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Great Canadian Pizza & Fried Chicken

205 - 151 Copperpond Boulevard SE Calgary AB T2Z 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Great Canadian Pizza & Fried Chicken has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on October 6, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on October 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 6, 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 15 times across 7 separate inspections, most recently on October 6, 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 once on October 31, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 15, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer prepared for surfaces at the time of inspection*ensure bleach/water is prepared and readily available *
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in pizza warmer was measured 30C**pizza warmer is not working. Pizza thrown out and advised not to use until repaired.Donair broiler was turned off at the time of inspection. Donair was measured 35C**donair discarded. Ensure the broiler is never turned off. Cooked rice was cooling at room temperature - measured 45C**rice needs to be portioned onto smaller pans and put into the cooler. Perishable foods can not be cooled for several hours at room temperature.
    • 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 following deficiencies were noted: 1. Ceiling Panels: Several ceiling panels in the back dry storage area and above the pizza prep station were missing or damaged. Please install new panels and replace any damaged ones.2. Shatterproof Light Fixture: The ceiling light above the pizza oven was missing its cover. Please install a proper cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front Handwash Sink: The caulking/grout was dirty and slightly mouldy. Please clean and reapply fresh caulking.
  2. 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?
      • The following deficiencies were noted: 1. Ceiling Panels: Several ceiling panels in the back dry storage area and above the pizza prep station were missing or damaged. Please install new panels and replace any damaged ones.2. Shatterproof Light Fixture: The ceiling light above the pizza oven was missing its cover. Please install a proper cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front Handwash Sink: The caulking/grout was dirty and slightly mouldy. Please clean and reapply fresh caulking.
  3. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for checking the quats sanitizing solution. The previous report noted that both quats and bleach are used, but only bleach test strips were on site. The operator confirmed they mainly use quats.Please obtain quats test strips to ensure proper monitoring of the sanitizing solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of wall and shelf behind pizza prep counter is damaged and no longer smooth and easy to clean. Repair wall and shelf.
    • 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 following deficiencies were noted: 1. Ceiling Panels: Several ceiling panels in the back dry storage area and above the pizza prep station were missing or damaged. Please install new panels and replace any damaged ones.2. Shatterproof Light Fixture: The ceiling light above the pizza oven was missing its cover. Please install a proper cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following deficiencies were noted: 1. Three-Compartment Sink: The silicone caulking was dirty and mouldy. Please remove the existing caulking, thoroughly clean the area, and reapply fresh silicone to prevent mould growth.2. Front Handwash Sink: The caulking/grout was dirty and slightly mouldy. Please clean and reapply fresh caulking.3. Walk-In Cooler Floor: The floor was dirty with food spills and debris. Please clean thoroughly.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, no sanitizer bucket was prepared. The operator corrected this onsite by preparing a quats-based sanitizing solution. The solution was tested and found to be satisfactory.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for checking the quats sanitizing solution. The previous report noted that both quats and bleach are used, but only bleach test strips were on site. The operator confirmed they mainly use quats.Please obtain quats test strips to ensure proper monitoring of the sanitizing solution.
    • 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 following deficiencies were noted: 1. Ceiling Panels: Several ceiling panels in the back dry storage area and above the pizza prep station were missing or damaged. Please install new panels and replace any damaged ones.2. Shatterproof Light Fixture: The ceiling light above the pizza oven was missing its cover. Please install a proper cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of wall and shelf behind pizza prep counter is damaged and no longer smooth and easy to clean. Repair wall and shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following deficiencies were noted: 1. Three-Compartment Sink: The silicone caulking was dirty and mouldy. Please remove the existing caulking, thoroughly clean the area, and reapply fresh silicone to prevent mould growth.2. Front Handwash Sink: The caulking/grout was dirty and slightly mouldy. Please clean and reapply fresh caulking.3. Walk-In Cooler Floor: The floor was dirty with food spills and debris. Please clean thoroughly.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for testing sanitizer concentration. Facility uses both chlorine based and quat based sanitizer.Obtain both chlorine test strips and quat test strips if using both products. Use the strips to confirm sanitizers are at required concentration.*Chorine test strips have been ordered.Advised operator again that he needs quats strips if he uses quat sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of wall and shelf behind pizza prep counter is damaged and no longer smooth and easy to clean.Repair wall and shelf.All surfaces must be smooth, easy to clean and maintained in good repair.*Operator indicated this section will be covered by a smooth cleanable surface.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for testing sanitizer concentration. Facility uses both chlorine based and quat based sanitizer.Obtain both chlorine test strips and quat test strips if using both products. Use the strips to confirm sanitizers are at required concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water at back prep area hand wash sink.Owner adjusted valves below sink and cold water was eventually available but hot water was not.Fix / repair this sink.As noted in previous inspections, both hot and cold water are required at hand washing sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of wall and shelf behind pizza prep counter is damaged and no longer smooth and easy to clean.Repair wall and shelf.All surfaces must be smooth, easy to clean and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelf above butter chicken prep cooler was dirty with a build-up of food debris.Floor dirty in hard-to-reach areas of kitchen.Clean noted areas.All areas must be clean and well maintained.
  7. Monitoring Inspection

    3 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?
      • Faucet dripping/leaking at triple sink.New faucet on site but not yet installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Caulking around triple sink has deteriorated and is now black and not cleanable.Remove and replace caulking.All surfaces and equipment must be maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or surfaces are dirty and require cleaning:- floor of walk-in freezer- floor below triple sink and near mop sink- upper walls and fan of walk-in cooler- drying rack shelves above triple sink- shelf holding onions

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