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Red Swan Pizza

B - 6411 Bowness Road NW Calgary AB T3B 0E6 · Food - General

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was not made at the time of the inspection.Corrected during inspection. Ensure the sanitizer is made and changed regularly to maintain 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. - Chlorine test strips are required to verify the concentration chlorine sanitizer solutions.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap alongside the bottom of the back door. Install a new weatherstripping and close the gap to prevent the entry of pests into the facility.April 13, 2026The screen door and the back door were open. Keep the back door closed or close the screen door when the back door is open.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lots of debris and dirt were observed under the walk-in cooler shelves.Clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring in the furnace room is dirty and the area very cluttered and unorganized and provide opportunity for pest harborage.- Clean, clear out and declutter the furnace room.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in spray bottle was measured at 0 ppm. Only lemon scented bleach was available for making sanitizer solution for surface sanitizing and dishwashing. - Chlorine solution for surface sanitizing and dishwashing must prepared with unscented household bleach at 100 ppm. Mix 1/2 teaspoon of unscented bleach per liter of water. Verify using chlorine test strips. Changed the solution in adequate intervals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. - Chlorine test strips are required to verify the concentration chlorine sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hot water was turned off at the handwashing sink. 2) The soap dispenser was broken and hard to use. - All handwashing sinks must be supplied with hot and cold running water, liquid soap and paper towel ins suitable dispensers that facilitate handwashing, Fix the plumbing issue and provide a new soap dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap alongside the bottom of the back door. Install a new weatherstripping and close the gap to prevent the entry of pests into the facility.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed mice droppings under the back shelving unit. Pest control reports were not available on-site for review. - Thoroughly lean and sanitize the area.- Increase the services of a professional pest control company to eliminate presence of mice in the facility. - Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector for the past 3 months for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sauce stains on the wall and the lid of the pizza preparation cooler and grease build-up on the cutting board of the pizza preparation cooler. Clean and maintain in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring in the furnace room is dirty and the area very cluttered and unorganized and provide opportunity for pest harborage.- Clean, clear out and declutter the furnace room.
  3. Demand Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap on the back screen door. Fix the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up underneath the walk-in cooler racks and slight dust on the ceiling. Clean the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back area deep freezer lid was broken; yellow insulation was exposed to food. Stains noted on the lid.Repair or replace the lid and clean the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains build-up on the wall by the dough press and debris build-up on the floor's hard to reach areas. Clean these areas.
  4. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap on the back screen door. Fix the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back area deep freezer lid was broken; yellow insulation was exposed to food. Stains noted on the lid.Repair or replace the lid and clean the lid.
  5. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap on the back screen door. Fix the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back area deep freezer lid was broken; yellow insulation was exposed to food. Stains noted on the lid.Repair or replace the lid and clean the lid.
  6. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap on the back screen door. Fix the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back area deep freezer lid was broken; yellow insulation was exposed to food. Stains noted on the lid.Repair or replace the lid and clean the lid.
  7. Demand Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was no hot or cold running water supplied to the handwashing sinks. Staff were not handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was extensive mold noted on the walk-in cooler shelves and wallsClean and remove mold from the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bucket of Sunspun garlic spread was stored at room temperature and label stated to " Keep refrigerated". Garlic spread was measured at 9.2 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was not water at the taps to wash dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towels at the handwash sink for handwashing. Provide paper towels for handwashing. 2) Container was stored in the handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no running water available in the entire food establishment.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap on the back screen door. Fix the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back area deep freezer lid was broken; yellow insulation was exposed to food. Stains noted on the lid.Repair or replace the lid and clean the lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was extensive mold on the walk-in cooler shelves and yellow milk crate. Food debris build-up on the walk-in cooler metal racks, wooden shelves and on the floor. Clean the entire walk-in cooler. 2) Dried food debris on the rack placed on top of prep cooler cutting board. Remove the rack. 3) Dishes were stored in the dirty aluminum tray. Clean the dishes and tray. 4) Walk-in cooler door handle was broken and there was three holes one side of the walk-in cooler door. Fix the walk-in cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Pizza pan box was covered with grease and stains. 2) Debris build-up on the kitchen floor's hard to reach areas. 3) Grease on the pizza canopy.1 to 3) 4) Staff was unable to locate the cleaning schedule. Provide a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dirty wooden stool with a cover was being used in the kitchen.Replace the cover or stool. 2) Grime build-up on the bottom of the washroom door and underneath the sink.Clean washroom door and underneath the sink. 3) Debris build-up on the equipment legs. Clean the equipment.
  8. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap on the back screen door. Fix the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Back area deep freezer lid was broken; yellow insulation was exposed to food. Stains noted on the lid.Repair or replace the lid and clean the lid.2) Water pooling on the bottom shelf of the prep cooler. Sauce bottles and containers were sitting on the water. Store the sauce containers in containers until the prep cooler is fixed.Fix the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Pizza pan box was covered with grease and stains. 2) Debris build-up on the kitchen floor's hard to reach areas. 3) Grease on the pizza canopy.4) Grease and debris on the order menu printers1 to 4) Clean these areas.5) Menu/recipes on the prep cooler lids were covered in dried sauce and grease. Remove recipes so lids can be clean or provide laminate posters that can be clean and post them on the wall instead of the lid.6) Staff was unable to locate the cleaning schedule. Provide a cleaning schedule.
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No food surface sanitizer made before food handling. Make sanitizer before food handling. and use 100ppm chlorine (1/2 teaspoon bleach to 1 L water)2) White cleaning cloths were covered with brown stains and grease. Provide clean cloths for food surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper handwashing noted during inspection. Staff just washed hands with cold water. Handwash sink hot tap and three compartment tap were broken. Fix the handwash sink tap so staff can wash hands with warm water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was stepping the sanitizing step during manual washing at the three compartment sink. Ensure staff follow the three step manual dishwashing:1) wash with soap and warm water. 2) rinse with warm water3) SANITIZE WITH 100PPM CHLORINE FOR 2 MINUTES and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water the only kitchen handwash sink, the hot tap was broken. Fix handwash sink.2) No proper soap dispenser in the staff washroom. Provide a proper dispenser.3) Soap dispenser was placed in the handwash sink in the kitchen. No ledge to store the soap dispenser.Provide a wall mounted soap dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Black flies found in the kitchen. Remove black flies. 2) Slight gap on the back screen door. Fix the screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light above the prep table was burnt out. Fix light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Back area deep freezer lid was broken; yellow insulation was exposed to food. Repair or replace the lid2) Grease and stains noted on all four deep freezer sides and lids. Clean all deep freezer.3) Dust and grease build-up on the prep cooler exterior. Clean the prep cooler.4) Dirty cardboards were used to line the walk-in cooler racks. Debris and grease build-up on the walk-in cooler racks. Remove all cardboards and clean the walk-in cooler.5) Water pooling on the bottom shelf of the prep cooler. Sauce bottles and containers were sitting on the water. Fix the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Pizza pan box was covered with grease and stains. 2) Dust build-up on the canopy filters. Brown stains noted on the pizza canopy and dust on the ovens. 3) Dust build-up on all the kitchen white metal shelves. 4) Grease build-up on the wall behind the prep table. 5) Debris build-up on the kitchen floor's hard to reach areas. 1 to 5) Clean the entire kitchen,6) Menu/recipes on the prep cooler lids were covered in dried sauce and grease. Remove recipes so lids can be clean or provide laminate posters that can be clean. 7) Staff was unable to locate the cleaning schedule. Provide a cleaning schedule.