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A1 Pizza

428 13 Street N Lethbridge AB T1H 2S2 · Food - General

Official record from Alberta →

Inspection summary

A1 Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on February 4, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on January 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on February 2, 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 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 15, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen chicken was stored directly in grocery bags; ensure all food is stored in food grade packaging.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen chicken was stored directly in grocery bags; ensure all food is stored in food grade packaging.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are needed for verifying sanitizer concentrations.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer concentration was too high. A new concentration was formulated during the inspection. Test strips were not available in the facility.Please buy chlorine test strips and ensure effective bleach concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust grills had a buildup of dust and grease which requires cleaning.Please take down the grills and clean them.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf near the back door was observed to have food stored with cleaning chemicals and personal items. Please ensure that food items are stored separately from non-food items to mitigate the risk of cross contamination.The bin that flour was being stored in was observed to be in disrepair. Please ensure that food is being stored in food-grade containers as to protect it from cross-contamination.Scoops in the sugar bin were observed being stored with the handles down. Please ensure that all scoops are stored with their handles up to mitigate the likelihood of cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles with sanitizer and degreaser in them were not labelled.Please ensure that all chemicals are clearly labelled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris underneath the soda palettes in the walk-in cooler.There was a build-up of food debris on the bottom shelf of the prep table. There was food splatter inside of the microwave. There was grease and grime build-up on the can opener. Please ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS concentration <200ppm upon inspection. Operator mixed new solution to 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood vent has grease buildup. Please ensure the hood vent is serviced.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS 0ppm in spray bottle upon inspection. Operator made new solution during inspection. Measurements operator uses are correct to achieve 200ppm QUATS. Operator changes solution frequently (every couple of days).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood vent has grease buildup. Please ensure the hood vent is serviced.

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