Ardrossan Pizza & Bar
101 - 53073 Range Road 222 Sherwood Park AB T8E 0B7 · Food - General
Inspection summary
Ardrossan Pizza & Bar has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on December 10, 2025, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on November 3, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on September 23, 2024. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 5 separate inspections, most recently on April 3, 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 across 2 separate inspections, most recently on April 3, 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?
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 2 times across 2 separate inspections, most recently on October 21, 2024. 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.
12 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The iodine test strips for the glassware dishwasher in the bar area were expired. Please ensure valid test strips are available onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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)?
- Food items were being stored on the beer kegs located in the walk-in cooler. This is not an approved food storage practice. This infraction was corrected at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Patio access door to facility required repair due to the door not opening properly. The door would open only 1/4 of the way, due to obstruction of outdoor concrete surface. There was also a reported similar issue with the back kitchen entrance door. Repair concrete to allow for proper access and egress.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Requirements today: Two food handlers required beard gaurds while engaged in direct food handling activities during the inspection. This was complied with during the inspections.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Bar staff were not knowable on how to test sanitizer levels of the glass washer. Ensure that staff are trained properly in this regard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Beverage spillage and odours were found on the floor and equipment located below he beverage drainage -capture basin located in the bare area. Detect source(s) of leak, repair and clean and sanitize this area. This may have been a possible source of fly attraction.Remove empty beer kegs from the entrance leading to the kitchen. Kegs were obstructing the entrance and also allowing the flooring surface inaccessible for proper cleaning. Provide a proper storage area for kegsEmpty beer kegs were still being stored outside on the sidewalk located adjacent to the south back door entrance to the kitchen, as indicated in the last health inspection report. These storage practices were allowing these items to be accessible to insects/scavengers/unauthorized person and must be stored in a secure and sanitary manner. Provide proper outdoor storage facilities.Beer kegs storage located in the walk-in cooler was inadequate and blocking off the food storage shelves for easy and safe access by staff. This practice must be discontinued to ensure proper food handling and storage and also accessible for proper cleaning practices of floor surfaces and food storage shelf areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Beverage spillage and odours were found on the floor and equipment located below he beverage drainage -capture basin located in the bare area. Detect source(s) of leak, repair and clean and sanitize this area. This may have been a possible source of fly attraction.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Chlorine sanitizer test strips were not observed. The facility uses chlorine sanitizer solution and the dishwasher at the bar also uses chlorine as sanitizer.Please obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for the handwashing sink in the kitchen was not operational, restricting hot water supply.Please ensure the hot water tap is repaired immediately for proper handwashing. Use the dishwashing sink temporarily for handwashing until the tap is repaired. Ensure the sink is sanitized in-between handwashing and other use.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed.Implement and maintain a monthly pest control program and ensure records are kept for review during inspection. A pest control checklist will be sent with this report. Install pest traps in the facility and the template can be used for pest monitoring and recording.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoops were stored on top of the ice machine. The staff washed the ice scoops during inspection and had them stored in a clean container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One stainless steel prep table located adjacent to the grease canopy was covered with saran plastic wrap. This product was removed from the surface at the time of inspection and operator was advised to discontinue this practice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw bacon packages and partially cooked meat items were found stored on top of cooked and/or ready to eat food items. These products require a separate storage area to prevent cross-contamination. This issue was corrected at the time of inspection.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Remove empty beverage bottles from the entrance leading to the kitchen. Boxes of bottles were obstructing the entrance and also allowing the flooring surface inaccessible for proper cleaning. Empty beer kegs and garbage was being stored on the sidewalk located adjacent to the south back door entrance to the kitchen. These storage practices were allowing these items to be accessible to insects/scavengers/unauthorized person and must be stored in a secure and sanitary manner. Provide proper outdoor storage facilities.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions