103 - 3517 17 Avenue SE · SOUTHVIEW
February 24, 2026
PassMice droppings noted behind the standup fridge and near the back entrance. , - Clean and sanitize the areas, provide the most recent 3 months pest control reports for review., , Gaps noted under the back entrance door., - Seal the gaps.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
**The violation was still outstanding**, The FHP displayed behind the cash register was expired., - Post the valid/current permit.
There was an accumulation of dirt and debris on the stove ventilation system. , - Thoroughly clean and sanitize the area
Chicago Deep Dish Pizza is in the SOUTHVIEW neighbourhood. SOUTHVIEW, Calgary has 77 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 52 (68%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since June 20, 2024, with 2 passes and 0 closures on record.
Mice droppings noted behind the standup fridge and near the back entrance. , - Clean and sanitize the areas, provide the most recent 3 months pest control reports for review., , Gaps noted under the back entrance door., - Seal the gaps.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
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.
**The violation was still outstanding**, The FHP displayed behind the cash register was expired., - Post the valid/current permit.
There was an accumulation of dirt and debris on the stove ventilation system. , - Thoroughly clean and sanitize the area
A box of rotten produce was observed in a standing cooler., The operator discarded the produce during inspection.
The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours., The operator discarded the meat during inspection., - Always store high risk food products below 4C.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
The FHP displayed behind the cash register was expired., - Post the valid/current permit.,
1. The wooden border around the prep tables at the back were missing trim., - Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture., 2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings., - Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove., 3. Cardboard was used throughout the facility to line surfaces and shelving., - Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. , 4. The finish on the shelves at the back was peeling off., Repair or replace the shelves. ,
1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment., - Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment., 2. Air intakes appeared dirty, Clean the air intakes., 3. A written cleaning schedule was not available., Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.