Villages Pizza
4117 4 Street NW Calgary AB T2K 1A3 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The food preparation table was placed beside the hand sink. Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. Install a splash guard.
- 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 was available throughout the facility. Hot water was no available for the hand sink, the mechanical dishwasher, and the two-compartment sink. The facility must supply hot and cold running water at all times to ensure safe handling of food. Investigate the hot water supply and ensure hot water is available for hand sink, the dishwasher, and the two-compartment sink.
- 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 17, 2026***1) There were mouse droppings observed by the back door and shelving unit in this area. - Clean and sanitize the area. Implement additional pest control measure to eradicate the presence of pests.2) Pest control reports were not available. - Ensure pest control reports are available for review upon request. - Send the last 3 pest control reports to the Public health inspector.
- 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 were mouse droppings underneath the dishwasher along the plumbing components. The facility must be free from pests and regularly monitored and maintained in a manner to prevent a pest infestation. Carefully remove the mouse droppings and clean and sanitize the affected area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Outstanding violation - noted on June 17, 2026***There was buildup of dried food residue and grime observed on high-touch surfaces such as door handles for the preparation cooler and the walk-in cooler and the exterior of the chest freezer. - Clean and sanitize these surfaces regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The exterior and interior of several bulk containers were soiled with grime and food debris. 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.2. There were deep grooves on the cutting board on the prep cooler. There was grime lodged in between the grooves. Food equipment must be maintained in good repair to facilitate cleaning. Replace or resurface the cutting boards
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was significant food debris and grime on the lower shelf of both stainless-steel tables.Food storage shelves must be maintained in a clean and sanitary manner to ensure safe storage of food and to prevent the attraction of pests. Thoroughly clean the shelves and ensure they are cleaned and sanitized on a regular basis.2. There was significant food debris on top of the mechanical dishwasher.All areas must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The food preparation table was placed beside the hand sink. Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. Install a splash guard.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hot water was not available for the hand sink, the mechanical dishwasher, and the two-compartment sink.Repair the low-temperature dishwasher and ensure at least 100pm of chlorine is dispensed to sanitize food equipment and utensils.
- 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 was available throughout the facility. Hot water was no available for the hand sink, the mechanical dishwasher, and the two-compartment sink. The facility must supply hot and cold running water at all times to ensure safe handling of food. Investigate the hot water supply and ensure hot water is available for hand sink, the dishwasher, and the two-compartment sink.
- 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 were mouse droppings underneath the dishwasher along the plumbing components. The facility must be free from pests and regularly monitored and maintained in a manner to prevent a pest infestation. Carefully remove the mouse droppings and clean and sanitize the affected area.
- 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 17, 2026***1) There were mouse droppings observed by the back door and shelving unit in this area. - Clean and sanitize the area. Implement additional pest control measure to eradicate the presence of pests.2) Pest control reports were not available. - Ensure pest control reports are available for review upon request. - Send the last 3 pest control reports to the Public health inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The exterior and interior of several bulk containers were soiled with grime and food debris. 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.2. There were deep grooves on the cutting board on the prep cooler. There was grime lodged in between the grooves. Food equipment must be maintained in good repair to facilitate cleaning. Replace or resurface the cutting boards
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Outstanding violation - noted on June 17, 2026***There was buildup of dried food residue and grime observed on high-touch surfaces such as door handles for the preparation cooler and the walk-in cooler and the exterior of the chest freezer. - Clean and sanitize these surfaces regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was significant food debris and grime on the lower shelf of both stainless-steel tables.Food storage shelves must be maintained in a clean and sanitary manner to ensure safe storage of food and to prevent the attraction of pests. Thoroughly clean the shelves and ensure they are cleaned and sanitized on a regular basis.2. There was significant food debris on top of the mechanical dishwasher.All areas must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution prepared. Orange force degreaser was being used as sanitizer. - Ensure an approved sanitizer solution such as Quat is being used.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Broken glass observed on pizza boxes on shelve. - Clean the area and discard any physically contaminated boxes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine sanitizer detected in the dishwasher. - Sanitizer tablets reservoir was filled and chlorine detected at 100 ppm. - Ensure to verify the concentration of chlorine regularly.
- 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 dropping observed by the back door and shelving unit in this area. - Clean and sanitize the area. Implement additional pest control measure to eradicate the presence of pests.2) Pest control reports were not available. - Ensure pest control reports are available for review upon request. - Send the last 3 pest control reports to the Public health inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of dried food residue observed on high-touch surfaces such as prep cooler door handles. - Clean and sanitize these surfaces regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 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 and discolored. Please obtain new Quat test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?