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Great Canadian Pizza

607 Macleod Trail SE Calgary AB T2G 2M1 · Food - General

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • June 11th, 2026: No ants were observed. One dead adult cockroach was observed in a trap, all other traps were clear of pests. January 23rd, 2026: Ants were only observed in traps. Some were seen outside of traps at the time of the inspection. The professional pest control company continue to assess and treat. November 5th, 2025: Professional pest control company is continuing to strategically bait and trap the ants. Moderate activity observed on the floor/bottom shelf of the middle kitchen island. October 15th, 2025:Insecticidal bait for the Pharaoh ants has been placed within the facility, and the professional pest control company is working on a weekly plan to address the ant issue. October 8th, 2025:What appears to be pharaoh ants were observed around the back kicthen middle island/prep island. Please have your professional pest control company assess the ants and provide a written plan of action on how to abate the ant issue. As well if pesticides need to be applied please confirm if they are food safe and where they will need to be applied.
    • 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 tile beside and behind the dough mixer appeared to be broken. This condition has led to the accumulation of food debris in the area, making it difficult to clean effectively.*Such environments can promote the growth of microorganisms and attract pests such as mice and cockroaches.*Repair the damaged tile to ensure proper sanitation and prevent potential pest activity.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • January 23rd, 2026: Ants were only observed in traps. Some were seen outside of traps at the time of the inspection. The professional pest control company continue to assess and treat. November 5th, 2025: Professional pest control company is continuing to strategically bait and trap the ants. Moderate activity observed on the floor/bottom shelf of the middle kitchen island. October 15th, 2025:Insecticidal bait for the Pharaoh ants has been placed within the facility, and the professional pest control company is working on a weekly plan to address the ant issue. October 8th, 2025:What appears to be pharaoh ants were observed around the back kicthen middle island/prep island. Please have your professional pest control company assess the ants and provide a written plan of action on how to abate the ant issue. As well if pesticides need to be applied please confirm if they are food safe and where they will need to be applied.
    • 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 tile beside and behind the dough mixer appeared to be broken. This condition has led to the accumulation of food debris in the area, making it difficult to clean effectively.*Such environments can promote the growth of microorganisms and attract pests such as mice and cockroaches.*Repair the damaged tile to ensure proper sanitation and prevent potential pest activity.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • November 5th, 2025: Low levels of cockroach activity observed and reported on professional pest control reports. October 15th, 2025: A low level of cockroach activity was observed in monitoring glue boards placed throughout the facility. The professional pest control company is servicing the facility weekly. October 8th, 2025:Cockroaches were observed in multiple traps in the back kitchen area. The facility has increased professional pest control frequency to bi-weekly. As well more traps and bait have been placed. Please continue to work with the pest control company to abate the cockroach issue. September 25th, 2025:Cockroaches were observed in two traps located in the back area.*1) Please ensure that the pest control service frequency is increased to biweekly to address the issue. The last recorded visit from the pest control company was on September 16, 2025.2) Identify and seal any potential points of entry to prevent further infestation.
    • 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?
      • November 5th, 2025: Professional pest control company is continuing to strategically bait and trap the ants. Moderate activity observed on the floor/bottom shelf of the middle kitchen island. October 15th, 2025:Insecticidal bait for the Pharaoh ants has been placed within the facility, and the professional pest control company is working on a weekly plan to address the ant issue. October 8th, 2025:What appears to be pharaoh ants were observed around the back kicthen middle island/prep island. Please have your professional pest control company assess the ants and provide a written plan of action on how to abate the ant issue. As well if pesticides need to be applied please confirm if they are food safe and where they will need to be applied.
    • 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 tile beside and behind the dough mixer appeared to be broken. This condition has led to the accumulation of food debris in the area, making it difficult to clean effectively.*Such environments can promote the growth of microorganisms and attract pests such as mice and cockroaches.*Repair the damaged tile to ensure proper sanitation and prevent potential pest activity.
  4. Risk Management Inspection

    3 infractions

    • 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?
      • October 15th, 2025: A low level of cockroach activity was observed in monitoring glue boards placed throughout the facility. The professional pest control company is servicing the facility weekly. October 8th, 2025:Cockroaches were observed in multiple traps in the back kitchen area. The facility has increased professional pest control frequency to bi-weekly. As well more traps and bait have been placed. Please continue to work with the pest control company to abate the cockroach issue. September 25th, 2025:Cockroaches were observed in two traps located in the back area.*1) Please ensure that the pest control service frequency is increased to biweekly to address the issue. The last recorded visit from the pest control company was on September 16, 2025.2) Identify and seal any potential points of entry to prevent further infestation.
    • 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?
      • October 15th, 2025:Insecticidal bait for the Pharaoh ants has been placed within the facility, and the professional pest control company is working on a weekly plan to address the ant issue. October 8th, 2025:What appears to be pharaoh ants were observed around the back kicthen middle island/prep island. Please have your professional pest control company assess the ants and provide a written plan of action on how to abate the ant issue. As well if pesticides need to be applied please confirm if they are food safe and where they will need to be applied.
    • 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 tile beside and behind the dough mixer appeared to be broken. This condition has led to the accumulation of food debris in the area, making it difficult to clean effectively.*Such environments can promote the growth of microorganisms and attract pests such as mice and cockroaches.*Repair the damaged tile to ensure proper sanitation and prevent potential pest activity.
  5. Risk Management Inspection

