834 Crowfoot Crescent NW
Not in Compliance
10 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 28, 2025
Not in ComplianceNo sanitizer prepared or available at the time of inspection. , , Ensure a food safe sanitizer such as Quat sanitizer at 200 ppm is available throughout the day. Use frequently to sanitize food contact surfaces.
**** Reoccurring violation ****, Garlic butter was left out at room temperature. Garlic butter was measured at 23 degrees C. Label stated, " Keep Refrigerated"., , Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.
The gravy was stored at room temperature. The hot holding unit was unplugged at the time of inspection. , , Ensure perishable foods under hot holding are stored at 60C or greater at all times.
*** Recurrent Violation ***, , No hot water was available in one of the hand sinks at the back. , The hot water tap was not working., , -Ensure that the hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
*** Reoccurring Violation ***, , Blue Rubbermaid containers were used to store sliced meats. Not sure if these are food grade. , , Store all foods in food grade containers. Remove all blue rubbermaid containers from the facility or use for none food items only.
Garbage bags are used to cover the dough or the rack of dough. , , - Cease using garbage bags for anything other than storing garbage as these plastics have chemicals that are not food safe.
*** Reoccurring violation ***, , No Quat test strips were available., , -Purchase valid Quat test strips.
Observed a gap alongside the bottom of the back exit door. , , Seal the gap/replace the weatherstripping to prevent the entry of pest into the facility.
Carboard being used on food preparation surfaces. , , Remove all cardboard from the facility as they cannot be cleaned and sanitized.
The plastic covers for the rack n rolls were torn, dirty and greasy. , , - Discard and replace. Maintain in a clean and sanitary condition at all times.
Royal Pizza is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 117 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 94 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since January 28, 2025, with 0 in compliance, 2 not in compliance, and 0 closures on record.
10 violations
No sanitizer prepared or available at the time of inspection. , , Ensure a food safe sanitizer such as Quat sanitizer at 200 ppm is available throughout the day. Use frequently to sanitize food contact surfaces.
**** Reoccurring violation ****, Garlic butter was left out at room temperature. Garlic butter was measured at 23 degrees C. Label stated, " Keep Refrigerated"., , Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.
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.
Community Natural Foods
ARBOUR LAKE
The gravy was stored at room temperature. The hot holding unit was unplugged at the time of inspection. , , Ensure perishable foods under hot holding are stored at 60C or greater at all times.
*** Recurrent Violation ***, , No hot water was available in one of the hand sinks at the back. , The hot water tap was not working., , -Ensure that the hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
*** Reoccurring Violation ***, , Blue Rubbermaid containers were used to store sliced meats. Not sure if these are food grade. , , Store all foods in food grade containers. Remove all blue rubbermaid containers from the facility or use for none food items only.
Garbage bags are used to cover the dough or the rack of dough. , , - Cease using garbage bags for anything other than storing garbage as these plastics have chemicals that are not food safe.
*** Reoccurring violation ***, , No Quat test strips were available., , -Purchase valid Quat test strips.
Observed a gap alongside the bottom of the back exit door. , , Seal the gap/replace the weatherstripping to prevent the entry of pest into the facility.
Carboard being used on food preparation surfaces. , , Remove all cardboard from the facility as they cannot be cleaned and sanitized.
The plastic covers for the rack n rolls were torn, dirty and greasy. , , - Discard and replace. Maintain in a clean and sanitary condition at all times.
7 violations
No Quat sanitizer was prepared in the facility., , A new solution was prepared by the operator which was tested to be 200 ppm., , -Ensure that the sanitizer solution is always prepared before the starting any food preparation or food handling., -Make sure that the Quat sanitizer is maintained at 200 ppm.
" Repeated violation", Garlic butter was left out at room temperature. Garlic butter was measured at 23 degrees C. Label stated, " Keep Refrigerated"., , Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.
No hot water was available in one of the hand sinks at the back. , The hot water tap was not working., , -Ensure that the hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
Blue Rubbermaid containers were used to store sliced meats. Not sure if these are food grade. , , Store all foods in food grade containers. , ,
No Quat test strips were available., , -Purchase valid Quat test strips.
The food permit displayed in the front was expired., , -Display the valid food permit.
The container used to store pasta had broken lid., , The operator replaced the lid., , -Ensure that broken utensils are not used, to prevent contamination.