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Infinity Pizza

112 - 218 Saddletowne Circle NE Calgary AB T3J 0C9 · Food - General

Official record from Alberta →

Inspection summary

Infinity Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on October 13, 2026. 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 3 times across 3 separate inspections, most recently on June 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on February 13, 2024. 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?

  • 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 6 times across 4 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 3 separate inspections, most recently on June 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was stored on the stove at room temperature. Temperature was measured at 31 C. - The gravy was discarded at the time of inspection. Ensure potentially hazardous foods are stored cold at 4C or below, or hot at 60C or above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease was observed on the ventilation hood.- Clean the ventilation hood and ensure it is maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution initially prepared in the spray bottle was tested at 10 ppm. Operator prepared chlorine/bleach sanitizer solution (1/2 tsp of bleach per liter of water). Concentration was tested at 100 ppm.- As discussed, ensure that sanitizer solution is prepared and tested regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored inside the cheese and dry food containers. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Opened tin cans with food items were stored in the prep cooler. Operator transferred food items to food grade containers.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the facility. - Please acquire thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust and debris was noted in areas including but not limited to above the pizza oven, ceiling tiles and ventilation hood in the kitchen. - Please clean the indicated areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No waste receptacle was present at the kitchen handwashing station.- Provide garbage bin for proper waste disposal.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single-use gloves were re-used. Worn glove was left in chicken insert of pizza prep line. Do not reuse gloves. Discard gloves after removal.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice for beverages/smoothies stored in chest freezer were heavily contaminated with frost from buildup in the unit. Discard the ice. Defrost the freezer or obtain new one as freezer is damaged and insanitary. Protect foods being processed/while in storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:A storage rack with food was stored next to the mop sink. Please relocate shelving unit to at least 5 feet away from contamination sources.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods in pizza prep line measured 8-9C in the lower compartment. Adjust the temp/conduct necessary repair so foods are stored at 4C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Food equipment/utensils were not rinsed between wash and sanitize steps at the 3 comp sink. Please comply with approved manual dishwashing method: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.**Sept 17, 2024: staff spraying sanitizer on cleaned equipment/utensils. Please conduct sanitizing step by fully immersing equipment/utensils in sanitizing solution. There was no sink plugs during time of inspection - obtain sink plugs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at prep line hand sink. Please repair immediately.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at dishwashing sink was shut off due to a leak. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cardboard box was greasy and was used as a food counter. Immediately remove the cardboard box. Replace with a suitable food prep table that is smooth, nonporous and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) The middle compartment drainage line of the 3 comp sink was repaired with tape. Please remove tape and properly repair.2) Wall and ledge next to prep cooler was damaged and paint had chipped. Please repair so area is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Pizza boxes were stored on the floor and near the mop sink. Store food containers at least 6 inches off the floor and in a sanitary manner.2) A food insert container was stored on top of the mop sink. Remove all food and food equipment away from mop sink - clean and sanitize food equipment/utensils in designated dishwashing sinks.3) Chest freezer lid was damaged and surface had many knife marks and was dirty. Please replace or properly repair and clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Used paper towel was left on top of pizza prep line. Discard used paper towels into the trash.
  5. Initial Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A storage rack with food was stored next to the mop sink. Please relocate shelving unit to at least 5 feet away from contamination sources.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pot of gravy was not temp controlled as the burner unit it was on was turned off. Temp measured 44C (destroyed). Please maintain hot perishable foods at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment/utensils were not rinsed between wash and sanitize steps at the 3 comp sink. Please comply with approved manual dishwashing method: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.
    • 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?
      • Mouse droppings were noted near the mop sink. Please clean and sanitize surfaces contaminated by droppings. Eliminate point of entry areas.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were a few rolls of paper towels on counters or wedged between shelves. Please store paper towels in holders/dispensers to minimize direct handling of paper towel rolls.
    • 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 middle compartment drainage line of the 3 comp sink was repaired with tape. Please remove tape and properly repair.2) Carpet/porous mats were placed in front of the dishwashing sinks and food prep line. Please remove. If wish to use mats, mats must be nonporous and easily cleanable.3) Bottom shelf of side prep table was lined with aluminum foil. Please remove foil and routinely clean shelf. Shelf must be easily cleanable.4) Wall and ledge next to prep cooler was damaged and paint had chipped. Please repair so area is smooth, nonporous and easily cleanable.

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