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Pizza 2 Go

3174 - 4310 104 Avenue NE Calgary AB T3N 1W3 · Food - General

Official record from Alberta →

Inspection summary

Pizza 2 Go has been inspected once by Alberta Health Services (Environmental Public Health), on January 22, 2026. The most recent inspection, on January 22, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times on January 22, 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 January 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times on January 22, 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 January 22, 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.

1 inspection

  1. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared.100 ppm chlorine sanitizer was prepared during the inspection. Prepare sanitizer before handling food.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle that contained an unknown chemical was not labeled to indicate its content.The spray bottle was emptied during the inspection. Label all chemical bottles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were unable to hold water in the 3-compartment sink.New drain plugs were purchased after the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint had worn off from the wooden base for the mixer. Seal untreated wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A stainless-steel prep table was punctured with small holes.Repair or replace the table. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The line cooler by the walk-in cooler had dirt built up on the food preparation surface.Clean and sanitize the food preparation surface.3) Clean cutting boards were stored on the tap of the 3-compartment sink.Cutting boards were removed from the sink tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the kitchen ceiling.Clean the ceiling.

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