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Freshslice Pizza

A - 810 16 Avenue SW Calgary AB T2R 0S9 · Food - General

Official record from Alberta →

Inspection summary

Freshslice Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on May 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 5, 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 October 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 5, 2026. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 floor in front of the walk-in cooler area was in disrepair. - Have the floor repair so it can be smooth, durable and easy to clean.
  2. Monitoring Inspection

    6 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?
      • Required Time as a Public Health Control (TPHC) documents were not present in the facility. Additionally, time tracking was not taking place for food being held at temperatures between 5 to 59 degrees Celsius.Untracked food was discarded. Time tracking as required by your TPHC approval must be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizzas were being held in a warm case that was holding the pizza below 60 degrees Celsius.Hot held perishable food must be maintained at 60 degrees Celsius or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were chlorine test strips available during inspection. The sanitizer solution was quats based.- Have quats test strips to test the concentration daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the three compartment sink. The last time the grease interceptor had been cleaned was January 2026.The grease interceptor should be cleaned at least every 4 weeks. Investigate the source of the odour and abate the source.
    • 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 floor in front of the walk-in cooler area was in disrepair. - Have the floor repair so it can be smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection, it was noted that the condenser of the walk-in cooler/freezer has ice build up. *Please ensure that all equipment in the facility is maintained in good condition at all times to prevent similar issues in the future.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labelled. Staff labeled the bottle.*Please ensure to keep all spray bottles labelled to avoid mixing of chemicals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were chlorine test strips available during inspection. The sanitizer solution was quats based.- Have quats test strips to test the concentration daily.
    • 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 floor in front of the walk-in cooler area was in disrepair. - Have the floor repair so it can be smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection, it was noted that the condenser of the walk-in cooler/freezer has ice build up. *Please ensure that all equipment in the facility is maintained in good condition at all times to prevent similar issues in the future.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat based sanitizer solution was measured above 400 ppm. A concentration of 400 ppm of Quats is not food safe, as residual chemicals may remain on surfaces. If this concentration is used, please ensure an additional step is taken to wipe down surfaces with a wet clean paper towel.*A Quats solution of 200 ppm was prepared onsite and demonstrated the proper process for preparing it.
    • 09. Are chemicals stored and handled in a safe manner?
      • - Sanitizer bottle was not labelled. Staff labeled the bottle.*Please ensure to keep all spray bottles labelled to avoid mixing of chemicals.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in freezer was non-functional. Ambient air temperature measured 19 degrees Celsius.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in freezer was non-functional. Ambient air temperature measured 19 degrees Celsius.

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