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New York Pizzeria

150 - 180 Legacy Main Street SE Calgary AB T2X 4R9 · Food - General

Official record from Alberta →

Inspection summary

New York Pizzeria has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on October 5, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 8 times across 5 separate inspections, most recently on October 5, 2026. 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 2 times across 2 separate inspections, most recently on August 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 6 separate inspections, most recently on October 5, 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 8 times across 5 separate inspections, most recently on October 5, 2026. 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.

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dishwashing sanitizer solution was not available at the time of inspection. Staff indicated that the bleach container had become empty earlier that morning and that a replacement was being purchased without delay.Ensure that sanitizer solution is available at all times to allow for proper sanitization of utensils and dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were missing from the dispenser at the handwashing sink in the food preparation area. Staff refilled the dispenser and the identified violation was corrected during the inspection. Ensure that paper towels and all other handwashing supplies are available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that the floor beneath the pizza machine had missing and broken tiles. The exposed surface may absorb moisture and create conditions that could attract pests.Repair the missing and broken tiles in the indicated area to ensure the floor surface is smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the cutting board had scratches and rough surfaces, making it difficult to effectively clean and sanitize.Ensure the cutting board is resurfaced or replaced to maintain a smooth and easily cleanable surface.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dough was covered with black garbage bag again.Requirement:Use food grade material to cover/wrap food not black garbage bag.Remove black garbage bag from the dough.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bag was in use to cover dough.Requirement:Ensure that food grade material is used to cover or handle food, not black garbage bag.Black garbage bag was removed, and saran wrap was used to cover dough during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Staff's used plate and can were kept on canned crushed tomatoes in the storage area.b) Staff's jackets were stored on the rack along with food in storage area.Requirement:a) Do not store dirty dishes on food to prevent contamination.b) Store personal and miscellaneous items separately from food to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) Staff onsite did not know correct method of washing/sanitizing the utensils.b) No sanitizer solution was provided in one of the dish washing sinks.Requirement:a) Ensure that utensils are washed/sanitized by the following method:i) wash in first sink with soap.ii) rinse under running water in the first sink.iii) immerse in sanitizer solution in second sink for minimum two minutes.Followed by air drying.b) Provide sanitizer solution in one of the dish washing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in back prep area was blocked with dishes stored in the sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in cooking area as hot water tap was non-functional.Requirement:- Ensure that hot/cold water supply is available all the time at hand washing sink.- Make tap functional and restore hot water supply asap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap was non-functional.Requirement:Repair/replace hot water tap to make it functional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored in hand washing sink located in back prep area.Requirement:Do not store clean utensils in hand washing sink to prevent contamination.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in cooking area as water supply was turned off from the valve below.Requirement:Hot and cold water must be available all the time at hand washing sink.Do not turn off water supply from the valve below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in cooking area was loose and turned off from the valve below.Requirement:Ensure that tap is repaired/replaced to function properly.
  6. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution for the utensils.(repeat violation from previous inspection)Requirement: Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispensers at both hand washing sinks in prep areas were empty.(Repeat violation from previous inspection)Requirement:Provide paper towels in dispensers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in prep area as water supply was turned off from the valve below.Requirement:-Ensure that hot and cold-water supply is available all the time at hand washing sink.-Do not turn off water supply from the valve below.-Water supply was turned on during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of prep cooler located in cooking area was 10 C .Requirement:Ensure that prep cooler is repaired/replaced to maintain temperature at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vent in back prep area was clogged.Requirement:Clean the vent.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in front and back prep areas.Requirement:Provide ready to use sanitizer solution for the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) A bag containing breadcrumbs was stored directly on floor in back prep area.b) Pizza boxes were stored directly on floor in back area.c) Poutine was left in the can after opening.Requirement:a) Store food at least 15 cm off the floor.b) Store pizza boxes at least 15 cm off the floor.c) Transfer food to glass/ plastic or stainless-steel containers after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located in cooking area was 10 C and internal temperature of parmesan cheese stored in this cooler was 8.5C, poutine was at 10 c and caesar creamy garlic sauce was at 11 C.Requirement: -Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Poutine and caesar creamy garlic sauce were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) No sanitizer was available on site to make sanitizer solution in the sink for utensils.b) No sanitizer solution was made in the sink for utensils. Staff stated that utensils are washed and rinsed, followed by air drying.Requirement:a) Provide sanitizer onsite.b) Provide sanitizer solution in one of the dish washing sinks.c) Wash and sanitize utensils by the following method:i) wash in first sink with soap.ii) Rinse in first sink under running water.iii) Soak in sanitizer solution for at least two minutes. Followed by air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution for the utensils.Requirement: Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispensers at both hand washing sinks in prep areas were empty.Requirement:Provide paper towels in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door opens directly in food handling area and lacks automatic door closure. Door was left partially open at the time of inspection.Requirement:Provide automatic door closure device on washroom door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vent in back prep area was clogged.Requirement:Clean the vent.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of all three spray bottles was 50 ppm..Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two sanitizer spray bottles were not labeled.Requirement:Provide labels on sanitizer spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler drawers located in cooking area was 15C.Requirement: Ensure that temperature of prep cooler drawers is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine in sanitizer solution made in the sink for utensils was 10 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cardboard was lined on the floor under rack in back prep area.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of chest freezer was detached.Requirement:Repair or replace rubber gasket of chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt and filth on the stand for inserts of prep cooler located in cooking area.b) Food buildup under lid of prep cooler located in cooking area.c) Accumulation of dirt in the gap between prep cooler and upright freezer located in cooking area.d) Dirt buildup on pizza ovene) Grease and grime buildup on deep fryerf) Dirt buildup on floor under pizza oveng) Dirt and debris on floor under racks in walk in cooler.h) Dirt buildup on exterior surface of chest freezer lid and also on the interior of the freezer.i) Accumulation of flour on the floor under racks being used to store pizza pans in back prep area.j) Toilet seat in staff washroom was not clean.Requirement: In addition to above noted areas and equipment, ensure that facility is thoroughly cleaned.

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