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Vern's Pizza

27 - 575 28 Street SE Calgary AB T2A 6X1 · Food - General

7 inspections

  1. Risk Management Inspection

    2 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?
      • July 3, 2026, inspection:A mouse hopped out of the mouse trap and ran underneath the Pepsi stand-up cooler during inspection.New mouse droppings were found in the dry storage area.Increase pest control.June 19, 2026, inspection:Mouse droppings were observed in the front service cupboards and floor and back storage area. Previous Inspection:1) Eight dead mice were found in the facility. Six in the mouse trap, one in front cupboard and one behind the grease trap. Mouse droppings were found in the front cupboards and back storage shelves.Remove dead mice and droppings and increase pest control until mouse issue is resolved.2) Dead black flies on fly strips. Do not hang fly strips above food prep areas. Remove fly strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the front service area ceiling. Fix the leak and replace the ceiling tile.
  2. Risk Management Inspection

    4 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?
      • June 19, 2026, inspection:Mouse droppings were observed in the front service cupboards and floor and back storage area. Previous Inspection:1) Eight dead mice were found in the facility. Six in the mouse trap, one in front cupboard and one behind the grease trap. Mouse droppings were found in the front cupboards and back storage shelves.Remove dead mice and droppings and increase pest control until mouse issue is resolved.2) Dead black flies on fly strips. Do not hang fly strips above food prep areas. Remove fly strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the front service area ceiling. Fix the leak and replace the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Brown stains on the walk-in cooler door handle area and dust build-up on the walk-in cooler fan covers and unit. Clean the walk-in cooler.2) Pizza delivery bags were exposing foam insulation. New bags ordered.Repair or replace pizza delivery bags.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean hard to reach areas, underneath, inside, beneath, on top of equipment. Please also clean high tough surface areas, such as handles, switches, sink handles etc.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • June 12, 2025, inspection:Quat sanitizer was measured less than 200ppm. Staff was not verifying with test strips. Repeat ViolationSanitizer spray bottle observed to have 0ppm concentration of Quats. Ensure spray bottles are changed daily, or have a bucket kept and rags submerged in the bucket of sanitizer solution. Previous ViolationNo sanitizer was prepared. - Mixed a 200ppm quat solution. Cleaning rags were not soaked in sanitizer in between use.- Soaked rags in the 200ppm quat
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizzas in the hot holding unit were measured between 48.0 to 58.0 degrees C.Store hot perishable foods at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired since January 2026.Provide new quat sanitizer test strips and test daily.
    • 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) Eight dead mice were found in the facility. Six in the mouse trap, one in front cupboard and one behind the grease trap. Mouse droppings were found in the front cupboards and back storage shelves.Remove dead mice and droppings and increase pest control until mouse issue is resolved.2) Dead black flies on fly strips. Do not hang fly strips above food prep areas. Remove fly strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the front service area ceiling. Fix the leak and replace the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris and grease build-up on the prep cooler handles and food debris and water build-up on the bottom shelf. The prep cooler door sealant was broken.Fix and clean the cooler. 2) Brown stains on the walk-in cooler door handle area and dust build-up on the walk-in cooler fan covers and unit. Clean the walk-in cooler.3) Food debris on the hot holding unit handle. Clean the hot holding unit. 4) Pizza delivery bags were exposing foam insulation. Repair or replace pizza delivery bags. 5) Grease build-up on the metal saran wrap holder. Clean the holder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic bag was used to wrap the condenser unit liquid discharge valve to drain the liquid into a bus pan. Fix it with hose and drain to a bucket on the floor. Previous Inspection:Leak observed in the walk-in-cooler please fix, ensure no food is stored directly underneath the leak, to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean hard to reach areas, underneath, inside, beneath, on top of equipment. Please also clean high tough surface areas, such as handles, switches, sink handles etc.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat ViolationSanitizer spray bottle observed to have 0ppm concentration of Quats. Ensure spray bottles are changed daily, or have a bucket kept and rags submerged in the bucket of sanitizer solution. Previous ViolationNo sanitizer was prepared. - Mixed a 200ppm quat solution. Cleaning rags were not soaked in sanitizer in between use.- Soaked rags in the 200ppm quat
    • 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?
      • Repeat ViolationThe permit posted was expired. - Post a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Leak observed in the walk-in-cooler please fix, ensure no food is stored directly underneath the leak, to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean hard to reach areas, underneath, inside, beneath, on top of equipment. Please also clean high tough surface areas, such as handles, switches, sink handles etc.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared. - Mixed a 200ppm quat solution. Cleaning rags were not soaked in sanitizer in between use.- Soaked rags in the 200ppm quat
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips available to confirm the mix sanitizer concentration. - Obtain test strips and confirm every mix
    • 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?
      • The permit posted was expired. - Post a valid food handling permit.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared. - Mixed a 200ppm quat solution. Cleaning rags were not soaked in sanitizer in between use.- Soaked rags in the 200ppm quat
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza at the hot holding unit was kept around 40C.- Ensure the pizza is kept 60C or higherNo thermometer available inside the hot holding unit to confirm the temperature. No probe thermometer available to confirm the internal cook temperature of the fried chicken. - Obtain thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips available to confirm the mix sanitizer concentration. - Obtain test strips and confirm every mix
    • 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?
      • The permit posted was expired. - Post a valid food handling permit.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the kitchen measured more than 400PPM QUATs. Staff directed to remix the sanitizer solution that was 200PPM QUATS. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pan of pizza dough was stored on top of a garbage. Do not use garbage’s to hold equipment or food when food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle of sanitizer was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was missing from the hand wash sink in the kitchen. Corrected during inspection.2. Paper towel was missing from the hand wash sink in the staff washroom. Corrected during inspection. Ensure that soap and paper towel are always available at hand wash stations for hand washing.
    • 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?
      • Mouse droppings were noted on the floor in the back area (near the back door) and in the dry storage area near the hot water tank. Clean as discussed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the kitchen was missing a shatterproof cover. Ensure that all light fixtures are equipped with shatterproof covers to prevent against the contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep cleaning is needed in the walk-in cooler as a mould like substance was noted on the shelves.