3 - 5008 Whitehorn Drive NE
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 mars 2026
1. The concentration of two spray bottles of chlorine sanitizing solution exceeded 1000ppm., , - Operator diluted the concentration to 100 ppm., , Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe., , 2. Cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Ensure all cleaning cloths are placed in chlorine sanitizing solution with a concentration of 100 ppm between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
Improper technique for manual washing in the three-compartment sink was being done. Operators reported cleaning utensils first in a sanitizer solution, washing with detergent, rinsing with water and then air drying., , - The correct technique was explained to the operators during the inspection., , Ensure to follow the proper technique as described below for proper cleaning and sanitization of utensils:, 1. Scrape to remove excess food prior to immersion., 2. Clean in the first sink in a detergent solution., 3. Rinse in the second sink using clean water., 4. Sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C., 5. Air dry dishes and utensils.
Additional food safety training required for all kitchen staff as operators were unable to correctly answer questions on sanitizer concentration, dishwashing technique and food temperatures., , - Take the free basic online food safety training., , https://www.albertahealthservices.ca/eph/Page3151.aspx
A sink in the three-compartment sink was observed to be partially clogged and draining slowly., , Repair the sink to ensure it drains properly to facilitate adequate cleaning and sanitization.
The following equipment were observed with food debris and dirt:, , 1. The commercial dough mixer, 2. The dough pressing machine, 3. The shelving unit with pizza boxes., , - Clean, sanitize and maintain all equipment in a sanitary manner to prevent contamination.
In the kitchen, heavy dust build-up observed on the ceiling, including on covers of light fixtures., , - Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
Best Choice Pizza se trouve dans le quartier WHITEHORN. WHITEHORN, Calgary compte 45 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 34 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Madani Halal Meat Grocery and Butcher
WHITEHORN
Ce restaurant a été inspecté 6 fois depuis le 14 septembre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
6 infractions
1. The concentration of two spray bottles of chlorine sanitizing solution exceeded 1000ppm., , - Operator diluted the concentration to 100 ppm., , Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe., , 2. Cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Ensure all cleaning cloths are placed in chlorine sanitizing solution with a concentration of 100 ppm between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
Improper technique for manual washing in the three-compartment sink was being done. Operators reported cleaning utensils first in a sanitizer solution, washing with detergent, rinsing with water and then air drying., , - The correct technique was explained to the operators during the inspection., , Ensure to follow the proper technique as described below for proper cleaning and sanitization of utensils:, 1. Scrape to remove excess food prior to immersion., 2. Clean in the first sink in a detergent solution., 3. Rinse in the second sink using clean water., 4. Sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C., 5. Air dry dishes and utensils.
Additional food safety training required for all kitchen staff as operators were unable to correctly answer questions on sanitizer concentration, dishwashing technique and food temperatures., , - Take the free basic online food safety training., , https://www.albertahealthservices.ca/eph/Page3151.aspx
A sink in the three-compartment sink was observed to be partially clogged and draining slowly., , Repair the sink to ensure it drains properly to facilitate adequate cleaning and sanitization.
The following equipment were observed with food debris and dirt:, , 1. The commercial dough mixer, 2. The dough pressing machine, 3. The shelving unit with pizza boxes., , - Clean, sanitize and maintain all equipment in a sanitary manner to prevent contamination.
In the kitchen, heavy dust build-up observed on the ceiling, including on covers of light fixtures., , - Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
Aucune infraction
2 infractions
Must display the Food Handling Permit
Clean and maintain clean the hand sink at the storefront.
2 infractions
Observed raw and cooked meat stored in the walk-in cooler without being covered., All food stored in the walk-in cooler must be covert to be protected from contamination.
Observed 2 flies but no pest control measures were in place for flying insects., Apply proper pest control measures to solve the problem.
4 infractions
Observed raw and cooked meat stored in the walk-in cooler without being covered., All food stored in the walk-in cooler must be covert to be protected from contamination.
Provide test strips for Chlorine
SS work table dirty. All food contact surfaces should be maintained in sanitary manner.
The swing door between the kitchen and service area is dirty and the painting is peeling. Clean and repaint the door. All surfaces should smooth and washable.
2 infractions
Provide test strips for Chlorine
Observed flies. Enhance control measure. Keep doors closed