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Royal Pizza

4045 Macleod Trail SW Calgary AB T2G 2R6 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on November 18, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on November 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on November 10, 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 May 31, 2024. 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?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Please provide proper sanitizer label for all the spray bottles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine.
  3. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Please provide proper sanitizer label for all the spray bottles.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of unknown sanitizer was used to sanitize the surfaces, bleach test strip 0ppm, Quat test strips over 1000ppm. The sanitizer concentrate label was unclear, no test strip available.- Ensure a food safe sanitizer in its food safe concentration is in use. Mixed a 100ppm bleach solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown sanitizer was in use, with unclear labels on the spray bottle and concentrate bottle. - Ensure food safe sanitizer is in use with clearly labeled the spray bottles and concentrate bottle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temp chlorine based dishwasher was measured of 50ppm of chlorine at the sanitizing cycle.- Ensure 100ppm of chlorine is dispensed at the sanitizing cycle.Manual method discussed.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of unknown sanitizer was used to sanitize the surfaces, bleach test strip 0ppm, Quat test strips over 1000ppm. The sanitizer concentrate label was unclear, no test strip available.- Ensure a food safe sanitizer in its food safe concentration is in use. Mixed a 100ppm bleach solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown sanitizer was in use, with unclear labels on the spray bottle and concentrate bottle. - Ensure food safe sanitizer is in use with clearly labeled the spray bottles and concentrate bottle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temp chlorine based dishwasher was measured of 50ppm of chlorine at the sanitizing cycle.- Ensure 100ppm of chlorine is dispensed at the sanitizing cycle.Manual method discussed.
    • 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?
      • pest control reports were not available for review.

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