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Oven Flames Pizza

137 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

7 inspections

  1. Risk Management Inspection

    2 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?
      • **OUTSTANDING**1. Floor tiles under the clean dishes drying rack were damaged.2. The spring for the self-closing door mechanism was broken. COMPLETE THE FOLLOWING:1. Repair the areas noted above. They need to be maintained in good repair, so they are easy to clean and maintain.2. Replace the self-closing door mechanism so that the washroom door stays closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The handle was broken on the pizza prep cooler door.COMPLETE THE FOLLOWING:1. Repair the cooler door handle.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **OUTSTANDING**1. Staff were using Vim Anti-Bacterial Multi-Purpose Disinfectant for sanitizing food contact surfaces. The product has a 10-minute contact time and requires a potable water rinse after the disinfectant has been left on surfaces for 10 minutes.**May 28, 2026: staff stated they are still using the Vim Disinfectant. Re-explained the requirements for food grade sanitizers during the inspection. COMPLETE THE FOLLOWING:1. Use a 100ppm bleach sanitizer for sanitizing all food contact surfaces, including prep tables, and cutting boards.2. Ensure a 100ppm bleach sanitizer is always available in a spray bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The walk-in cooler measured 11*C. COMPLETE THE FOLLOWING:1. Repair the cooler so it maintains temperatures at 4*C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. There was no hand soap at the front handwash sink. The soap was moved to the dishwashing sink. COMPLETE THE FOLLOWING:1. Ensure hand soap in a dispenser is always available at the front handwash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was a cover on top of the drain in the front handwash sink. Staff stated it is not working.COMPLETE THE FOLLOWING:1. Repair the sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **OUTSTANDING**1. Old personal couch placed in the food facility is dirty and made of material that is not easily cleanable.**May 8, 2026: couch still in the kitchen. This violation has been outstanding since May 23, 2024. **May 28, 2026: staff stated the couch would be removed tomorrow. COMPLETE THE FOLLOWING:1. Remove the couch from the facility.
    • 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. Floor tiles under the clean dishes drying rack were damaged.2. The wall to the right of the washroom door was damaged and baseboard missing.3. Dough mixer stored on top of a wooden pallet that was made of unfinished wood and damaged. 4. The spring for the self-closing door mechanism was broken. COMPLETE THE FOLLOWING:1. Repair the areas noted above. They need to be maintained in good repair, so they are easy to clean and maintain.2. Ensure the wooden pallet is finished with a coating that makes it smooth, non-absorbent and easy to clean.3. Replace the self-closing door mechanism so that the washroom door stays closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The handle was broken on the pizza prep cooler door.COMPLETE THE FOLLOWING:1. Repair the cooler door handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. There was a buildup of old debris on the can opener.**May 28, 2026: some debris noted on the part where the can opener contacts the top of the can. COMPLETE THE FOLLOWING:1. Clean the can opener. It needs to be cleaned as often as necessary to maintain it in a clean and sanitary condition.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff were using Vim Anti-Bacterial Multi-Purpose Disinfectant for sanitizing food contact surfaces. The product has a 10-minute contact time and requires a potable water rinse after the disinfectant has been left on surfaces for 10 minutes.COMPLETE THE FOLLOWING:1. Use a 100ppm bleach sanitizer for sanitizing all food contact surfaces, including prep tables, and cutting boards.2. Ensure a 100ppm bleach sanitizer is always available in a spray bottle.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored below the paper towel dispenser at the front handwash sink.2. Pineapple stored in opened can in the walk-in cooler. COMPLETE THE FOLLOWING:1. Do not store any food and/or food related items below the paper towel dispenser to protect it from contamination.2. After opening canned food, it needs to be transferred to a food grade container, as cans may start to rust after opening.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The white spray bottle of bleach was not labelled. Staff stated they use the bleach in the spray bottle for cleaning the floors. Bottle labeled during the inspection.COMPLETE THE FOLLOWING:1. Ensure all chemicals are labeled to ensure proper handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Grated ginger was being stored at room temperature.2. The temperature dial for the walk-in cooler was not working.3. Staff was unable to locate a thermometer for checking cooler and food temperatures.COMPLETE THE FOLLOWING:1. Keep the ginger in the refrigerator.2. Purchase a thermometer to store in the walk-in cooler.3. Purchase a probe thermometer for checking food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **OUTSTANDING**1. A bag of frozen chicken was left to thaw on top of the pizza oven.