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Pizza Hut 2868

3103 - 55 Skyview Ranch Road NE Calgary AB T3N 0E4 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 2868 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on November 28, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 once on November 22, 2024. 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 5 times across 3 separate inspections, most recently on September 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on September 3, 2025. 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?

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. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3 boxes of cheese were observed on the floor in the walk-in cooler. - Store all food items 6 inches above the floor. It was corrected 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?
      • ***Ongoing Violation***The front service hand sink was operational, but no paper towels and hand soap were available at the sink.- Please provide hand soap and paper towels in suitable dispensers.
    • 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 kitchen hand washing station has no hot water. - Have the hot water repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***Lighting in the walk-in cooler was dim and far corner of cooler was difficult to inspect without a flashlight. - Please either remove the island shelves and increase the intensity of the current fixture or install an additional light fixture(s).
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for use at the time of inspection. Operator filled washcloth bucket with QUAT sanitizer. Concentration tested at 200 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly using available test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation***The front service hand sink was operational, but no paper towels and hand soap were available at the sink.- Please provide hand soap and paper towels in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***Lighting in the walk-in cooler was dim and far corner of cooler was difficult to inspect without a flashlight. - Please either remove the island shelves and increase the intensity of the current fixture or install an additional light fixture(s).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***1) There was an accumulation of food debris under the shelving units and under the prep coolers. - Please clean.2) There was a buildup of grime along baseboards in the dishwashing area and back storage/prep areas. - Please clean.
  5. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service hand sink was not operational (water was shut off and there were no soap or paper towels). Please restore hot and cold running water, and provide hand soap and paper towels in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in cooler was dim and far corner of cooler was difficult to inspect without a flashlight. Please either remove the island shelves and increase the intensity of the current fixture, or install an additional light fixture(s).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of food debris under the shelving units in the side storage area. Please clean.2) There was a buildup of grime along baseboards in the dishwashing area and back storage/prep areas. Please clean.

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