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Western Style Chicken And Pizza

1 - 5320 8 Avenue SE Calgary AB T2A 3P5 · Food - General

Official record from Alberta →

Inspection summary

Western Style Chicken And Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on September 16, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 on November 14, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 14, 2024. 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 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 4 times across 2 separate inspections, most recently on March 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on November 14, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No personal meats observed at the time of the inspection, however raw chicken was observed on a top shelf. Please ensure all raw meats are stored on the lowest shelves to prevent cross contamination.Previous ViolationRaw meat items for personal use including but not limited to deer meat, beef, and ribs were stored on the middle shelf in walk in freezer. Meat was improperly labeled and stored near other food items.- As discussed, operator must ensure that personal-use raw meat items are not stored at the food facility. Additionally, all raw meat products intended for personal use must be clearly labeled as 'Personal Use Only' and stored separately on the lower shelves away from other food items to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat Violation**Previous violationFood items were observed stored on the floor in the cooler and dry storage area.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was initially prepared for food prep area in the back kitchen. - Chlorine sanitizer was prepared in wash bucket and concentration tested at 100 ppm.2. Cleaning cloths were placed on food prep counters.- Provide a bucket container with sanitizer for storing cleaning cloths during use.- As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat items for personal use including but not limited to deer meat, beef, and ribs were stored on the middle shelf in walk in freezer. Meat was improperly labeled and stored near other food items.- As discussed, operator must ensure that personal-use raw meat items are not stored at the food facility. Additionally, all raw meat products intended for personal use must be clearly labeled as 'Personal Use Only' and stored separately on the lower shelves away from other food items to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored on the floor in the cooler and dry storage area.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 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 previous pest control records were provided at the time of the inspection.- As discussed, operator will be sent pest control checklist.- Ensure pest control checks are monthly performed and records are being maintained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust and grease build-up on ventilation hood above deep frying area. Next service was due December 2024.- Please clean ventilation filters and hood. 2. Accumulation of food debris and oil was observed underneath the deep-frying area in the kitchen.- Make sure to thoroughly clean all above areas as discussed.

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