**May 8, 2026: observed frozen chicken and meat thawing on top of the pizza oven. Foods were moved to the cooler to finish thawing.COMPLETE THE FOLLOWING:1. Do not thaw food on top of the oven. Ensure that items are thawed:a. In the fridge.b. Under cold running water.c. As a part of the cooking process.2. Train staff on proper thawing procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hand soap at the front handwash sink. The soap was moved to the dishwashing sink. COMPLETE THE FOLLOWING:1. Ensure hand soap in a dispenser is always available at the front handwash sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **OUTSTANDING**1. Old personal couch placed in the food facility is dirty and made of material that is not easily cleanable.**May 8, 2026: couch still in the kitchen. This violation has been outstanding since May 23, 2024. COMPLETE THE FOLLOWING:1. Remove the couch from the facility.
    • 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. Floor tiles under the clean dishes drying rack were damaged.2. The wall to the right of the washroom door was damaged and baseboard missing.3. Dough mixer stored on top of a wooden pallet that was made of unfinished wood and damaged. 4. The spring for the self-closing door mechanism was broken. COMPLETE THE FOLLOWING:1. Repair the areas noted above. They need to be maintained in good repair, so they are easy to clean and maintain.2. Ensure the wooden pallet is finished with a coating that makes it smooth, non-absorbent and easy to clean.3. Replace the self-closing door mechanism so that the washroom door stays closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of old debris on the can opener.COMPLETE THE FOLLOWING:1. Clean the can opener. It needs to be cleaned as often as necessary to maintain it in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The handle was broken on the pizza prep cooler door.COMPLETE THE FOLLOWING:1. Repair the cooler door handle.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of frozen chicken was left to thaw on top of the pizza oven.Do not thaw meat products this way. Ensure that items are thawed:1. Under refrigeration.2. Under cold running water.3. As a part of the cooking process.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Old personal couch placed in the food facility is dirty and made of material that is not easily cleanable.Please make sure the couch is removed from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle was broken on the pizza prep cooler door.Repair the cooler door handle.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of frozen chicken was left to thaw on top of the pizza oven.Do not thaw meat products this way. Ensure that items are thawed:1. Under refrigeration.2. Under cold running water.3. As a part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Staff washroom sink had no paper towels.2. There was no soap for the hand sink in the prep area.Ensure all handwashing sinks are always fully supplied with hand soap, paper towels, hot and cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Old personal couch placed in the food facility is dirty and made of material that is not easily cleanable.Please make sure the couch is removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light was out in the walk-in cooler.Repair the light fixture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle was broken on the pizza prep cooler door.Repair the cooler door handle.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitization process followed in 3-compartment manual dishwashing. No chlorine test strips available at the facility.- Ensure to follow proper dishwashing procedures as discussed and sanitize utensils/equipment before air-drying.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bowl and food containers near food prep area were uncovered. - Please ensure all food is covered with a lid or plastic wrap at all times to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front handwashing sink is not working and has no soap and paper towels.2. Staff washroom sink has no more paper towels.- Ensure all handwashing sinks are always fully supplied with hand soap, paper towels, hot and cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Old personal couch placed in the food facility is dirty and made of material that is not easily cleanable.- Please make sure the couch is removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood is past the service cleaning date. - Ensure to get ventilation hood cleaned and serviced regularly. Maintain records of the service.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Near dishwashing area, cardboard paper is used on shelves to put clean dishes on it.- Please remove all cardboard and ensure surfaces are smooth, non-absorbent, and easily cleanable.2. Spiral hook and mixing bowl in the dough mixer is not clean. - Ensure to properly clean and sanitize equipment to prevent any possible cross-contamination.- General cleaning and sanitization of machines, equipment, and food prep area shiuld be done regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door handle of the walk-in cooler is broken and needs to be replaced.- Please ensure the handle is fixed for proper closure of the door and to maintain proper temperature in walk-in cooler.
  7. Monitoring Inspection

    0 infractions