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Jon's Pizza

20 Douglaswoods Drive SE Calgary AB T2Z 1K4 · Food - General

Official record from Alberta →

Inspection summary

Jon's Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 11, 2025. The most recent inspection, on June 18, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on April 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 24, 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?

  • 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 10 times across 3 separate inspections, most recently on June 18, 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 3 times across 3 separate inspections, most recently on June 18, 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.

3 inspections

  1. Risk Management Inspection

    4 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 surfaces are rough, damaged and/or in disrepair and are not easily cleanable:- shelf below dough prep table- door to walk-in coolerAll surfaces within a food establishment must be smooth, easy to clean and in good repair.
    • 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 is in disrepair:- Flooring still from 2022.- Drywall missing in washroom. Ensure this is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer was in disrepair and has duct tape. -Replace or repair. Ensure all surfaces are smooth, non-porous, and easily cleanable. Duct tape is not a proper surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris under the staff table, lower walls, ceiling and duct work over ovens.
  2. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **ONGOING VIOLATION**No quat test strips.Obtain required test strips and use them to ensure sanitizing solutions are at proper concentration.
    • 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 are old mouse droppings on the shelves in the dry storage. Ensure this area is cleaned and sanitized. Ensure pest control measures are in place.
    • 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 surfaces are rough, damaged and/or in disrepair and are not easily cleanable:- shelf below pizza cutting table- shelf below dough prep table- wall behind dough prep table- door to walk-in coolerAll surfaces within a food establishment must be smooth, easy to clean and in good repair.
    • 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 is in disrepair:- Flooring still from 2022.- Ceiling tiles peeling and missing.- Drywall missing in washroom. - Handle for the hot tap on the hand sink is missing.- Shelving is peeling.- Walls peeling throughout the facility.Ensure this is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap broken on the two compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer was in disrepair and has duct tape. -Replace or repair. Ensure all surfaces are smooth, non-porous, and easily cleanable. Duct tape is not a proper surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors dirty in hard to reach areas.Cupboard below hand wash sink is dirty.All surfaces and areas must be maintained in a clean and sanitary condition. Violations from 2023.In addition: There is a buildup of debris on the lower table legs, cupboard shelves and fronts throughout the facility, under the staff table, lower walls, dry storage area, dry storage bins, ceiling and duct work over ovens, meat slicer arm, cooler shelves.Dry storage area is cluttered and items have not been moved for quite some time; as there is a build up of dirt and debris. Ensure this area is cleaned and organized.
  3. Monitoring Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **ONGOING VIOLATION**No quat test strips.Obtain required test strips and use them to ensure sanitizing solutions are at proper concentration.
    • 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 are old mouse droppings on the shelves in the dry storage. Ensure this area is cleaned and sanitized. Ensure pest control measures are in place.
    • 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 surfaces are rough, damaged and/or in disrepair and are not easily cleanable:- shelf below pizza cutting table- shelf below dough prep table- wall behind dough prep table- door to walk-in coolerAll surfaces within a food establishment must be smooth, easy to clean and in good repair.
    • 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 is in disrepair:- Flooring still from 2022.- Ceiling tiles peeling and missing.- Drywall missing in washroom. - Handle for the hot tap on the hand sink is missing.- Shelving is peeling.- Walls peeling throughout the facility.Ensure this is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer was in disrepair and has duct tape. -Replace or repair. Ensure all surfaces are smooth, non-porous, and easily cleanable. Duct tape is not a proper surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors dirty in hard to reach areas.Cupboard below hand wash sink is dirty.All surfaces and areas must be maintained in a clean and sanitary condition. Violations from 2023.In addition: There is a buildup of debris on the lower table legs, cupboard shelves and fronts throughout the facility, under the staff table, lower walls, dry storage area, dry storage bins, ceiling and duct work over ovens, meat slicer arm, cooler shelves.Dry storage area is cluttered and items have not been moved for quite some time; as there is a build up of dirt and debris. Ensure this area is cleaned and organized.
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