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Capital Pizza & Steak House

8304 160 Avenue NW Edmonton AB T5Z 3P1 · Food - General

Official record from Alberta →

Inspection summary

Capital Pizza & Steak House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on March 4, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on October 31, 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?

  • 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 2 separate inspections, most recently on January 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 4, 2026. 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 5 times across 5 separate inspections, most recently on March 4, 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 5 times across 5 separate inspections, most recently on March 4, 2026. 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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chicken breasts come from Costco and cooked onsite. Once cooked, it would be diced and spread out on tray to be cooled and frozen in the freezer. Once frozen, the diced chicken would be placed into pail or bags. During inspection, a lot of the protein items such as the diced chicken were placed in previously used bread bags. Discontinue reusing bread bags or other bags previously used for other food. Reusing bread bags can become an allergen issue. Use clean containers new single use packaging only.A lot of food in the walk in cooler was uncovered. Food such as shredded mozzarella cheese, pineapple slices. sauces, etc were uncovered. Pails of raw steaks were stored above ready to eat/low risk food. This is a repeat violation and continues to be a problem. Correct it or enforcement actions may be taken.A prep knife was stored between two tables. Keep the knife stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of the pizza prep cooler, freezer and walk in cooler were at 4C or less.Operator was informed of pizza prep cooler missing a thermometer. It was corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of the pizza prep cooler had buildup of dried food, please focus on cleaning those areas more frequently.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available on arrival. Ensure a sanitizer is available at all times to facilitate proper sanitization of surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher concentration was measured at 0ppm chlorine. Operator was instructed to repair the dish washer as soon as possible and continue with manual dishwashing in the interim.
    • 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 not displayed. Please display a valid food handling permit in place visible to the public.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2024-11-14: Several food items are observed to be uncovered in the walk-in cooler. Ensure food is covered when stored to help prevent contamination. 2024-10-31:Several food items are observed to be uncovered in the walk-in cooler. Ensure food is covered when stored to help prevent contamination. 2024-07-05:Some food in the pizza prep cooler and the walk in cooler were uncovered. Ensure all food is covered at all times. This has been cited in the past. Also, some food was stored on the floor in the walk in cooler. Keep all food off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-11-14: The below remains outstanding.2024-10-31:A leak is observed at the faucet handle on the two-compartment sink. Please repair or replace the faucet. 2024-07-05:The two compartment sink faucet was leaking, please repair or replace the faucet.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2024-10-31:Several food items are observed to be uncovered in the walk-in cooler. Ensure food is covered when stored to help prevent contamination. 2024-07-05:Some food in the pizza prep cooler and the walk in cooler were uncovered. Ensure all food is covered at all times. This has been cited in the past. Also, some food was stored on the floor in the walk in cooler. Keep all food off the floor.
    • 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?
      • Mouse droppings are observed on the floor beneath the cash counter in the bar area. Ensure that the droppings are cleaned up and pest control measures are taken to eliminate the presence of pests in the facility.
    • 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?
      • 2024-10-31:Mouse droppings are observed beneath the shelving in the dry storage room. Ensure that the indicated mouse droppings are cleaned up and pest control measures are taken to eliminate the presence of pests in the facility. 2024-07-05:Mouse droppings were present in the dry storage room. This has been cited in the past as well. Remove all items in the dry storage room and thoroughly clean the area. Inspect for any cracks or gaps that may be allowing pests to enter. Place traps in the room as well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-10-31:A leak is observed at the faucet handle on the two-compartment sink. Please repair or replace the faucet. 2024-07-05:The two compartment sink faucet was leaking, please repair or replace the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the door frame leading to the dry storage room.2. A buildup of grime is observed on the plastic shelving units in the dry storage room. 3. A buildup of food debris is observed beneath the shelving in the dry storage room. 1-3. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-10-31: A buildup of food debris is observed beneath the shelving in the walk-in cooler. Ensure that the indicated area is cleaned and sanitized. 2024-07-05:Walk in cooler floor had buildup of food and debris especially the corners and edges. Please clean.
  6. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food in the pizza prep cooler and the walk in cooler were uncovered. Ensure all food is covered at all times. This has been cited in the past. Also, some food was stored on the floor in the walk in cooler. Keep all food off the floor.
    • 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?
      • Mouse droppings were present in the dry storage room. This has been cited in the past as well. Remove all items in the dry storage room and thoroughly clean the area. Inspect for any cracks or gaps that may be allowing pests to enter. Place traps in the room as well. Pest control technician reported no findings in last two reports, however, please remove the droppings to ensure there is no new activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handles of prep cooler, drawers, and cold holding units (coolers & freezers), had buildup of dried food/grease. Please ensure all high touch areas are thoroughly cleaned. The two compartment sink faucet was leaking, please repair or replace the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk in cooler floor had buildup of food and debris especially the corners and edges. Please clean. The cookline and dough machine areas had buildup of food and debris on the floor especially the edges. Please clean. A cleaning schedule was posted on the freezer door. Ceiling and vents had buildup of dust, please clean.
  7. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food in the pizza prep cooler and the walk in cooler were uncovered. Ensure all food is covered at all times. This has been cited in the past. Also, some food was stored on the floor in the walk in cooler. Keep all food off the floor.
    • 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, however, the chlorine concentration at dish level was at 0ppm. Two compartment sink was equipped with detergent and bleach. Please refrain from using fiber guard protection bleach, use regular bleach for food contact surfaces.
    • 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?
      • Mouse droppings were present in the dry storage room. This has been cited in the past as well. Remove all items in the dry storage room and thoroughly clean the area. Inspect for any cracks or gaps that may be allowing pests to enter. Place traps in the room as well. Pest control technician reported no findings in last two reports, however, please remove the droppings to ensure there is no new activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handles of prep cooler, drawers, and cold holding units (coolers & freezers), had buildup of dried food/grease. Please ensure all high touch areas are thoroughly cleaned. The two compartment sink faucet was leaking, please repair or replace the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk in cooler floor had buildup of food and debris especially the corners and edges. Please clean. The cookline and dough machine areas had buildup of food and debris on the floor especially the edges. Please clean. A cleaning schedule was posted on the freezer door. Ceiling and vents had buildup of dust, please clean.

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