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2 for 1 Pizza House

101 - 288 Kinniburgh Boulevard Chestermere AB T1X 0V8 · Food - General

Official record from Alberta →

Inspection summary

2 for 1 Pizza House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on February 4, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 once on September 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 25, 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 3 times across 2 separate inspections, most recently on January 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry ingredients were stored in bins with handles contacting food. Use scoops with handles and store them outside bin or so that their handles do not contact food. This will prevent contamination of bulk ingredients. This was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink in staff washroom. This was corrected during the inspection. Ensure hand sinks are kept stocked with soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pan rack was dirty. Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer solution was measured at 0 ppm. The manager remade the solution which was measured at the 100 ppm.2. Dirty wet cleaning cloth were observed on the food prep table. The owner removed the cloth during the inspection.**Please ensure sanitizer solutions are always maintained at 100 ppm.**Please ensure that cleaning cloths are kept submerged in the sanitizer solution.**Use test strips to verify the concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer solution spray bottle was not labeled. Sanitizer bottle was re-labelled during the inspection.**Please ensure that sanitizer spray bottles are labeled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food was being improperly thawed at room temperature. The operator was asked to move the food to the cooler. **Please ensure that food is properly thawed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Raw wood was observed on the bottom of the food cart. In addition, a piece of raw wood was also observed on the kitchen wall. The manager agreed to clean and paint the raw wood.2, Cardboard was used to line shelves where utensils were stored. **Please clean and paint the raw wood.**Please remove the cardboard and store the clean utensils on shelf or on some non-porous material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom of the prep cooler (located in the left corner) and steel spice shakers on the central prep table were not maintained in a clean and sanitary manner.**Please clean the above indicated area.
  5. Initial Inspection

    0 infractions

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