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Anzac Pizza and Fast Food

4 - 232 Stony Mountain Road Anzac AB T0P 1J0 · Food - General

Official record from Alberta →

Inspection summary

Anzac Pizza and Fast Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on July 13, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 across 2 separate inspections, most recently on September 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on July 7, 2026. 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 4 times across 3 separate inspections, most recently on July 7, 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 once on September 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A paper cup was observed stored directly on seasoning salt in the bulk container. Operator removed the paper cup.Ensure that scoops used to dispense bulk foods have a handle and are properly stored (with the handle facing up) to prevent contamination. Single use food containers without a handle must not be used to scoop bulk food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The donair prep cooler was observed with accumulated food debris and dried sauce on the inner walls. Clean and sanitize the prep cooler. Ensure that all prep coolers are maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Half of the range hood grills were observed with a significant build-up of dust and grease. Clean rangehood grills and ensure they are cleaned on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth used for cleaning dining tables was observed with food debris and stored on top of a sanitizer bottle. The facility operator moved the cleaning cloth to the dishwashing sink and indicated that cloths are cleaned at the end of the day. Ensure that cleaning clothes are stored submerged in a sanitizer solution when not in use to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxed pop cans and beverages were observed stored directly on the floor. The facility operator moved the beverages onto a shelf.Food items such as beverages must be stored above the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers storing cooked noodles were observed uncovered in the walk-in cooler. Facility operator covered the noodle containers.Ensure that all bulk foods are protected from contamination by covering during storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler door handles were felt with a build-up of debris and grime. The facility operator cleaned and sanitized the door handlings during the inspection. Ensure that high touch surfaces such as door handles are frequently cleaned and sanitized to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler was observed with mold-like substances on the walls, pop crates, and white shelving near the walk-in cooler door. Deep clean and sanitize the areas mentioned above to prevent food contamination.
  5. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility operator explained the donair handling process, partially cooked donair cones were being kept in the freezer and reused. Facility operator was instructed to discard partially cooked donair cones at the end of the day or fully cook the meat cone and slice before cooling and storing in the fridge or freezer. The Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products document was provided along with the report.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Loaves of bread was stored on the lowest bread tray in the walk-in cooler. The facility operator transferred the loaves of bread to the higher bread trays. Ensure that all food items including drinks are protected from contamination by storing above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulated food debris was observed behind the donair prep cooler lid. Facility operator cleaned and sanitized the above-mentioned area. 2. Torn plastic covering on the donair prep cooler lid and door handles were observed. Facility operator removed the torn plastic during the inspection.Ensure that all food equipment is maintained in a clean and sanitary condition to prevent the habour of food debris and bacterial growth.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy stored in the warmer was measured at a temperature of 53C. The facility operator stated the gravy was placed in the warmer less than 2 hours prior to the inspection. The facility turned the temperature of the warmer up and the gravy was remeasured at a temperature of 62C.Ensure all high-risk food items are stored at appropriate temperatures, 4C or below, and 60C and above to prevent bacterial growth.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bucket of pickles in a brine were stored on the floor of the walk-in cooler.Operator stored the bucket onto a crate.Ensure all food items are stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy stored in the hot holding unit was measured at 55C.Operator raised the hot holding unit temperature and the gravy was measured at 60.8C.Ensure all high risk food items such as gravy are stored at a temperature of 60C or above.
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