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Pauls Pizza Steakhouse & Lounge

216 - 70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General

Official record from Alberta →

Inspection summary

Pauls Pizza Steakhouse & Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on February 23, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on March 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 23, 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?

  • 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 October 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 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) Floor tiles were damaged in cooking area.b) Two shelves in walk in cooler were lined with cardboard making surface rough, non- washable and absorbent.Requirement:a) Repair the floor tiles.b) All surfaces must be smooth, non-absorbent and washable.Remove cardboard lining from the shelves.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of feta cheese stored in double inserts of first prep cooler was 16.9Cb) Internal temperature of sliced cheese stored in insert of second prep cooler was 8.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Feta cheese at 16.9C was discarded.Sliced cheese at 8.7 C was moved to bottom part of the prep cooler.Do not use double inserts to store perishable foods in the prep cooler to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of prep cooler located under the grill was 8C and internal temperature of portioned beef stored in front drawer of this prep cooler was 9.7C and back drawer was 8C.Requirement:Adjust the temperature of this cooler at 4C or less.Beef was moved to walk in cooler during inspection.
    • 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 next to ice machine in the kitchen was blocked with trays and baskets kept in front of sink basin.Requirement: Ensure that hand washing sink is available for use all the time and must not be blocked.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of pizza prep cooler was 8.5C and Internal temperatures of perishable foods stored in inserts of this prep cooler were : pepperoni at 8.1 C, salami at 8.3C, donair meat at 7.8C, cheese at 11.4CRequirement: Ensure that perishable foods under refrigeration are stored at 4C or less.a) Cheese at 11.4C was discarded.b) Put ice packs on the remaining perishable foods.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of pepperoni stored in insert of prep cooler was 10 Cb) Internal temperatures of salami stored in insert of prep cooler was 16.5C and pastrami meat was at 16,6CRequirement:Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less.a) Pepperoni was moved to walk in cooler.b) Salami and pastrami meat were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen steak was kept at room temperature in dish washing area for thawing.Requirement:Ensure that frozen meats are thawed by any of the following approved methods.a) in the coolerb) under running cold waterc) by heating in the microwave.Do not thaw frozen food at room temperature.Steak was partially frozen, so moved to walk in cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A layer of slime on the interior metal plate of ice machine.Requirement:Clean this metal plate.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked pasta, cooked beef sauce and pasta sauce containers were kept in dish washing area for cooling.Requirement:Do not keep food in dish washing area for cooling to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of soft margarine stored in the pail in kitchen without temperature control was 26C.b) Partial frozen raw meat was stored in two bins of standing water on the dish washing counter for thawing.c) Two boxes of partial frozen meat were kept on dish washing counter for thawing.d) Internal temperature of raw meat stored stored in drawer of prep cooler located under the grill was 8.5C.Requirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Margarine at 26 C was discarded.b) Thaw frozen meat by any of the following approved methodsi) in the coolerii) under running cold wateriii) by heating int the microwave.Partial frozen meat bins and boxes were moved to walk in cooler during inspection.Do not thaw frozen foods at room temperature.c) Ensure that perishable foods under refrigeration are stored at 4C or less. Ice pack was added on this raw meat during inspection.

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