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Andrews Original Pizza and Pasta

5002 50 Avenue Andrew AB T0B 0C0 · Food - General

Official record from Alberta →

Inspection summary

Andrews Original Pizza and Pasta has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on July 2, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 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 April 9, 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)?

  • 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 August 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on April 9, 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 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • April 9, 2026 update: Are currently washing items manually in the 2-compartment sink. With all disposable utensils for customers.1) Currently, there is a NEXUS mechanical dishwasher and a 2-compartment stainless steel sinks in the kitchen area.2) Verified with the owner following the inspection that the method of warewashing is manual - due to the fact that the NEXUS dishwasher (which is owned by the owner) is not operational at this time. There was also observed a Hobart mechanical dishwasher in the basement and apparently is in the process of being fixed.3) Final sanitizing step is chlorine (e.g. - bleach); however, the existing chlorine test strip papers are expired (on July 2025) and subsequently new chlorine test strip papers will need to be ordered and used to verify the concentration of bleach which should be minimum 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Apr 9, 2026 updateProfessional cleaning of the hood has been completed.Professional cleaning of the hood was last done in 2021. The hood should be professionally cleaned at least once a year.Ensure that the hood is cleaned by Feb 4, 2026.MARCH 24, 2026 UPDATE:1) Status quo on the above requirement for professional canopy hood cleaning - picture of sticker on hood taken during the inspection.2) Observed several areas of the kitchen flooring (particularly at the back door entrance) where the finish is in disrepair and/or missing flooring tiles - replacing existing flooring with new finish is required to easier facilitate cleaning and reduce areas where dirt/dust/food debris can accumulate..3) Burnt out light tube in kitchen ceiling light fixture near canopy exhaust hood - required to provide more adequate lighting to easier facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was in a clean and sanitary condition.
  3. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Currently, there is a NEXUS mechanical dishwasher and a 2-compartment stainless steel sinks in the kitchen area.2) Verified with the owner following the inspection that the method of warewashing is manual - due to the fact that the NEXUS dishwasher (which is owned by the owner) is not operational at this time. There was also observed a Hobart mechanical dishwasher in the basement and apparently is in the process of being fixed.3) Final sanitizing step is chlorine (e.g. - bleach); however, the existing chlorine test strip papers are expired (on July 2025) and subsequently new chlorine test strip papers will need to be ordered and used to verify the concentration of bleach which should be minimum 100 ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has stated that they have owned the facility for approximately seven (7) years and that was when they had completed the food safe course.Since the course should be taken every 5 years, our Department will email an electronic copy of our AHS listing of on-line food safe courses (approximately 20+ in total) that the owner can register and complete - this would also include her father who is the person who is in care and control of the facility.Finally, once certificate has been obtained, our Department would recommend that the certificate be posted beside the food handling permit - note that this is not a requirement and only a recommendation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Professional cleaning of the hood was last done in 2021. The hood should be professionally cleaned at least once a year.Ensure that the hood is cleaned by Feb 4, 2026.MARCH 24, 2026 UPDATE:1) Status quo on the above requirement for professional canopy hood cleaning - picture of sticker on hood taken during the inspection.2) Observed several areas of the kitchen flooring (particularly at the back door entrance) where the finish is in disrepair and/or missing flooring tiles - replacing existing flooring with new finish is required to easier facilitate cleaning and reduce areas where dirt/dust/food debris can accumulate..3) Burnt out light tube in kitchen ceiling light fixture near canopy exhaust hood - required to provide more adequate lighting to easier facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed that the level of cleaning/housekeeping is not satisfactory - in particular, noted a significant amount of food debris underneath the cooking equipment (e.g. - grill + deep fat fryer equipment) and also underneath the stainless steel refrigeration unit to the right of the cooking equipment.The above areas (which we define as "hard to get areas") should be thoroughly cleaned and thereafter on a frequency of once per week.Moreover, the dough mixer in the kitchen appeared to be in need of cleaning and there was a dust build-up on the kitchen ceiling near the back door entrance.And also observed a significant amount of grease running down the outside wall of the building where the exhaust canopy hood vents out - requires immediate cleaning (which could attract rodents) and make necessary repairs to the unit to prevent this leakage from occurring in the future).Finally, if not in place, these cleaning tasks must be documented (e.g. - in writing) to prove these tasks were completed - please consult with your District Public Health Inspector should you need to discuss further with this requirement.
  4. 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?
      • Professional cleaning of the hood was last done in 2021. The hood should be professionally cleaned at least once a year.Ensure that the hood is cleaned by Feb 4, 2026.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hanging thermometer in the display cooler is not accurate.Please replace by Seot 15, 2024.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels at the handsink were being kept outside of the dispenser,Keep towels within the dispenser to prevent the possibility of a food handler contaminating the roll.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine santizier was measured 0 ppm. Operator made a new solution and it was at 100ppm. Violation corrected during the inspection

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