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Lava Pizza

4 - 1211 14 Street SW Calgary AB T3C 1C4 · Food - General

Official record from Alberta →

Inspection summary

Lava Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on October 8, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 once on October 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on October 8, 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?

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. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two holes on the walls were observed in the staff washroom area. 1 beside of the toilet pipe. and the second one behind the water tank. - Have the holes in the wall repaired and repainted.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two-compartment sink was observed to be draining slowly. Slowly draining sinks could lead to cross-contamination, bacterial growth, and create an environment for pests to thrive in.***Identify and repair the problem or halt operation until plumbing issues are rectified.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of pizza by the slice in the heated display case were recorded at three different locations. Readings indicated 42°C, 46°C, and 46°C. The heated display case ambient temperature was measured at 49C. Food temperatures must be kept out of the danger zone (4C - 60C) to prevent rapid growth of harmful bacteria.***Operator promptly discarded the food product. Inspectors educated the operator on the importance of proper food handling and the dangers of temperature abuse. Operator was advised to turn up the temperature of the heated display case to maintain pizza slices above 60C.
    • 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) Toilet located in the washroom was unable to flush. Unflushable toilets can lead to inadequate waste disposal creating sanitary risks that could lead to unwanted odours, cross-contamination, and the spread of harmful pathogens.2) Two-compartment sink was observed to be draining slowly. Slowly draining sinks could lead to cross-contamination, bacterial growth, and create an environment for pests to thrive in.***Identify and repair the problem or halt operation until plumbing issues are rectified.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen were acoustic style ceiling tiles.Ceiling must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  6. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen were acoustic style ceiling tiles.Ceiling must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

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