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Posto Pizzeria

1014 8 Street SW Calgary AB T2R 1K2 · Food - General

Official record from Alberta →

Inspection summary

Posto Pizzeria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on May 19, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 April 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 5 separate inspections, most recently on May 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 4, 2026. 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 once on July 23, 2024. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the ceiling air vents.- Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the ceiling including the air vents and light covers.- Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing refrigerators in the back preparation area (beside the dishwasher) were observed with dust build-up exteriorly.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the ceiling including the air vents and light covers.- Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no chlorine detected in the low-temperature mechanical dishwasher, measured 0 ppm after running multiple cycles. Initially, the container of chlorine was empty, but chlorine was still not detected after it was replaced.- The operator discontinued using the dishwasher and dishes would be transferred to their neighboring low-temperature dishwasher in the same building (Bonterra).Repair or service the dishwasher to ensure it is adequately sanitizing at a concentration verified to be 100 ppm of chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing refrigerators in the back preparation area (beside the dishwasher) were observed with dust build-up exteriorly.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the ceiling including the air vents and light covers.- Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The undercounter mechanical dishwasher was tested multiples times and 0ppm chlorine was detected. Please have the dishwasher serviced/repaired to ensure it is sanitizing properly (100ppm).Until the dishwasher is repaired please wash all dishes in the Bonterra main dishwasher which was sanitizing properly.
  7. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (Ongoing violation):July 23rd, 2024:- The Quat test strips expired in 2022. - The facility does not have iodine test strips to test the glass dishwasher. - The facility does not have chlorine test strips to test the kitchen dishwasher. Please obtain new Quat, Chlorine, and Iodine test strips. May 11, 2023:Quat test strips available had expired.Obtain quat test strips within their expiry date so that the concentration of food contact surface sanitizer can be accurately verified.April 7, 2022:Quat test strips were not available.Obtain quat test strips so that the concentration of food contact surface sanitizer can be verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located beside the blue pizza oven by the bar was not stocked with liquid hand soap. The hand soap was re-stocked at the time of the inspection. Please ensure all hand sinks are always stocked with liquid hand soap, paper towel is a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents in the kitchen had a build-up of dust. Please clean the ceiling air vents to reduce the risk of dust falling onto food/food contact surfaces below.

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