A-1 Pizza
524 5 Street S Lethbridge AB T1J 2B8 · Food - General
Inspection summary
A-1 Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 25, 2024. The most recent inspection, on July 31, 2026, found no infractions.
5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.
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.
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 July 27, 2026. 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 July 24, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 24, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 6 times across 4 separate inspections, most recently on July 27, 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 5 times across 3 separate inspections, most recently on July 27, 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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were found stored inside bags of flour, with the handle of one scoop touching the food product. In addition, one bag of flour was stored directly on the floor. The operator immediately removed the scoops from the bags and placed the bag of flour on a pallet to keep it off the ground.Samosas stored in a bag were observed to be inadequately covered. The operator covered the samosas with food-grade wrap to protect them from potential contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine sanitizer in a spray bottle was observed to be unlabelled. The operator labelled the bottle at the time of inspection to ensure proper identification and prevent misuse.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks located next to the prep cooler and the sink at the till, were observed to have no paper towels available. The operator replaced the paper towels during the inspection to ensure proper hand drying.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The microwave.- The handwash sink, the two-compartment sink, and the area beneath the sinks in the kitchen.- The sink located at the till.-The ceiling above the food preparation area requires cleaning, as dust accumulation was observed on its surface.Please ensure that these areas are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed stored inside containers of spices. The operator removed the scoops and placed them in a designated area to prevent the risk of cross‑contamination.Pizza sauce was found uncovered in the prep cooler. The operator covered the container with plastic wrap to prevent contamination from dirt or other debris.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap was not available at the hand sink located at the front desk where pizza slices are being sold. Please ensure that soap is readily available at all times to support proper handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grime buildup were observed in the prep cooling unit and on the door of the kitchen cooler. Please ensure that the prep cooler is cleaned and maintained in a sanitary condition at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is one leak coming from the P-trap in the dishwashing area and a second leak coming from the ceiling in the office that must be repaired. The faucet assembly in the women's washroom was found to be in disrepair, as it was not securely fastened to the sink. The fixture was loose and could be manually lifted, exposing plumbing components.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed in corners and hard to reach areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen jalapeno bites were stored directly in a reusable grocery style bag in the cooler. Foods must be stored in food grade material.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler is the back was not maintaining a consistent temperature, possibly due to significant ice build-up. Staff member was unsure if a probe thermometer was available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0 ppm chlorine. The sanitizer bucket was empty, and the staff member was unaware of available stock. Bleach water was used in the sink for sanitizing until the owner arrived to replace the sanitizer. Additionally, a cloth was found in the dishwasher. Cloths must not be washed in the dishwasher, as it is designed for washing dishes, utensils, and food equipment. Cloths must be laundered in a washing machine
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is one leak coming from the P-trap in the dishwashing area and a second leak coming from the ceiling in the office that must be repaired. The faucet assembly in the women's washroom was found to be in disrepair, as it was not securely fastened to the sink. The fixture was loose and could be manually lifted, exposing plumbing components.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler in the back had significant ice buildup on all sides and was not maintaining a consistent temperature throughout.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed in corners and hard to reach areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions