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Royal Pizza

114 - 74 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General

7 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available at the pizza service area.Quat sanitizer solution was prepared at the pizza service area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Repeat violation cited on June 5, 2026:There was no quat test strip available to measure the quat sanitizer concentration.Obtain quat test strip.Previous violation:There was no quat test strip available to check the food surface sanitizer.Obtain quat test strip.
    • 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?
      • Repeat violations cited on June 5, 2026:1. Gap was noted at the bottom of the back exit door.2. Gap was noted between the doors at the front exit.Repair the weatherstrippings and seal the gaps.Previous violation:1. Gap was noted at the bottom of the back exit door.2. Gap was noted between the doors at the front door.Seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violations cited on June 5, 2026:1. Carboard was used to line the top layer shelve adjacent the dishwasher area used to store the pizza pans. The cardboard was soaked with grease. Remove the cardboard so surfaces are smooth, non-absorbent to moisture and easy to clean and clean the shelves more often.2. Duct tapes were affixed to the baseboards on the wall.3. Duct tape was affixed to the baseboard wall by the service area.Remove the duct tape so surfaces are smooth non-absorbent to moisture and easy to clean.Previous violations:1. Duct tapes were affixed to the floor/wall baseboards.2. Duct tape was affixed to the baseboard wall by the service area.Remove the duct tape so surfaces are smooth non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Debris was noted inside the containers used to store equipment on the middle layer of the rack.2. Grease build-up was noted on the ventilation canopy filters.Clean the indicated areas.Ensure the ventilation canopy filters are cleaned at least three times in a week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on June 5, 2026:There was accumulation of grease deposits and other residue noted on the ventilation canopy filters.Clean the ventilation canopy filters.Previous violation:There was accumulation of grease deposits and other residue noted on the ventilation canopy filters.Clean the ventilation canopy filters.
  2. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quat test strip available to check the food surface sanitizer.Obtain quat test strip.
    • 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. Gap was noted on bottom of the back exit door.2. Gap was noted between the doors at the front door.Seal the gaps.
    • 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. The lighting levels in the walk-in cooler were inadequate and dim.2. There was no light at the back exit door area.3. Duct tapes were affixed to the floor/wall baseboards.4. Duct tape was affixed to the baseboard wall by the serving area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards at the front service area.2. Deep grooves were noted on the portable white cutting board.3. The cutting boards were dirty as a result of the grooves making them difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was accumulation of grease deposits and other residue noted on the ventilation canopy filters.2. Dust buildup was noted on the air vents.3. The back door area was cluttered and dirty.Clean the indicated areas.Repeat violations cited on November 3, 2025:2. Dust buildup was noted on the air vents.3. The back door area was cluttered and dirty.Clean the indicated areas.Previous violations:1) Grime build-up on the grease trap. This may attract fruit/drain flies. Clean the grease trap. 2) Cardboards were used to line shelves in the walk-in cooler, back storage shelf and clean dishes storage shelves. Some of the cardboards were soaked with grease. Remove the cardboards from the facility and clean when shelves more often.
  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quat test strip available to check the food surface sanitizer.Obtain quat test strip.
    • 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. Gap was noted on bottom of the back exit door.2. Gap was noted between the doors at the front door.Seal the gaps.
    • 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. The lighting levels in the walk-in cooler were inadequate and dim.2. There was no light at the back exit door area.3. Duct tapes were affixed to the floor/wall baseboards.4. Duct tape was affixed to the baseboard wall by the serving area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards at the front service area.2. Deep grooves were noted on the portable white cutting board.3. The cutting boards were dirty as a result of the grooves making them difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was accumulation of grease deposits and other residue noted on the ventilation canopy filters.2. Dust buildup was noted on the air vents.3. The back door area was cluttered and dirty.Clean the indicated areas.Repeat violations cited on November 3, 2025:2. Dust buildup was noted on the air vents.3. The back door area was cluttered and dirty.Clean the indicated areas.Previous violations:1) Grime build-up on the grease trap. This may attract fruit/drain flies. Clean the grease trap. 2) Cardboards were used to line shelves in the walk-in cooler, back storage shelf and clean dishes storage shelves. Some of the cardboards were soaked with grease. Remove the cardboards from the facility and clean when shelves more often.
  4. Demand Inspection

