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Popular Pizza

3126 - 4310 104 Avenue NE Calgary AB T3N 1W3 · Food - General

Official record from Alberta →

Inspection summary

Popular Pizza has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 27, 2025. The most recent inspection, on December 19, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Chemicals and toxic substances and Cleaning and sanitizing.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 27, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 2 separate inspections, most recently on December 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on November 27, 2025. 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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food container lid was cracked.The lid was discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dough sheeter was covered with flour and the mixer was dirty with grease and food debris. Disassemble equipment. Clean and sanitize all parts thoroughly. Do not leave anything dirty overnight.2) There was food debris in the bottom compartment of the line cooler.Clean the cooler.3) Thick layers of ice were observed in the chest freezer.Remove ice buildup.4) Pizza peels were stored in a soiled cardboard box.Remove soiled cardboard boxes. Store food equipment/ utensils on surfaces that can be easily cleaned.Discussed the use of a milk crate for storing pizza peels. It is acceptable as long as it is maintained in good condition and in a clean and sanitary manner.
  2. Initial Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Invoices/ receipts from food suppliers were not available.Provide proof of purchase and ensure foods are from approved sources.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Chicken wings were stored in white plastic bags. There was no indication that these bags were food grade.2) Processed onions were stored directly in black milk crates. There was no indication that these milk crates were food grade. Provide supporting documentation. Store foods in food grade bags or containers.3) Janitorial equipment was stored in contact with jugs of sauces in the dry storage area.Store janitorial equipment separately.4) A dough docker and a pizza cutter were stored flat in a bowl of flour.Store utensils in a manner that prevents the handles from being in contact with food.5) There was a sofa in the kitchen next to a food preparation table.Remove the sofa. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips had expired.Replace test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food establishment was being operated under new ownership without approval from Alberta Health Services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.The person in care of control of the facility must successfully complete an approved food safety course. Provide certification upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stained paper and cardboard liners were being used on the pushcart and shelving units in the cooler and dry storage. Remove absorbent lining materials. Use liners that are washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dough sheeter was covered with flour and the mixer was dirty with grease and food debris. Equipment was left dirty overnight.Disassemble equipment. Clean and sanitize all parts thoroughly. Do not leave anything dirty overnight.2) There was an accumulation of food debris in the bottom compartment of the line cooler.Clean the cooler.3) Thick layers of ice were observed in the chest freezer.Remove ice buildup.4) Oven mitts were torn and dirty. They were stored in a soiled cardboard box.Replace the oven mitts. 5) Pizza peels were stored in a soiled cardboard box.Remove soiled cardboard boxes. Store food equipment/ utensils on surfaces that can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelf by the three-compartment sink had food equipment parts that were dirty with food debris. Unclean items were taken to the sink for cleaning and sanitizing during the inspection.

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