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Mr. Singh's Pizza

59 Savanna Boulevard NE Calgary AB T3J 2E3 · Food - General

3 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was measured at 11°C. The internal temperatures of the food items were measured at 8-9°C. Please configure the walk-in cooler temperature to maintain at 4°C or below. Otherwise, please contact a service technician to fix the walk-in cooler refrigeration system.**OUTSTANDING (2026-05-19). The walk-in cooler was still measured at 11°C.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was operating since August 2025 without a valid Food Handling Permit from Alberta Health Services (AHS). The inspector informed the operator to fill out a Food Handling Permit Application form and submit to AHS immediately.**NOTE (2026-05-19). The Food Handling Permit Application Form was received, but the Food Handling Permit cannot be granted at this time since the operator was still unable to address the remaining violations noted on this inspection report.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was measured at 11°C. The internal temperatures of the food items were measured at 8-9°C. Please configure the walk-in cooler temperature to maintain at 4°C or below. Otherwise, please contact a service technician to fix the walk-in cooler refrigeration system.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the staff was not sanitizing the utensils after washing. The inspector walked through with the staff on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was operating since August 2025 without a valid Food Handling Permit from Alberta Health Services (AHS). The inspector informed the operator to fill out a Food Handling Permit Application form and submit to AHS immediately.