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Amanda's Pizza

9604 100 Street Morinville AB T8R 1L9 · Food - General

Official record from Alberta →

Inspection summary

Amanda's Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on December 3, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 on February 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on February 10, 2025. 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 once on November 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 31, 2023. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor of the walk-in-cooler. Please ensure that all food items are stored at least six minutes above the floor.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap was noted in the bleach solution. This was discussed with the operator during the inspection. Please do not add soap in the bleach solution. Please use one teaspoon of bleach per litre of water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was using bins for dishwashing purposes instead of using dishwashing sinks.This was discussed with the operator during the inspection. The operator indicated that they do not have a sink plug and would acquire one. They would then start using dishwashing sinks for dishwashing purposes. Please follow following purposes:- Wash with soap and water, and rinse with clean water in the first sink. - Prepare a bleach solution in the second sink (one teaspoon of bleach per litre of water), and leave clean dishes fully submerged in the bleach solution for at least two minutes. Air dry the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris was observed behind and underneath the cook line and oven.Ensure the indicated areas are cleaned.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris was observed behind the cook line and oven.Ensure the indicated areas are cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Debris was noted on hard-to-reach surfaces of the meat slicer. Please clean and sanitize the meat slicer. 2. Ice buildup was noted in the freezer. Please defrost the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust/debris was noted in the facility. Please clean and sanitize the indicated areas and ensure they are maintained in a clean and sanitary manner at all times.

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