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Gondola Incomparable Pizza

2A - 4801 26 Avenue NE Calgary AB T1Y 3E1 · Food - General

Official record from Alberta →

Inspection summary

Gondola Incomparable Pizza has been inspected once by Alberta Health Services (Environmental Public Health), on September 21, 2026. The most recent inspection, on September 21, 2026, recorded 10 infractions.

In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 once on September 21, 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 September 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 21, 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 3 times on September 21, 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 on September 21, 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.

1 inspection

  1. Initial Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Fibregard bleach is present and is being prepared for use as a surface sanitizer. The product is not suitable for food-contact surface sanitizing. The operator is advised to use regular unscented bleach that is appropriate for food-contact surface sanitizing.The operator replaced the Fibregard bleach solution with regular bleach. At the time of inspection, the operator prepared a new sanitizer solution, and the PHI tested the solution. The sanitizer concentration is measured at 100 ppm, which is appropriate for surface sanitizing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw egg container is placed on the top section of the refrigerator above ready to eat foods. Operator has been instructed to put the egg container on the bottom section of the refrigerator. During the inspection, Operator placed the egg case on the bottom section.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles are not labelled to indicate their contents at the time of inspection. The operator is instructed to label all sanitizer spray bottles.In the presence of the PHI, the operator labeled the sanitizer spray bottles.
    • 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?
      • At the time of inspection, the back exterior exit door is kept open. Several flies were observed inside the kitchen area. Operator has been advised to keep the exterior door closed or use an effective screen door to prevent pests from entering the kitchen area. Operator closed both doors at the presence of PHI.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The mixer and freezer are plugged into an open electrical multiplug bar attached right behind the equipment's. The electrical multiplug bar is exposed and may be subject to contamination during food preparation and cleaning activities.The operator is advised to keep the electrical multiplug bar clean and protected from contamination, or to have an appropriate covering installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cardboard liners are being used to cover shelves where utensils and other materials are stored in the kitchen storage area. Cardboard is absorbent and is not readily cleanable. The operator is advised to remove the cardboard liners and use smooth, non-absorbent, and easily cleanable shelf liners instead. Alternatively, if the shelves themselves are smooth, non-absorbent, and easily cleanable, the shelves may be used without liners. The shelves will need to be thoroughly cleaned and routinely maintained.2. Microwave is placed on a wooden shelf that is not smooth, and easily cleanable. The operator is advised to remove the wooden shelf or finish the shelf.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A communication board that is absorbent is attached on the wall in the kitchen.The operator is advised to remove the absorbent board or replace it with a smooth, non-absorbent, and easily cleanable board.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles in the kitchen have peeling surfaces, with the top layer of the ceiling tiles deteriorating.The operator is advised to repair or replace the affected ceiling tiles to maintain the ceiling in good repair and ensure that the surfaces are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoon's are being used as a scoop for dry food storage, and the handle was touching the food. The operator is advised to use utensil in a way that the handle does not come into contact with the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerator and freezer door gaskets are observed to be secured with tape. The interior portion of the freezer door adjacent to the metal shelving is broken, with the insulation exposed. PHI measured the temperature of the unit using an infrared thermometer, and the temperature was within the acceptable range.The operator is advised to repair or replace the damaged refrigerator and freezer door components to ensure that the equipment remains in good repair and is cleanable.

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