Clyde's Pizza
5035 50 Street Clyde AB T0G 0P0 · Food - General
Inspection summary
Clyde's Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on January 13, 2026, found no infractions.
4 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The last 2 inspections in a row found no infractions. 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.
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 2 times on January 28, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The open packaged natural olives were left at room temperature for 3 days. The label states that refrigerate after opening. Ensure that label instructions be followed all the time. The operator was required to dispose of those foods during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The soup was heated up on the steam table during inspection. The operator was required to heat up soup quickly until the internal temperature reaches at least 74C. Then, the soup can be transferred back to the steam table for hot holding. Ensure that high risk foods be always reheated quickly by using stove, oven or microwave oven. Ensure that enough water be placed in the steam table when being used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
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