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Red Swan Pizza

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

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on September 28, 2026, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 10 times across 9 separate inspections, most recently on September 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 9 times across 5 separate inspections, most recently on September 28, 2026. 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 March 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 6 separate inspections, most recently on September 28, 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 7 times across 5 separate inspections, most recently on June 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

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.Sept 28, 2026About 10 flies were observed in the kitchen. Sticky traps were installed in the kitchen.Ensure more pest control measures are in place.
    • 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

    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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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