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Pizza Land and Donair

4311 Centre Street NW Calgary AB T2E 2Z1 · Food - General

Official record from Alberta →

Inspection summary

Pizza Land and Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on March 26, 2026, recorded 2 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on March 26, 2026. 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?

  • 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 March 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of onions stored directly on the floor. Food must be stored in a manner that protects it from contamination. Ensure food is stored at least 6 inches above the floor to protect it from contamination. The operator placed the onions on a crate at the time of the inspection.
    • 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?
      • ***Outstanding violation - Noted on March 26, 2026***Gap was noticed at the bottom of the exit door.-Fix the gap to prevent the entry of the pests.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items like cream were stored in the food storage racks.The cream was removed by the operator.-Ensure that the personal items are stored separately to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper flow for the dishwashing was not being followed. The operator was not able to properly explain the manual procedures for dishwashing.-Ensure that the proper manual procedures are followed.-Wash with detergent and soap in first sink, Rinse with potable water in the second sink and sanitize the utensils in the third sink by completely submerging them in the sanitizer solution for at least 2 minutes. -If using bleach then maintain the sanitizer solution at 100ppm.
    • 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?
      • 1) Gap was noticed at the bottom of the exit door.-Fix the gap to prevent the entry of the pests.2) No pest control records were available.-Ensure that the pest control records are maintained and are available.
  3. Initial Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

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