Skip to content
Loading map…

Tom's House Of Pizza

17103 James Mckevitt Road SW Calgary AB T2Y 3Y4 · Food - General

Official record from Alberta →

Inspection summary

Tom's House Of Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on March 31, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on March 31, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 28, 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?

  • 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 April 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 31, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing cleaning cheical located in bar area.Requirement:Provide label on spray bottle to identify its contents
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update on March 31/2026No test strips were available to verify concentration of iodine during sanitizer cycle for the glass washer located in bar area.(Repeat violation from previous inspection)Requirement:Provide iodine test strips
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at any of the sinks ; hand washing sinks in kitchen, bar area, washrooms and at two compartment sink.Requirement:Hot water supply must be available at all the sinks.Technician was called and hot water supply was restored during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two baseboard tiles were missing on wall of front counter located in dining area.Requirement:Repair baseboard
    • 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 on March 31/2026Shelves of upright freezer were lined with cardboard.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of bar cooler was brokenRequirement:Repair/replace rubber gasket
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept on ice in ice- machine located in bar area.Requirement:Keep scoop handle out of ice to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) A spray bottle containing SABER broad spectrum sanitizer, cleaner, disinfectant was provided to sanitize counters in bar area.b) No label was provided on this spray bottle to identify its contents.Requirement:a) Do not use this SABER on counters in the bar area, as testing equipment is required to measure the concentration of active ingredient in the solution and also rinsing is required after use and.Bleach solution was prepared and provided in bar area for the counters during inspection.b) Provide label on spray bottle to identify its contents. DONE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to verify concentration of iodine during sanitizer cycle for the glass washer located in bar area.Requirement:Provide iodine test strips
    • 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 available onsite.Requirement:Maintain pest control records on monthly basis and keep on site for verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves of upright freezer and glass door cooler were lined with cardboard.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelves.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer labels were provided on two spray bottles containing peroxide located in kitchen and bar area.Requirement:Provide correct labels on spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded /portioned cheese stacked in prep cooler insert on the top was 11C and below was 8C Requirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.- Cheese at 11 C was discarded.- Remaining cheese was moved to bottom part of the prep cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature main dish washer was out of order and out of service.Requirement:Repair the dish washer to make it operational.

Nearby inspected facilities

Own this business? Add a badge to your website