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Select Pizza

129 - 4851 Westwinds Drive NE Calgary AB T3J 4L4 · Food - General

Official record from Alberta →

Inspection summary

Select Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 23, 2026, recorded 3 infractions.

1 of 7 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: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on August 25, 2025. 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 8 times across 6 separate inspections, most recently on March 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on March 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on August 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on August 25, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**The handsink near the dishwashing sink had no barrier.- Install a barrier.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sinks did not have paper towels.- Ensure to keep the hand washing sink fully supplied.
    • 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**1) Wall tiles throughout the kitchen were stapled in place and many of them were lifting, damaged and/or missing. Areas were very difficult to clean. Please remove/replace wall tiles with acceptable material or finishing. Use light coloured materials.4) Some ceiling tiles in both dry storage rooms were badly damaged or missing. Please replace.5) The ceiling tiles in the staff bathroom were water damaged. Please address any overhead leaks and replace ceiling tiles.**Update from August 25,2025**The caulking was coming off from the hand sink near the dishwashing sink.- Re do the caulking on the handwashing sink.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was measured at 1000 ppm. - Ensure the chlorine sanitizer is at 100ppm at all times. The sanitizer solution was diluted during the inspection and measured at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Soda pop bottles were stored on the floor in the dry storage area. - Store all food 6 inches above floor. 2) Uncovered bowl of food was observed in the walk-in cooler.- Ensure to cover all foods in storage.3) The plastic sheet used cover the pizza doughs in the walkin cooler had pizza sauce build up. - Ensure to replace the covers regularly. 4) Personal items were stored with food items. - Ensure separate storage for personal items.5) The handsink near the dishwashing sink had no barrier.- Install a barrier.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ** Repeat Violation**One burner unit was not positioned under the ventilation canopy. Please ensure that all cooking equipment is entirely positioned under the ventilation canopy.
    • 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**1) Wall tiles throughout the kitchen were stapled in place and many of them were lifting, damaged and/or missing. Areas were very difficult to clean. Please remove/replace wall tiles with acceptable material or finishing. Use light coloured materials.4) Some ceiling tiles in both dry storage rooms were badly damaged or missing. Please replace.5) The ceiling tiles in the staff bathroom were water damaged. Please address any overhead leaks and replace ceiling tiles.**Update from August 25,2025**The caulking was coming off from the hand sink near the dishwashing sink.- Re do the caulking on the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Shelf under the dough flattener equipment had dust and debris build up. - Please clean the shelf.2) Rust was observed in the chest freezer. - Please repaint or replace the freezer.
  3. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed green peppers and tomatoes were stored in containers without food-grade lids or covers, making them susceptible to physical contaminants.Please cover processed produce with food-grade lids, covers, or cellophane wrap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • One burner unit was not positioned under the ventilation canopy. Please ensure that all cooking equipment is entirely positioned under the ventilation canopy.
    • 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) Wall tiles throughout the kitchen were stapled in place and many of them were lifting, damaged and/or missing. Areas were very difficult to clean. Please remove/replace wall tiles with acceptable material or finishing. Use light coloured materials.2) Water to the dishwashing sinks was shut off at the tap fixture and only regulated via the supply line valves. Please repair the leak at the tap fixture to ensure there is hot and cold running water provided there at all times. Water should not be turned off/on using supply line valves.3) The dry storage room door was severely damaged and not in a state that can be easily cleaned. Please repair or remove door.4) Some ceiling tiles in both dry storage rooms were badly damaged or missing. Please replace.5) The ceiling tiles in the staff bathroom were water damaged. Please address any overhead leaks and replace ceiling tiles. 6) There was a few wooden food storage equipment including the pizza pan box, shelves next to the dough mixer, peg board under the sheeter machine, etc.) were not in a state that could be easily cleaned. Please remove/replace/refinish items so all surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint was chipping off the walk-in cooler door, particularly around the handle area. Please remove all chipping paint and clean/sanitize surfaces.