Skip to content
Loading map…

Achti's Steak & Pizza

4931 49 Street Redwater AB T0A 2W0 · Food - General

Official record from Alberta →

Inspection summary

Achti's Steak & Pizza has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on August 27, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on August 27, 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 on October 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on August 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on October 20, 2025. 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 on October 20, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine detected in the sanitizer solution. A sanitizer is required to reduce bacteria from harbouring in and being spread by wiping clothes on food preparation surfaces. Ensure there is always 100 ppm chlorine in a sanitizer solution in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife in the knife rack in the kitchen has food debris on it. Once used utensils must be washed and sanitized before being put away to prevent bacterial activity. Ensure all dishes and utensils are fully washed, rinsed, and sanitized after being used.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bar sanitizer had insufficient concentration of disinfectant chemical. Sanitizers are required to be at adequate concentration for proper sanitizing of surfaces. A new sanitizer solution of 100 ppm chlorine was made.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in all bulk dry storage containers. Scoops are required to be cleaned and sanitized after each use to prevent cross contamination. Ensure that all scoops used in bulk dry storage are cleaned and sanitized after every use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers holding cutlery was observed to have debris in the bottom of the container. All equipment which contacts food is required to be clean and free of debris to prevent cross contamination. Ensure that the cutlery holders are cleaned more frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge thermometer was observed to be at 7c. Temperature in the cooler read 2.3 C with a infrared temperature gun. All fridges are required to have working thermometers to ensure food safe temperatures of all perishable foods. Ensure the thermometer in the walk-in cooler is replaced or repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed to be thawing on top of the ice machine. All thawing of foods are required to be thawed under cold running water, in the fridge, or in the microwave to prevent bacterial growth. The operator immediately began thawing the meat under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was observed as a liner in the cooler on the food storage shelves. Cardboard can harbor bacteria and is not a cleanable surface. All shelving is required to be durable, non-absorbent, and easily cleanable. Ensure that the cardboard is removed, and the shelving is cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was observed to be stored in a cardboard sheath. All equipment is food contact is required to be maintained in a condition that prevents contamination. Ensure that all knives are properly stored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold build-up was observed on the walk-in cooler shelves. All equipment must be maintained in a condition that prevents contamination of food. Ensure that the mold on the shelves is removed, and the shelves are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning lists were observed during inspection. All facilities where food preparation occurs are required to have written cleaning procedures to ensure the facility is maintined in a clean and sanitary condition. Ensure written cleaning procedures are available during re-inspection.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There wasn't any chlorine detected in the sanitizer solution bucket next to the handsink in the kitchen. Wiping cloths can harbour and spread microbes to food contact surfaces. A sanitizer solution of 100 ppm is required to reduce the amount of microbes on the wiping cloths in the kitchen.
  7. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff are polishing the silverware and dishes after they have airdried from being washed and sanitized. Polishing the dishes and utensils can contaminate them. Ensure that the dishes and utensils are only airdried and then put away with no polishing.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was left in the bulk flour bin. A scoop left in the food bin can lead to hand contact with the food and infrequent washing and sanitizing of the utensil. Ensure scoops are stored outside of the food containers and washed and sanitized on a frequent basis.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 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?
      • The current valid permit is not on display to the customers. Ensure the current valid food handling permit is put on display for the customers.
  11. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website