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A1 Pizza

2 - 210 Broadway Avenue E Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

A1 Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on May 28, 2026, recorded 4 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 May 28, 2026. 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 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on May 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 5 times across 5 separate inspections, most recently on December 9, 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution by the 3 compartment sink measured at 0ppm. The operator created a new solution as instructed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was being kept adjacent to a pizza that was being prepared, so they were almost touching. The operator moved the phone as instructed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of chicken was wedged on the 3 compartment sink and measured at 25°C. The operator said it had been out since the morning. The chicken was discarded by the operator as instructed.2 bags of ground beef were being thawed in the sink. The operator moved them to the cooler for thawing as instructed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels in the washroom. The operator supplied a new roll.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot sauce was opened and sitting on customer table. The label read refrigerate after opening. Staff discarded product. Discussed taking out as customer asks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood was due to be serviced in November.The ventilation filters had a build up grease.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A substantial buildup of grease and debris was present on the hood vent. Flooring underneath shelving in walk in cooler had debris. Please clean.
  6. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sink near the front service counter. The operator obtained paper towel from the sink at the back of the food preparation area and informed the inspector that handwashing is done at both sinks. Please obtain additional paper towel and a dispenser (or roll holder) and ensure that handwashing supplies (including paper towel) are available at each sink where hands are washed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A substantial buildup of grease and debris was present on the hood vent. Please thoroughly clean the filter baffles and any other areas that require cleaning.The fan and ductwork of the vent system should also be inspected and cleaned by a certified company.
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sink near the front service counter. The operator obtained paper towel from the sink at the back of the food preparation area and informed the inspector that handwashing is done at both sinks. Please obtain additional paper towel and a dispenser (or roll holder) and ensure that handwashing supplies (including paper towel) are available at each sink where hands are washed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A substantial buildup of grease and debris was present on the hood vent. Please thoroughly clean the filter baffles and any other areas that require cleaning.The fan and ductwork of the vent system should also be inspected and cleaned by a certified company.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were present around the food preparation area. Water in the sanitizer bucket appeared grey and dirty. Concentration of chlorine sanitizer was measured at 0 ppm. Please ensure that cleaning cloths are stored in buckets of appropriate sanitizing solution between uses and are properly laundered when they become soiled. Chlorine sanitizing solutions should be maintained at 100 ppm and replaced when they lose their potency or become visibly contaminated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sink near the front service counter. The operator obtained paper towel from the sink at the back of the food preparation area and informed the inspector that handwashing is done at both sinks. Please obtain additional paper towel and a dispenser (or roll holder) and ensure that handwashing supplies (including paper towel) are available at each sink where hands are washed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A substantial buildup of grease and debris was present on the hood vent. Please thoroughly clean the filter baffles and any other areas that require cleaning.The fan and ductwork of the vent system should also be inspected and cleaned by a certified company.

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