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Pizza Hut 2869

68 - 55 Castleridge Boulevard NE Calgary AB T3J 3J8 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 2869 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on July 27, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 January 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 6, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 6, 2023. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 6, 2023. 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?

  • 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 once on January 17, 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?

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. Monitoring Inspection

    0 infractions

  2. 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)?
      • During the inspection, the dishwasher was not dispensing a chlorine‑based sanitizing solution. - The operator added new sanitizing pellets to the dishwasher and re‑tested the sanitizer concentration, which then measured 100 ppm.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot/cold water was supplied from the faucet at the hand sink located at the front of the facility.***Please repair the hand sink and ensure it continuously supplies hot and cold water.2) Hand soap was not available at the hand sink located at the front of the facility.***Please ensure that hand soap is supplied at the hand sink located at the front of the facility.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squeeze bottle of ranch dressing was stored at room temp and next to the pizza oven; temp measured 28C (destroyed). Product label states refrigerate after opening - store dressing at 4C or lower.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed live cockroach run across the floor in the dishwashing area. Most recent pest control records did not indicate any observations of cockroaches. Please inform pest control company and work with them to eliminate all pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer odour present in the dishwashing area. Edges of grease trap cover were chipped/corroded in a few areas. Please ensure cover is has good seals and replace as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plastic cardboard was used to line wire shelves and the edges and some areas that were cut out were heavily contaminated with grime/old food debris. Shelves under liners also had hanging dust. Please remove all cardboard liners and clean shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime, filth, old food debris in corners in the dishwashing area and in hard to reach areas in the prep area. Please thoroughly clean.

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