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Rio Pizza

1510 14 Street SW Calgary AB T3C 1C9 · Food - General

Official record from Alberta →

Inspection summary

Rio Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 27, 2025. The most recent inspection, on August 21, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on August 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 27, 2025. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared at the time of the inspection. Discussions indicated that the sanitizer is being prepared mixed with detergent which compromises the effectiveness of the sanitizer. Sanitizer should be prepared and available during hours of operation.Bleach chlorine sanitizer was prepared and tested at 100ppm during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available chlorine test strips could not be verified as they did not have an expiration date. Ensure test strips are properly labeled or packaged with verifiable expiration to confirm their effectiveness.**Please obtain test strips with a verifiable expiration date.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The containers of the bulk supply for sugar and salt are visibly soiled. Food containers must be maintained in a clean and sanitary manner. Ensure the containers are regularly cleaned.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No disposable paper towels available at the designated hand sink. Ensure the hand sinks are always supplied with hot/cold running water, hand soap, and paper towels to perform sufficient hand hygiene. The operator placed paper towels at the hand sink at the time of the inspection.
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