Skip to content
Loading map…

A-1 Pizza

221 Highway Avenue N Picture Butte AB T0K 1V0 · Food - General

Official record from Alberta →

Inspection summary

A-1 Pizza has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on May 22, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 9 times across 5 separate inspections, most recently on November 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 28, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 separate inspections, most recently on November 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was observed to be 15 °C. Please ensure that the temperature is maintained at 4 °C or lower.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop handle in the container of flour was observed to be touching the food. The operator removed the scoop to mitigate the risk of cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was observed to be 13 °C. Please ensure that the temperature is maintained at 4 °C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was noted to be obstructed during the inspection. The operator was advised to ensure that the sink remains free of obstruction at all times to allow for proper handwashing, and corrective action was taken.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored in the bulk ingredients improperly. Please ensure that scoops are stored outside of the bulk ingredients or with the handles sticking out of the food to mitigate the likelihood of cross-contamination from occurring.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was food and cleaning supplies being stored together on the shelves in the hallway storage area. Please ensure that food is stored separately from non-food items to mitigate the likelihood of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris in the microwave.Please ensure that the above areas are cleaned.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on counters and equipment.Please ensure that cleaning cloths are stored in a sanitizer solution when not being used to mitigate bacterial growth.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bottle of chlorine sanitizer measured 0ppm. One bottle of chlorine sanitizer measured >200ppm. Operator was shown how to properly mix and test sanitizer solution and it measured 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers clothing was observed to be soiled.Food handler was observed practicing improper handwashing. Please ensure that all staff wear clean, unsoiled clothing and practice adequate hygiene to mitigate the risk of contamination. Please ensure that all staff are educated on proper handwashing techniques and that handwashing is occurring as frequently as needed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were improper scoops found in the bulk ingredients.Scoops were observed to have a build-up of food debris on the handles.Please ensure that you are using proper scoops for your bulk ingredients and that they are stored in a manner that prevents the handle from contacting the food.There was a build-up of food debris on the outside of the bulk containers.Please ensure that the bulk containers are cleaned.
    • 09. Are chemicals stored and handled in a safe manner?
      • Vegetables (raw onions) were being stored next to an open bleach bottle and other chemicals. Please ensure that food is stored separately from non-food items to mitigate the likelihood of contamination.The sanitizer bottles were not labeled. Please ensure that all cleaning products are properly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 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?
      • There was not a valid food handling permit displayed.Please ensure that a valid food handling permit is displayed in an area that is easily visible to patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris in the microwave.There was a build-up of food debris and dust on the floor underneath of the tables, coolers, and prep tables. There was food debris inside of each of the coolers and freezers (at the bottom of and around the doors/seals).There was food splatter on the walls behind the front counter. There was a build-up of grime in the corners of the floor throughout the facility. Please ensure that the above areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no comprehensive cleaning schedule available. Please ensure that a comprehensive daily, weekly, and monthly cleaning schedules are created and that staff are trained on how to follow, record, and maintain the records.
  7. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a box of mouldy green peppers in the walk-in cooler. These were discarded at the time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the spray bottles, was 0ppm. This was corrected at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The high touch surfaces such as the flour/herb container and prep cooler door handles had buildup of food debris. The hard-to-reach areas such as in between equipment the floors underneath the oven had buildup of food debris.There was build up of grease and dust in the hood vent filters. Please ensure that the facility is organized and clean.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the spray bottle, was over 200ppm. This was corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hood vent was overdue for servicing. Please ensure that the hood vents are serviced to prevent the risk of a fire.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The high touch surfaces such as the flour/herb container and prep cooler door handles had buildup of food debris. The hard-to-reach areas such as in between equipment the floors underneath the oven had buildup of food debris.Please ensure that the facility is organized and clean.
  9. Risk Management Inspection

    2 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 facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the back room (area with the walk in cooler and chest freezer) was not working.
  10. Monitoring Inspection

    2 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 facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the back room (area with the walk in cooler and chest freezer) was not working.

Nearby inspected facilities

Own this business? Add a badge to your website