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Green Pizza

A - 3908 17 Avenue SE Calgary AB T2A 0S6 · Food - General

Official record from Alberta →

Inspection summary

Green Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on January 26, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 December 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on January 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on January 8, 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?

  • 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 December 16, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hand soap at the kitchen handwash sink.**January 8, 2026: there was no soap in the dispenser. The Operator stated they are in the process of getting new dispensers. Soap placed at handwash sink during the inspection. 2. Bar:Dish soap in a squeeze bottle was being used to wash hands.COMPLETE THE FOLLOWING:1. Ensure hand soap in a dispenser is always available at the hand sink.2. Keep soap in a dispenser with a pump at the bar.
    • 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. Bar: There was a piece of unfinished wood under the sink used to cover the espresso machine compressor. **January 9, 2026: the Operator is planning to install cabinet doors. 2. Bar: The shelf under the espresso machine was chipped and particle board exposed. COMPLETE THE FOLLOWING:1. Apply a coating to the unfinished wood so it is smooth, non-absorbent and easy to clean.2. Apply a coating to the shelf, so it is smooth, non-absorbent and easy to clean.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bar:Observed wet cleaning cloths not stored in sanitizer.COMPLETE THE FOLLOWING:1. Keep cloths stored in bleach sanitizer to prevent bacteria from growing and contaminating the espresso steam wand and counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Pizza dough was stored in a garbage bag in the walk-in cooler. Pizza dough transferred to food grade containers during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of dry pasta stored on floor in back dry storage room.COMPLETE THE FOLLOWING:1. Ensure all food is stored off the ground to protect it from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Bleach sanitizer spray bottle in kitchen was not labeled. Label replaced during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hand soap at the kitchen handwash sink.2. Paper towel was not stored in the dispenser at the kitchen handwash sink. 3. Bar:Dish soap in a squeeze bottle was being used to wash hands.COMPLETE THE FOLLOWING:1. Please purchase a holder for the paper towel. 2. Ensure hand soap in a dispenser is always available at the hand sink.3. Keep soap in a dispenser with a pump.
    • 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. The white polyvinyl wall beside the dough mixer was coming off the wall.2. Bar: There was a piece of unfinished wood under the sink used to cover the espresso machine compressor. 3. Bar: The shelf under the espresso machine was chipped and particle board exposed. COMPLETE THE FOLLOWING:1. Please secure the polyvinyl to the wall so the area is easy to clean.2. Apply a coating to the unfinished wood so it is smooth, non-absorbent and easy to clean.3. Apply a coating to the shelf, so it is smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The small seafood cooler had a buildup of frozen liquid on bottom shelf.COMPLETE THE FOLLOWING:1. Please clean freezer.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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