3 - 6815 Temple Drive NE · TEMPLE
December 16, 2025
Pass- The sanitizer concentration in the sanitizer bucket was measured at 0 ppm., *Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
- The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination., *Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
-The baseboard in the prep area along the wall was in disrepair., *Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.
Pizzorama is in the TEMPLE neighbourhood. TEMPLE, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 36 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since September 10, 2024, with 4 passes and 0 closures on record.
- The sanitizer concentration in the sanitizer bucket was measured at 0 ppm., *Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
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 pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination., *Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
-The baseboard in the prep area along the wall was in disrepair., *Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.
No sanitizer solution was initially prepared for use., , - Operator prepared a bleach sanitizer solution during inspection. Concentration tested at 100 ppm., - As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.
Food tray with raw meat and a cardboard box fresh vegetables was observed lying on the floor in the walk-in cooler., , - Staff informed to keep food above 6 inches from the floor at all times., - Ensure to store meat products on the lower shelves and have raw vegetables on upper shelves.