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Red Swan Pizza

119 - 9950 MacLeod Trail SE Calgary AB T2J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on June 23, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 5 separate inspections, most recently on June 23, 2026. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several ceiling panels are falling off .- Replace or repair the ceiling panels.2. Wall above the prep counter next to the main pizza oven is in disrepair.- Replace or repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Outstanding violation ** The ceiling is not made of materials that are easily cleanable and non-absorbent.-Install ceiling finishes that is smooth, easily cleanable, non-absorbent, and durable at the food preparation, processing and storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 24, 2026 update: Many areas have been cleaned. Ceiling has yet to be addressed with accumulation of dust and debris around ventilation panels.March 23, 2026 update:Facility still requires a deep clean and many areas are still dirty. The following areas had debris/ dirt/ grease build up:a. the entire ceiling and vents, vent hood and filters in the kitchen-Clean all indicated areas
  2. Demand Inspection

    2 infractions

    • 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 ceiling is not made of materials that are easily cleanable and non-absorbent.-Install ceiling finishes that is smooth, easily cleanable, non-absorbent, and durable at the food preparation, processing and storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • March 23, 2026 update:Facility still requires a deep clean and many areas are still dirty. The following areas had debris/ dirt/ grease build up:a. the entire ceiling and vents, vent hood and filters in the kitchenb. walls beside and back of the island table, vent hood, flour mixer, 3-compartment sink and dough pressing machinec. outer surfaces of the flour mixer and dough pressing machine.d. floor underneath the shelves in the dry storage area.-Clean all indicated areas
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the spray bottles measured at above 400ppm Quats. Operator filled bottle with 200ppm Quat.-Ensure there is always adequate sanitizing solution available for food contact surfaces
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Corrected- Operator uses washroom to discard dirty mop water.2. Used dirty Ziplock bags were stored on the standup freezer.-Remove dirty items and clean the surface.
    • 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 ceiling is not made of materials that are easily cleanable and non-absorbent.-Install ceiling finishes that is smooth, easily cleanable, non-absorbent, and durable at the food preparation, processing and storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mob and other cleaning equipment was stored close to shelve for clean dishes and utensils.-Store cleaning equipment away from clean dishes and utensils.-Arrange cleaning equipment separately.-Organize the clean dishes on the shelves.2. UPDATE: Cleaning is better in some of the areas. Please clean more The following areas had debris/ dirt/ grease build up:a. the entire ceiling and vents, vent hood and filters in the kitchenb. walls beside and back of the island table, vent hood, flour mixer, 3-compartment sink and dough pressing machinec. the walls, vent, shelves and crates in the walk-in coolerd. inner surface of the chest freezer.e. outer surfaces of the flour mixer and dough pressing machine.f. floor underneath the shelves in the dry storage area.g. floor at the corner of the dough pressing machine.-Clean all indicated areas
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the spray bottles measured at above 400ppm Quats. Operator filled bottle with 200ppm Quat.-Ensure there is always adequate sanitizing solution available for food contact surfaces
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. .-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized properly after washing and rinsing in the 3-compartment sink. Operator was educated on manual dishwashing and sanitizing.-Emailed the manual dishwashing requirement to operator.- Ensure staff follow the dishwashing and sanitizing procedure accurately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available. -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. There was no dedicated mop sink in the facility. Operator stated dirty mop water is usually discarded on the grass outside the kitchen as the mop sink was not functional.-Repair mop sink -Discard dirty mop water into a mop sink or washroom.2. Used dirty Ziplock bags were stored on the standup freezer.-Remove dirty items and clean the surface.
    • 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 ceiling is not made of materials that are easily cleanable and non-absorbent.-Install ceiling finishes that is smooth, easily cleanable, non-absorbent, and durable at the food preparation, processing and storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mob and other cleaning equipment was stored close to shelve for clean dishes and utensils.-Store cleaning equipment away from clean dishes and utensils.-Arrange cleaning equipment separately.-Organize the clean dishes on the shelves.2. The following areas had debris/ dirt/ grease build up:a. the entire ceiling and vents, vent hood and filters in the kitchenb. walls beside and back of the island table, vent hood, flour mixer, 3-compartment sink and dough pressing machine. c. the walls, vent, shelves and crates in the walk-in coolerd. inner surface of the chest freezer.e. outer surfaces of the flour mixer and dough pressing machine.f. floor underneath the shelves in the dry storage area.g. floor at the corner of the dough pressing machine.-Clean all indicated areas
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer onsite for surfaces or dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas - walls/floors

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