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Chicago Deep Dish Pizza

4803 50 Avenue Wetaskiwin AB T9A 0S1 · Food - General

Official record from Alberta →

Inspection summary

Chicago Deep Dish Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on September 22, 2026, recorded 4 infractions.

2 of 8 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: 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 4 times across 4 separate inspections, most recently on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 3, 2025. 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 March 19, 2025. 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 5 times across 5 separate inspections, most recently on September 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on September 22, 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?

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. 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)?
      • There were no chlorine test strips available at the time of the inspection for confirming sanitizing solution. This is important because too little concentration fails to sanitize and too high concentration results in chemical residue being left on the utensil surface and is a chemical contamination risk.Ensure to get the Valid chlorine test strips for confirming concentration at 100 ppm - 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was observed to be obstructed and packed with Storage boxes at the time of the inspection. This was required to be cleared to enable easy access and ensure continuous use for hand hygiene and food protection against cross contamination.Always ensure that the handwash station is unobstructed and readily stocked with supplies at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general kitchen floor areas should be cleaned as there appears to be some food particles and grout build up. The washroom is also observed to not be very clean and tidy at the time of the inspection.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste bin was observed not having the appropriate cover with the garbage materials in it exposed. this is a source of potential foul-smelling odors and pest attraction.Ensure that waste bins are properly covered at all times during operational hours and discarded as necessary or at the end of the day.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was available in the main kitchen containing a bleach and water solution at 200 ppm. Staff were instructed to mix ½ teaspoon of unscented bleach with 1 liter of warm water. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation:- No cleaning schedule was in place.- Storage area is congested and poorly organized.- Overall, the facility requires thorough cleaning. The main food processing area was inadequately maintained and in an unsatisfactory hygienic condition.Specific Issues Noted:- Pizza dough container has a buildup of grease particles.- White pizza dough container box has debris accumulation on bottom surfaces.- Coke fridge trim channels have buildup.- Can opener have stored in a dirty condition.- General flooring and area around the dough mixer require cleaning.Required Action:Please clean the above-noted items immediately and ensure regular cleaning is carried out as part of a documented schedule.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizer was measured at 25 ppm. A new solution was prepared and measured at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing bleach was not labelled.The operator labelled it onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen knives were kept unclean and stored improperly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule in place.The storage area is congested and not well arranged.In general, a thorough cleaning is needed, the food processing main area was noted to be inadequately maintained and in unsatisfactory hygienic condition.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that 4 bags of frozen sausages, sliced ham/turkey in plastic bags high risk food items in on ee of the three-compartment sink were improperly thawed at the room temperature. The internal temperature was measured, and it was 4.4 Celsius. When asked, staff indicated that these food items were pulled out from freezer 90 minutes ago. Correct thawing methods were reviewed with operator's son. Operator placed meats items back in the walk-in cooler
    • 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 for the facility is expired.If you cannot find or have lost your Food Permit - please call Provincial Single Point of Contact: 1-833-476-47 to arrange for a replacement Food Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The can opener is kept unclean.2) Cleaning is required for the upper part and interior of the microwave oven and airfryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, a thorough cleaning is needed, the food processing main area was noted to be inadequately maintained and in unsatisfactory hygienic condition.The food contact and flooring surfaces noted with accumulation of food and dust debris included: the space beneath the three-compartment sink, the storage area, the vicinity around the dough mixer and the sliding door tracks on the soft drinks' cooler. The space above the pizza ovens (under the pizza boxes) and the holder white box for pizza pans is covered in food scraps. Ensure sure this area is regularly cleanedPlease clean all the noted areas now and on regular basis.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • i) Food items were stored together with non-food materials ii) Scoop was left inside the flour bowl
    • 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 coke/sprite refrigerator shelves are rusty and may not be easily cleanable. Please replace the shelves.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was measured at <50ppm chlorine. Upon request, bleach was added to the solution until it measured at 100ppm. Ensure sanitizer solutions are re-made regularly so they are always at a minimum of 100ppm chlorine.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility was not maintaining temperature logs for coolers. Please maintain temperature logs for coolers and freezers that contain high-risk foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was made inaccessible due to boxes being stored on top of the basin. Upon request, the boxes were relocated. Ensure the handwashing sink is always accessible to staff.

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