Alimo's Pizzeria
217 2 Avenue Slave Lake AB T0G 2A0 · Food - General
Inspection summary
Alimo's Pizzeria has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on August 7, 2026, found no infractions.
4 of 14 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 12 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 4 times across 3 separate inspections, most recently on May 13, 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 once on May 13, 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 5 times across 4 separate inspections, most recently on August 4, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 4 times across 4 separate inspections, most recently on August 4, 2026. 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?
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 4 times across 4 separate inspections, most recently on May 7, 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.
14 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Ceiling panel is broken in the kitchen, and an air filter is hanging through. ENSURE:All ceilings are properly maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Feeding tube for detergent in mechanical dishwasher has a leak.ENSURE:All equipment is maintained in good condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers stored on the floor of the walk-in cooler. Operator indicated they have ordered rolling pedestals to store food on.Update: Facility has moved more items off the floor, but there are still items remaining.ENSURE:Foods products are stored off the floor to allow for proper cleaning and protection from pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers stored on the floor of the walk-in cooler. OUTSTANDING VIOLATION.Operator indicated they have ordered rolling pedestals to store food on.ENSURE:Foods products are stored off the floor to allow for proper cleaning and protection from pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler fans are in a sanitary condition.Walk-in cooler floors are in an unsanitary condition. OUTSTANDING VIOLATIONENSURE:The entire facility is in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers stored on the floor of the walk-in cooler.ENSURE:Foods products are stored off the floor to allow for proper cleaning and protection from pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler fans are in an unsanitary condition.Walk-in cooler floors are in an unsanitary condition.ENSURE:The entire facility is in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wooden prep table still has gaps and needs to be made smooth. - OUTSTANDING VIOLATIONENSURE:All surfaces are smooth, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic cutting board has been planed and is now smooth, durable, and easily cleanable. Dishwasher no longer leaks while running. Wooden prep table still has gaps and needs to be made smooth.ENSURE:All surfaces are smooth, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes stored on floor in walk-in cooler. Operator moved them on to milk crates during inspection. ENSURE:Foods are stored at least six inches off the floor to allow for easy cleaning and avoiding potential pest harborage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Cutting boards and wooden prep table have deep gashes and are not easily cleanable.ENSURE:Food contact surfaces are smooth, durable, and easily cleanable.2. Dishwasher is leaking out of the door hatch during a cycle.ENSURE:The dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop and tongs stored flat in bulk containers - operator removed them during inspection.ENSURE:Bulk bin scoops and serving utensils are stored in a manner such that a workers' hands do not touch the product.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the bucket had a concentration higher than 200ppm. This was corrected by the operator. Corrected bleach sanitizer concentration was 100ppm. Please ensure that the bleach sanitizer concentration is kept at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the gyro cone ranged between 45-55 degree Celsius. This was corrected during the inspection. Operator increased the temperature and corrected temperature was measured to be 62 degree Celsius. Please ensure the heating unit is maintained at 60 degrees for the gyro cone to prevent bacterial growth.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling tiles are in disrepair and there was evidence of mould growth due to the water damage. Operator will be replacing the tiles this month.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of re-inspection, bleach concentration in the mechanical dishwasher was observed to be less than 50 ppm. After additional bleach dispenses by manually pushing the button for 20 seconds, bleach concentration was observed to be close to 100 ppm. 12% available chlorine commercial sanitizer container from Calahoo Meats Ltd. was observed to be greater than 200 ppm.Correction:- Repair or replace the bleach dispense system in the chemical dishwasher.- Informed staff to sanitize utensils and equipment in a separate sink temporarily.- Educated staff on steps to make 200 ppm bleach solution.- Educated staff on steps to test bleach concentration using testing strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bleach concentration in the mechanical dishwasher was observed to be less than 50 ppm.Correction:- Repair or replace the bleach dispense system in the chemical dishwasher.- Informed staff to sanitize utensils and equipment in a separate sink temporarily.- Educated staff on steps to make 200 ppm bleach solution.- Educated staff on steps to test bleach concentration using testing strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach testing strips were not available to measure the bleach solution in the chemical dishwasher.Correction:- Ensure that bleach testing strips are available.- Some bleach testing strips were provided to the operator by PHI.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions