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A-1 Pizza

1814 20 Avenue Coaldale AB T1M 1K8 · Food - General

Official record from Alberta →

Inspection summary

A-1 Pizza has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on January 20, 2026, found no infractions.

5 of 10 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: Food temperature control, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 15, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on June 19, 2025. 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?

  • 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 4 times across 3 separate inspections, most recently on December 11, 2024. 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 once on January 15, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Parmesan cheese bottle stated refrigerate after opening and was at room temperature during inspection. Operator stated every day it stays out for a few hours during lunch. Additionally, it was past the best before date and was discarded during the inspection. Do not store high risk items at room temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw fish was stored above other foods in the walk-in cooler. Raw meats and fish must be stored below other foods to reduce the chance of cross-contamination. Moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza measured 47°C in warmer; warmer turned up during inspection. Reviewed hot holding requirements with operator.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 50C. Temperature was set >60C on the unit. Temperature was turned up during inspection. Please ensure to set the temperature higher than 60C as a higher temperature is required to keep the food at 60C.
    • 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?
      • Back door has gap in the bottom, which may allow for pest entry. Please replace weatherstripping to create a seal.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for pizza not turned on upon inspection. Pizza temperature was measured at 30C. Operator indicated pizza by the slice is not offered in the afternoon and discarded pizza. Ensure pizza warmer remains on until service is over.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in kitchen and storage areas. Grime and food debris were noted in the storage area, in the dish pit, and on the walls of the kitchen.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza stored in hot holding at 40C. Hot holding unit was off upon inspection and turned on without instruction from inspector. Pizza must either be held hot >60C OR discarded after 2 hours at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light has been removed in the kitchen and is awaiting replacement. Lighting in the kitchen is inadequate. The broken light requires replacement to facilitate proper sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas, especially walls behind busy prep areas, require more attention. Food splatter and debris was noted in these areas.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Men's bathroom requires cleaning. Build up of grime noted on floor, especially by urinals.
  10. Demand Inspection

    0 infractions

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