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Pizza Culture

1114 Edmonton Trail NE Calgary AB T2E 3K4 · Food - General

Official record from Alberta →

Inspection summary

Pizza Culture has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on April 22, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 2 separate inspections, most recently on July 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on July 29, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times on July 29, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed on food contact surfaces. Wiping cloths must be stored in an approved sanitizer when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed drying their hands with a reusable wiping cloth after washing them. The food handler was advised to re-wash their hands and dry hands with paper towel. Please educate all staff on proper hand washing procedures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure all food is stored off of the floor to protect from contamination and facilitate proper cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Staff indicated it was tested when the facility opened and it was sanitizing properly. Unwrapped test strips were unable to be found. The chlorine concentrate was empty, the chemical was changed, the line was primed, and the dishwasher was tested to be sanitizing at 100ppm./ Please ensure staff are using the correct test strips and testing the dishwasher frequently to ensure it is operating properly.2) The iodine chemical concentrate for the bar dishwasher was empty at the time of the inspection resulting in 0ppm iodine being detected.The solution was changed out and the dishwasher was run again. 12.5ppm iodine was detected. Please ensure chemical levels are checked frequently and the dishwashers are tested to ensure proper functioning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available.Obtain sanitizer test strips for the sanitizers used on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand washing sink was obstructed by the rag laundry bag/bin that was positioned in front of the hand sink rendering it difficult to access. Please move the laundry bag/bin such that the hand sink is free from obstruction and can be easily accessed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel was not available at the back hand washing sink. 2) paper towel was not available at the staff washroom hand sink. Please stock both of these sinks with paper towel. Dispensers were installed but were not operational.Hand washing sinks must always be stocked with paper towel in a dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • When the mechanical dishwasher is run hot water is not available at the two-compartment sink. Hot water must always be available at all sinks (dishwashing, prep, hand sinks, etc.). Please address the hot water issue such that hot water can be available at all sinks when the dishwasher is running.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Low water pressure was observed at the back hand washing sink when the hot water is run. Please address the low water pressure issue at this sink.
    • 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 staff washroom door was open to a food area. The washroom door must be kept closed and have a self-closing hinge installed to reduce the risk of contamination.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chemicals.Corrected after priming. Ensure to check the dishwasher daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Obtain sanitizer test strips for the sanitizers used on site.

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