Great Canadian Pizza
130 - 15 Masters Drive SE Calgary AB T3M 1Y · Food - General
Inspection summary
Great Canadian Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on November 6, 2025, found no infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 5 times across 4 separate inspections, most recently on November 14, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 16, 2024. 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?
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 once on December 14, 2023. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
5 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in various areas of kitchen, including the walk-in cooler.All surfaces must be clean and well maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in various areas of kitchen, including the walk-in cooler.All surfaces must be clean and well maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 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?
- Intact donair and shawarma from previous day had been saved overnight in the cooler and were present on vertical broilers that were not yet turned on at the time of inspection.Products discarded.Partially cooked cones cannot be kept intact for future use.This same violation was noted during an inspection in September of 2022. Food handlers may:a. continue cooking and slicing on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74 degrees Celsius has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74 degrees Celsius on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer;ORc. discard all remaining partially cooked meat.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in various areas of kitchen, including the walk-in cooler.Dirty tinfoil lining shelf near butter chicken cooking area.Clean noted areas. All surfaces must be clean and well maintained.
- 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?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser at front area hand wash sink was not consistently dispensing.Soap must be easily accessed for hand washing.Paper towel dispenser in staff washroom was empty.Ensure dispenser is equipped with paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Numerous shelves near chicken prep cooler are raw wood.As noted in previous inspections, raw wood is not an acceptable surface in a kitchen.All surfaces must be properly finished.Some shelves lined in tinfoil. Remove tinfoil and clean shelves regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust/dirt present on walls and ceiling above vent hood.Build-up of dirt on floor in various areas throughout kitchen.Prep cooler holding butter chicken ingredients dirty.Clean noted areas.All surfaces must be clean and well maintained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?