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Real Canadian Pizza

244 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Real Canadian Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on April 1, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on February 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on April 1, 2026. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on April 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were open cans of olives and cut pineapples in the cooler. The olives and pineapple were discarded during inspection.Please transfer unused canned food into clean containers for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings were left out at room temperature to thaw. The temperature of the wings was measured at ‑1°C. The operator subsequently transferred the wings to a cooler.Ensure that the approved thawing methods are followed.1. In cooler at 4C2. Under cold running water3. Microwaving4. Directly cooking
    • 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 at hand washing sink was turned off from the supply.- Keep the hand-washing sink supplied with hot water. - Operator turned on the hot water supply during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chair in food prep area was made of material that is not easily cleanable.- Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**Food equipment including but not limited to dough machine, weighing scale, and meat cutter were not properly cleaned, and food debris was noted on the equipment.- Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared during operation. Operator prepared bleach sanitizer in the spray bottle and sanitizer concentration was tested at 100 ppm.- Ensure that a readily available approved sanitizer is available in open food areas during operation at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sink besides the 3 comp-sink in the facility was being used as storage for dirty dishes and was inaccessible. - Operator is to ensure that the prep sink is kept clear of obstructions and only used for its intended purpose for food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food products in the walk-in cooler were stored without any barrier or lid. Operator placed cover over the food products.- Cover all food products and store in a sanitary manner to prevent from any contamination.2. Meat products stored above raw vegetables in the walk-in cooler.- Operator placed meat products to the lower shelves and have raw vegetables on upper shelves.3. In walk-in cooler, food box was double stacked on top of peeled onions without lids in between. Operator relocated the top box.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.4. Two opened tin cans with food were stored in the prep cooler at the time of inspection.- Operator is to ensure, once canned food item is opened, food should then be transferred to a food-grade container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. - Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration.- Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chair in food prep area was made of material that is not easily cleanable.- Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pizza pans were balanced on top of tap fixtures at the 3-comp sink. This is not a sanitary area - please conduct air dry and storage in a sanitary area.2. Food equipment including but not limited to dough machine, weighing scale, and meat cutter were not properly cleaned, and food debris was noted on the equipment.- Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters have an accumulation of grease and dust.Please clean the filters.

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