154 - 6800 Memorial Drive NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Savona's Pizza se trouve dans le quartier MARLBOROUGH PARK. MARLBOROUGH PARK, Calgary compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juin 2026, 46 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 8 fois depuis le 2 novembre 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
Aucune infraction
8 infractions
1. There was no thermometer inside the front hot holding pizza case. , , 2. No probe thermometer on site for checking internal food temperatures. , , COMPLETE THE FOLLOWING:, 1. Please purchase new thermometers.
**CORRECTED**, 1. Frozen donair meat was thawing on the counter at room temperature. Meat returned to the walk-in cooler to thaw.
**CORRECTED**, 1. When asked to describe the manual 2-compartment dishwashing procedures, the food handler was not aware of the proper procedures. Education provided during the inspection., , COMPLETE THE FOLLOWING:, 1. Please ensure staff are following the proper 2-compartment dishwashing procedure:, - 1st compartment: wash and rinse., - 2nd compartment: fill the sink with 100ppm chlorine sanitizer and leave dishes in sanitizer for at least 2 minutes.
1. Cardboard used to cover plastic palettes in the walk-in cooler., , COMPLETE THE FOLLOWING:, 1. Do not use cardboard as a storage surface, because it is absorbent and not easy to clean. Please use materials that are smooth, non-absorbent and easy to clean.
1. The chlorine test strips expired on February 1, 2026., , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips.
1. The caulking at the handwash sink is in disrepair. , , COMPLETE THE FOLLOWING:, 1. Repair the caulking.
1. The containers with blue lids in the chest freezer at the front entrance of the kitchen were cracked. , , 2. The seat cover material for the black stool in the kitchen was in disrepair. Material was worn and not easy to clean. , , COMPLETE THE FOLLOWING:, 1. Please replace the damaged lids., 2. Repair the seat cover with material that is non-absorbent and easy to clean, OR, remove the stool from the kitchen.
1. Food and debris noted in hard-to-reach areas in the following areas:, a. Under the dishwashing sink along the back wall., b. Behind the mixer., c. Along the wall behind the dough table and chest freezer., , 2. Dust observed on the ceiling air ducts in the kitchen:, a. In front of the pizza oven., b. Above the dishwashing sink., , COMPLETE THE FOLLOWING:, 1. Please clean the areas above thoroughly and more often.
2 infractions
1. The lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. , **OUTSTANDING (2025-03-19). The duct tape was removed, and the top surfaces were cleaned. However, the side surfaces of the freezers had an accumulation of grease and dirt. The handle of the two freezers were also missing. Please clean all the surfaces of the two freezers and replace the handle to ensure that the high-touch surfaces remain easily cleanable at all times., , 2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter., **OUTSTANDING (2025-03-19). Most of the duct tape was removed. However, one corner still had a duct tape used to cover the gap on the corner of the table. Please remove all duct tape from all the surfaces of the countertop.
The shelving unit at the back kitchen area was lined with a vinyl sticker. The sticker was peeling off and the wooden surface underneath was exposed. The inspector informed the staff to ensure that all surfaces, including the shelves, must be made of smooth, easily cleanable, and impervious to moisture materials. Please fix the shelving surfaces.
3 infractions
1. The lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. , **OUTSTANDING (2025-03-19). The duct tape was removed, and the top surfaces were cleaned. However, the side surfaces of the freezers had an accumulation of grease and dirt. The handle of the two freezers were also missing. Please clean all the surfaces of the two freezers and replace the handle to ensure that the high-touch surfaces remain easily cleanable at all times., , 2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter., **OUTSTANDING (2025-03-19). Most of the duct tape was removed. However, one corner still had a duct tape used to cover the gap on the corner of the table. Please remove all duct tape from all the surfaces of the countertop.
The shelving unit at the back kitchen area was lined with a vinyl sticker. The sticker was peeling off and the wooden surface underneath was exposed. The inspector informed the staff to ensure that all surfaces, including the shelves, must be made of smooth, easily cleanable, and impervious to moisture materials. Please fix the shelving surfaces.
5 infractions
Two trays of cooked chicken were noted stored in room temperature. The staff mentioned that the cooked chicken had been there before their shift started. The inspector informed the staff that cooked chicken must not be stored in room temperature. The chicken was measured at 19.7C. The staff mentioned that they were being cooled from cooking prior to being portioned and be put in the cooler. Thus, please ensure to follow the proper cooling process, as follows: cool potentially hazardous food after being cooked from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours. Thus, if food is being stored in room temperature, proper timers must be used to indicate the time of when the food was stored in room temperature for monitoring.
