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Captain Pizza

3507 Highway Street E Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Captain Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on July 21, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 5, 2024. 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 6 times across 3 separate inspections, most recently on July 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on April 29, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2026. For example: 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?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Previously cited violation:The up-to-date food handling permit was not on display at the time of inspection.Correction:- Print and post the up-to-date food handling permit in an area where it may be easily viewed by patrons
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Wire racks in the walk-in cooler unit were present with old food mess and mould-like growths on and in-between the shelving unit bars. - Trays containing wrapped and sealed meat products were observed in the walk-in cooler with old food mess and mould-like growths.Correction:- Clean and sanitize the walk-in cooler shelving units- Clean and sanitize the large metal trays in the walk-in refrigeration unit
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rounded scoop was observed to be in use as a bulk ingredient scoop.Corrected during inspection:- The round scoop was removed
    • 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 up-to-date food handling permit was not on display at the time of inspection.Correction:- Print and post the up-to-date food handling permit in an area where it may be easily viewed by patrons
  3. 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?
      • Risk Management Inspection 29 April 2025:- Operator reported range to be serviced in May- 3-Week follow-up scheduledPreviously cited violation:The commercial range ventilation unit was observed to be due for servicing.Correction:- Service the commercial range ventilation unit
  4. Monitoring 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 commercial range ventilation unit was observed to be due for servicing.Correction:- Service the commercial range ventilation unit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two of the three, 3-compartment sink drains were not draining properly at the time of inspection.- Operator had contacted a plumber prior to the time of inspectionCorrected:- Verification of servicing was submitted to EPH the on 3 April 2025
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available at the time of inspection.Corrected during inspection:- 200 ppm sanitizer solution was created
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small round plastic bowls were observed in bulk seasoning containers as scoops.Corrected during inspection:- Plastic bowls removedEducation provided:- All bulk ingredient scoops must be composed of a non-porous, cleanable, shatter resistant (non-ceramic, non-glass) material that is equipped with a handle that differentiates food contact areas from handling areas.- Handles must also be held outside of direct contact with food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Recurring violation:The main hand-sink was not in a working condition:- No water suppliedCorrection:- Repair or replace the broken hand-sink- Ensure that the hand-sink is supplied with warm running water, soap, and paper towel
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 3-compartment sink hand-sink alternative was not supplied with paper-towel.Corrected during inspection:- The 3-compartment sink supply was replenished with paper-towel
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared during food handling.Corrected during inspection:- 200 ppm chlorine sanitizer solution bucket was prepared on-site
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main hand-sink was not in a working condition:- No water suppliedThree-compartment sink was not fully stocked- Paper towel was re-stocked for the 3-compartment sink during the inspectionCorrection:- Repair or replace the broken hand-sink- Ensure that the hand-sink is supplied with warm running water, soap, and paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to require cleaning:- Deep fryer baskets were observed with some old food debris- Walk-in refrigeration unit pallets were observed to have old food debrisCorrection:- Clean and sanitizer the deep fryer baskets- Clean and sanitize the walk-in refrigeration unit pallets
  8. Risk Management Inspection

    0 infractions

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