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Hellcrust Pizza

2 - 1104 20 Avenue NW Calgary AB T2M 1E8 · Food - General

Official record from Alberta →

Inspection summary

Hellcrust Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 17, 2025. The most recent inspection, on July 30, 2026, found no infractions.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on July 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 12, 2026. 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 5 times across 2 separate inspections, most recently on July 22, 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?

  • 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 3 times across 2 separate inspections, most recently on May 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 22, 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. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer solution in buckets were measured at less than 200 ppm concentration. Ensure QUATs sanitizer is maintained at 200 ppm concentration for effective sanitization.**Sanitizer was refilled during the inspection.2. Dirty cleaning cloths were observed on next to the pizza oven. Cleaning cloths must be stored in sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food.**Place cleaning cloths in sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were found soaked in one of the compartments of the three-compartment sink. The 3-compartment sink is designated for washing, rinsing, and sanitizing equipment and utensils, not for soaking cloth items like aprons. **Staff were instructed to remove the aprons and to ensure they are laundered in designated laundry areas or sent for proper cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the back close to prep area was blocked by a garbage can at the time of inspection. Ensure the handwashing sink is accessible at all times for handwashing.**Garbage can was moved from blocking the sink during inspection
  3. Demand Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical bottles were not labelled.-Label the chemical bottles.
    • 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) Some of the ceiling tiles in the back kitchen were in disrepair.-Fix the ceiling tiles.2) Bulky silicon finish was observed near the front counter wall.-Ensure that the silicon finish is smooth as it makes it easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No shelves were available for the air drying of the utensils.-Ensure that shelves are present in the facility for the utensils to air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza oven was cleaned but still grease and food debris were observed on the floor and shelves of the pizza oven.- Clean the pizza oven thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Stains were observed on the wall in the dish pit.-Clean the wall.2) Dust was observed on one of the light covers.-Clean the light covers.
  6. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical bottles were not labelled.-Label the chemical bottles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was not plumbed in.The hand sink was plumbed in, and hot and cold water was available.-Ensure that hand sink is always supplied with hot/ cold water, soap and single use paper towels.
    • 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) Some of the ceiling tiles in the back kitchen was broken.-Replace the ceiling tiles.2) Bulky silicon finish was observed near the front counter wall.-Ensure that the silicon finish is smooth as it makes it easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Pizza oven shelves, and the floor of the oven was covered in grease and dirt.- Clean the pizza oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Stains were observed on the wall in the dish pit.-Clean the wall.2) Dust was observed on one of the light covers.-Clean the light covers.

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