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Pizzorama

3 - 6815 Temple Drive NE Calgary AB T1Y 5N4 · Food - General

Official record from Alberta →

Inspection summary

Pizzorama has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on May 21, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 separate inspections, most recently on December 16, 2025. 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 3 times across 3 separate inspections, most recently on May 21, 2026. 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 once on December 16, 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

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination.*Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer concentration in the sanitizer bucket was measured at 0 ppm.*Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty.**Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination.*Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
    • 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 baseboard in the prep area along the wall was in disrepair.*Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use.- Operator prepared a bleach sanitizer solution during inspection. Concentration tested at 100 ppm.- As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food tray with raw meat and a cardboard box fresh vegetables was observed lying on the floor in the walk-in cooler. - Staff informed to keep food above 6 inches from the floor at all times.- Ensure to store meat products on the lower shelves and have raw vegetables on upper shelves.

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