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Freshslice Pizza

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

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.