Skip to content
Loading map…

OK Pizza & More

1120 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

Official record from Alberta →

Inspection summary

OK Pizza & More has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on January 2, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. 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 3 times across 2 separate inspections, most recently on January 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 separate inspections, most recently on November 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 separate inspections, most recently on November 27, 2024. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on January 2, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Ongoing Violation***Sanitizer dispenser at the 3-comp sink was leaking and in disrepair as per the operator. Operator instructed to immediately replace or repair the dispenser.- Operator has contacted Ecolab and is waiting for parts to arrive that are required for repairs.- Operator had bleach (100 ppm) sanitizer prepared in washcloth bucket.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was an open black pipe (approx 2 inch diameter) coming out of the wall above the 3rd sink compartment where staff were conducting the sanitize step of the manual wash method. Owner did not know what the pipe was connected to, but pipe appeared to be dry. **Do not use the sink comp for sanitizing - conduct manual wash, rinse, sanitize steps from left to right instead. Determine what is connected to the pipe, what it is draining, and ensure it is connected in a manner that meets AB plumbing code.***Updated 2024-11-28***As per operator, pipe is intended to drain excess water from the roof which creates a potential contamination risk. Make sure to contact a certified plumber to assess the pipe and compliance with AB plumbing code. - OPERATOR IS TO ENSURE TO EITHER CAP OFF THE PIPE IF NO LONGER IN USE, OR TO CONNECT THE PIPE TO PROPER DRAINAGE LINE TO PREVENT ANY POTENTIAL FOR CONTAMINATION.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the kitchen.- Staff prepared sanitizer solutions during inspection.- As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. One open can of crushed tomatoes and two open cans of mango pulp were observed stored in the walk-in cooler.- Operator voluntarily discarded the food items.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Open whipping cream carton expired as of November 01, 2024 was stored in the walk--in cooler. - Operator immediately discarded the products.- Please ensure all food products are within their best-before dates.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored on the floor in the dry storage area and walk-in freezer.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispenser at the 3-comp sink was leaking and in disrepair as per the operator. Operator instructed to immediately replace or repair the dispenser.- Operator will be contacting Ecolab for repairs.- Operator instructed and shown the proper mixing method for QUAT (200 ppm) and bleach (100 ppm) sanitizers.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was an open black pipe (approx 2 inch diameter) coming out of the wall above the 3rd sink compartment where staff were conducting the sanitize step of the manual wash method. Owner did not know what the pipe was connected to, but pipe appeared to be dry. **Do not use the sink comp for sanitizing - conduct manual wash, rinse, sanitize steps from left to right instead. Determine what is connected to the pipe, what it is draining, and ensure it is connected in a manner that meets AB plumbing code.***Updated 2024-11-28***As per operator, pipe is intended to drain excess water from the roof which creates a potential contamination risk. Make sure to contact a certified plumber to assess the pipe and compliance with AB plumbing code. - Operator is to ensure to either cap off the pipe if no longer in use, or to connect the pipe to proper drainage line to prevent any potential for contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***1. There was a hole in the ceiling in the walk-in freezer. Appears something had been removed from area. - Please repair and ensure ceiling is smooth, nonporous and easily cleanable.2. The bathroom door that opened into the dining area was missing a self-closure device.- Please install self-closure device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough mixer was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Operator instructed to properly clean and sanitize the equipment before and after use.- Ensure hard-to-reach areas on the equipment are thoroughly cleaned to prevent any possible cross-contamination.
  3. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler's fingernails were long and the polish was chipped. Please practice safe level of personal hygiene.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper towel dispenser for hand sink next to the pizza line was installed too close to open pizza prep cooler. Please relocate dispenser to directly above hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard pizza boxes were stored on the floor and next to a dirty broom and dust pan. Please store boxes at least 6 inches off the floor and in a sanitary manner.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was an open black pipe (approx 2 inch diameter) coming out of the wall above the 3rd sink compartment where staff were conducting the sanitize step of the manual wash method. Owner did not know what the pipe was connected to, but pipe appeared to be dry. **Do not use the sink comp for sanitizing - conduct manual wash, rinse, sanitize steps from left to right instead. Determine what is connected to the pipe, what it is draining, and ensure it is connected in a manner that meets AB plumbing code.
    • 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) There was a hole in the ceiling in the walk-in freezer. Appears something had been removed from area. Please repair and ensure ceiling is smooth, nonporous and easily cleanable.2) The bathroom door that opened into the dining area was missing a self-closure device. Please install self-closure device.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food spillage accumulated under the wire rack in the walk-in freezer. Please clean.

Nearby inspected facilities

Own this business? Add a badge to your website