TJ's Pizza
1921 Centre Street NW Calgary AB T2E 2S7 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer measured greater than 500ppm. The concentration of the bleach sanitizer solution must measured between 100 to 200ppm to effectively and safely sanitize food contact surfaces. To mix a bleach sanitizer solution, add half a teaspoon of unscented household bleach with one liter of water. The operator remade the bleach sanitizer solution at the time of the inspection and measured 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were numerous pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling and storage areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Outstanding violation - noted on June 5, 2026***Mattresses were found in the facility.-Ensure that no activities like sleeping is occurring in the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water was not supplied to the hand sink in the back area. The operator stated they turned off the hot water tap the night before due to a leak. No leak was observed during the inspection. Hot and cold running water must be supplied hand sinks at all times. Refrain from turning off the hot water tap as hot and cold running water must be supplied to perform adequate hand hygiene.The operator turned the hot water tap on at the time of the inspection.
- 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?
- There was a gap underneath the back exit door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap with weatherstripping or by installing a door sweep to prevent the entry of pests.
- 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?
- ***Outstanding violation - noted on June 5, 2026***No pest control was observed in the facility.-Ensure that the pest control is done in the facility and the maintain the pest control records.-Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution in spray bottle was measure way too strong. - Ensure to mix 1/2 teaspoon of household unscented bleach per liter of water. The concentration of chlorine sanitizers must be 100 ppm. Verify the concentration using a chlorine test strip.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mattresses were found in the facility.-Ensure that no activities like sleeping is occurring in the facility.
- 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?
- No pest control was observed in the facility.-Ensure that the pest control is done in the facility and the maintain the pest control records.-Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vinegar and water were used as a sanitizer for the food contact surfaces.The operator was explained that vinegar was not a sanitizer and to use food safe sanitizers like bleach and Quat.* Bleach sanitizer was prepared by the operator which was tested to be at 100ppm.-Ensure that bleach sanitizer is used as sanitizer for utensils and food contact surfaces.-Maintain the bleach sanitizer at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Three used cleaning cloths were left on the counters and are not stored in sanitizer between use.Ensure that cleaning cloths are stored in a sanitizer between uses to prevent the growth of pathogens. Launder these cloths when they become heavily soiled.
- 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.Containers were removed from the floor.-Ensure that the food is stored at least 6 inches above the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mattresses were found in the facility.-Ensure that no activities like sleeping is occurring in the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were present in the facility.-Purchase new valid chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were present in the paper towel dispenser at the front, back and the washroom hand sinks.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and paper towels.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no hot water in the facility at first. The hot water tank was turned off. *The hot water tank was turned on by the operator.**When asked by the inspector why the hot water tank was turned off it was explained that the hot water would drain off due to the leakage in the mop sink. It was also observed that the water was dripping continuously from the mop sink tap.***In order to maintain the hot water in the facility the operator had to keep on turning on and off the hot water tank at certain interval.-Do not turn off the hot water tank.-Ensure that the hot water is always readily available in the facility.
- 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?
- No pest control was observed in the facility.-Ensure that the pest control is done in the facility and the maintain the pest control records.-Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leakage was observed in the mop sink.The water was dripping continuously.-Fix the leakage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty sauce insert was observed in the prep cooler.* The insert was removed.-Ensure that the food containers are cleaned and sanitizes regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Three used cleaning cloths were left on the counters and are not stored in sanitizer between use.Ensure that cleaning cloths are stored in a sanitizer between uses to prevent the growth of pathogens. Launder these cloths when they become heavily soiled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The rear hand sink is not in working order.Please repair this hand sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?