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La-Zee-Za Pizza & Pub

7 - 12 Castleridge Drive NE Calgary AB T3J 1V4 · Food - General

Official record from Alberta →

Inspection summary

La-Zee-Za Pizza & Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on August 31, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 on October 23, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 12, 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 21 times across 7 separate inspections, most recently on August 31, 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?

  • 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 11 times across 6 separate inspections, most recently on August 19, 2026. 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.

7 inspections

  1. Risk Management Inspection

    2 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 violation still exists**Holes and missing baseboards were observed along the walls. These deficiencies can harbour pests and impede effective cleaning and sanitation of the premises. - Repair and maintain walls and baseboards in good condition to eliminate pest harbourage areas and facilitate proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remained uncorrected at the time of the inspection conducted on August 19, 2026****The violation still exists***Ongoing Violation* Water damage was noted on the ceiling tile above the dishwashing area.- Please replace and repair the leak.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation remained uncorrected at the time of the inspection conducted on August 19, 2026****Violation still exists**Cardboard placed on shelves under food items in the dry food storage area. Shelves were visibly dirty.- Remove all cardboard from shelving surfaces. Cardboard is not moisture-resistant, can harbor pests, and is not cleanable.Clean and sanitize shelves thoroughly to remove visible dirt and potential contaminants.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes and missing baseboards were observed along the walls. These deficiencies can harbour pests and impede effective cleaning and sanitation of the premises. - Repair and maintain walls and baseboards in good condition to eliminate pest harbourage areas and facilitate proper cleaning.
    • 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 violation remained uncorrected at the time of the inspection conducted on August 19, 2026***Ongoing Violation*The surface of the wall behind the deep freezer in the dry storage area has holes and grooves.- Please repair the surface of the wall.
    • 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 violation remained uncorrected at the time of the inspection conducted on August 19, 2026.Walkway/Cased Opening frame in front of beer gas cylinders has water damage.- Repair or replace the walkway/door frame
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist during the inspection conducted on Aug 19, 2026***Ongoing Violation*The prep cooler interior fan case has an accumulation of food debris.- Thoroughly clean and sanitize this equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist during the inspection conducted on Aug 19, 2026****The violation still exists**1. The interior of the deep freezer door nearest to the rear exit is extremely damaged. - Please replace or repair this deep freezer door. All surfaces must be smooth, non-porous, and easily cleanable.2. The interior door handle of walk-in cooler was broken and covered with tape.- Please fix the door handle.3. Edges of the red prep line cooler were broken and covered with black tape.- Please repair and remove the tape to keep surfaces smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remained uncorrected at the time of the inspection conducted on August 19, 2026****The violation still exists***Ongoing Violation* Water damage was noted on the ceiling tile above the dishwashing area.- Please replace and repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remained uncorrected at the time of the inspection conducted on August 19, 2026****The violation still exists**Accumulation of grime and food debris was observed in areas including but not limited to inside the walk-in cooler, on walk-in cooler fan, underneath and behind the cookline equipment and on the walls.- Please thoroughly clean all these areas.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard placed on shelves under food items in the dry food storage area. Shelves were visibly dirty.- Remove all cardboard from shelving surfaces. Cardboard is not moisture-resistant, can harbor pests, and is not cleanable.Clean and sanitize shelves thoroughly to remove visible dirt and potential contaminants.
    • 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 violation still exists***Ongoing Violation*The surface of the wall behind the deep freezer in the dry storage area has holes and grooves.- Please repair the surface of the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walkway/Cased Opening frame in front of beer gas cylinders has water damage.- Repair or replace the walkway/door frame
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists***Ongoing Violation*The prep cooler interior fan case has an accumulation of food debris.- Thoroughly clean and sanitize this equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**1. The interior of the deep freezer door nearest to the rear exit is extremely damaged. - Please replace or repair this deep freezer door. All surfaces must be smooth, non-porous, and easily cleanable.2. The interior door handle of walk-in cooler was broken and covered with tape.- Please fix the door handle.3. Edges of the red prep line cooler were broken and covered with black tape.- Please repair and remove the tape to keep surfaces smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists***Ongoing Violation*1. The ceiling tiles in the prep area and dishwashing area have an accumulation of dust.- Thoroughly clean the ceiling tiles.2. Water damage was noted on the ceiling tile above the dishwashing area.- Please replace and repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Accumulation of grime and food debris was observed in areas including but not limited to inside the walk-in cooler, on walk-in cooler fan, underneath and behind the cookline equipment and on the walls.- Please thoroughly clean all these areas.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard placed under the meat slicer was soiled and visibly dirty. Operator removed cardboard liner during inspection. - Ensure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of open honey garlic, teriyaki and BBQ were observed stored at room temperature, despite label indicating that refrigeration is required after opening. - Operator voluntarily moved the product to walk-in cooler.- Ensure to store all food items as per manufacturer's instructions.
    • 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?
      • The kitchen back screen door was left open at the time of inspection.- If you wish to keep the back door open, the screen door must be kept closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*The surface of the wall behind the deep freezer in the dry storage area has holes and grooves.- Please repair the surface of the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*The prep cooler interior fan case has an accumulation of food debris.- Thoroughly clean and sanitize this equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior of the deep freezer door nearest to the rear exit is extremely damaged. - Please replace or repair this deep freezer door. All surfaces must be smooth, non-porous, and easily cleanable.2. The interior door handle of walk-in cooler was broken and covered with tape.- Please fix the door handle.3. Edges of the red prep line cooler were broken and covered with black tape.- Please repair and remove the tape to keep surfaces smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*1. The ceiling tiles in the prep area and dishwashing area have an accumulation of dust.- Thoroughly clean the ceiling tiles.2. Water damage was noted on the ceiling tile above the dishwashing area.- Please replace and repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and food debris was observed in areas including but not limited to inside the walk-in cooler, on walk-in cooler fan, underneath and behind the cookline equipment and on the walls.- Please thoroughly clean all these areas.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of onions stored on the ground in the dry storage room.Ensure food items are maintained atleast 6 inches off of the floor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if the person in care and control of the kitchen is certified in a recognized food safety course. Please complete a recognized course and submit a copy of the certificate to AHS.
    • 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 surface of the wall behind the deep freezer in the dry storage area has holes and grooves.Please repair the surface of the wall.
    • 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. Water was leaking from drainage pipes underneath the 2-compartment sink. 2. Water was leaking underneath the bar hand wash sink.Please repair the leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler interior fan case has an accumulation of food debris.Thoroughly clean and sanitize this equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles in the prep area and dishwashing area have an accumulation of dust.Thoroughly clean the ceiling tiles.
  6. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean dishes were stored under the prep line hand sink drainage line. This is not a sanitary area. Store all dishware in a sanitary area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink and soap and paper towel dispensers installed at the prep line were not easily accessible and very difficult for the cook to reach as the counter depth was too deep and the wall opposite of the counter where dispensers were installed was too far away. At a minimum, move soap and paper towels closer for easy reach. Otherwise, install an additional hand washing station in the cooking area that is easily accessible.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if the person in care and control of the kitchen is certified in a recognized food safety course. Please complete a recognized course and submit a copy of the certificate to AHS.
    • 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) There were a few light fixtures in the kitchen that were missing covers. Please install covers.2) Water was leaking from the tap at the 2 comp sink. Please repair the leak.3) Food storage shelves in the back kitchen prep area were chipping paint, lined with old cardboard, and difficult to clean. Please remove all liners and refinish shelves so they are smooth, nonporous and easily cleanable.4) Ceiling tile in the kitchen above dishwasher was water damaged. Please repair leaks and replace ceiling tile.5) There were holes in the floor around metal plates in dishwashing area. Please properly repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard boxes were used throughout the kitchen. Cardboard box was used to store loose, clean food containers next to the cook line, dirty pizza lids in the back prep, and miscellaneous items throughout. Please remove cardboard boxes - use containers that can be easily cleaned/sanitized.2) There was an accumulation of old meat debris behind the blade and along the blade guards of the electric slicer. Please thoroughly clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in, around and under line equipment needs a more thorough cleaning.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surfaces including areas where raw meat were prepared were not always sanitized after use. Please ensure the clean-in-place method includes: wash with detergent/degreaser, rinse with clean water, then sanitize with an approved sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bags of onions were stored on the floor in the back storage area. Store all foods at least 6 inches off the floor and in a sanitary manner.2) Clean dishes were stored under the prep line hand sink drainage line. This is not a sanitary area. Store all dishware in a sanitary area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse cycle did not register a sanitizing residual - sanitizer was not dispensing. Please repair and manually sanitize all dishes/utensils until dishwasher is repaired and final rinse measures 100 ppm at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink and soap and paper towel dispensers installed at the prep line were not easily accessible and very difficult for the cook to reach as the counter depth was too deep and the wall opposite of the counter where dispensers were installed was too far away. At a minimum, move soap and paper towels closer for easy reach. Otherwise, install an additional hand washing station in the cooking area that is easily accessible.2) Knife was balanced on top of prep line hand sink. Do not obstruct hand sink as it needs to be easily accessible at all times.3) Paper towels were not provided at bar hand sink. Staff were drying hands on a cloth towel that was only changed out at the end of the day. Provide paper towels in a suitable dispenser at the bar hand sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if the person in care and control of the kitchen is certified in a recognized food safety course. Please complete a recognized course and submit a copy of the certificate to AHS.
    • 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) There were a few light fixtures in the kitchen that were missing covers. Please install covers.2) Water was leaking from the tap at the 2 comp sink. Please repair the leak.3) Food storage shelves in the back kitchen prep area were chipping paint, lined with old cardboard, and difficult to clean. Please remove all liners and refinish shelves so they are smooth, nonporous and easily cleanable.4) Ceiling tile in the kitchen was water damaged. Please repair leaks and replace ceiling tile.5) There were holes in the floor around metal plates in dishwashing area. Please properly repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard boxes were used throughout the kitchen. Cardboard box was used to store loose, clean food containers next to the cook line, dirty pizza lids in the back prep, and miscellaneous items throughout. Please remove cardboard boxes - use containers that can be easily cleaned/sanitized.2) There was an accumulation of old meat debris behind the blade and along the blade guards of the electric slicer. Please thoroughly clean and sanitize.3) There was an accumulation of grime inside the keg cooler behind the bar. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in, around and under line equipment needs a more thorough cleaning.

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