An improper thawing practice was observed during the inspection. Specifically, raw chicken were stored in stagnant water in the compartment sink. The inspector discussed the proper thawing procedures with the staff. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
3 infractions
Repeat violation:, , Stacks of empty cardboard boxes in the back of kitchen. , , Remove boxes and other clutter from the kitchen. Discussed with staff how pests such as cockroaches like to live in the folds of cardboard.
1. The lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. , , Repair/replace freezer lid. Remove all tape. , , 2. Duct tape was used on the corner of the countertop near the kitchen entrance. , , Remove tape and repair counter.
These are repeat violations that have been noted on previous inspections: , , 1) Build-up of food, grease, and grime on floors and surfaces around the facility. , , A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. , , 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. , , Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep.
2 infractions
Stacks of empty cardboard boxes in the back of kitchen. , , Remove boxes and other clutter from the kitchen. Discussed with staff how pests such as cockroaches like to live in the folds of cardboard.
1) Build-up of food, grease, and grime on floors and surfaces around the facility. *Repeat violation from previous inspection, , A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. , , 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. , , Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep., , ,
2 infractions
Stacks of empty cardboard boxes in the back of kitchen. , , Remove boxes and other clutter from the kitchen. Discussed with staff how pests such as cockroaches like to live in the folds of cardboard.
1) Build-up of food, grease, and grime on floors and surfaces around the facility. *Repeat violation from previous inspection, , A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. , , 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. , , Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep., , ,
These are repeat violations that have been noted on previous inspections: , , 1) Build-up of food, grease, and grime on floors and surfaces around the facility. A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. , **OUTSTANDING (2025-03-19). The floor underneath the kitchen equipment, the shelving unit, underneath the food countertop, the wall behind the food prep table, and other areas of the floor in the kitchen were noted having a thick accumulation of grease and dirt. The inspector informed the staff to implement a proper cleaning schedule of all floor areas to keep them clean at all times., **OUTSTANDING (2025-04-09). Floors in the front service area had a significant accumulation of dirt and black residue. Additionally, the walls behind the pizza prep cooler showed considerable spillage and buildup.
1. The lid of the second chest freezer (close to the proofing rack) is damaged and was repaired with duct tape. Repair/replace freezer lid. Remove all tape. , **OUTSTANDING (2025-03-19). The duct tape was removed, and the top surfaces were cleaned. However, the side surfaces of the freezers had an accumulation of grease and dirt. The handle of the two freezers were also missing. Please clean all the surfaces of the two freezers and replace the handle to ensure that the high-touch surfaces remain easily cleanable at all times., , 2. Duct tape was used on the corner of the countertop near the kitchen entrance. Remove tape and repair counter., **OUTSTANDING (2025-03-19). Most of the duct tape was removed. However, one corner still had a duct tape used to cover the gap on the corner of the table. Please remove all duct tape from all the surfaces of the countertop.
The shelving unit at the back kitchen area was lined with a vinyl sticker. The sticker was peeling off and the wooden surface underneath was exposed. The inspector informed the staff to ensure that all surfaces, including the shelves, must be made of smooth, easily cleanable, and impervious to moisture materials. Please fix the shelving surfaces.
These are repeat violations that have been noted on previous inspections: , , 1) Build-up of food, grease, and grime on floors and surfaces around the facility. A thorough deep cleaning of the restaurant is needed. Areas to focus on include but not limited to under the dishwashing area, underneath the shelving units, under milk crates, back staff bathroom area. , **OUTSTANDING (2025-03-19). The floor underneath the kitchen equipment, the shelving unit, underneath the food countertop, the wall behind the food prep table, and other areas of the floor in the kitchen were noted having a thick accumulation of grease and dirt. The inspector informed the staff to implement a proper cleaning schedule of all floor areas to keep them clean at all times., , 2) Curtain between the kitchen and surface area is dirty and has a build-up of grease on it. Remove curtain or launder frequently to ensure high touch points for hands in the food handling areas are properly cleaned and sanitized to prevent potential cross-contamination during food prep., **OUTSTANDING (2025-03-19). The curtain made of cloth still appeared dirty. The inspector informed the staff to either replace the curtain with a plastic curtain that is easily cleanable and have a smooth surface, or remove the curtain completely.