Gondola Incomparable Pizza
4 - 430 Acadia Drive SE Calgary AB T2J 0B2 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Clean or replace the ceiling tiles and vents.2. Dust and grease build-up on the ventilation hood in the back kitchen.- Please clean ventilation hood.3. Raw wooden base was used under the flour mixer. It has also accumulated food debris in the grooves.- Please refinish the base so surfaces are smooth, nonporous and easily to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*1. Paint was chipping off the wall near the dough preparation table. Wall surface behind the chest freezer had holes and grooves.- Please repair the surface of the walls.2. Multiple holes were observed in the wall of the staff washroom.- Repair and refinish the wall.**February 11, 2026: Square sticky panels were installed however there were gaps between panels, and they were secured in place with nails all of which do not permit a smooth, cleanable surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready-to-use surface sanitizer solution was not available. Operator prepared chlorine (bleach) sanitizer during inspection and concentration was tested at 100ppm.- Ensure sanitizer solution is prepared for use at all times for each food handling area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops without handles were stored in the bulk food bins.- Supply a scoop with a proper handle to prevent contamination of the bulk supply. Regularly clean and sanitize the scoops.2. Unassembled pizza boxes were observed stored on the floor in the back area.- Please ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6 in.) off ground.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals and cleaning tools (e.g., brushes, plunger) were stored on the drainboard of the three‑compartment sink.- Remove items immediately and store chemicals and cleaning items in separate area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Sliced mushrooms (9.8C) and dough (14.8C) were placed at room temperature. Operator was beginning prep but placed both items back in the cooler during inspection. - Ensure food storage temperature is maintained at less than 4°C or greater than 60°C at all times2. No probe thermometer for checking internal temperature of food. - Acquire a 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)?
- Chlorine test strips were not available onsite to verify sanitizer concentration.- Acquire chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser in the staff washroom was missing. Paper towel roll was placed on the shelf.- Install paper towel dispenser.
- 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. One compartment of 3-comp dishwashing sink was observed leaking from the basin, resulting in water pooling.- Operator to promptly repair the sink.2. Paint was chipping off the wall near the dough preparation table. Wall surface behind the chest freezer had holes and grooves.- Please repair the surface of the walls.3. Multiple holes were observed in the wall of the staff washroom.- Repair and refinish the wall.4. Baseboard near the dishwashing sink was missing/damaged. Holes were observed in the area at the base of the wall.- Seal the holes and repair/install baseboard
- 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. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Clean or replace the ceiling tiles and vents.2. Dust and grease build-up on the ventilation hood in the back kitchen.- Please clean ventilation hood.3. Ventilation hood above the stove was not operational at the time of inspection.- Repair or replace the ventilation hood.4. Raw wooden shelf above the line cooler was dirty with buildup; liner was peeling and debris was present underneath.- Clean and repair the shelf (remove liner, clean thoroughly, and repaint or replace as needed).5. Raw wooden base was used under the flour mixer. It has also accumulated food debris in the grooves.- Please refinish the base so surfaces are smooth, nonporous and easily to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Meat slicer had visible meat debris buildup; equipment was not properly cleaned and sanitized after use.- Thoroughly clean and sanitize the meat slicer. Equipment was placed for dishwashing during inspection.2. A jug of water was stored on top of a garbage bin located beside the dough mixer. Operator placed the jug for dishwashing and relocated the garbage bin away from the food‑preparation/mixer area.- Ensure all utensils and equipment are stored in a hygienic and safe manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Debris buildup was noted inside and on the prep line cooler. Food stains noted on cooler door fronts and handles. - Please clean equipment and handles.2. Foam liner was observed on both sides where the cooler door closes. This material is not suitable for food storage areas.- Remove/replace liner with easily cleanable, durable, and non-absorbent material to maintain sanitary conditions.3. Cloth towels were placed at the bottom of the line cooler to absorb water. Towels were dirty and stained.- Remove towels and clean the area. Ensure all surfaces are kept smooth, non‑absorbent, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of flour/debris on the dough machine, equipment and the surrounding area (containers, shelves, and floor).- Please clean this area and ensure regular cleaning is done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer prepared
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach used to mix sanitizerUse regular household bleach with no added scents or chemicals to mix sanitizer solution
- 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?
- 1) Screen missing from back door. Install proper screen to prevent entry of pestsNovember 15 update: Back door was closed2) No pest control records available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two shelving unis constructed with raw woodEnsure all surfaces are smooth, non-porous, and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required for the following area- Under 3 compartment dishwashing sinks- Back storage area- Cooler door handlesAction required:Throughly clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer prepared
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach used to mix sanitizerUse regular household bleach with no added scents or chemicals to mix sanitizer solution
- 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?
- 1) Screen missing from back door. Install proper screen to prevent entry of pests2) No pest control records available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two shelving unis constructed with raw woodEnsure all surfaces are smooth, non-porous, and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required for the following area- Under 3 compartment dishwashing sinks- Back storage area- Cooler door handlesAction required:Throughly clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?