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Seniore's Pizza

4 & 5 - 176 Bedford Drive NE Calgary AB T3K 2M9 · Food - General

Official record from Alberta →

Inspection summary

Seniore's Pizza has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on September 24, 2026, recorded 8 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 7 separate inspections, most recently on September 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 4 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 24, 2026. 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?

  • 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 13 times across 10 separate inspections, most recently on September 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 10 times across 6 separate inspections, most recently on September 24, 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.

14 inspections

  1. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal clothing was observed on sauce bottles. A lunch bag was stored on a box of food.2) There was a cell phone on a food preparation table.Personal items were taken to a separate area for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic sauce in a pump dispenser measured 14C on the front service counter.Garlic sauce was replaced. Store perishable food away from the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese measured 8C in a top refrigerated insert at the back kitchen. Cheese was stored above the fill line of the insert container. Store perishable food at 4C or less under refrigeration and ensure food does not exceed the fill line of insert containers.
    • 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?
      • The rear kitchen door was kept open.The door was closed during the 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?
      • There were holes in the wall by the wings preparation table near the deep fryer.Repair the wall.
    • 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) A piece of tape was hanging down from a wire rack in the dishwashing area for storage of reusable gloves. Remove tape. Store gloves in a clean and sanitary manner.2) The floor of the walk-in freezer was lined with a piece of dirty cardboard.The piece of cardboard was removed. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) There was a hole in the wall between the staff washroom door and the sink drain board. Repair the wall.4) The microwave was stored on a shelf with bare wood and tape on the ledges. The supporting post for this shelf was also constructed with bare wood. Food stains were observed on bare wood surfaces. Remove tape and properly repair the shelf or replace it. Ensure all bare wood is sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The double door freezer had duct tape on the door handles.Remove duct tape and properly repair the door handles or replace the equipment.2) There was a buildup of char and food debris in both conveyor ovens. Clean equipment more frequently.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was tape on the tap at the dishwashing sink. Tape appeared unclean.Tape was removed. 2) Homemade drain plugs for the dishwashing sink were made with materials that were absorbent and difficult to clean. Debris was observed on these drain plugs. Obtain proper drain plugs.
  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A pushcart with washed, whole peppers was stored under a fly strip with dead flies.All fly strips in the kitchen were removed during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available on site to verify sanitizer concentrations.Obtain Quat test strips and routinely monitor sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not dispensing from the dispenser in the front service area.A new roll of paper towel was placed in the dispenser during the 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?
      • There were holes in the wall by the wings prep table near the deep fryer.Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A round mesh pan and a deep-frying basket were damaged.The round pan was discarded during the inspection. Inspect all equipment and replace any damaged equipment. 2) The double door freezer had duct tape on the door handles.Remove duct tape and properly repair the door handles or replace the equipment.3) There was a buildup of char and food debris in both conveyor ovens. Clean equipment more frequently.
  3. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed employee handling cash and food without changing gloves between tasks.- Managers was briefed to instruct staff to change gloves and wash hands when switching tasks or handling different food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly trap above the food handling area was full of flies and posed a potential contamination risk.- The fly trap was removed by the operator during the inspection. - Fly traps must be placed away from food, equipment, and food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available on site to verify sanitizer concentration in the manual dishwashing sink.- Obtain Quat test strips and routinely monitor sanitizer concentration to ensure adequate sanitization of utensils and equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light above the dishwashing sink was cracked. - Replace the damaged light to prevent potential contamination from broken glass.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and soot was observed on the ventilation canopy.-Please have the canopy cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was dispensing quats at 150ppm.**Please have the dispenser calibrated or repaired to ensure it dispenses quats at 200ppm.-The operator reverted to the use of bleach at 100ppm of chlorine during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The employee illness policy reviewed was inadequate, staff may be allowed to resume immediately after gastrointestinal illness has resolved.**Please ensure staff with gastrointestinal illness such as diarrhea and vomiting are not allowed back at work until 48hours after symptoms have resolved.-The rationale was explained to the operator during the inspection and the operator to implement it to their illness policy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packs of cooked chicken were observed on a counter in the back kitchen area at room temperature. The packs measured at 6-8 degrees C. The operator indicated that the packs were recently brought out of the cooler and were being processed by a kitchen staff at the time of the inspection.**Please ensure to process smaller batches /quantities at a time to ensure high risk food items such as chicken are not left to sit out at unsafe temperatures for extended periods.-The kitchen staff returned the bags to the cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic trim of the door handle of the standing cooler adjacent to the ovens was broken off. The interior foam was exposed.Please repair this door handle.
  8. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic trim of the door handle of the standing cooler adjacent to the ovens was broken off. The interior foam was exposed.Please repair this door handle.
  9. Risk Management Inspection

    4 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?
      • No temperature records were being maintained.-Ensure that the temperature records are being maintained in order to monitor the safety of food processes being performed inside the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic trim of the door handle of the standing cooler adjacent to the ovens was broken off. The interior foam was exposed.Please repair this door handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops were stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoop handle does not touch the food.The insulation of the front meat prep cooler handle was coming off.-Please fix the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the pallets and the food storage area had dirt and debris.2) The area under the crates used for storing oil containers was dirty.3) Area under the fryers and the pizza oven had food debris and dirt.4) The stool used in dishwashing had grime and dirt on it.-Please clean the areas mentioned in1) to 4).
  10. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in one of the sanitizer buckets was measured at 200 ppm.The sanitizer solution was diluted.-Ensure that the bleach solution is always maintained at 100 ppm.
    • 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?
      • No temperature records were being maintained.-Ensure that the temperature records are being maintained in order to monitor the safety of food processes being performed inside the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the walk-in cooler.The food containers were placed on a rack.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the meat prep cooler at the back,In the insets,1)Suasage temperature at the top was measured at 8.5 C while at the bottom was measured at 4.5 degrees C.2)Beef temperature at top was measured at 8 degrees C while at bottom was at 5.7 degrees C.3)Ham at the top was measured at 8 degrees C while at the bottom it was measured at 5.4 degrees C.4)Cheese at the top was measured at 8.4 degrees C while at the bottom it was measured at 5.1 degrees C.*The meats were filled above the insert fill line. The meats at the top of the insert were removed.**The internal temperature of the meat prep cooler was measured at around 8 degrees C.5) The Donair meat near the door of the prep cooler was measured at 11 degrees C. The Donair meat was discarded.***All the meat in the meat prep cooler at the back was moved to a working cooler.6)The cooler used to store dips was measured at 7.6 degrees C.-Ensure that the perishable foods inside a cooler are maintained at 4 degrees C or less.Please do not store any perishable food inside the meat prep cooler and fix the prep cooler and the dips cooler.Please do not overstock the cooler at it prevents proper cooling of food throughout the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the front meat prep cooler, The Donair meat was measured at 6 degrees C.*The Donair meat was placed inside a working cooler.**The chicken was measured between 8.1 degrees C to 8.4 degrees C.***The chicken and other meats like ham, Donair were placed inside a working cooler.-Ensure that the perishable food is always maintained at 4 degrees C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic trim of the door handle of the standing cooler adjacent to the ovens was broken off. The interior foam was exposed.Please repair this door handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops were stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoop handle does not touch the food.The insulation of the front meat prep cooler handle was coming off.-Please fix the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the pallets and the food storage area had dirt and debris.2) The area under the crates used for storing oil containers was dirty.3) Area under the fryers and the pizza oven had food debris and dirt.4) The stool used in dishwashing had grime and dirt on it.-Please clean the areas mentioned in1) to 4).
  11. 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?
      • Several fly tapes stationed throughout the kitchen had a significant accumulation of flies.Ensure fly tapes are replaced routinely.Staff replaced the fly tapes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic trim of the door handle of the standing cooler adjacent to the ovens was broken off. The interior foam was exposed.Please repair this door handle.
  12. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths would be stored in a sanitizer bucket solution moving forward.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items, including shredded cheese, were measured to have an internal temperature of 9°C on the surface. The internal temperatures of the food items underneath the container were adequate and measured below 4°C. The inspector observed the overstocking of food in the prep cooler inserts (food being filled in the inserts beyond the fill line). The inspector informed the staff and operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts beyond the fill line. During the inspection, the excess food items were removed. Please ensure to keep food below the fill line and keep temperatures at or below 4°C. Please also try to keep the lids closed as much as possible.
    • 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?
      • The front doors were kept open during the inspection. The inspector informed the operator that all entry and exit points (all doors) be kept closed to prevent the potential entry of pests and vermin into the facility. The doors were closed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food preparation tables were not being cleaned and sanitized routinely, according to the operator. Specifically, the food countertops were being cleaned and sanitized only at the end of the day. The inspector informed the operator that all food-contact surfaces must be cleaned and sanitized at least every 2-4 hours throughout operations. This ensures that microbial growth at these surfaces is minimized. The operator committed to implementing a cleaning and sanitizing schedule of all food-contact surfaces.
  13. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Nov 07- not observed at time of inspectionNo test strips were available onsite for staff use to confirm sanitizer preparation is foodsafe. **Provide test strips onsite for checking sanitizer concentration is proper and food safe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza oven conveyor belt has char buildup *Daily brushing required to remove char and emptying of bottom catch tray. This is in addition to the weekly deep clean of the equipment.
  14. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared chlorine sanitizer onsite was insufficient in the back preparation areas. Corrected onsite. Ensure separate preparation areas have a prepared sanitizer for staff use. 2. Prepared chlorine sanitizer for front service area was too strong. Corrected onsite. **Ensure chlorine sanitizer is prepared at proper concentration for food-safe use. Between 100-200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Reviewed gluten free preparation onsite. At time of inspection could not locate separate pizza pan/screen for gluten free products**Provide pans specifically for gluten free pizza product for cooking. Equipment must be stored separately
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is not enough space designated onsite for staff belongings. Observed staff items stored among the storage racks for bulk dry storage of food containers/supplies. **Ensure a separate area is provided for storage of staff personal items
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available onsite for staff use to confirm sanitizer preparation is foodsafe. **Provide test strips onsite for checking sanitizer concentration is proper and food safe.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2 handsinks in the back preparation area have hot water faucets that are not working properly. Hot water needed to be turned on from the hot water valve below. **Ensure hot water taps are repaired for proper use for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Plastic covers for baking racks are greasy- difficult to clean. *Replace with disposable rack covers2. Cardboard was used to line one shelving rack, the material was grease stained. *Do not line shelving areas with absorbent material. Recommend for liners to be solid plastic or metal sheeting. 3. Pizza oven conveyor belt has char buildup *Daily brushing required to remove char and emptying of bottom catch tray. This is in addition to the weekly deep clean of the equipment.

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