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Monza Pizza

2388 Crestwood Road SE Calgary AB T2C 1J2 · Food - General

Official record from Alberta →

Inspection summary

Monza Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 8, 2025. The most recent inspection, on June 20, 2025, found no infractions.

1 of 3 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: Cleaning and sanitizing.

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 May 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on June 4, 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?

  • 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 once on May 8, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    0 infractions

  2. Demand 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?
      • **All the violations below still outstanding during current inspection**1. The waste water pipe under the one compartment sink is duct taped and leaking. Ensure this is repaired. 2. Several light shields are missing shatter proof covers. 3. There is a hole in the ceiling that is tarped near the back door. Operator indicated they have someone coming in to fix it.4. There is an extra toilet in the back staff washroom. Operator indicated they are repairing a customer washroom toilet.
    • 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. Lid of the grease trap present under two compartment sink (Infront of walkin cooler) was loose and wastewater pipe from cooler's condenser goes in.- Grease interceptor must be covered with a tightly fitting lid, so that no wastewater and gases leak from it.Contact City if replacing this grease interceptor.2. Ventilation canopy filters were dirty with grease build up.- Clean the ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floors around equipment, along walls, underneath the dishwashing area and walk in cooler floor have a build up of debris. Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The area by side back door (opens to adjacent facility) was cluttered with variety of items such tools and construction related material. - Remove all the items which are not related to food production or food storage.2. Air intake appeared dirty and taped with duct tape.- Clean and repair the air inatke and remove the duct tapes. 2. Written cleaning schedule was not available.- Prepare a cleaning schedule, a blank template of cleaning schedule was sent via email.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cloths on the counters. Ensure cloths are placed in a sanitizer solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. Ensure dishwasher is able to supply 100ppm of chlorine at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a plate in the hand sink on the line. Ensure hand sinks are used for hand washing only.
    • 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 waste water pipe under the one compartment sink is duct taped and leaking. Ensure this is repaired. 2. Several light shields are missing shatter proof covers. 3. There is a hole in the ceiling that is tarped near the back door. Operator indicated they have someone coming in to fix it.4. There is an extra toilet in the back staff washroom. Operator indicated they are repairing a customer washroom toilet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floors around equipment, along walls, underneath the dishwashing area and walk in cooler floor have a build up of debris. Ensure these areas are cleaned.

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