6 - 718 17 Avenue SW
Non conforme
9 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 novembre 2025
Non conforme- The temperature of the pizza in the pizza warmer was measured between 18°C and 29.5°C. *The pizza was discarded. Staff were instructed to ensure the warmer is set to a minimum of 60°C.
Staff were omitting the sanitizing step during dishwashing., *The proper procedure is wash, rinse, sanitize, and air dry—was explained to staff during the inspection., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine (1/2 teaspoon of bleach per litre of water)., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
- Two flour bin lids were found damaged and tied with wire., *These bins should be removed from the facility or the replace the lids. Broken bins present a risk of physical contamination.
May 20, 2025:, , Professional pest control has been set up. Reports were unavailable for review., , May 13, 2025:, , There was no pest monitoring/control taking place in the facility., , Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
Mouse droppings were found on the middle shelf to the right of the dishwashing area. No pest control record was available for review., *Clean and sanitize the area, as explained during inspection.
Nov 4, 2025: *Outstanding*, , Portions of the south and west walls underneath the three compartment dishwashing sink were damaged. Some drywall on the west wall appeared to have been water damaged., , Remove any water damaged building materials, and replace with new building materials. Ensure that the walls are smooth, non-absorbent to moisture, and easily cleanable.
Nov 4, 2025 *Outstanding*, , Floor nearby the dishwashing area and the hand washing sink was in disrepair., , *Ensure that the walls, floors and counters are smooth, non-absorbent to moisture, and easily cleanable. Repair the above-mentioned areas.
The ceiling was observed to be peeling at the time of inspection., *Repair the ceiling.
- The washroom door is equipped with a self-closing mechanism; it was observed propped open with the fire extinguisher during the inspection., *Staff closed the door during inspection. Please ensure the door remains closed at all times to prevent contamination.
Sal's Pizza se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 16 septembre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
9 infractions
- The temperature of the pizza in the pizza warmer was measured between 18°C and 29.5°C. *The pizza was discarded. Staff were instructed to ensure the warmer is set to a minimum of 60°C.
Staff were omitting the sanitizing step during dishwashing., *The proper procedure is wash, rinse, sanitize, and air dry—was explained to staff during the inspection., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine (1/2 teaspoon of bleach per litre of water)., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
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.
Damascus Kitchen
BELTLINE
- Two flour bin lids were found damaged and tied with wire., *These bins should be removed from the facility or the replace the lids. Broken bins present a risk of physical contamination.
May 20, 2025:, , Professional pest control has been set up. Reports were unavailable for review., , May 13, 2025:, , There was no pest monitoring/control taking place in the facility., , Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
Mouse droppings were found on the middle shelf to the right of the dishwashing area. No pest control record was available for review., *Clean and sanitize the area, as explained during inspection.
Nov 4, 2025: *Outstanding*, , Portions of the south and west walls underneath the three compartment dishwashing sink were damaged. Some drywall on the west wall appeared to have been water damaged., , Remove any water damaged building materials, and replace with new building materials. Ensure that the walls are smooth, non-absorbent to moisture, and easily cleanable.
Nov 4, 2025 *Outstanding*, , Floor nearby the dishwashing area and the hand washing sink was in disrepair., , *Ensure that the walls, floors and counters are smooth, non-absorbent to moisture, and easily cleanable. Repair the above-mentioned areas.
The ceiling was observed to be peeling at the time of inspection., *Repair the ceiling.
- The washroom door is equipped with a self-closing mechanism; it was observed propped open with the fire extinguisher during the inspection., *Staff closed the door during inspection. Please ensure the door remains closed at all times to prevent contamination.
4 infractions
May 20, 2025:, , Professional pest control has been set up. Reports were unavailable for review., , May 13, 2025:, , There was no pest monitoring/control taking place in the facility., , Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
The front facility door was propped open., , Keep the facility doors closed to help prevent the entry of pests.
, Portions of the south and west walls underneath the three compartment dishwashing sink were damaged. Some drywall on the west wall appeared to have been water damaged., , Remove any water damaged building materials, and replace with new building materials. Ensure that the walls are smooth, non-absorbent to moisture, and easily cleanable.
1) Floor nearby the dishwashing area and the hand washing sink was in disrepair., , 2) Arborite finish on the front countertop was coming away/off from the wood underneath., , *Ensure that the walls, floors and counters are smooth, non-absorbent to moisture, and easily cleanable. Repair the above-mentioned areas.
4 infractions
There was no pest monitoring/control taking place in the facility., , Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
The front facility door was propped open., , Keep the facility doors closed to help prevent the entry of pests.
, Portions of the south and west walls underneath the three compartment dishwashing sink were damaged. Some drywall on the west wall appeared to have been water damaged., , Remove any water damaged building materials, and replace with new building materials. Ensure that the walls are smooth, non-absorbent to moisture, and easily cleanable.
