Sophies Pizza
4808 Richmond Road SW Calgary AB T3E 6L4 · Food - General
Inspection summary
Sophies Pizza has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 13, 2025. The most recent inspection, on July 28, 2026, recorded 4 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on July 28, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on July 28, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on July 28, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on July 28, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
2 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT Sanitizer was at an insufficient concentration. The solutions were replenished at the time, measured, and found to be 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The handle part of multiple scoops was being stored directly into an assortment of pizza toppings. This concern was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat sauce in a hot holding unit was temperature checked and found to be 46C. The meat sauce was recently added to the unit. The setting on the hot holding unit was too low, as the 'heat' light was no longer on. The setting was increased, and the temperature quickly increased to around 60C.REQUIREMENT: Ensure the hot holding unit is properly set so that the temperature is maintained at or just above 60C.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following areas were noted to be a combination of dirty, greasy, grimy, and/or had food debris:- The floor drains- The filters for the pizza oven's range hood.The following areas had visible mould and were dealt with immediately at the order of the Inspector:- Shelving racks (particularly the white non-cleanable liners)2) There is no written cleaning and sanitation schedule for daily, weekly, and monthly cleanings.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions