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Tommy's Pizza

10 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General

Official record from Alberta →

Inspection summary

Tommy's Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on July 3, 2025, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on February 9, 2024. 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 across 2 separate inspections, most recently on July 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 3, 2025. 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?

  • 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 January 31, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3, 2025. 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer solution of a pail located in the prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes in back storage area and in walk in cooler were stored on a thin, small wooden plank, leading to boxes almost directly on the floor.Requirement:Ensure that food is stored at least 15 cm off the floor.
    • 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?
      • a) Mice droppings were noted near the wall in back storage area.b) No pest control records were maintained.Requirement:a) Clean and disinfect the affected area.b) Pull boxes away from wall and check for any holes/entry point for mice and seal them if any.c) Maintain pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dish washing area was cluttered with chemical bottles and other items stored directly on floor.b) Back storage area was cluttered with empty boxes.c) Dirt on the floor near wall in back storage area.Requirement:a) Clean the kitchen under and behind equipment in addition to above noted areas.b) De-clutter the kitchen to make cleaning easy and effective
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 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 renewed by paying permit fee, in spite of several reminders.Requirement:Ensure that fee is paid immediately to renew food handling permit.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stored in insert of prep cooler was 12 CRequirement:- Ensure that perishable foods under refrigeration are stored at 4 C or less.-Cheese at 12 C was discarded.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of spray bottle was 50 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm. DONE
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle to identify its contents.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in pizza prep cooler.Requirement:Provide thermometer in the cooler. DONE.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of pizza prep cooler was 10.6C and internal temperature of perishable foods stored in this cooler were: sliced meat at 9.3C, shredded cheese 9.1C, feta cheese at 7.6C, pepperoni at 8.7C.Requirement:- Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- All perishable foods were moved to walk in cooler during 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?
      • No pest control records were maintained.Requirement:Maintain adequate pest control records.

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