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Gus's Cafe & Pizzeria

180 - 1620 29 Street NW Calgary AB T2N 4L7 · Food - General

Official record from Alberta →

Inspection summary

Gus's Cafe & Pizzeria has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 12, 2024. The most recent inspection, on December 23, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 23, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 23, 2025. 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 2 times across 2 separate inspections, most recently on December 23, 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.

2 inspections

  1. Monitoring 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?
      • ***On-Going ViolationThere were no Pest Control records provided during the inspection. The staff mentioned that they have a professional pest control company being contracted that conducts at least a monthly inspection of the facility for pest monitoring. The staff mentioned that a certificate will be sent to the inspector. Please send a copy of the most recent pest control inspection conducted at the facility.**SEND MOST RECENT PEST CONTROL INSPECTION REPORT.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover is missing above the back walk-in fridge,- Install a light cover or replace the lightbulb to shatter-proof buld.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the bulk supply for salt. it was observed that a bowl was being used as a scoop.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
  2. Monitoring Inspection

    6 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?
      • No temperature records were maintained in the facility.-Please maintain temperature records daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The garlic butter was measured at 12 C.-The garlic butter was placed back into the cooler.-Ensure that the perishable foods are stored at 4 degrees C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no maximum-registering thermometer available on-site to check the temperature of the high temperature dishwasher. The staff were not recording the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. -Please obtain a thermometer for use.
    • 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?
      • There were no Pest Control records provided during the inspection. The staff mentioned that they have a professional pest control company being contracted that conducts at least a monthly inspection of the facility for pest monitoring. The staff mentioned that a certificate will be sent to the inspector. Please send a copy of the most recent pest control inspection conducted at the facility.**SEND MOST RECENT PEST CONTROL INSPECTION REPORT.
    • 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 Violation"The ceiling tiles above the food preparation area was in disrepair/missing. The inspector informed the staff that all surfaces above any food preparation area must be in good condition. Please repair/replace the ceiling tiles.**FIX THE CEILING TILES.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Please store the scoop in a manner that the handle does not come in contact with food.

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