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Dallas Pizza

7834 106 Avenue NW Edmonton AB T6A 1H5 · Food - General

Official record from Alberta →

Inspection summary

Dallas Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on February 10, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on July 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 3, 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?

  • 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 4 times across 3 separate inspections, most recently on February 3, 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 once on July 22, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - in main kitchen, there were two opened tin cans of food products being stored inside refrigeration units. Note that once opened, tin cans are to be discarded and only food-grade plastic, glass, or stainless steel containers are to be used for all overnight food product storage. Tin cans are to be discarded after opened due to corrosion effects (as tin cans are not intended for food storage after being opened). Also, staff workers are to avoid using any garbage bags (even if new) for food storage or covering (such as of bread/dough), as garbage bags are not a food-grade plastic, as they are sprayed with odour-control chemicals and are not intended for use as food storage or food coverings.
    • 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?
      • No - there was evidence of rodent (mouse) activity in the rear mechanical room, with twenty droppings (20+) observed along the baseboards and a possible rodent-entry point (hole/opening) in the far left corner. The operator is to wash and sanitize the floor sections in this room, and to seal/plug the corner hole using steel wool as well. The operator is to advise the pest control company of the rodent activity in this room for their awareness as part of their regular service/treatment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No sanitizer solution was prepared on-site while food preparation was in progress. Staff confirmed that chlorine was available on the premises.-A chlorine-based sanitizer solution with a minimum concentration of 100 ppm must be prepared and readily available during all food preparation activities for effective surface sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for verifying surface sanitizer concentration could not be located at the time of inspection.-Chlorine test strips must be available on-site at all times to verify that the sanitizer solution meets the required minimum concentration of 100 ppm.Note: The facility uses a high-temperature commercial dishwasher. The final rinse water temperature was measured at 82°C (180°F), meeting sanitation requirements for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The hand-wash sink in the main kitchen was obstructed with a large bowl of frozen chicken and four large packaged smoked hams placed on and in front of the sink, making it inaccessible for proper hand hygiene.-Hand-wash sinks must remain fully accessible and functional at all times, with hot and cold running water, liquid soap, and paper towels available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Mold growth was observed inside the ice-making machine at the bar counter. Mold buildup was present on both interior side walls and the top interior surface of the unit.-The ice machine must be thoroughly cleaned and sanitized to remove all visible mold. Regular cleaning and maintenance should be conducted to prevent mold buildup and ensure the machine remains in a sanitary condition.b.Ceramic cups were found stored inside two sugar bins in the dough mixing room. The cups were encrusted with sugar buildup, and their handles were in direct contact with the food.The ceramic cups must be sent for thorough washing and stored outside the bins to prevent handles from touching the food. Alternatively, replace them with proper scoops that have longer handles and store them upright to maintain food safety.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - note that food products (i.e. large open bags of onions) were being stored directly on the floor in the main kitchen area. All food products are to be stored at least six inches (15cm) off the floor, and onto racks, shelves, or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - note that the hand-wash sink in the main kitchen was obstructed with stored food products placed on and in front of the sink. All hand-wash sinks in the food premises must be accessible and functional at all times (with available hot and cold running water under pressure, and supplies of liquid soap and paper towels).
  6. Monitoring Inspection

    0 infractions

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