3 - 5008 Whitehorn Drive NE · WHITEHORN
March 11, 2026
Pass1. 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 is in the WHITEHORN neighbourhood. WHITEHORN, Calgary has 43 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 27 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since September 6, 2024, with 4 passes and 0 closures on record.
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.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
WHITEHORN
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.
Must display the Food Handling Permit
Clean and maintain clean the hand sink at the storefront.
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.