Skip to content
Loading map…

Express Pizza Plus 2

5318 55 Street Cold Lake AB T9M 1R2 · Food - General

Official record from Alberta →

Inspection summary

Express Pizza Plus 2 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on September 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 6, 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?

  • 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 once on December 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on July 31, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detectable chlorine residual (0 ppm) was present at the mechanical dishwasher at the time of inspection. Mechanical dishwashing equipment must provide a final sanitizer concentration of 100 ppm sodium hypochlorite. Please ensure the mechanical dishwasher is serviced or adjusted as required and verify sanitizer concentrations routinely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving within the Pepsi refrigerator was observed to be heavily rusted. The affected surfaces are no longer smooth and readily cleanable. Equipment and associated finishes must be maintained in good repair and in a condition that permits effective cleaning. Please replace the rusted shelving and maintain surfaces in a condition that permits effective cleaning.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detectable chlorine residual (0 ppm) was present at the mechanical dishwasher at the time of inspection. Mechanical dishwashing equipment must provide a final sanitizer concentration of 100 ppm sodium hypochlorite. Please ensure the mechanical dishwasher is serviced or adjusted as required and verify sanitizer concentrations routinely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving within the Pepsi refrigerator was observed to be heavily rusted. The affected surfaces are no longer smooth and readily cleanable. Equipment and associated finishes must be maintained in good repair and in a condition that permits effective cleaning. Please replace the rusted shelving and maintain surfaces in a condition that permits effective cleaning.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detectable chlorine residual (0 ppm) was present at the mechanical dishwasher at the time of inspection. Mechanical dishwashing equipment must provide a final sanitizer concentration of 100 ppm sodium hypochlorite. Please ensure the mechanical dishwasher is serviced or adjusted as required and verify sanitizer concentrations routinely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving within the Pepsi refrigerator was observed to be heavily rusted. The affected surfaces are no longer smooth and readily cleanable. Equipment and associated finishes must be maintained in good repair and in a condition that permits effective cleaning. Please replace the rusted shelving and maintain surfaces in a condition that permits effective cleaning.
  5. Risk Management Inspection

    2 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?
      • No pest control records available.Please provide the pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas need to be cleaned: - Grease build up on the filter of deep fryer exhaust system. Grease build-ups pose the fire risk. -Underneath of deep fryer. Grease on floor.2. Please provide detailed cleaning schedules outlining what items will be cleaned, who will perform the cleaning and the frequency of cleaning for each item.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of two glass-door upright fridge by deep fryer was observed to be at 8C.Please fix the fridge temperature and ensure it temperature to be at 4 C or colder at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available at the time of inspection. Please obtain the chlorine test strips and daily check and verify the Sodium hypochlorite sanitizer (Bleach) solution to be at 100ppm.
    • 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 pest control records available.Please provide the pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas need to be cleaned: - Grease build up on the filter of deep fryer exhaust system. Grease build-ups pose the fire risk. -Behind the pizza dough machine. walls and floor are visibly dirty. -Underneath of deep fryer. Grease on floor.2. Please provide detailed cleaning schedules outlining what items will be cleaned, who will perform the cleaning and the frequency of cleaning for each item.
  7. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website