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Stavros Pizza & Sports Bar

5 - 6 & 7 - 7750 Ranchview Drive NW Calgary AB T3G 1Y9 · Food - General

Official record from Alberta →

Inspection summary

Stavros Pizza & Sports Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on June 24, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on June 24, 2025. 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 once on February 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on June 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on June 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler opposite the pizza oven measured 7.5°C. The top lid of the prep cooler measured between 9.8°C to 10°C.Fix the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to fix the prep cooler lid cover. Fix the lid cover. 2) Dust build-up on the walk-in cooler fan unit and food debris noted on the walls and shelves. Clean the walk-in cooler. 3) Deep grooves and brown stains noted on the prep cooler cutting board.Resurface or replace as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up around the kitchen air vents, fan covers and walls.2) Grime build-up on the beer walk-in cooler floor.1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up behind the pizza oven and stand up and table fans. 2) Grease and debris build-up underneath the main cook line. Clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and Surfaces sanitizer was measured at 170ppm. Use 272 to 700ppm sink and surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and brown stains noted on the prep cooler cutting board.2) Mold noted on the beer lines in the beer walk-in cooler and dust on the fan unit cover.1 to 2) Address these issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to fix the prep cooler lid cover. Fix the lid cover. 2) Dust build-up on the walk-in cooler fan unit and food debris noted on the walls and shelves. Clean the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up around the kitchen air vents, fan covers and walls.2) Grime build-up on the beer walk-in cooler floor.1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up behind the pizza oven and stand up and table fans. 2) Grease and debris build-up underneath the main cook line. Clean these areas.
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