103 - 3517 17 Avenue SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
24 février 2026
Non conformeMice droppings noted behind the standup fridge and near the back entrance. , - Clean and sanitize the areas, provide the most recent 3 months pest control reports for review., , Gaps noted under the back entrance door., - Seal the gaps.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
**The violation was still outstanding**, The FHP displayed behind the cash register was expired., - Post the valid/current permit.
There was an accumulation of dirt and debris on the stove ventilation system. , - Thoroughly clean and sanitize the area
Chicago Deep Dish Pizza se trouve dans le quartier SOUTHVIEW. SOUTHVIEW, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juillet 2026, 63 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 6 mars 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
4 infractions
Mice droppings noted behind the standup fridge and near the back entrance. , - Clean and sanitize the areas, provide the most recent 3 months pest control reports for review., , Gaps noted under the back entrance door., - Seal the gaps.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Piassa Cuisine
SOUTHVIEW
**The violation was still outstanding**, The FHP displayed behind the cash register was expired., - Post the valid/current permit.
There was an accumulation of dirt and debris on the stove ventilation system. , - Thoroughly clean and sanitize the area
6 infractions
A box of rotten produce was observed in a standing cooler., The operator discarded the produce during inspection.
The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours., The operator discarded the meat during inspection., - Always store high risk food products below 4C.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
The FHP displayed behind the cash register was expired., - Post the valid/current permit.,
1. The wooden border around the prep tables at the back were missing trim., - Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture., 2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings., - Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove., 3. Cardboard was used throughout the facility to line surfaces and shelving., - Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. , 4. The finish on the shelves at the back was peeling off., Repair or replace the shelves. ,
1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment., - Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment., 2. Air intakes appeared dirty, Clean the air intakes., 3. A written cleaning schedule was not available., Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.
7 infractions
A box of rotten produce was observed in a standing cooler., The operator discarded the produce during inspection.
The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours., The operator discarded the meat during inspection., - Always store high risk food products below 4C.
Hand washing sink was blocked and did not have hot and cold water., The operator cleared the sink and repaired it., A picture of operation sink was received with in 2 hours of inspection.
**The violation was still outstanding**, No pest control records were maintained in facility., - Ensure routine pest control measures are in place and maintain records on site.
The FHP displayed behind the cash register was expired., - Post the valid/current permit.,
1. The wooden border around the prep tables at the back were missing trim., - Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture., 2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings., - Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove., 3. Cardboard was used throughout the facility to line surfaces and shelving., - Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. , 4. The finish on the shelves at the back was peeling off., Repair or replace the shelves. ,
1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment., - Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment., 2. Air intakes appeared dirty, Clean the air intakes., 3. A written cleaning schedule was not available., Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.