1025 - 4231 109 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Pizza Factory and Fried Chicken is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 111 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 80 (72%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 4 times since October 25, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
No violations
8 violations
The paper towel dispenser in the washroom was jammed., , The operator opened the dispenser with a key and addressed the issue during the inspection.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Panj-Tara Sweets & Restaurant
STONEY 3
1) There was a pair of safety glasses on a takeout container., , 2) A prayer mat was found on pizza boxes., , 3) Boxes of medication were stored in a line cooler above opened food., , Personal items were taken to a separate area for storage during the inspection.
1) There were opened cans of mushrooms under refrigeration., , Transfer food from opened cans into food grade containers., , 2) Cases of beverages were stored on the floor of the walk-in cooler., , Store foods including drinks at least 6 inches off the floor.
There was a plank of untreated wood over the janitorial sink that was being used as shelving., , Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Water was dripping from the spray hose at the dishwashing sink., , Repair to stop the leak.
1) There was debris in boxes of disposable utensils that were stored by the pizza oven., , Discard contamination single-use utensils and protect new utensils from contamination during storage., , 2) Debris was found in bus pans containing utensils and equipment parts., , Clean and sanitize the bus pans and the contents inside.
1) Cutting boards and pans were stored on the tap of the dishwashing sink., , These items were placed on a shelving unit during the inspection. Store clean equipment and utensils away from commonly touched surfaces and the splash zone., , 2) A knife handle was repaired with duct tape., , The knife was discarded during the inspection., , 3) A food container was repaired with tape., , The container was discarded during the inspection.
The utility room was not accessible., , Organize the room and ensure it is accessible for cleaning and pest control monitoring.
No violations
5 violations
The walk-in cooler was measured at 5.6°C. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
Gym equipment, a motorcycle, and a hoverboard were noted being stored in the kitchen in front of the food handling area and the dishwashing area. The inspector informed the operator that any non-food-related items must be removed from the kitchen.
The light fixture in the walk-in freezer was not working, and the lighting level in the freezer was inadequate. The inspector informed the staff/operator that all areas of the kitchen, including storage areas, must be well-lit. Please fix the light fixture.
The conveyor belt for the pizza oven had an accumulation of grease and dirt. The operator mentioned that they thoroughly wash the belt in a car wash once every two (2) weeks. The inspector informed the operator to increase the frequency of the cleaning to once per week, and that the entire equipment must be fully sanitized upon return to the restaurant. Please implement a cleaning schedule and written sanitation procedures for equipment, as discussed during the inspection.