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Capital Pizza

7640 144 Avenue NW Edmonton AB T5C 2R7 · Food - General

Official record from Alberta →

Inspection summary

Capital Pizza has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on September 22, 2026, recorded 9 infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 times on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2026. 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?

  • 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 September 22, 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 September 22, 2026. 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 6 times across 4 separate inspections, most recently on September 22, 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.

10 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pail of sanitizer in the server area had soap and bleach sanitizer mixed in together. Please keep the two chemicals separate. Operator understood the requirement.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two boxes of takeout lids were stored beside the staff toilet. Please relocate the two boxes to a food safe area as the toilet has no lid.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid was present in the staff washroom. Please remove from food facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pasta sauce in the hot holding unit was at 38C. Re-heating was being conducted using the hot holding unit for the pasta sauce. Operator indicated that the sauce was held in the hot holding unit and when order came up, the sauce would then be reheated. For food safety reasons, please reheat using the stove, microwave, or oven to 74C first, then transfer to the hot holding unit and held at 60C or higher. Should an order come up, further reheating can also be done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, rinse and chlorine. However, the chlorine concentration was at 50ppm. Please ensure the unit can reach 100-200ppm.Fiber guard protection bleach was present in the kitchen. In the future, please use regular bleach - no scented or fiber guard protection bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A pail of sanitizer was stored inside the hand sink basin in the server area. It was relocated during the inspection. Please keep the sink basin free. A container of utensils was stored close to the soap dispenser, and a tray of cutlery was stored under the paper towel dispenser. Keep the areas under the soap and paper towel dispensers free to prevent any cross contamination.
    • 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?
      • A live cockroach was observed inside the ice well cabinet in the server area. Operator also saw the insect. Please inform pest control company to increase pest control measures. The front exterior double doors had a minor gap between the doors. The back exterior door had a minor gap at the bottom corner.Mouse droppings were observed in the bar area counter by the Red Bull cooler. Please cover up the gap/hole by the cords as that may be an entry point for pests. Please clean and sanitize the area. Pest control records were unavailable at the time. Please send the last three months of reports for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two compartment sink was leaking underneath the basins. Please repair or replace the plumbing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the top part of chest freezer (in the main kitchen) was in poor repair. The insulation had turned black with mold/mildew. Repair or replace the chest freezer.The mini Pepsi cooler had duct tape lining the top of the frame. Please replace the duct tape.The inside metal parts of the ice machine had mold/mildew. Please clean and sanitize the ice machine.A leak may be present in the bar cooler with the keg as there was water pooling inside the unit. Please investigate cooler in the bar.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed inside the container of flour. Please place all scoops outside of food ingredients to prevent contamination.
    • 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?
      • The food handling permit in the facility was observed to be expired . Please renew.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * The plastic chopping boards (2) were observed to have a buildup of dirt. Please resurface or replace to prevent the introduction of pathogens into food during preparation.** The ice maker was observed to have a buildup of dirt on the inner surface. Please scrub thoroughly to remove dirt.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of what appears to be mold was observed on the shelving in the walk-in cooler. 2. A buildup of debris was observed beneath the counters and between equipment in the bar area. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  8. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The long cutting board on the prep cooler across from the grill line was observed to be in disrepair. Ensure that the indicated cutting board is replaced to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of what appears to be mold was observed on the shelving in the walk-in cooler. 2. A buildup of debris was observed beneath the counters and between equipment in the bar area. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 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?
      • A small gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed in the baseboard in the lounge area. Ensure that the hole is sealed to render the surface smooth, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large section of the cutting board on the prep cooler across from the grill line is observed with excessive wear and hard-to-clean grooves. Ensure that the indicated section is repaired or replaced to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of what appears to be mold is observed on the shelving in the walk-in cooler. Ensure that the shelving is cleaned and sanitized or replaced.

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