    5 infractions

    • 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?
      • October 8th, 2025:Cockroaches were observed in multiple traps in the back kitchen area. The facility has increased professional pest control frequency to bi-weekly. As well more traps and bait have been placed. Please continue to work with the pest control company to abate the cockroach issue. September 25th, 2025:Cockroaches were observed in two traps located in the back area.*1) Please ensure that the pest control service frequency is increased to biweekly to address the issue. The last recorded visit from the pest control company was on September 16, 2025.2) Identify and seal any potential points of entry to prevent further infestation.
    • 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?
      • What appears to be pharaoh ants were observed around the back kicthen middle island/prep island. Please have your professional pest control company assess the ants and provide a written plan of action on how to abate the ant issue. As well if pesticides need to be applied please confirm if they are food safe and where they will need to be applied.
    • 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 tile beside and behind the dough mixer appeared to be broken. This condition has led to the accumulation of food debris in the area, making it difficult to clean effectively.*Such environments can promote the growth of microorganisms and attract pests such as mice and cockroaches.*Repair the damaged tile to ensure proper sanitation and prevent potential pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in the facility is not being maintained in the areas included but not limited to: - Wall behind the grill (food splatter) - Ceiling vents (dust accumulating) The facility should be maintained in a clean and sanitary manner to ensure safe handling of food. Develop a sanitation schedule based on the areas of concerns and determine the frequency to ensure cleaning is being performed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas included but not limited to: - Ceiling Air Vents- Behind the cook line- Plastic curtain separating the walk-in cooler and freezer- Inserts at the front service area- Walls behind the stove, dough mixer and dishwashing area- Floors (dirt and debris build up in corners) - Counters (scattered flour) in the back area*Please maintain the facility in a clean and sanitary manner to ensure safe handling of food. *Develop a sanitation schedule based on the areas of concerns and determine the frequency to ensure cleaning is being performed.
  6. Monitoring Inspection

