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Pizza Hut

3006 - 2045 Symons Valley Parkway NW Calgary AB T3P 0Y2 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on April 16, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on February 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on March 12, 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?

  • 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 3 times across 3 separate inspections, most recently on March 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 14, 2023. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Paper towel dispenser was empty at the handwashing station. The paper towel was stored on top of the drying rack rod.Ensure the paper towel dispenser is equipped with paper towel.
    • 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Underneath the 3-compartment sink was dirty.2. Black mold was noted along the wall tiles underneath the dishwasher.3. Water was pooling underneath the 3-compartment sink.4. Grease and debris buildup was noted on the plumbing pipes underneath the sanitizer compartment sink.Clean the indicated areas.
  3. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer was available to measure the water temperature of the high temperature dishwasher.-Ensure that a thermometer is available to measure the water temperature of the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was empty at the handwashing station. The paper towel was stored on top of the drying rack rod.Ensure the paper towel dispenser is equipped with paper towel.
    • 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris build-up was noted on top of the dishwasher.2. Underneath the 3-compartment sink was dirty.3. Water was pooling underneath the 3-compartment sink.4. Debris build-up was noted in the crevices of the grease trap.Clean the indicated areas.
  4. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer was available to measure the water temperature of the high temperature dishwasher.-Ensure that a thermometer is available to measure the water temperature of the dishwasher.
    • 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Peperoni in the prep cooler was measured at 14 degrees C.The internal temperature was measured at 8 degrees Celsius.-The pepperoni was put back inside the cooler.-Ensure that the perishable food inside the cooler is maintained at 4 degrees Celsius/ 40 degrees F.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer was available to measure the water temperature of the high temperature dishwasher.-Ensure that a thermometer is available to measure the water temperature of the dishwasher.
    • 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oil and food debris observed under the sauce station and behind the rack besides it.-Please clean the area.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff/manager to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations. Paper towel rolls were also placed in the pole of the shelving units. The inspector informed the manager to stop this practice as all paper towels must be placed in suitable dispenser to prevent potential contamination of the rolls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used/dirty scoops for food in the cooler inserts at the prep table were being stored in room temperature. The inspector informed the manager that storing used scoops and tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit/warmer.- make tongs single use - use and discard immediately, new tongs each time after use.- have a timer system that ensures tongs get washed and sanitized every 2-4 hours.The manager committed to implementing a timer system that ensures the scoops would be washed and sanitized and/or replaced every 2-4 hours throughout operations.

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