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2 For 1 Pizza and Pasta

102 - 4502 56 Street Wetaskiwin AB T9A 3M5 · Food - General

Official record from Alberta →

Inspection summary

2 For 1 Pizza and Pasta has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on October 7, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 5 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 28, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips observed for both Chlorine and Quat were dated 10-2020 and expired. Please ensure to have the test strips replaced with valid equipment to ensure for effective and true confirmation of sanitizing solution concentration which is essential for food facility operations.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for observation during the time of the inspection. Operator stated that he had the binder for all his facilities at home.The importance of having the records onsite for PHI review and assessment was discussed with the operator and a scanned copy of the inspection was requested to be forwarded by email for confirmation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Staff washroom was observed not to have the liquid soap at the sink station during the inspection. this was immediately pointed out to the operator and was replaced during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • From the previous inspection:There are a few little dark patches on the containers in the chemical storage section.The pizza pan storage boxes are in disrepair, with damaged surfaces and lined with cardboard.All identified areas must be thoroughly cleaned, and all cardboard materials removed from shelves. Damaged pizza pan boxes must be repaired or replaced to ensure they are smooth, durable, cleanable, and maintained in good condition.
  3. Monitoring Inspection

    6 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No visible signs of cockroach activity were observed at the time of inspection. However, when asked, owner reported observing 1–2 cockroaches in the sink area and within the adjoining building.The owner advised that initial treatment was completed approximately three weeks ago by Orkin through the building management. A follow-up treatment is scheduled to be conducted within the next few days, as required.Pest control service records were not available on-site for review during the inspection. The operator indicated that self-monitoring is being conducted, and he is currently running out of on AHS monitoring checklist sheets.To support ongoing monitoring, an AHS Pest Control Checklist has been provided with this report. Additional copies can be accessed and printed using the following link:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfAction Required:Please submit the pest control service report to our office for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed Food Handling Permit has expired. Please ensure that a valid permit is posted for public viewing at all times.If you are unable to locate your current permit or it has been lost, please contact 1-833-476-4743 to arrange for a replacement.PHI emailed permitting office, regarding the current status of the food handling permit for 2 For 1 Pizza and Pasta (Main Unit ID: 0000035986).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the food preparation area is deteriorating, with worn paint that prevents surfaces from being smooth, durable, and easily cleanable. Additionally, cardboard is being used on some surfaces, and unfinished wooden lids are being used on containers.Remove all cardboard and unfinished wooden lids, as these materials are not cleanable. Repair or replace any deteriorated shelving to ensure all surfaces are smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeated violations noted from the previous inspection:i) Grease and dust buildup covered the entire surface of the oven. ii) There are a few little dark patches on the containers in the chemical storage section.iii) Please make sure the kitchen is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Top surfaces of the white refrigerator, high-touch surfaces, such as cooler doors and handles, have accumulated a noticeable buildup of grease.Please ensure these surfaces are cleaned immediately and maintained on a regular basisStaff's washroom is not maintained in clean and sanitary condition.The staff washroom must be thoroughly cleaned and sanitized and maintained in a clean and sanitary condition at all times, as the washroom is located directly adjacent to the food preparation area.Air ventilation fixtures in the ceiling have accumulated dust, and the ceiling surfaces are discolored.Clean all air ventilation fixtures and ensure they are maintained on a regular cleaning schedule. Repaint the affected ceiling surfaces to restore their condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the food preparation area, all stainless-steel food contact surfaces were observed to be clean and sanitary condition. However, there is a significant accumulation of dust, grease, and food debris on other surfaces.The following areas require immediate attention:- Under and on top of pizza ovens.- Pizza pan storage boxes (currently in disrepair, surfaces damaged and covered with cardboards)- Areas beneath the chemical storage unit- Around and behind the microwave.- Right hand side of the pizza oven (extremely filthy with heavy grease and debris accumulation)- Top vent of pizza oven and access panel of prep cooler has an accumulation of grease particles. - The shelving in the walk-in cooler has an accumulation of dust and food debris. These conditions indicate inadequate cleaning and maintenance of non-food-contact surfaces.Thoroughly clean all identified areas immediately and on regular basis, including hard-to-reach locations. Remove all carboards from shelves, repair or replace damaged pizza pan boxes so they are smooth, cleanable, and in good condition.The operator indicated that a cleaning schedule is currently not in place. Please develop and implement a comprehensive cleaning schedule for review. The schedule must include all equipment, detailed cleaning instructions, and the chemicals used. A cleaning template has been provided with this report; please complete it in accordance with your facility’s specific needs. Please develop and implement a regular, documented cleaning schedule to prevent buildup.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All cold holding equipment (walking freezer and cooler, some refrigerators) except the Coca Cola refrigerator (8.6 C and (46F - equipment thermometer)) were walking at satisfactory temperatures.Please ensure that the Coca Cola refrigerator close to the cashier area is not being used until it is assured that it can maintain a temperature of 4 C or below.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff washroom door which opens directly into the kitchen was left open.ActionPlease ensure that the door to staff washroom is closed at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • i) Grease and dust buildup covered the entire surface of the oven. ii) There are a few little dark patches on the containers in the chemical storage section.iii) Please make sure the kitchen is maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator had been using a Fantastik Disinfectant in a spray bottle. Upon review of the manufacturer's instructions on the bottle, the product has a 10-minute contact time. When asked how the operator uses the product, he stated he sprays food contact surfaces, allows the product to stay wet for two minutes, then wipes it off. This is improper use of the product. Even if used properly, a 10-minute contact time is inappropriate in a fast-paced food service environment. The facility also had a bleach sanitizer solution in a spray bottle at 100 ppm. The bleach solution must be used for food contact surfaces moving forward. The Fantastik disinfectant can be used for other areas such as floors or walls, but a quicker-acting, approved sanitizer such as a bleach solution at 100 ppm must be used for food contact surfaces. The operator was educated on this matter and stated he would use the bleach sanitizer moving forward.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large container of sugar was stored uncovered. The container was covered later in the inspection. Please ensure foods are properly covered when not being used.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired permit was on display. Valid permit will be emailed with the report. Ensure it is printed and displayed in the store.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling around the vents in the kitchen has a build-up of dust. Please clean these areas of the ceiling to prevent dust from falling onto food being prepared below.

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