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Pizzaholic

116 - 555 Strathcona Boulevard SW Calgary AB T3H 2Z9 · Food - General

Official record from Alberta →

Inspection summary

Pizzaholic has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 18, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 28, 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?

  • 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 6 times across 3 separate inspections, most recently on September 28, 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?

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. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 8, 2026, inspection: Time of inspection was at 2:45pm.Cheese in the prep cooler insert was measured at 6.0 degrees C. Creamy garlic sauce in the prep cooler insert was measured at 6.0 degrees C. Previous Inspection:1) Cheese in the prep cooler was measured at 6.7°C.-Ensure that all high-risk foods are stored at 4°C or less.2) No probe thermometer on-site.-Ensure that a probe thermometer is available
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATS sanitizing solution measured 100 ppm.-Ensure that the QUATS sanitizing solution is maintained at a concentration of 200 ppm to effectively sanitize surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The cheese pizza in the display cabinet at room temperature was measured at 23.1°C, and the BBQ pizza was measured at 22.1°C.-The operator was instructed to discard the pizzas.-Ensure that all high-risk foods are maintained at 60°C or above when hot-held.2. Garlic sauce was stored without temperature control and was measured at 17.5°C. Label on the garlic sauce stated " Keep Refrigerated"-The operator was instructed to discard the sauce and complied.-Ensure that the sauce is stored at 4°C or less.3. Cheese in the prep cooler was measured at 6.7°C.-Ensure that all high-risk foods are stored at 4°C or less.4. No probe thermometer on-site.-Ensure that a probe thermometer is available
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing solution used to sanitize dishes measured 100 ppm Quats.-The Quat test strips that the operator was using were expired.-Ensure that the Quat sanitizer is prepared to a concentration of 200 ppm. Verify the concentration using non-expired test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were expired since August 2026.Provide new test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • September 28, 2026, inspection:1) The faucet at the front-of-house handwashing sink was not functional. -Operator indicated that it was not in operation for a month. Fix the handwashing sink.2) No soap at the front of the house handwashing sink. -Ensure that all handwashing stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin.Previous Inspection:Hot water was turned off at the front hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin
    • 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?
      • No pest control records were available. -Operator indicated that no pest control measures were in place at the facility.-Ensure that appropriate pest control is applied and records are available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Not sure if owner or manager has taken the certified food safety course. Register and take the certified food safety course.
  3. Risk Management 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?
      • Hot water was turned off at the front hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth left on the shelving unit by prep area. Corrected during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza left out in display shelf with no temperature control. Staff explained that pizza would be "reheated" when ordered, and any leftovers are discarded after 45 minutes. No time log or label available.Advised staff that pizza is to be placed under warming shelves at the side of the prep area. Pizza are to be held at 60C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiment bottles of garlic spread, and BBQ sauce left out at room temperature. Manufacturer instructions state that product is to be kept refrigerated or refrigerate after opening. Sauces were discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was turned off at the front hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required
  5. Initial Inspection

    0 infractions

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