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pineapple and black olives were observed to be stored in their original tin can after opening. Food must be stored in a food grade container after opening. When the tin can is opened and exposed to oxygen it is prone to rusting and contaminating the food product.The operator promptly discarded the tin cans of pineapples and black olives.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed green peppers and tomatoes were stored in containers without food-grade lids or covers, making them susceptible to physical contaminants.Please cover processed produce with food-grade lids, covers, or cellophane wrap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • One burner unit was not positioned under the ventilation canopy. Please ensure that all cooking equipment is entirely positioned under the ventilation canopy.
    • 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) Wall tiles throughout the kitchen were stapled in place and many of them were lifting, damaged and/or missing. Areas were very difficult to clean. Please remove/replace wall tiles with acceptable material or finishing. Use light coloured materials.2) Water to the dishwashing sinks was shut off at the tap fixture and only regulated via the supply line valves. Please repair the leak at the tap fixture to ensure there is hot and cold running water provided there at all times. Water should not be turned off/on using supply line valves.3) The dry storage room door was severely damaged and not in a state that can be easily cleaned. Please repair or remove door.4) Some ceiling tiles in both dry storage rooms were badly damaged or missing. Please replace.5) The ceiling tiles in the staff bathroom were water damaged. Please address any overhead leaks and replace ceiling tiles. 6) There was a few wooden food storage equipment including the pizza pan box, shelves next to the dough mixer, peg board under the sheeter machine, etc.) were not in a state that could be easily cleaned. Please remove/replace/refinish items so all surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint was chipping off the walk-in cooler door, particularly around the handle area. Please remove all chipping paint and clean/sanitize surfaces.
  5. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were stored on the floor in the walk-in cooler. Please store all foods at least 6 inches off the floor and in a sanitary manner.2) Staff personal items were stored on top of food in the dry storage room. Please provide separate area that would not contaminate food and food surfaces where staff can safely store their personal effects.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) The paper towel dispenser for the pizza prep line hand sink was not operational. Please repair/replace.2) One burner unit was not positioned under the ventilation canopy. Please ensure that all cooking equipment is entirely positioned under the ventilation canopy.
    • 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) Wall tiles throughout the kitchen were stapled in place and many of them were lifting, damaged and/or missing. Areas were very difficult to clean. Please remove/replace wall tiles with acceptable material or finishing. Use light coloured materials.2) Water to the dishwashing sinks was shut off at the tap fixture and only regulated via the supply line valves. Please repair the leak at the tap fixture to ensure there is hot and cold running water provided there at all times. Water should not be turned off/on using supply line valves.3) The dry storage room door was severely damaged and not in a state that can be easily cleaned. Please repair or remove door.4) Some ceiling tiles in both dry storage rooms were badly damaged or missing. Please replace.5) The ceiling tiles in the staff bathroom were water damaged. Please address any overhead leaks and replace ceiling tiles. 6) There was a few wooden food storage equipment including the pizza pan box, shelves next to the dough mixer, peg board under the sheeter machine, etc.) were not in a state that could be easily cleaned. Please remove/replace/refinish items so all surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The pizza prep line cooler measured 8C. Adjust/conduct repairs so unit can maintain perishable foods at 4C or lower. During time of inspection, no foods were stored in cooler.2) Plastic insert containers for pizza prep line cooler were damaged/chipped. Please replace all damaged and chipping containers.3) There was an accumulation of old food debris on the electric slicer from previous day use. Please obtain proper cleaning tools to aid in thorough cleaning. Remove all removable parts for thorough cleaning and sanitization.4) Paint was chipping off the walk-in cooler door, particularly around the handle area. Please remove all chipping paint and clean/sanitize surfaces.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was used to prepare a sanitizing solution.Please use only unscented bleach to prepare the sanitizing solution.
    • 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 tap for the front prep hand sink is not working.Repair the hot water tap.2. Place paper towel for the hand sink on a dispenser.

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