244 - 55 Westwinds Crescent NE
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 avril 2026
Non conformeFrozen chicken wings were left out at room temperature to thaw. The temperature of the wings was measured at ‑1°C. The operator subsequently transferred the wings to a cooler., Ensure that the approved thawing methods are followed., 1. In cooler at 4C, 2. Under cold running water, 3. Microwaving, 4. Directly cooking
Hot water at hand washing sink was turned off from the supply., - Keep the hand-washing sink supplied with hot water. , - Operator turned on the hot water supply during inspection.
There were open cans of olives and cut pineapples in the cooler. , The olives and pineapple were discarded during inspection., Please transfer unused canned food into clean containers for storage.
Chair in food prep area was made of material that is not easily cleanable., - Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
**The violation still exists**, Food equipment including but not limited to dough machine, weighing scale, and meat cutter were not properly cleaned, and food debris was noted on the equipment., - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
Real Canadian Pizza se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 159 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 12 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
5 infractions
Frozen chicken wings were left out at room temperature to thaw. The temperature of the wings was measured at ‑1°C. The operator subsequently transferred the wings to a cooler., Ensure that the approved thawing methods are followed., 1. In cooler at 4C, 2. Under cold running water, 3. Microwaving, 4. Directly cooking
Hot water at hand washing sink was turned off from the supply., - Keep the hand-washing sink supplied with hot water. , - Operator turned on the hot water supply during inspection.
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.
Billing Law Office - Events
WESTWINDS
There were open cans of olives and cut pineapples in the cooler. , The olives and pineapple were discarded during inspection., Please transfer unused canned food into clean containers for storage.
Chair in food prep area was made of material that is not easily cleanable., - Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
**The violation still exists**, Food equipment including but not limited to dough machine, weighing scale, and meat cutter were not properly cleaned, and food debris was noted on the equipment., - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
7 infractions
A surface sanitizer was not prepared during operation. Operator prepared bleach sanitizer in the spray bottle and sanitizer concentration was tested at 100 ppm., - Ensure that a readily available approved sanitizer is available in open food areas during operation at all times.
Sink besides the 3 comp-sink in the facility was being used as storage for dirty dishes and was inaccessible. , - Operator is to ensure that the prep sink is kept clear of obstructions and only used for its intended purpose for food preparation.
1. Food products in the walk-in cooler were stored without any barrier or lid. Operator placed cover over the food products., - Cover all food products and store in a sanitary manner to prevent from any contamination., , 2. Meat products stored above raw vegetables in the walk-in cooler., - Operator placed meat products to the lower shelves and have raw vegetables on upper shelves., , 3. In walk-in cooler, food box was double stacked on top of peeled onions without lids in between. Operator relocated the top box., - Ensure to provide lids for the containers and stack containers so that bottom does not touch the food., , 4. Two opened tin cans with food were stored in the prep cooler at the time of inspection., - Operator is to ensure, once canned food item is opened, food should then be transferred to a food-grade container.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing , purposes. Proper sanitizing step was not being followed, as required. , - Operator was informed on how to properly use the 3-comp sink for dishwashing. , 1) Sink 1 - wash with soap and warm water, 2) Sink 2 - rinse with warm water, 3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration., - Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
Chair in food prep area was made of material that is not easily cleanable., - Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
1. Pizza pans were balanced on top of tap fixtures at the 3-comp sink. This is not a sanitary area - please conduct air dry and storage in a sanitary area., , 2. Food equipment including but not limited to dough machine, weighing scale, and meat cutter were not properly cleaned, and food debris was noted on the equipment., - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.