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Tops Pizza & Steak House

5602 4 Street NW Calgary AB T2K 1B3 · Food - General

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips were available. 2. The iodine test strips were expired.Sanitizer test strips must be readily available to test the concentration of the sanitizer solution. Obtain iodine and chlorine test strips and ensure they are not expired to prevent inaccurate testing.
    • 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.Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris, grease and grime in the following areas: - Underneath the preparation cooler - Underneath and in between the fryers The facility must be maintained in a clean and sanitary manner and regularly cleaned to remove accumulation of food debris, grease and grime. Thoroughly clean the indicated areas and ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests.
  2. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips were available. 2. The iodine test strips were expired.Sanitizer test strips must be readily available to test the concentration of the sanitizer solution. Obtain iodine and chlorine test strips and ensure they are not expired to prevent inaccurate testing.
    • 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.Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on May 27, 2026***The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of several covers for the bulk containers were soiled with grime.Ensure bulk containers are thoroughly cleaned and sanitized prior to storing food inside. Food containers must be replaced when they become difficult to thoroughly clean and sanitize. Replace the covers for the bulk containers or thoroughly clean the covers using an abrasive cleaning tool to remove the grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris, grease and grime in the following areas: - Underneath the preparation cooler - Underneath and in between the fryers The facility must be maintained in a clean and sanitary manner and regularly cleaned to remove accumulation of food debris, grease and grime. Thoroughly clean the indicated areas and ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food items were stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Ensure food is stored 6 inches above the floor on crates, pallets or shelving units upon receiving new shipment. The operator placed the food items on the shelving units at the time of the inspection.2. Several dry ingredients were stored in the food storage area without an adequate cover to protect it from contamination. There were several food debris in the bulk supply of the salt container. Food must be protected from contamination at all times. Ensure food is covered when not in use to protect it from contamination. The operator discarded the salt at the time of the inspection and used tight fitting covers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips were available. 2. The iodine test strips were expired.Sanitizer test strips must be readily available to test the concentration of the sanitizer solution. Obtain iodine and chlorine test strips and ensure they are not expired to prevent inaccurate testing.
    • 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?
      • 1. Mice droppings were observed on the lower shelf in the liquor storage room. The facility must be free from pests to ensure food is protected from contamination. Carefully remove the mice droppings and sanitize the indicated area.2. No pest control records were available.Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of several covers for the bulk containers were soiled with grime.Ensure bulk containers are thoroughly cleaned and sanitized prior to storing food inside. Food containers must be replaced when they become difficult to thoroughly clean and sanitize. Replace the covers for the bulk containers or thoroughly clean the covers using an abrasive cleaning tool to remove the grime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on May 27, 2026***The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris, grease and grime in the following areas: - Underneath the preparation cooler - Underneath and in between the fryers The facility must be maintained in a clean and sanitary manner and regularly cleaned to remove accumulation of food debris, grease and grime. Thoroughly clean the indicated areas and ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty and covered with food debris including, but not limited to:- All wire racks throughout the facility- The fan cover and the area around in the walk-in cooler- All kitchen wallsPlease pull out all equipment and clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  5. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle located at the back was observed to be improperly labelled. The spray bottle labelled sanitizer was filled with another chemical. Labelled sanitizer bottles and chemicals prevent confusion between employees and ensure safe handling and accidental mixing.The operator poured out the contents of the sanitizer bottle. Please rinse the spray bottle and refill it with the specified contents as indicated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine glass dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5ppm - 25ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.A technician arrived onsite and repaired the mechanical dishwasher retesting at 12.5ppm - 25ppm.
    • 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?
      • Pest activity was observed on the shelving unit located in the washroom, the shelving units located in the dry storage area, and on the floor of the mechanical room.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Locate any holes and gaps and fill them with steel wool, then seal them to prevent the entry of unwanted pests. The operator is currently responsible for their own pest control. Please monitor the pest activity and adjust the frequency of treatment accordingly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The sandwich cooler located on the line was measured using a probe thermometer and read 6.5CPlease adjust or repair the prep cooler to ensure it maintains temperatures of 4C and below.2) The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled tongs located on the cook line were left overnight and were observed to be cross-contaminating clean tongs.The operator removed all the tongs from the cookline and placed them in the dish pit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty and covered with food debris including, but not limited to:- Underneath work benches- The shelving underneath the work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- Shelving units- All spice containers- All wire racks throughout the facility- Underneath the dish pit- The fan cover and the area around in the walk-in cooler- All kitchen floors and wallsPlease pull out all equipment and clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A cardboard box of bread ends were observed to be left uncovered overnight on a shelf under the cookline, creating a potential attractant for unwanted pests.The operator discarded the bread ends into a garbage bin.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic bowl was used as a scoop and stored in a dry storage bin.Please utilize scoops with proper handles.The bowl was removed from the bin.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of bleach sanitizer was not labelled indicating its contents.Ensure that all bottles and containers are adequately labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items on the top of the prep cooler were measured at 10-12C. Please monitor this cooler to ensure that food items are maintained at 4C or less at all times.
  7. Risk Management Inspection

    3 infractions

    • 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?
      • Back exit door weather stripping was in disrepair.
    • 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 displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Microwave, bulk food container, bulk food container lids, top of the dishwasher were accumulated with food deposits and other residues.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing bucket available.Cleaning cloths when not in use was not stored in a sanitizing bucket.Sanitizing bucket was prepared at 100 ppm and cleaning cloths were placed therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce and gravy held on the hot holding were measured at 50°C and 55°C.foods were reheated to 80°C and adjusted the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler insert was measured 8.6C.Prep cooler condenser was frozen and went in defrost cycle.Food items in the cooler were promptly kept in the walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strip was not available.Test strip was provided to the operator.Ensure bleach test strips are available to measure the sanitizing agent concentrations.
    • 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?
      • Back exit door weather stripping was in disrepair.
    • 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?
      • Pest control record was not available.Pest control checklist was sent to the operator.Ensure pest control records are maintained on a monthly basis.
    • 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 displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Microwave, bulk food container, bulk food container lids, top of the dishwasher were accumulated with food deposits and other residues.