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Cochrane Pizza & Grill

2113 - 239 Griffin Road E Cochrane AB T4C 2B9 · Food - General

Official record from Alberta →

Inspection summary

Cochrane Pizza & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on June 8, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 3 separate inspections, most recently on June 8, 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 2 times across 2 separate inspections, most recently on October 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 17, 2025. 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?

  • 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 4 separate inspections, most recently on June 8, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Repeat ViolationUsed cooking utensils were stored in water with no ice or sanitizer. Keep used utensils in a food-grade sanitizer at appropriate concentration. Staff prepared 200 ppm QUAT sanitizer for utensil storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Hand sink by the cooking area with deep fryer is leaking. Repair.Update (June 8, 2026): Caulking previously noted to be damaged is now in good repair. Hand sink is still leaking. Repair.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cooking utensils were stored in water with no ice or sanitizer. Keep used utensils in a food-grade sanitizer at appropriate concentration. Staff prepared 200 ppm QUAT sanitizer for utensil storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Hand sink by the cooking area with deep fryer is leaking. Repair.2. Caulking around the hand sink next to dishwashing area is damaged. Replace caulking.
  3. Monitoring Inspection

    6 infractions

    • 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?
      • Temperature records for all coolers were not available onsite. Please make sure temperature of the coolers are recorded on regular basis and keep the records onsite for inspection to review.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labelled. Please make sure sanitizer bottles are labelled with the name of the product to prevent any misuse of chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garbage bin was in front of the hand sink. Corrected during the inspection. Please make sure hand sink is accessible at all times.
    • 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?
      • Pest control records were not available onsite. Please make sure keep the pest control records onsite for inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the dishwashing sink was not in good repair. It was separating from the wall surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust on the ceiling by the oven*Fridge at the front counter at the cash area was not in clean condition. *Coolers handles were sticky and food debris built up. Please make sure cleaning of areas in concern above are completed.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was temperature fluctuating between 7-10C at the pizza prep cooler holding containers. Containers were left open. Corrected during the inspection. Operator closed the stainless steel cover on them.Please make sure the lid/ cover kept closed when the topping station is not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Exhaust filters*Dust on the paper towel dispensers and soap dispensers.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution (Bleach -Water) concentration was measured at 0 ppm. New solution was prepared onsite by the operator. New solution concentration was measured at 100ppm. Corrected during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One of the employees was using the phone while working. Please make sure proper hand washing occurs after touching personal items to prevent cross contamination.
    • 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?
      • There was no temperature logs being recorded for refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the fringe by the front counter. Please make sure thermometer is placed into the fridge.

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