5006 Centre Street NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Sal's Pizza is in the HUNTINGTON HILLS neighbourhood. HUNTINGTON HILLS, Calgary has 86 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 62 (72%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (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.
This restaurant has been inspected 9 times since June 14, 2023, with 4 in compliance, 5 not in compliance, and 0 closures on record.
No violations
2 violations
The chlorine test strips were available, but the strips had expired., , -Please purchase valid Quat test strips.
The area around the grease trap and under the 3-compartment sink had grease and dirt., , -Please clean the above-mentioned areas.
6 violations
Two bags of flour were stored directly adjacent to the mop sink in the janitorial closet., , **Please ensure food items are stored in an area or manner that protects them from contamination., , -The operator removed the bags and stored them in a suitable location during the inspection.
The operator was using Quat for cleaning and sanitizing the food contact surfaces but did not have valid Quat test strips in the facility., , The chlorine test strips were available, but the strips had expired., , -Please purchase valid Quat test strips.
The right side dish sink was draining slowly at the time of the inspection., , **Please have the plumbing repaired.
3 violations
The operator was using Quat for cleaning and sanitizing the food contact surfaces but did not have valid Quat test strips in the facility., , The chlorine test strips were available, but the strips had expired., , -Please purchase valid Quat test strips.
The scoop was stored inside the sugar container., , -Ensure that the scoops are stored in such a manner that the scoop handle do not come in contact with food in order to prevent contamination.
1) Dirt and debris were observed under the food storage racks., , 2) The area around the grease trap and under the 3-compartment sink had grease and dirt., , -Please clean the above-mentioned areas.
4 violations
The gravy in the hot holding was measured at 41 degrees C., , The gravy was reheated by operator at 74 C., , -Ensure that the perishable food is always maintained at 60 degrees C or greater in the hot holding unit.
The operator was using Quat for cleaning and sanitizing the food contact surfaces but did not have valid Quat test strips in the facility., , The chlorine test strips were available, but the strips had expired., , -Please purchase valid Quat test strips.
The scoop was stored inside the sugar container., , -Ensure that the scoops are stored in such a manner that the scoop handle do not come in contact with food in order to prevent contamination.
4 violations
There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection., , The created bleach-water (chlorine) sanitizer solution was measured above 200-ppm (bleaching out on the test strip). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
Chemical bottlers were not properly labelled to indicate contents. The inspector informed the staff/operator to ensure that all chemicals used in the facility must be properly labelled.
1 violation
, Floor drain in basement furnace room was not draining following sewage back up. Ensure drain is cleared and floor is cleaned and disinfected. ,
No violations
1 violation
At time of inspection, staff could not locate chlorine test strips. , , Operator located and sent picture
A build up of grease was observed on the filters and body of the fume canopy. , , **Please have these items cleaned.
An accumulation of dirt and debris was observed on the floors below the shelves and on the door of the walk in cooler., , **Please have these areas/items cleaned.
The area around the grease trap and under the 3-compartment sink had grease and dirt., , -Please clean the above-mentioned areas.
1) Dirt and debris were observed under the food storage racks., , 2) The area around the grease trap and under the 3-compartment sink had grease and dirt., , -Please clean the above-mentioned areas.
The refrigeration units, being the prep table coolers and inserts, were measured at 8-9°C. The adjustment knob was noted being set at the minimum setting. The inspector informed the staff/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 Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. A copy of a valid permit was obtained and displayed during the inspection.