Skip to content
Loading map…

Royal Pizza

27 - 15 Millrise Boulevard SW Calgary AB T2Y 1X7 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 16, 2025. The most recent inspection, on May 11, 2026, recorded 3 infractions.

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

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.

  • 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 2 times on July 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 17, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on May 11, 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Ensure that ready to use sanitizer solution is provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop and broom were kept along with onion bag stored in back storage area.Requirement:Store miscellaneous items separately from food to prevent contamination. Staff moved mop and broom to mop sink area during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was missing located above prep area in the back.Requirement:Put ceiling panel in place.
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Salt and sugar bags were left open after use, located in back storage area.Requirement:Close the food bags tightly after use to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ceiling on top of one prep counter leaks when it rains. Meat slicer and pizza pans were stored on this counter.Requirement:Do not store any food / food equipment and do food preparation in this area until issue is resolved.
    • 09. Are chemicals stored and handled in a safe manner?
      • - No label was provided on quat sanitizer spray bottle located in the kitchen.- No label was provided on spray bottle containing Windex located in the kitchenRequirement:Provide labels on spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of Peperoni stored in insert of pizza prep cooler was 10.2C on the top b) Internal temperature of sliced ham stored in insert of this prep cooler was 7.5C Inserts were overfilled.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less - Peperoni at 10.2 c was discarded.- Peperoni and sliced ham from top were moved to walk in cooler.Do not overfill the inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat sauce moved from cooler to the warmer without reheating was 27C.Requirement:Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 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?
      • Exterior back door was left propped open, which could allow entry of pets/vermin.Requirement:Keep exterior doors closed all the time to prevent entry of pests/vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling on top of one prep counter leaks when it rains.Requirement:Ensure that ceiling is repaired to prevent leakage.
  3. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website