3 - 6815 Temple Drive NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 21, 2026
- 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.
Pizzorama is in the TEMPLE neighbourhood. TEMPLE, Calgary has 53 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 43 (81%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (2%) 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.
6812 43 Avenue NE
TEMPLE
This restaurant has been inspected 6 times since September 7, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
- 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.
4 violations
- 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.
No violations
No violations
2 violations
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.
1 violation
, 1) Deep fryer was used without proper ventilation unit overhead., - Use of deep fryer as it requires a working hood ventilation above to remove grease-laden vapours. Inspector was informed the hood ventilation was being installed by the end of the week., - Do not use deep fryer until hood ventilation is installed., , 2) Cabinet door throughout the facility is showing signs of disrepair (laminate peeling off and exposing bare/unsealed wood)., - Fix and/or repair to ensure surfaces are smooth, non-absorbent, and easily cleanable., - Inspector was informed of renovations coming that will address these issues., , 3) There was a hole/damage to the wall below the dishwashing sinks. , - Fix hole and ensure surface is smooth, non-absorbent, and easily cleanable., - Inspector was informed of renovations coming that will address these issues.,