    8 infractions

    • 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?
      • Pineapple chunks were left in a strainer at the back handwashing sink at the dough prep area and the handwashing sink was visibly dirty.The handwashing sink was promptly washed.The pineapple chunks were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical low-temperature dishwasher measured 0 ppm and did not detect any chlorine changes with the chlorine test strips. The dishwasher was subsequently operated multiple times. It was later detected that the sanitizer container was empty.Additional dishwashing sanitizer was available on-site and was promptly replaced. The dishwasher was subsequently operated multiple times, with sanitizer concentration levels measured at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The dishwasher is not being checked regularly.Ensure the dishwasher is checked with a chlorine test strip on a daily basis.2. There was no quat test strip available to check the food surface sanitizer.Obtain quat test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet for the front kitchen handwashing sink was not functional. It was noted that the hot water was being shut off underneath the sink.Fix the hot water faucet.2. The back dough prep area handwashing sink soap dispenser was not operational.Equip the back handwashing sink with soap.
    • 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. Gap was noted on bottom of the back exit door.2. Gap was noted between the doors at the front door.Seal the gaps.
    • 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. The lighting levels in the walk-in cooler were inadequate and dim.2. There was no light at the back exit door area.3. Duct tapes were affixed to the floor/wall baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards at the front service area.2. Deep grooves were noted on the portable white cutting board.3. The cutting boards were dirty as a result of the grooves making them difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on November 3, 2025:1. Cardboards were used to line the pizza prep table at the front service area. 2. Dust buildup was noted on the air vents.3. The back door area was cluttered and dirty.Clean the indicated areas.Previous violations:1) Grime build-up on the grease trap. This may attract fruit/drain flies. Clean the grease trap. 2) Cardboards were used to line shelves in the walk-in cooler, back storage shelf and clean dishes storage shelves. Some of the cardboards were soaked with grease. Remove the cardboards from the facility and clean when shelves more often.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store chicken and ham. Not sure if these containers are food grade. Use food grade containers for food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the grease trap. This may attract fruit/drain flies. Clean the grease trap. 2) Cardboards were used to line shelves in the walk-in cooler, back storage shelf and clean dishes storage shelves. Some of the cardboards were soaked with grease. Remove the cardboards from the facility and clean when shelves more often.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store chicken and ham. Not sure if these containers are food grade. Use food grade containers for food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Croutons were stored with the chemicals in the storage racks.The operator removed the box of croutons.-Ensure that the food and chemicals are stored separately.2) Sugar container was stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection it was noted that the hot water tap for the front hand wash sink was not working and both the hot and cold-water taps were not working for the back hand washing sink.-Ensure that the hand sinks are working properly.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The temperature for the 2-compartment sink was measured at 32 degrees C.*The temperature for the hot water in the 2-compartment sink should be at least 45 degrees C.There was also no hot water in the hand sinks.The operator mentioned that the temperature was not being maintained due to the leakage in the cold-water tap.-Ensure that the hot and cold water are in adequate supply in the facility.
    • 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 cold water tap of the 2-compartment sink was leaking.-Fix the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the grease trap. This may attract fruit/drain flies. Clean the grease trap. 2) Cardboards were used to line shelves in the walk-in cooler, back storage shelf and clean dishes storage shelves. Some of the cardboards were soaked with grease. Remove the cardboards from the facility and clean when shelves more often.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store chicken and ham. Not sure if these containers are food grade. Use food grade containers for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce and gravy were not reheated to 74 degrees C or higher before holding in the hot holding unit. Meat sauce was measured between 40 to 55 degrees C. and gravy was measured between 49 to 58 degrees C. in the hot holding unit.Discarded the meat sauce and gravy.Reheat meat sauce, gravy and other foods to 74 degrees C or higher before serving or holding. Store all hot perishable foods at 60 degrees C. or higher.
    • 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?
      • Few fruit/drain flies were found in the facility. Remove fruit/drain flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the grease trap. This may attract fruit/drain flies. Clean the grease trap. 2) Cardboards were used to line shelves in the walk-in cooler, back storage shelf and clean dishes storage shelves. Some of the cardboards were soaked with grease. Remove the cardboards from the facility and clean when shelves more often.3) Slight dust build-up on the air vents. Clean air vents.