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Matador Pizza

4625 Varsity Drive NW Calgary AB T3A 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Matador Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on December 3, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on December 2, 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 2 times across 2 separate inspections, most recently on December 2, 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?

  • 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 once on December 2, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on March 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on December 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One wiping clothes was observed stored on the cutting board. The staff stated this is for holding the hot pans.For any wiping clothes that clean the food contact surfaces, store the clothes in use in the sanitizer between uses. For any other purpose, the clothes must not be stored on the food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Most spray bottles were not labeled for the contents.Ensure all spray bottles are clearly labeled for the contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent and the sanitizer for the dishwasher were not dispensed during the wash cycle.Repair.
    • 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 electrical insect zapper was used in the bar.Use a passive pest control method in any food areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler fan cover was dusty.Clean.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One kitchen staff was observed wearing the same pair of gloves doing various tasks.Glove use does not eliminate the need of handwashing. Glove use guideline is attached in the email. Ensure all staff are aware of the proper method to avoid cross contamination.
    • 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?
      • Old insect tape hung by the walk-in cooler area was full of insects from last year.Discard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior divider edge of the ice machine was dirty.Clean and sanitize.
  4. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza dough trays are being covered with a plastic cover that is being re-used. - Please discard after 1 use or use re-usable food containers/covers which can be washed, rinsed and sanitized for food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine or Quat test strips available. - Obtain Quat test strips in order to verify the sanitizer solution concentration. Quat must be used at 200 ppm. - Obtain iodine test strips in order to verify the sanitizer concentration in the glasswasher. Iodine sanitizer must be used between 12.5-25 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No appropriate soap dispenser available at the bar handwashing sink. - Provide a soap dispenser at this handwashing sink to facilitate handwashing.- All handwashing sink must be supplied with soap and paper towels in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the hard-to-reach areas of the kitchen and the surfaces of the upright freezer in the back. Clean and maintain in a clean state.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza dough trays are being covered with a plastic cover that is being re-used. - Please discard after 1 use or use re-usable food containers/covers which can be washed, rinsed and sanitized for food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine or Quat test strips available. - Obtain Quat test strips in order to verify the sanitizer solution concentration. Quat must be used at 200 ppm. - Obtain iodine test strips in order to verify the sanitizer concentration in the glasswasher. Iodine sanitizer must be used between 12.5-25 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No appropriate soap dispenser available at the bar handwashing sink. - Provide a soap dispenser at this handwashing sink to facilitate handwashing.- All handwashing sink must be supplied with soap and paper towels in suitable dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic ice scoop holder was burned and no longer smooth and easy to clean. - Please remove/replace. Staff placed the ice scoop in a bucket instead.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the hard-to-reach areas of the kitchen and the surfaces of the upright freezer in the back. Clean and maintain in a clean state.

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