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Great Canadian Pizza

1218 16 Avenue NW Calgary AB T2M 0K9 · Food - General

Official record from Alberta →

Inspection summary

Great Canadian Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 10, 2025. The most recent inspection, on October 5, 2026, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on October 5, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 10, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garlic butter was being stored beside the handwash sink and directly under the paper towel dispenser. Garlic butter was discarded. Please install a splashguard for the handwash sink and do not store food under the paper towel dispenser
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic butter was stored at room temperature beside the handwash sink. Measured 27C. Garlic butter was discarded during inspection. Please do not store garlic butter at room temperature2. Pizza toppings cooler measured between 9-13C. Lid was closed during inspection. Please monitor the cooler to ensure a temperature of 4C or lower is maintained at all times3. Pizza sauce and homemade donair sauce were stored at room temperature. products measured 13C. Items were placed in cooler during inspection. 4. Cooked tomato sauce was left to cool in a large pot at room temperature. Sauce measured 52C. Sauce was prepped during inspection and placed in cooler. Discussed cooling the sauce in smaller containers in the cooler or obtaining an ice wand for fast cooling. Do not cool perishable items at room temperature. Cool sauces in shallow containers to ensure product can be cooled from final cook temp to 20C within 2 hours and from 20C to 4C within 4 hours5. The sandwich cooler in the front service area measured between 7-9C. The lid to the cooler was closed and the cooler had not been opened during the inspection. Please monitor the cooler to ensure a temperature of 4C or lower is maintained at all times. If 4c cannot be maintained, then remove all perishables and repair or replace the unit
    • 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 ventilation system requires servicing. Service sticker indicated that servicing was months overdue. Please schedule servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs and pizza cutters are not changed out or washed at regular intervals. Ensure that all tongs and pizza cutters are switched out or sent to dish every 2 hours when using.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The baffles on the ventilation system had significant buildup of grease, debris, and dust. Please clean immediately. 2. The following areas were observed to have buildup of dirt, grease, and debris and require a deep cleaning: all floors, walls, Front of house service area, under all shelves and equipment, cooler handles, shelves, counters
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    7 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?
      • 1. Used donair cones were being stored in the cooler to be used again the next day. Discussed that any meat left on the cones at the end of the day must be shaved off and subject to a secondary cook step (74C) and then stored in the cooler.2. Donair meat was not being subject to a secondary cook step and/or temperature of the secondary cook step was not being taken. Discussed ensuring that shaved donair meat also be cooked on the grill to a verified temperature of 74C before serving
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk dry products were stored with the handles in direct contact with the food products. Scoops were removed and placed into a designated container during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of the pizza cooler measured between 10-13C. Please repair and ensure a temperature of 4C or lower is maintained at all times2. Cooked bulk sauces are being cooled at room temperature. Discussed ensuring that sauces are cooled as quickly as possible either in the freezer, with an ice wand, or separating into shallow containers in the cooler. Cooling from final cook temp to 20C in 2 hours and from 20C to 4C in 4 hours
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The tap for the handwash sink the back prep area leaks/ when the hot and cold water is turned on. Please fix
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pizza cutting board is grooved and unable to be adequately cleaned and sanitized. Please replace
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up of debris on dough mixer. Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of dust on ceiling above 3 compartment sink. Please clean2. The baffles on the ventilation system above the pizza oven and stove have a buildup of grease. Please clean 3. The grease trap did not have an updated cleaning log. Last recorded cleaning Jan 20254. The ventilation system requires cleaning. Last cleaning was listed on the sticker as early 20255. Dry storage shelves across from the 3 compartment sink are dirty. Please clean

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