    8 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?
      • At the time of inspection, the Donair rotation was not active. However, the surface temperature was found to be satisfactory. *The violation was corrected onsite. Staff activated the Donair rotation and were instructed to keep it continuously operating to ensure thorough cooking and prevent the meat from entering the temperature danger zone.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowl without handles (used as scoops) were observed in multiple food items, including rice, shredded cheese, and fried crispy onions. Staff removed the scoops and placed them in the dishwashing area.*To prevent contamination when handling raw and ready-to-eat ingredients, ensure to use one of the following methods:1) Use scoops with handles and store them inside containers with the handle facing upward and not in contact with the food.2) Alternatively, store handled scoops outside the container in a clean, designated holder.3) Use a clean and sanitized bowl for each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One slice of pizza stored in the hot holding unit was measured at 51.1°C, which is below the required safe holding temperature (60.0°C).*Staff discarded the pizza immediately and increased the temperature of the hot holding unit.**All potentially hazardous food items must be maintained at temperatures either below 4°C or above 60°C to prevent bacterial growth and ensure food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back area was missing paper towels at the time of inspection. *Staff refilled the paper towel dispenser to correct the issue.
    • 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?
      • - Cockroaches were observed in two traps located in the back area.*1) Please ensure that the pest control service frequency is increased to biweekly to address the issue. The last recorded visit from the pest control company was on September 16, 2025.2) Identify and seal any potential points of entry to prevent further infestation.
    • 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 tile beside and behind the dough mixer appeared to be broken. This condition has led to the accumulation of food debris in the area, making it difficult to clean effectively.*Such environments can promote the growth of microorganisms and attract pests such as mice and cockroaches.*Repair the damaged tile to ensure proper sanitation and prevent potential pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in the facility is not being maintained in the areas included but not limited to: - Wall behind the grill (food splatter) - Ceiling vents (dust accumulating) The facility should be maintained in a clean and sanitary manner to ensure safe handling of food. Develop a sanitation schedule based on the areas of concerns and determine the frequency to ensure cleaning is being performed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas included but not limited to: - Ceiling Air Vents- Behind the cook line- Plastic curtain separating the walk-in cooler and freezer- Inserts at the front service area- Walls behind the stove, dough mixer and dishwashing area- Floors (dirt and debris build up in corners) - Counters (scattered flour) in the back area*Please maintain the facility in a clean and sanitary manner to ensure safe handling of food. *Develop a sanitation schedule based on the areas of concerns and determine the frequency to ensure cleaning is being performed.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in the facility is not being maintained in the areas included but not limited to: - Wall behind the grill (food splatter) - Ceiling vents (dust accumulating) The facility should be maintained in a clean and sanitary manner to ensure safe handling of food. Develop a sanitation schedule based on the areas of concerns and determine the frequency to ensure cleaning is being performed.
  8. Demand Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of chickpeas was stored on the storage shelves. Canned foods should not be kept once they are damaged or dented to avoid the growth of harmful bacteria and their toxins. The operator discarded the canned food at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Labelled sanitizer spray bottle was tested with 0ppm of chlorine. No approved sanitizer was onsite at the time of the inspection. Food establishments must have an approved sanitizer to remove contamination from food contact surfaces. The operator purchased bleach during the inspection and made a sanitizer solution that measured 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member is not washing their hands after touching contaminated and visibly dirty doorknob to the walk-in cooler. Staff members must perform hand hygiene each time their hands are in contact with dirty surfaces to safely handle food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers stacked on top of uncovered food toppings at the pizza preparation table. Refrain from stacking food containers on top of uncovered food to avoid contamination with the bottom of the container as cleanliness cannot be guaranteed. The operator removed the food container at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open can is reused for food storage. Cans should not be reused for food storage. Food must be stored in adequate containers that are smooth, durable, and easy to clean. Please discard the can and place the food in a suitable food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The handle of the scoop is visibly dirty and stored inside the container of the bulk supply. Remove the scoop and clean/sanitize before placing in a separate area to protect the food from contamination.2. Cooking pots are stored on the floor near the garbage. Dirt and debris are observed inside the pots. Cooking equipment should be stored in a manner that prevents contamination. Refrain from storing food equipment on the floor, specifically near waste receptacles to ensure the equipment is stored in a clean and sanitary manner for food handling.3. Knives are stored in a wooden knife block. Storing utensils in a knife block can be difficult to clean and sanitize. Replace the knife block with a magnetic knife holder or another appropriate utensil container that facilitates cleaning and sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw fish thawing in standing water had an internal temperature of 35C. Thawing must be done in a safe manner that avoids bacteria growth. Thawing can be done in the cooler, under cold running water, in a microwave or cooking it directly. The operator placed in under cold running water at the time of the inspection. 2. Chicken cooling at an internal temperature of 18C. Ensure high-risk food such as meat are cooled down as fast as possible to prevent harmful bacteria from growing. Cool down food rapidly by placing in small containers, using an ice bath or ice wand before placing in the cooler. The operator placed the meat in the cooler at the time of the inspection. 3. Cone meat was stored on the spinning grill had a surface temperature of 32C. The spinning grill was not operating and the operator said it was cooling down. The cone meat should be cooled down as fast as possible to prevent the growth of harmful bacteria. If the cone is no longer in use, it should be cut down into pieces, do a secondary cooking method, then stored in a hot holding unit or placed in a cooler to cool down faster. The operator turned on the spinning grill at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the front and back handwashing stations. All handwashing stations must be supplied with paper towels to ensure proper hand hygiene is being performed. Please place a new roll of paper towel in the dispenser at both handwash stations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation - *COOLER HANDLES HAVE A BUILDUP OF FOOD DEBRIS. HIGH TOUCH SURFACES MUST BE CLEANED AND SANITIZED MULTIPLE TIMES DAILY**FAN GUARDS AND CEILING IN WALK-IN COOLER HAVE A DUST/MOULD BUILDUP**DEC 14TH: RECURRING INFRACTION, BOTH ITEMS REMAIN AN ISSUE*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in the facility is not being maintained in the areas included but not limited to: - Floors (dirt and debris build up in corners) - Wall behind the grill (food splatter) - Ceiling vents (dust accumulating) - Paper towel dispenser (dust accumulating on top) - Light switch (grime buildup) - Counters (scattered food debris) - Tablet (grime buildup)- Front handwash station (grime buildup) The facility should be maintained in a clean and sanitary manner to ensure safe handling of food. Develop a sanitation schedule based on the areas of concerns and determine the frequency to ensure cleaning is being performed.
  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER HANDLES HAVE A BUILDUP OF FOOD DEBRIS. HIGH TOUCH SURFACES MUST BE CLEANED AND SANITIZED MULTIPLE TIMES DAILY**FAN GUARDS AND CEILING IN WALK-IN COOLER HAVE A DUST/MOULD BUILDUP**DEC 14TH: RECURRING INFRACTION, BOTH ITEMS REMAIN AN ISSUE*
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER HANDLES HAVE A BUILDUP OF FOOD DEBRIS. HIGH TOUCH SURFACES MUST BE CLEANED AND SANITIZED MULTIPLE TIMES DAILY**FAN GUARDS AND CEILING IN WALK-IN COOLER HAVE A DUST/MOULD BUILDUP**DEC 14TH: RECURRING INFRACTION, BOTH ITEMS REMAIN AN ISSUE*
  11. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER HANDLES HAVE A BUILDUP OF FOOD DEBRIS. HIGH TOUCH SURFACES MUST BE CLEANED AND SANITIZED MULTIPLE TIMES DAILY**FAN GUARDS AND CEILING IN WALK-IN COOLER HAVE A DUST/MOULD BUILUP*