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Bravo Pizza

253 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Bravo Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 3, 2024. The most recent inspection, on March 25, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 3, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on March 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 separate inspections, most recently on March 16, 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Light bulbs were burnt out in the back kitchen and did not provide adequate lighting. **Replace bulbs.**AT THE TIME OF THE INSPECTION, THE LIGHT BULB IN FRONT OF THE WALK IN COOLER WAS REPLACED HOWEVER THE LIGHT BULBS ABOVE THE DISH PIT WAS STILL BURNT OUT.
  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the front hand washing station and the washroom with diapering station ran out of batteries. **Replace batteries or ensure paper towel is installed on a paper towel stand.**OUTSTANDING.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed. **Display current food permit in a location visible to the public.**OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs were burnt out in the back kitchen and did not provide adequate lighting. **Replace bulbs.**OUTSTANDING.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer solution coming out of the dispenser was measured at 100 ppm. **Ensure QUATs sanitizer solution is maintained at 200 ppm. **CORRECTED DURING THE INSPECTION. HOT WATER SETTING WAS REQUIRED AND DISPENSER RUN FOR A MINUTE IN ORDER TO GET UP TO PROPER CONCENTRATION. ENSURE STAFF ARE AWARE OF PROCEDURES.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals storage above a bin of flour. **Relocate bin of flour or reorganize chemicals so that it is kept separated and below food items. ***CORRECTED DURING THE INSPECTION. BIN OF FLOUR WAS REMOVED.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the front hand washing station and the washroom with diapering station ran out of batteries. **Replace batteries or ensure paper towel is installed on a paper towel stand.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • High chairs and booster seat located in the washroom. **Ensure these items are cleaned and disinfected before and after use or remove from washroom storage. **CORRECTED DURING THE INSPECTION. ITEMS REMOVED FROM WASHROOM.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed. **Display current food permit in a location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs were burnt out in the back kitchen and did not provide adequate lighting. **Replace bulbs.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cloth with visible food debris was observed on the cutting prep board in the front kitchen and not in sanitizer. **Ensure cleaning cloths are submerged in sanitizer or change out the cleaning cloths every hours with a timer. ***CLOTHS WERE REMOVED DURING THE INSPECTION.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were observed in the bulk food.**Store scoop handles in a manner in which it does not does the bulk food. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs and chlorine test strips were expired. **Obtain new QUATs and 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?
      • 1. Paper towel dispenser was not working in the customer washrooms and front hand washing station. **Ensure paper towel is available in a dispenser or paper towel stand. 2. No soap in the washrooms as the machines were not working. **Repair soap dispenser or have soap available in a hand pump.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. Facility was using a small deep fryer without any ventilation canopy exhaust. **Food permit does not allow for deep frying. Remove chicken wings from menu or install a ventilation canopy exhaust or obtain a fryer that is completely enclosed. 2. 2022 Food permit was displayed.**Display current valid Food permit in a location that is easily seen by the public.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the walk in cooler. **Obtain thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips were expired 2023. **Obtain new QUATS 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?
      • 1. The automatic paper towel dispenser in the back kitchen was not working. The battery was low. **Replace battery and ensure paper towel is available. 2. There was no hand soap for the handwashing station in the back kitchen. **Obtain soap. **This was corrected during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was blocked behind pizza boxes. **Ensure food handling permit is visible to the public at all times. ***CORRECTED DURING THE INSPECTION.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Required approved food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The caulking between the handwashing sink and wall in the first public washroom was observed in disrepair. **Recaulk.2. A lower shelving unit had a rusted area. Aluminum tin foil was observed to be over the area but the tin foil was in disrepair. **Repair the rusted area or cover the area with a water resistant easily cleanable material. OR do not store food items in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the flooring in the walk in cooler underneath shelving and the black crate holding sauces that was placed underneath the rusty lower shelving unit.

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