Skip to content
Loading map…

Express Pizza

130 - 1115 St. Albert Trail St. Albert AB T8N 7X6 · Food - General

Official record from Alberta →

Inspection summary

Express Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on August 24, 2026, found no infractions.

3 of 7 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: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 February 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on December 8, 2023. 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?

  • 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 December 8, 2023. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Clean dishes were not fully submerged in the quat solution at the time of inspection.This was discussed with the operator during the inspection. The operator added the quat solution in the sanitizing sink and dishes were fully submerged.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted to be stored on prep counters. These were moved during the inspection. Please be advised that cleaning cloths must be stored in a sanitizing solution at all times. 2. The concentration of quaternary ammonium solution in the sanitizing sink was noted to be at 50 ppm. The operator prepared fresh quat solution during the inspection. The operator was further advised to change quat solution frequently and ensure it is maintained at 200 ppm at all times.3. Debris was noted to on hard-to-reach surfaces of the meat slicer. Please ensure to dismantle the meat slicer to achieve proper cleaning and sanitizing. A brush must be used to clean and sanitize hard-to-reach surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were noted to be stored on prep counter. Please designate an area to store staff personal items located away from food prep and storage area. Please do not store staff personal items on prep counters. These were moved during the inspection.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions were noted to be stored in a garbage bag. Please be advised that garbage bags are made of nonfood grade materials and must not be used to store food items. Onions were moved during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items stored in the hot holding unit was noted to be at 30 degrees C. It was noted that facility was not reheating food items to the internal temperature of 74 degrees C. Please be advised that all food items must be reheated to the internal temperature of 74 degrees C prior to storing them on hot holding unit. Please be advised that the hot holding units must be maintained at or above 60 degrees C at all times. The operator reheated all food items during the inspection.
  6. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sand was noted on the meat slicer at the time of inspection. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer to check internal temperature of food items was not observed. Please acquire a probe thermometer. Please ensure that all cold holding units are also equipped with a functional thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility only has one hand washing sink, located by the kithcen entrance. This sink is not in the proximity of the food prep area. Food handlers would have to walk around the prep area to wash hands. The operator was advised to move prep cooler and create a pathway so that the hand washing sink is more accessible for food handlers to wash hands.
    • 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 self-closing mechanism was not observed at the employee washroom. Please install a self-closing mechanism on this door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reusable dishes were noted to be in their original packaging. Please clean and sanitize all reusable dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and organized manner at all times. Please create written cleaning procedures and implement them.
  7. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website