 22, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 21, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on February 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 22, 2025. 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?

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. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site. Testing equipment for each type of sanitizer used must be kept on site.
  3. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted February 21, 2025***The chlorine based dishwasher was not able to dispense 100ppm sanitizer at the end of the cycle.- Manually wash and sanitize the dishes until the dishwasher is fixed. Facility will disable the dishwasher permanently.
    • 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?
      • Pest control record was not available for review.Provide pest control report.
    • 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?
      • ***Outstanding violation - noted February 21, 2025***A food handling permit was not posted. Print and post the food handling permit in a place that is easily seen by the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed at the plumbing connected to the food preparation sinkRepair the leak. Ensure to maintain in good repair.
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented canned mushroom and olives stored on the shelves.Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if damaged/dented. The operator discarded the canned mushroom and olives at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of the inspection. Operators are using water to wipe down the surfaces. Ensure a sanitizer solution of either 100-200ppm of chlorine (bleach) or 200ppm of quats is made daily and readily available for all staff members to use. Cleaning with only water does not adequately remove contamination. The operator made a sanitizer solution of 100ppm of chlorine at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat slices thawing at room temperature. Surface temperature still measured 4C. Food must not be thawed at room temperature as this can allow pathogens to grow. Thaw food in the cooler, under cold running water, in the microwave or cook directly.The operator placed the meat slices in the cooler to thaw at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted February 21, 2025***The chlorine based dishwasher was not able to dispense 100ppm sanitizer at the end of the cycle.- Manually wash and sanitize the dishes until the dishwasher is fixed. Facility will disable the dishwasher permanently.
    • 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?
      • ***Outstanding violation - noted February 21, 2025***A food handling permit was not posted. Print and post the food handling permit in a place that is easily seen by the public.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine based dishwasher was not able to dispense 100ppm sanitizer at the end of the cycle.- Manually wash and sanitize the dishes until the dishwasher is fixed. Facility will disable the dishwasher permanently.
    • 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?
      • A food handling permit was not posted

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