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Garden of Italy

5 - 2763 Sunridge Way NE Calgary AB T1Y 7K7 · Food - General

Official record from Alberta →

Inspection summary

Garden of Italy has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on April 29, 2026, recorded 1 infraction.

7 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 on April 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 23, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on April 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cooler and freezer temperature charts for review. No dishwasher and food surface sanitizer charts for review. Check and record cooler and freezer temperatures. Check and record dishwasher and food surface sanitizer daily.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth used to wipe down the table was covered in food stains. Use clean cloth on food surface.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw salmon and seashells were stored above beers in the walk-in cooler. Store raw seafood in safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garlic bread slices were not covered in the stand-up freezer.Cover all food in the freezer.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on the front service area food surface sanitizer bottles. Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Garlic in oil mixture was stored at room temperature without temperature control.Discarded the garlic in oil mixture during inspection.Store all cold perishable food at 4.0 degrees C or below.2) Both probe thermometers were not operational.Provide a working probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer was not being tested. Quat sanitizer test strips were expired since 2018.Provide new test strips and test sanitizer daily.
    • 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?
      • No pest monitoring in the kitchen.No pest reports were available for review. Provide pest monitoring in the kitchen and check monitoring traps once a month.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Preparation inserts lid cover handle broke off. Loose screws on the door.Fix the lid cover handle.2) Walk-in cooler:---dust build-up on the wall and shelves. ---mold on the dough storage container. ---food debris build-up on the floor---racks were rusted. Clean the walk-in cooler. 3) Grease and dust build-up on the preparation cooler exterior. clean the preparation cooler. 4) Food stains were observed on the sugar and salt storage containersClean the containers.5) Paint brush was found hanging next to food utensils. Use food grade utensil for food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease on the pizza vent and wall behind the pizza oven,2) Cardboards were used to line the shelves. Grease and debris noted on the cardboards.3) Food debris and grease build-up on the kitchen shelves. 1 to 3) Clean these areas. 4) No cooler and freezer temperature charts for review. No dishwasher and food surface sanitizer charts for review. Check and record cooler and freezer temperatures. Check and record dishwasher and food surface sanitizer daily.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical washer needs minor repair. Service the machine. Meanwhile all the, already washed and sanitized, dishes and cutlery can be used.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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