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Nick's Steak House & Pizza

2430 Crowchild Trail NW Calgary AB T2M 4N5 · Food - General

Official record from Alberta →

Inspection summary

Nick's Steak House & Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on June 4, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 2 separate inspections, most recently on August 20, 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?

  • 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 August 20, 2025. 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 20, 2025. 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 6 times across 3 separate inspections, most recently on June 4, 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 4 times across 3 separate inspections, most recently on June 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Onions were stored in plastic garbage bins. Facility will remove onions, wash bins, and use food grade liners for bins2) Bowl for mixing salad was stored directly on lettuce. Bowl was removed during inspection and send to dish. Please ensure that equipment is not stored on open food
    • 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) Some tiles in the kitchen were in disrepair. Work to repair the tiles is currently in progress2) Hole was observed in the wall behind the hand sink in the grill area. In the interim the facility has filled the hole with steel wool and is working on repairing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust accumulation was observed on the ceiling vents on the pizza cook line2) Extra cleaning is needed under cook line equipment-Please clean the above-mentioned areas.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the food containers in the hot holding unit were missing lids.-Ensure that the food containers are properly covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Anchovies were stored in an open can in the prep cooler.Ensure that food is removed from opened cans and is stored on food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep line cooler in the grill area and the prep line cooler in the plating area was measured at 7 degrees C and 10 degrees C respectively.-Ensure that the perishable food is measured at 4 degrees C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine test strips were expired.No iodine tests strips were present for the glasswasher.-Obtain valid chlorine, Quat and iodine test strips.
    • 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?
      • Fruit flies were noted between the supply closet and dishwashing area.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 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 mouse droppings were noticed under the dishwasher, around the grease trap and behind the ice machine.-Clean the area and monitor.
    • 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 cookline are not washable.Replace the ceiling tiles. Ensure that they are smooth, non-porous and easily cleanable.
    • 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 3-compartment sink tap was leaking.-Fix the leak.2) Tiles in the upper bar area were in disrepair.-Fix the tiles.3) Baseboard was missing behind the ice machine.-Ensure that the baseboards are fixed.4) Hole was observed in the wall behind the hand sink in the grill area.-Seal the hole.5) The exhaust hood in the grill area was covered with grease and debris.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knife was stored in between the gap of the pizza oven and the sea food prep cooler.The knife was removed.-Ensure that the utensils and equipment is stored in clean and sanitary manner.2) Food debris were noticed on the meat slicer handle.The meat slicer was cleaned.-Ensure that the equipment is maintained in clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rust was observed inside the ice machine.-Clean the ice machine.2) One side of white cutting board and the red cutting board had deep knife gorges.-Resurface/replace the cutting board.3) Lids of flour container was broken.-Ensure that the food containers have intact lids and the containers can be maintained in clean and sanitary manner.4) Scoops were stored inside the food container.-Ensure that the scoops are stored in such a manner that the handle do not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust accumulation was observed on the ceiling vents and the light cover in the pizza prep line area.2) Grime and food debris were observed under the pizza cooler and the sea food prep line cooler.3) Food debris were noticed in the corner under the food storage racks.-Clean the above-mentioned areas.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Anchovies were stored in an open can in the prep cooler.Ensure that food is removed from opened cans and is stored on food grade containers.
    • 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?
      • Fruit flies were noted between the supply closet and dishwashing area.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 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 cookline are not washable.Replace the ceiling tiles. Ensure that they are smooth, non-porous and easily cleanable.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in the pizza prep cooler were measured between 5-7 degrees Celsius. - To be fixed immediately. All high-risk foods under refrigeration must be stored at a temperature of 4 degrees Celsius or less at all times. Service all coolers noted above and ensure they can maintain a temperature of 4 degrees Celsius or less at all times. Daily temperature have been implemented and maintained.

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