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Pauls Pizza Steakhouse & Lounge

2767 32 Avenue NE Calgary AB T1Y 2G1 · Food - General

Official record from Alberta →

Inspection summary

Pauls Pizza Steakhouse & Lounge has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on June 1, 2026, recorded 2 infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 11, 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on June 1, 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 3 times across 3 separate inspections, most recently on June 1, 2026. 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.

12 inspections

  1. Demand 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?
      • Shelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding Violation: Foods stored in the hot holding unit were held below 60C. Alfredo sauce, and meat pasta sauce etc. were stored at 31C to 57C. Staff directed to reheat the foods to 74C and then place in the hot holding units. Stop placing the hot food in double inserts in the hot holding unit. Ensure that all high risk foods are stored at 60C or above when hot holding. Please ensure that the hot holding unit is working properly.
    • 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. Shelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture.2. Tiles on the floor in the dry storage room are damaged and missing. Please repair. Ensure that all floors are smooth, cleanable and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in all cleaning cloth buckets and sanitizer spray bottles suggesting that there is a problem with the chemical dispenser. Please contact have the chemical dispenser serviced. Ensure that an approved sanitizing solution is available whenever food handling is occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pizza prep cooler was maintaining 6.7C to 9C (air temperature). Please service the cooler. Ensure that it is maintaining 4C or less.2. Inserts of sliced meat in the pizza prep cooler were filled above the fill line. The external temperature of the meat was 8C to 11C. Do not overfill the inserts of food in the prep cooler. Ensure that all high risk foods are stored at 4C or less when cold holding. 3. Foods stored in the hot holding unit were held below 60C. Gravy, Alfredo sauce, meat pasta sauce etc. were stored at 31C to 45C. Staff directed to reheat the foods to 74C and then place in the hot holding units. Stop placing the hot food in double inserts in the hot holding unit. Ensure that all high risk foods are stored at 60C or above when hot holding.
    • 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. Shelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture.2. Tiles on the floor in the dry storage room are damaged and missing. Please repair. Ensure that all floors are smooth, cleanable and in good repair.3. Faucet at the hand wash station in the bar is leaking. Please repair. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick build-up of black grime/dust on the ceiling and some of the walls in the kitchen. Please clean. Increase frequency of cleaning in this area.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After 3 attempts the level of Chlorine -in the sanitation cycle - was measured at zero ppm. Service the machine. Use single service articles to serve food.

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