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Rio Pizza

111 - 5401 Temple Drive NE Calgary AB T1Y 3R7 · Food - General

Official record from Alberta →

Inspection summary

Rio Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on June 17, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 17, 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 2 times on June 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 17, 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?

  • 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 June 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on June 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. 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?
      • Mice droppings were observed in several areas of the back kitchen including but not limited to behind the front-line cooler, behind the standing cooler and freezer, on the brown dry storage shelves.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.**June 17, 2026: Mice droppings were still present behind the front-line cooler. Thoroughly clean and disinfect the area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*Raw wooden base was noted underneath the small dough mixer. - Paint the base or remove if mixer not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*1. Water leak was observed in the back standing cooler, with water dripping directly into an open container. - Repair the leak.2. Washroom paper towel dispenser was observed empty and not functioning.- Operator is required to repair or replace the unit and ensure continuous availability of paper towels.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in dishwashing sink was measured at 200 ppm. Operator diluted sanitizer solution during inspection, concentration measured at 100 ppm.- Ensure to periodically check sanitizer concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Frozen momos (approximately 8 zip-lock bags) were observed in the freezer. During the inspection, the operator on site indicated that these items are prepared at home.- Operator instructed to discontinue use all home-prepared food items immediately.- Ensure all food is sourced from approved suppliers and prepared only within an approved facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk items were stored inside the containers, with handles covered in product. - Ensure to use scoops with handles that are stored away from the food product or in a separate food-safe container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available in facility at the time of inspection.- Acquire chlorine test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations in the kitchen and washroom lacked paper towels, paper towel dispensers were empty and/or not functioning properly.- Ensure handwashing sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 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?
      • Mice droppings were observed in several areas of the back kitchen including but not limited to behind the front-line cooler, behind the standing cooler and freezer, on the brown dry storage shelves.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden base was noted underneath the small dough mixer. - Paint the base or remove if mixer not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Water leak was observed in the back standing cooler, with water dripping directly into an open container. - Repair the leak.2. Standing cooler ambient temperature was measured at 10.6 degrees Celsius. Perishable food items were transferred to other coolers in the kitchen during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.3. Buildup of debris was noted on the sliding doors of the back standing cooler. - Thoroughly clean the cooler.
  3. Monitoring Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

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