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Great Canadian Pizza

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

Official record from Alberta →

Inspection summary

Great Canadian Pizza has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on September 16, 2026, recorded 6 infractions.

None of the 14 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 36 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 19 times across 10 separate inspections, most recently on September 16, 2026. For example: Is the facility free of a pest infestation?

  • 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 September 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 1, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 1, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 29 times across 14 separate inspections, most recently on September 16, 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?

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.

14 inspections

  1. Risk Management Inspection

    6 infractions

    • 15. Is the facility free of a pest infestation?
      • 9/16/2026 - No live cockroaches observed on glue boards. Dead nymphs found in trap glue boards under the 3 compartment sink and next to the sink across the public washrooms.Live German cockroaches were observed in the tin cat glue board under the 3-compartment sink. Engage a licensed pest control provider to assess and treat the infestation and implement an ongoing integrated pest management program to prevent future pest activity. Follow recommendations and corrective actions provided by the PCO to help reduce pest activity within the facility. Increase the frequency of pest control visits and monitoring to improve the effectiveness of the treatment plan.Submit pest control service reports and treatment records
    • 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?
      • 9/16/2026 - second pest control service treatment conducted on 9/9/2026Multiple German cockroaches were observed on monitoring glue boards throughout the facility. Ensure the glue boards in traps are changed for effective monitoring. Pest control report shows service conducted on Aug 13, 2026.More frequent monitoring is required.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • OUTSTANDING 0n 9/16/2026Food Handling Permit was not displayed at the time of inspection. Ensure the food handling permit is printed and displayed in public view.**Display food Handling Permit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 6/16/2026The 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 9/16/20261. Several tiles are broken or missing in the kitchen, including under the cookline, on the wall behind the frier, on the floor across from the 3-compartment sink and wall next to the entrace to the front counter area. Please repair these areas to prevent accumulation of debris.**Please repair tiles to make them smooth and easily cleanable.2. Ceiling tiles are missing next to the HVAC vents above the entrance to the walk-in cooler and above the front ventilation canopy. **Please repair or replace the tiles for easy cleaning and prevention of potential pests entry.3. Display cooler glass door is cracked and taped with clear tape near the front counter. The tape makes an uneven surfaces that is not smooth and easily cleanable.**Please repair or replace the glass door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OOUTSTANDING on 9/16/2026Cleaning schedule was not available at the time of inspection. Ensure a documented cleaning schedule is developed, maintained, and readily available for review. A cleaning schedule helps ensure all equipment, food contact surfaces, and facility areas are cleaned at appropriate frequencies to maintain sanitary conditions.**Provide a cleaning schedule
  2. Risk Management Inspection

