3006 - 2045 Symons Valley Parkway NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Pizza Hut is in the EVANSTON neighbourhood. EVANSTON, Calgary has 91 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 71 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
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.
Macao Imperial Tea - Events
EVANSTON
This restaurant has been inspected 6 times since December 14, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
No violations
3 violations
Paper towel dispenser was empty at the handwashing station. The paper towel was stored on top of the drying rack rod., , Ensure the paper towel dispenser is equipped with paper towel.
The tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
1. Underneath the 3-compartment sink was dirty., 2. Black mold was noted along the wall tiles underneath the dishwasher., 3. Water was pooling underneath the 3-compartment sink., 4. Grease and debris buildup was noted on the plumbing pipes underneath the sanitizer compartment sink., , Clean the indicated areas.
4 violations
Paper towel dispenser was empty at the handwashing station. The paper towel was stored on top of the drying rack rod., , Ensure the paper towel dispenser is equipped with paper towel.
No thermometer was available to measure the water temperature of the high temperature dishwasher., , -Ensure that a thermometer is available to measure the water temperature of the dishwasher.
The tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
2 violations
No thermometer was available to measure the water temperature of the high temperature dishwasher., , -Ensure that a thermometer is available to measure the water temperature of the dishwasher.
The tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
4 violations
The Peperoni in the prep cooler was measured at 14 degrees C., , The internal temperature was measured at 8 degrees Celsius., , -The pepperoni was put back inside the cooler., , -Ensure that the perishable food inside the cooler is maintained at 4 degrees Celsius/ 40 degrees F.
No thermometer was available to measure the water temperature of the high temperature dishwasher., , -Ensure that a thermometer is available to measure the water temperature of the dishwasher.
The tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
2 violations
There was no paper towel in the handwashing station. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff/manager to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations. , , Paper towel rolls were also placed in the pole of the shelving units. The inspector informed the manager to stop this practice as all paper towels must be placed in suitable dispenser to prevent potential contamination of the rolls.
Used/dirty scoops for food in the cooler inserts at the prep table were being stored in room temperature. The inspector informed the manager that storing used scoops and tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:, - store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT), - store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures., - store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit/warmer., - make tongs single use - use and discard immediately, new tongs each time after use., - have a timer system that ensures tongs get washed and sanitized every 2-4 hours., , The manager committed to implementing a timer system that ensures the scoops would be washed and sanitized and/or replaced every 2-4 hours throughout operations.
1. Debris build-up was noted on top of the dishwasher., , 2. Underneath the 3-compartment sink was dirty., , 3. Water was pooling underneath the 3-compartment sink., , 4. Debris build-up was noted in the crevices of the grease trap., , Clean the indicated areas.
Oil and food debris observed under the sauce station and behind the rack besides it., , -Please clean the area.