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Western Pizza

101 - 5403 Crowchild Trail NW Calgary AB T3B 4Z1 · Food - General

Official record from Alberta →

Inspection summary

Western Pizza has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on April 17, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on April 17, 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)?

  • 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 3 times across 2 separate inspections, most recently on April 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on April 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 23, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were expired.-Ensure that the Quat test strips are valid and not expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink in the front cooking area was not easily accessible. Ensure the preparation table is pulled away from the area to allow for the handwashing sink to be easily accessed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of dried food residue was observed on the high touched areas such as the preparation cooler door handles. - Clean and sanitize these surfaces regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dishwashing area including the sinks and walls was dirty.-Please clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the food counters.-The cleaning cloths were placed inside the sanitizer solution.-Ensure that the cleaning cloths are placed inside the sanitizing solution to prevent cross contamination.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were being maintained.-Please maintain temperature records to ensure that the food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Aprons stored in the washroom.The operator removed the aprons.-Ensure that anything which come in contact with food should not be stored in the washroom to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were expired.-Ensure that the Quat test strips are valid and not expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was present in the front hand wash station.-The operator refilled the soap.-Ensure that the hand wash station is equipped with soap, warm running water and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The food counter was broken at certain areas.-Please get the food counter fixed and properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The knives were stored inside on food grade container.2) Pizza pans were stored on a cardboard on the floor.3) The prep cooler door was grimy and the racks inside the prep coolers had food debris and food stains on them.-Ensure that the knives are stored in food grade containers and the cooler racks and doors are cleaned.-Please store food/utensils at least 6 inches above the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the racks in the walk-in cooler was stained and dirty.2) The shelves on which clean utensils were stored was dusty.-Please clean the area mentioned in 1) and 2).

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