3 - 6815 Temple Drive NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 mai 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 se trouve dans le quartier TEMPLE. TEMPLE, Calgary compte 53 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 43 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (2%) fermé.
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.
6812 43 Avenue NE
TEMPLE
Ce restaurant a été inspecté 6 fois depuis le 7 septembre 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
1 infraction
- 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 infractions
- 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.
Aucune infraction
Aucune infraction
2 infractions
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 infraction
, 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.,