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Savona's Pizza

154 - 6800 Memorial Drive NE Calgary AB T2A 6V3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard used to cover plastic palettes in the walk-in cooler.COMPLETE THE FOLLOWING:1. Do not use cardboard as a storage surface, because it is absorbent and not easy to clean. Please use materials that are smooth, non-absorbent and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no thermometer inside the front hot holding pizza case. 2. No probe thermometer on site for checking internal food temperatures. COMPLETE THE FOLLOWING:1. Please purchase new thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Frozen donair meat was thawing on the counter at room temperature. Meat returned to the walk-in cooler to thaw.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked to describe the manual 2-compartment dishwashing procedures, the food handler was not aware of the proper procedures. Education provided during the inspection.COMPLETE THE FOLLOWING:1. Please ensure staff are following the proper 2-compartment dishwashing procedure:- 1st compartment: wash and rinse.- 2nd compartment: fill the sink with 100ppm chlorine sanitizer and leave dishes in sanitizer for at least 2 minutes.
    • 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 chlorine test strips expired on February 1, 2026.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 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 caulking at the handwash sink is in disrepair. COMPLETE THE FOLLOWING:1. Repair the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The containers with blue lids in the chest freezer at the front entrance of the kitchen were cracked. 2. The seat cover material for the black stool in the kitchen was in disrepair. Material was worn and not easy to clean. COMPLETE THE FOLLOWING:1. Please replace the damaged lids.2. Repair the seat cover with material that is non-absorbent and easy to clean, OR, remove the stool from the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food and debris noted in hard-to-reach areas in the following areas:a. Under the dishwashing sink along the back wall.b. Behind the mixer.c. Along the wall behind the dough table and chest freezer.2. Dust observed on the ceiling air ducts in the kitchen:a. In front of the pizza oven.b. Above the dishwashing sink.COMPLETE THE FOLLOWING:1. Please clean the areas above thoroughly and more often.
  3. Risk Management Inspection

    2 infractions

    • 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 lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. **OUTSTANDING (2025-03-19). The duct tape was removed, and the top surfaces were cleaned. However, the side surfaces of the freezers had an accumulation of grease and dirt. The handle of the two freezers were also missing. Please clean all the surfaces of the two freezers and replace the handle to ensure that the high-touch surfaces remain easily cleanable at all times.2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter.**OUTSTANDING (2025-03-19). Most of the duct tape was removed. However, one corner still had a duct tape used to cover the gap on the corner of the table. Please remove all duct tape from all the surfaces of the countertop.
    • 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 shelving unit at the back kitchen area was lined with a vinyl sticker. The sticker was peeling off and the wooden surface underneath was exposed. The inspector informed the staff to ensure that all surfaces, including the shelves, must be made of smooth, easily cleanable, and impervious to moisture materials. Please fix the shelving surfaces.
  4. Demand Inspection

    3 infractions

    • 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 lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. **OUTSTANDING (2025-03-19). The duct tape was removed, and the top surfaces were cleaned. However, the side surfaces of the freezers had an accumulation of grease and dirt. The handle of the two freezers were also missing. Please clean all the surfaces of the two freezers and replace the handle to ensure that the high-touch surfaces remain easily cleanable at all times.2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter.**OUTSTANDING (2025-03-19). Most of the duct tape was removed. However, one corner still had a duct tape used to cover the gap on the corner of the table. Please remove all duct tape from all the surfaces of the countertop.
    • 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 shelving unit at the back kitchen area was lined with a vinyl sticker. The sticker was peeling off and the wooden surface underneath was exposed. The inspector informed the staff to ensure that all surfaces, including the shelves, must be made of smooth, easily cleanable, and impervious to moisture materials. Please fix the shelving surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • These are repeat violations that have been noted on previous inspections: 1) Build-up of food, grease, and grime on floors and surfaces around the facility. A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. **OUTSTANDING (2025-03-19). The floor underneath the kitchen equipment, the shelving unit, underneath the food countertop, the wall behind the food prep table, and other areas of the floor in the kitchen were noted having a thick accumulation of grease and dirt. The inspector informed the staff to implement a proper cleaning schedule of all floor areas to keep them clean at all times.**OUTSTANDING (2025-04-09). Floors in the front service area had a significant accumulation of dirt and black residue. Additionally, the walls behind the pizza prep cooler showed considerable spillage and buildup.
  5. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two trays of cooked chicken were noted stored in room temperature. The staff mentioned that the cooked chicken had been there before their shift started. The inspector informed the staff that cooked chicken must not be stored in room temperature. The chicken was measured at 19.7C. The staff mentioned that they were being cooled from cooking prior to being portioned and be put in the cooler. Thus, please ensure to follow the proper cooling process, as follows: cool potentially hazardous food after being cooked from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours. Thus, if food is being stored in room temperature, proper timers must be used to indicate the time of when the food was stored in room temperature for monitoring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection. Specifically, raw chicken were stored in stagnant water in the compartment sink. The inspector discussed the proper thawing procedures with the staff. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
    • 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 lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. **OUTSTANDING (2025-03-19). The duct tape was removed, and the top surfaces were cleaned. However, the side surfaces of the freezers had an accumulation of grease and dirt. The handle of the two freezers were also missing. Please clean all the surfaces of the two freezers and replace the handle to ensure that the high-touch surfaces remain easily cleanable at all times.2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter.**OUTSTANDING (2025-03-19). Most of the duct tape was removed. However, one corner still had a duct tape used to cover the gap on the corner of the table. Please remove all duct tape from all the surfaces of the countertop.
    • 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 shelving unit at the back kitchen area was lined with a vinyl sticker. The sticker was peeling off and the wooden surface underneath was exposed. The inspector informed the staff to ensure that all surfaces, including the shelves, must be made of smooth, easily cleanable, and impervious to moisture materials. Please fix the shelving surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • These are repeat violations that have been noted on previous inspections: 1) Build-up of food, grease, and grime on floors and surfaces around the facility. A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. **OUTSTANDING (2025-03-19). The floor underneath the kitchen equipment, the shelving unit, underneath the food countertop, the wall behind the food prep table, and other areas of the floor in the kitchen were noted having a thick accumulation of grease and dirt. The inspector informed the staff to implement a proper cleaning schedule of all floor areas to keep them clean at all times.2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep.**OUTSTANDING (2025-03-19). The curtain made of cloth still appeared dirty. The inspector informed the staff to either replace the curtain with a plastic curtain that is easily cleanable and have a smooth surface, or remove the curtain completely.
  6. Monitoring 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?
      • Repeat violation:Stacks of empty cardboard boxes in the back of kitchen. Remove boxes and other clutter from the kitchen. Discussed with staff how pests such as cockroaches like to live in the folds of cardboard.
    • 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 lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. 2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • These are repeat violations that have been noted on previous inspections: 1) Build-up of food, grease, and grime on floors and surfaces around the facility. A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep.
  7. Demand Inspection

    2 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?
      • Stacks of empty cardboard boxes in the back of kitchen. Remove boxes and other clutter from the kitchen. Discussed with staff how pests such as cockroaches like to live in the folds of cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Build-up of food, grease, and grime on floors and surfaces around the facility. *Repeat violation from previous inspectionA thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep.
  8. Monitoring Inspection

    2 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?
      • Stacks of empty cardboard boxes in the back of kitchen. Remove boxes and other clutter from the kitchen. Discussed with staff how pests such as cockroaches like to live in the folds of cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Build-up of food, grease, and grime on floors and surfaces around the facility. *Repeat violation from previous inspectionA thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep.