Skip to content
Loading map…

Sinatra's Pizzeria

4 - 3315 26 Avenue SW Calgary AB T3E 0N2 · Food - General

Official record from Alberta →

Inspection summary

Sinatra's Pizzeria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on April 1, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on March 20, 2026. 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 2 times on March 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 20, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 6 separate inspections, most recently on April 1, 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?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update: Work in progressSeveral acoustic ceiling tiles used in the kitchen prep area. Replace acoustic ceiling tiles with ceiling tiles that are smooth, non-porous, and easy to clean
  2. Demand Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Large bins of pepperoni were not labeled
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of flour were not covered
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents. Ensure all chemical containers/bottles are labeled correctly
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza display warmer was measured at 30CHot foods are to maintain a temperature of 60C or above. Otherwise, discard food after 2 hours. Keep time and temperature log
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only 1-compartment sink and a high-temp dishwasher available
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were expired and unopened. Obtain new QUAT test strips and ensure QUAT sanitizer is being tested on a regular basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No dedicated hand sink available. Staff using the one compartment dishwashing sink for dishwashing and hand washing. 2. No paper towels available
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite had Food Safety Training.
    • 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. Several acoustic ceiling tiles used in the kitchen prep area. Replace acoustic ceiling tiles with ceiling tiles that are smooth, non-porous, and easy to clean2. Baseboard by the dishwasher was peeling off the wall3. Duct tape used to secure metal edge of shelving unit on the prep table
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  4. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed at the facility.-Ensure permit is displayed in a conspicuous place that is easily seen by clients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in containers were left uncovered in the prep coolers in the Kitchen area. Operator covered food items.- Ensure food is protected from contamination by storing in a lid tight container in coolers
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2 cups of ice-cream were stored on/with meat in the standup freezer at the front area. Operator removed items.-Ensure all personal food item are stored separately from commercial food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (This violation is from previous inspection not addressed this time) Cheese and Pepperoni pizzas were stored in the front shelves without temperature control. Cheese pizza was measured at 30 degrees C on top. No temperature control or providing AHS a process to use Time as a Public Health ControlStore all perishable food at 4 degrees C or below or at 60 degrees C or higher. Or apply to AHS to use time as Public Health Control .
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed at the facility.-Ensure permit is displayed in a conspicuous place that is easily seen by clients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and Pepperoni pizzas were stored in the front shelves without temperature control. Cheese pizza was measured at 30 degrees C on top. No temperature control or providing AHS a process to use Time as a Public Health ControlStore all perishable food at 4 degrees C or below or at 60 degrees C or higher. Or apply to AHS to use time as Public Health Control .
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A paper towel dispenser/ holder was not available at the washroom sink.Provide paper towels in a dispenser or holder at washroom hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes were found on the walls by the washroom and pass thru window. Entrance door frame was removed to move in the stand-up cooler. Fix the walls and door frame. 2) Plan
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper was not stored in the dispenser in the staff washroom. Provide a dispenser for toilet paper.

Nearby inspected facilities

Own this business? Add a badge to your website