1) Floor nearby the dishwashing area and the hand washing sink was in disrepair., , 2) Arborite finish on the front countertop was coming away/off from the wood underneath., , *Ensure that the walls, floors and counters are smooth, non-absorbent to moisture, and easily cleanable. Repair the above-mentioned areas.
6 infractions
There was no food contact surface sanitizer solution prepared initially., , Bleach water was prepared in both a spray bottle and a wiping cloth bucket during inspection. Ensure that food contact surface sanitizer solution is prepared and readily available in each food handling area at all times.
- An abundance of mouse droppings were observed on floors in the facility. Locations of droppings included behind the food preparation cooler, behind the chest style freezer, underneath the bags containing recycling, in the washroom, beside the pizza oven, underneath the dishwashing sinks., - Mouse droppings were observed on the shelf beside the chest style deep freeze, and on shelving to the right of the dishwashing sinks. A bag of sugar on these shelves had chew holes in it., - Mouse droppings were observed in shelving in the front of the facility, as well as behind the customer garbage bin., , - The compromised sugar was discarded, any items made with or containing sugar from this bag were discarded. , - Safely clean up all mouse droppings. Disinfect affected areas.
There was no pest monitoring/control taking place in the facility., , Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
The front facility door was propped open., , Keep the facility doors closed to help prevent the entry of pests.
, Portions of the south and west walls underneath the three compartment dishwashing sink were damaged. Some drywall on the west wall appeared to have been water damaged., , Remove any water damaged building materials, and replace with new building materials. Ensure that the walls are smooth, non-absorbent to moisture, and easily cleanable.
1) Floor nearby the dishwashing area and the hand washing sink was in disrepair., , 2) Arborite finish on the front countertop was coming away/off from the wood underneath., , *Ensure that the walls, floors and counters are smooth, non-absorbent to moisture, and easily cleanable. Repair the above-mentioned areas.
8 infractions
1) The concentration of bleach water in the bucket where cleaning cloths were soaked was measured at 0 ppm., *The solution was remade and tested at 100 ppm, test strips that were available on-site., , 2) No sanitizer was available in the spray bottle for food contact surfaces., *The staff filled the spray bottle with bleach water (100 ppm) to properly sanitize the surfaces., , Prepare the sanitizer solution daily and replace it every two hours or immediately if it becomes visibly dirty.
- The hot holding temperature for pizza was set to 45 degrees Celsius, while the internal temperature of the pizza slices measured at 44.6 degrees Celsius. According to the staff, the pizza was made around 10:45 AM, and the internal temperature was measured at 11:27 AM, shortly after the restaurant opened to the public at 11:00 AM. Indicative of pizza kept in the hot holding unit for 45 minutes and was still within the two-hour time limit., , *The staff were informed that the hot holding temperature must be at least 60 degrees Celsius. The temperature of the hot holding unit was set to 80 degrees Celsius.
- Staff said that dishes were being sanitized with hot water from the hot water tap., , Hot water from the tap was not hot enough to properly sanitize dishes. Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine (1/2 teaspoon of bleach per litre of water)., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry., - Provided the AHS manual dishwashing procedure sticker for three-compartment sink.
- A porcelain cup is being used as a scoop and was kept in the container and handle was in contact with the dry ingredients and can lead to cross contamination., ** The staff removed the cup from the bulk foods., **Please ensure that scoops for bulk dry ingredients are stored in one of the following ways:, 1) Outside the bulk container in a separate container., 2) Inside the container with the handle facing up and not touching the ingredients., 3) Use clean and appropriate scoop with handles each time.
1) A bunch of dead flies were observed on a sticky trap located above the paper towel dispenser. The staff discarded the sticky trap in the garbage., *It is important to regularly check and maintain all pest traps on-site, and to store them away from food preparation areas to avoid any risk of cross-contamination., , 2) There was no record of pest control maintained on-site., *Please ensure that the pest control record is kept on-site at all times.
, Portions of the south and west walls underneath the three compartment dishwashing sink were damaged. Some drywall on the west wall appeared to have been water damaged., , Remove any water damaged building materials, and replace with new building materials. Ensure that the walls are smooth, non-absorbent to moisture, and easily cleanable.
1) Portions of the south and west walls underneath the three-compartment dishwashing sink were damaged. Some drywalls on the west wall appeared to have been water damaged., *Remove any water damaged building materials and replace with new building materials., , 2) Floor nearby the dishwashing area and the hand washing sink was in disrepair., , 3) Arborite finish on the front countertop was coming away/off from the wood underneath., , *Ensure that the walls, floors and counters are smooth, non-absorbent to moisture, and easily cleanable. Repair the above-mentioned areas.
- A quarter filled while pail was observed in the Walk-in-cooler below the fan, indicative of water dripping from the fan. The condenser of walk-in-cooler was leaking., , *Fix the leak and ensured all the food equipment's are in the good working order.