    8 infractions

    • 15. Is the facility free of a pest infestation?
      • Live German cockroaches were observed in the tin cat glue board under the 3-compartment sink. Engage a licensed pest control provider to assess and treat the infestation and implement an ongoing integrated pest management program to prevent future pest activity. Follow recommendations and corrective actions provided by the PCO to help reduce pest activity within the facility. Increase the frequency of pest control visits and monitoring to improve the effectiveness of the treatment plan.Submit pest control service reports and treatment records
    • 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.
    • 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?
      • Multiple German cockroaches were observed on monitoring glue boards throughout the facility. Ensure the glue boards in traps are changed for effective monitoring. Pest control report shows service conducted on Aug 13, 2026.More frequent monitoring is required.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was not displayed at the time of inspection. Ensure the food handling permit is printed and displayed in public view.**Display food Handling Permit
    • 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.
    • 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. Several tiles are broken or missing in the kitchen, including under the cookline, on the wall behind the frier, on the floor across from the 3-compartment sink and wall next to the entrace to the front counter area. Please repair these areas to prevent accumulation of debris.**Please repair tiles to make them smooth and easily cleanable.2. Ceiling tiles are missing next to the HVAC vents above the entrance to the walk-in cooler and above the front ventilation canopy. **Please repair or replace the tiles for easy cleaning and prevention of potential pests entry.3. Display cooler glass door is cracked and taped with clear tape near the front counter. The tape makes an uneven surfaces that is not smooth and easily cleanable.**Please repair or replace the glass door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is required in the following areas:-All floors in the kitchen area and corners-Beneath the cookline. - CORRECTED-Under the 3-compartment sink and around the grease trap.-The ventilation canopy, both in the kitchen area and the front-Area around the flour storage.-The backsplash of the center prep counter. - CORRECTED-The large stand mixer. - CORRECTED-Ceiling area next to the electric boxes and above the prep tables. - CORRECTED-Cooking equipment both in the kitchen area and front donair area. - CORRECTED-Under the front serving counter. - CORRECTED-Corner next to the hot water tank.2. Reorganize the items placed on shelf above the center prep counter.3. Remove all cardboard lining shelves in the facility. - CORRECTED4. Remove garbage bags covering the cabinet beneath the dough prep area. - CORRECTED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available at the time of inspection. Ensure a documented cleaning schedule is developed, maintained, and readily available for review. A cleaning schedule helps ensure all equipment, food contact surfaces, and facility areas are cleaned at appropriate frequencies to maintain sanitary conditions.**Provide a cleaning schedule
  3. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag of flour was left open on the platform across from the 3-compartment sink. Ensure opened bags are tightly closed or placed in a sealed food grade container to prevent attraction of pests and environmental contamination.**Keep bagged food items sealed.2. Remove the food items from garbage bags under the prep table. Foods must be stored in food grade containers.
    • 15. Is the facility free of a pest infestation?
      • Live German cockroaches were observed in the tin cat glue board under the 3-compartment sink. Engage a licensed pest control provider to assess and treat the infestation and implement an ongoing integrated pest management program to prevent future pest activity. Follow recommendations and corrective actions provided by the PCO to help reduce pest activity within the facility. Increase the frequency of pest control visits and monitoring to improve the effectiveness of the treatment plan.Submit pest control service reports and treatment records
    • 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.
    • 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?
      • Multiple German cockroaches were observed on monitoring glue boards throughout the facility. Ensure the glue boards in traps are changed for effective monitoring. Pest control report shows service conducted on Aug 13, 2026.More frequent monitoring is required.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was not displayed at the time of inspection. Ensure the food handling permit is printed and displayed in public view.**Display food Handling Permit
    • 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.
    • 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. Several tiles are broken or missing in the kitchen, including under the cookline, on the wall behind the frier, on the floor across from the 3-compartment sink and wall next to the entrace to the front counter area. Please repair these areas to prevent accumulation of debris.**Please repair tiles to make them smooth and easily cleanable.2. Ceiling tiles are missing next to the HVAC vents above the entrance to the walk-in cooler and above the front ventilation canopy. **Please repair or replace the tiles for easy cleaning and prevention of potential pests entry.3. Display cooler glass door is cracked and taped with clear tape near the front counter. The tape makes an uneven surfaces that is not smooth and easily cleanable.**Please repair or replace the glass door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is required in the following areas:-All floors in the kitchen area and corners-Beneath the cookline-Under the 3-compartment sink-The ventilation canopy, both in the kitchen area and the front-Area around the flour storage-The backsplash of the center prep counter-The large stand mixer-Ceiling area next to the electric boxes and above the prep tables-Cooking equipment both in the kitchen area and front donair area.-Under the front serving counter.2. Reorganize the items placed on shelf above the center prep counter.3. Remove all cardboard lining shelves in the facility.4. Remove garbage bags covering the cabinet beneath the dough prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available at the time of inspection. Ensure a documented cleaning schedule is developed, maintained, and readily available for review. A cleaning schedule helps ensure all equipment, food contact surfaces, and facility areas are cleaned at appropriate frequencies to maintain sanitary conditions.**Provide a cleaning schedule
  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag of flour was left open on the platform across from the 3-compartment sink. Ensure opened bags are tightly closed or placed in a sealed food grade container to prevent attraction of pests and environmental contamination.**Keep bagged food items sealed.2. Remove the food items from garbage bags under the prep table. Foods must be stored in food grade containers.
    • 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.
    • 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?
      • Multiple German cockroaches were observed on monitoring glue boards throughout the facility. Ensure the glue boards in traps are changed for effective monitoring. Pest control report shows service conducted on Aug 13, 2026.More frequent monitoring is required.
    • 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.
    • 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. Several tiles are broken or missing in the kitchen, including under the cookline, on the wall behind the frier, on the floor across from the 3-compartment sink and wall next to the entrace to the front counter area. Please repair these areas to prevent accumulation of debris.**Please repair tiles to make them smooth and easily cleanable.2. Ceiling tiles are missing next to the HVAC vents above the entrance to the walk-in cooler and above the front ventilation canopy. **Please repair or replace the tiles for easy cleaning and prevention of potential pests entry.3. Display cooler glass door is cracked and taped with clear tape near the front counter. The tape makes an uneven surfaces that is not smooth and easily cleanable.**Please repair or replace the glass door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is required in the following areas:-All floors in the kitchen area and corners.-Beneath the cookline.-Under the 3-compartment sink.-The ventilation canopy, both in the kitchen area and the front.-Area around the flour storage.-Back wall on prep tables-The mixing machine.-Ceiling area next to the electric boxes and above the prep tables.-Cooking equipment both in the kitchen area and front donair area.-Under the front serving counter.2. Reorganizer the items placed on top of the area above the prep tables.3. Remove all cardboard used in storage shelves in the facility.4. -
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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*
  14. 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*

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