133 - 4611 Bowness Road NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 octobre 2025
Non conformeIce scoop at the bar was stored in direct contact with simple syrup bottle. Ice scoop was removed to dish and placed in designated storage container.
Some dust exists on the ceiling in the back prep area. Please clean
NOtaBLE The Restaurant se trouve dans le quartier MONTGOMERY. MONTGOMERY, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 52 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 20 juin 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
2 infractions
Ice scoop at the bar was stored in direct contact with simple syrup bottle. Ice scoop was removed to dish and placed in designated storage container.
Some dust exists on the ceiling in the back prep area. Please clean
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.
Pizza 3000
MONTGOMERY
1 infraction
July 11, 2024: Splash guard has been ordered. , , The handwashing sink in the back preparation area is in close proximity to the slicer. Also observed food being prepared on a cutting board which was stored within the splash zone of the handwashing sink., , Please install a splash guard or move away the equipment/utensils from the handwashing sink to prevent cross contamination.
4 infractions
**** Recurrent violation **** , Internal temperature of cooked chicken in the hot holding cabinet were measured at approximately 40C. Brisket was measured at 56C. , , - All high-risk foods under hot holding must be held at a temperature of 60C or greater at all times. Do not store at a temperature below 60C., - Place a thermometer in the hot holding cabinet to monitor the temperature regularly.
The temperature during the sanitation cycle of the high temperature glasswasher located at the bar was measured below 71 degrees Celsius on several tries. Maximum temperature measured was 58-59C. , , - The minimum temperature required to achieve sanitation is 71C at dish level. , - Service the dishwasher. Use the dishwasher in the kitchen in the meantime.
The handwashing sink in the back preparation area is in close proximity to the slicer. Also observed food being prepared on a cutting board which was stored within the splash zone of the handwashing sink., , Please install a splash guard or move away the equipment/utensils from the handwashing sink to prevent cross contamination.
The glasswasher temperature during the sanitation cycle is not being verified on a daily basis. , - Using a waterproof thermometer with a max function, verify the temperature of the glasswasher on a daily basis.