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Crossfield Pizza

1204 Railway Street Crossfield AB T0M 0S0 · Food - General

Official record from Alberta →

Inspection summary

Crossfield Pizza has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on August 17, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 5 times across 3 separate inspections, most recently on July 28, 2026. 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 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 9 separate inspections, most recently on August 4, 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 6 times across 6 separate inspections, most recently on January 30, 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 3 separate inspections, most recently on August 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelving surfaces in the back of the facility being used to store cleaned food equipment is in a visibly unclean state. Some of the utensil storage surfaces in use appear to be from an absorbent surface that cannot be easily cleaned. Replace surfaces that cannot be easily cleaned and ensure that utensil storage surfaces are maintained in a visibly clean state. Consider using covered storage for equipment and utensils in occasional use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condition of some of the containers in use at this facility is damaged, making them more difficult to properly clean as needed. Replace damaged containers used in food storage. Ensure that food storage containers are durable and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the walk-in cooler has a build-up of mould. The bottom-most shelf has a build-up of debris underneath and around the shelf. The shelf adjacent to the front upright refrigerator has a build-up of food debris.Shelving in the kitchen prep cooler has a build-up of debris. Clean indicated areas. Remove or modify shelving surfaces that cannot be easily cleaned.
  3. Monitoring Inspection

    5 infractions

    • 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 identified in the following areas:-Under shelving in the office area-Under flour storage in the office area-Under pizza boxes storage in the side area-The shelving under the pizza dough preparation counter-The area behind the chest freezer near the pizza ovenSafely clean indicated areas. Monitor and clean indicated areas on routine basis to assess any ongoing pest concerns.
    • 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?
      • A written record of pest control operations was not available for review onsite. Provide a written record of pest control actions undertaken onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelving surfaces in the back of the facility being used to store cleaned food equipment is in a visibly unclean state. Some of the utensil storage surfaces in use appear to be from an absorbent surface that cannot be easily cleaned. Replace surfaces that cannot be easily cleaned and ensure that utensil storage surfaces are maintained in a visibly clean state. Consider using covered storage for equipment and utensils in occasional use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condition of some of the containers in use at this facility is damaged, making them more difficult to properly clean as needed. Replace damaged containers used in food storage. Ensure that food storage containers are durable and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the walk-in cooler has a build-up of mould. The bottom-most shelf has a build-up of debris underneath and around the shelf. The shelf adjacent to the front upright refrigerator has a build-up of food debris.Shelving in the kitchen prep cooler has a build-up of debris. Clean indicated areas. Remove or modify shelving surfaces that cannot be easily cleaned.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
  5. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of shelving above the dishwasher is damaged, creating a surface that would be difficult to clean as needed.Repair or cover damaged shelving to render surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Ceiling air vent above pizza oven-Back utensil storage shelving-Interior of the chest freezer in the back storage room -Floor behind the chest freezer and prep cooler in the pizza cooking areaClean indicated areas.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer prepared onsite was measured at a concentration of 0ppm. Sanitizer was corrected to a concentration of 100ppm chlorine during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
    • 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 food handling permit for this facility was not posted in a conspicuous place.Post current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of shelving above the dishwasher is damaged, creating a surface that would be difficult to clean as needed.Repair or cover damaged shelving to render surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Ceiling air vent above pizza oven-Back utensil storage shelving-Interior of the chest freezer in the back storage room -Floor behind the chest freezer and prep cooler in the pizza cooking areaClean indicated areas.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floor behind the stand mixer-Ceiling air vent above pizza ovenClean indicated areas.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard container was observed being used to store pizza pans on the counter.A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floor behind the stand mixer-Shelving above food preparation and dishwashing area-Ceiling air vent above pizza ovenClean indicated areas.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 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?
      • Records of pest control measures undertaken at this facility were not available for review at the time of inspection. Provide written records of pest control measures undertaken at this facility.
    • 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 wall under the dough preparation area, behind a shelf under this counter, is damaged and crumbling.Cover this area with a cleanable surface to ensure this area can be maintained in a sanitary state. Repair of wall is advised to prevent further damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Under walk-in cooler shelving-On equipment shelving-The surface of the pizza prep cooler
  11. Monitoring Inspection

    5 infractions

    • 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?
      • Records of pest control measures undertaken at this facility were not available for review at the time of inspection. Provide written records of pest control measures undertaken at this 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?
      • A small quantity of mouse droppings were noted in hard-to-reach areas of the facility storage areas, including behind chest freezers and under storage shelving. Safely clean droppings to effectively monitor any ongoing pest activity.
    • 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 food handling permit of this facility was not posted. Post current food handling permit in a conspicuous place.
    • 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 wall under the dough preparation area, behind a shelf under this counter, is damaged and crumbling.Cover this area with a cleanable surface to ensure this area can be maintained in a sanitary state. Repair of wall is advised to prevent further damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Under walk-in cooler shelving-Under flour storage area-On equipment shelving-The surface of the pizza prep cooler
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was being used as a storage surface for utensils at the pizza cutting station and the dough hook in the back prep area.COMPLETE THE FOLLOWING:1. Do not use cardboard for storing food utensils, as it is absorbent and not easily cleanable. Surfaces must be smooth, non-absorbent and easy to clean.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. The kitchen washroom door was propped open. Door was closed during the inspection.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer in the spray bottle measured less than 10ppm chlorine. Bleach was added to the sanitizer to bring the solution up to 100ppm. COMPLETE THE FOLLOWING:1. Ensure solution is maintained at 100ppm chlorine. Check solution frequently with available test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Dishwashing procedures were discussed during the inspection. Dishes were not being submerged in sanitizer for a minimum 2-minute contact time. COMPLETE THE FOLLOWING:1. Ensure dishes are left in sanitizer for 2 minutes for adequate sanitizing.
    • 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. There is a piece of unfinished wood at the mixer.2. Mixing bowl stored on unfinished wood. COMPLETE THE FOLLOWING:1. Refinish wood, so it is smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lids for the large white cheese bins are in disrepair.COMPLETE THE FOLLOWING:1. Replace lids.

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