Red Swan Pizza
119 - 9950 MacLeod Trail SE Calgary AB T2J 3K9 · Food - General
5 inspections
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?