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Oven Flames Pizza

4024 26 Street SE Calgary AB T2B 2Y4 · Food - General

Official record from Alberta →

Inspection summary

Oven Flames Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on October 5, 2026, recorded 8 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 5, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 5, 2026. 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?

  • 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 October 5, 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.

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were covered with grease, and fraying was noted on two cloths. Provide new cleaning cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza boxes were stored directly on the floor.Store all food and food items at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured at 1000ppm. Use 100ppm chlorine sanitizer (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Current probe thermometer was not accurate. Calibrate the probe thermometer or provide a new one. Existing Violation 08/15/2025No thermometer was not available during inspection. - Have a thermometer available in the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized properly. No sink stoppers to fill the sink with chlorine sanitizer to sanitize the dishes, trays and utensils. Provide sink stoppers and follow the three-steps manual dishwashing method:1) Wash with soap and warm water. 2) Rinse with warm water. 3) Sanitize by submerging dishes in chorine sanitizer for 2 minutes or longer and then air dry.
    • 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?
      • 1) Black flies were found in the facility. Remove black flies2) No pest reports available. Provide pest reports for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dough mixer arm lock was broken; it was repaired with duct tape. Grease build-up on the dough mixer arm and buttons. Fix the lock mechanism and clean the dough mixer. 2) Black stains on the white storage container exterior. Clean the storage containers.3) Cardboard was used to line the front cooler shelves. Please remove cardboard and clean shelves frequently to maintain them clean. 3) Stains and grease were on the scale. Clean the scale.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty cardboard box was placed between the deep fryer and pizza oven. Please remove cardboard from this area to prevent fire and use a metal tray that can be clean and sanitize.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Existing Violation 08/15/2025No thermometer was not available during inspection. - Have a thermometer available in the facility.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was concentrated bleach. When testing the solution, it was over 200 ppm. - Have sanitizer solutions available at 100 ppm for chlorine solution. Use test strip to test the concentration of the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand broom was observed in the prep cooler.- Have non-food-grade equipment separate from the food prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was not avaiable during inspection. - Have a thermometer available in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not operational due to a leaking pipe underneath and does not drain properly. - A detected compartment from the 3-compartment sink will be detected as a hand washing sink till the end of the day. - Have a plumber repair the handsink sink.Hand washing sink did not have soap in the dispenser. - Have soap in the hand washing station
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Two meats packages were observed outside at room temperature.- Operator sated that the deli meat is kept outside for thawing.- One of the meat packages was discarded as its temperature measured to be 9C (the temperature was measured with the probe thermometer).- The second package was still frozen.Ensure to follow one of the following thawing methods:1. Directly cooking.2. Microwaving3. In cooler at 4C4. Under cold running water
    • 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 was blocked by garbage bin. - Ensure not to keep the garbage bin Infront of the hand washing sink as it hinders the accessibility of the sink.
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