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Express Pizza Plus

E - 4813 50 Avenue Bonnyville AB T9N 2H8 · Food - General

Official record from Alberta →

Inspection summary

Express Pizza Plus has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 August 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 19, 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 4 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on October 13, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals (gaskets) on the pizza prep-line cooler were observed to be in disrepair. In some areas, the seals had been temporarily repaired using duct tape, which does not provide a durable, cleanable, or sanitary surface.Ensure that the damaged door seals are replaced and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to have an accumulation of grease, grime, and food debris and require thorough cleaning:- The dishwasher unit, including the surrounding floor and adjacent surfaces.- The floor surface beneath the deep-frying units.- The floor surface within the walk-in cooler.- The shelving units located inside the walk-in cooler.All indicated areas must be cleaned and maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 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 mechanical ventilation system/range hood servicing has been overdue since December 2025. The operator indicated that a work order has already been submitted and they are currently awaiting service from the maintenance team. The hood filters were observed to be clean at the time of inspection.Please follow up with the maintenance company regarding the pending work order. In the meantime, ensure that the hood filters continue to be cleaned manually on a routine basis until professional servicing is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "OUTSANDING VIOLATION"-Additional cleaning is required in the following areas:-above the dishwasher and under the dishwashing area.-Dry storage area-can opener-floor inside the walk-in cooler.-the shelving of the walk-in coolerMarch 6, 2026: Overall, the facility was observed to be in a clean and sanitary condition. However, additional deep cleaning is required in the following areas:- Above the dishwasher and underneath the dishwashing area- The floor beneath the deep‑frying units- The floor and wall corners under and behind the dough preparation counter- Disposable cup holder underneath the soup/gravy hot holding counter.Action required:-Please clean the indicated areas and send pictures via email.-Continue to work on cleaning and sanitation schedule.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • In the back portion of the kitchen, the bleach and other chemical bottles were stored on the above shelf and on the below shelf, food cans were stored. Staff was instructed to store the chemicals on below shelve to prevent any accidental contamination of food via chemicals.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal on the doors of the preparation cooler located near the dishwashing area was found to be ripped or missing in several places. Additionally, some sections of the damaged/missing seal have been temporarily repaired using duct tape, which has accumulated dirt and food debris.Action Required:Please arrange for proper repair of the cooler. Duct tape is not an acceptable solution as it is not durable, nor is it a cleanable material suitable for food preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "OUTSANDING VIOLATION"-Additional cleaning is required in the following areas:-above the dishwasher and under the dishwashing area.-Dry storage area-can opener-floor inside the walk-in cooler.-the shelving of the walk-in coolerAction required:-Please clean the indicated areas and send pictures via email.-Continue to work on cleaning and sanitation schedule.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Additional cleaning is required in the following areas:-above the dishwasher and under the dishwashing area.-Dry storage area-dough making area-floor inside the walk-in cooler.Action required:-Please clean the indicated areas and send pictures via email.-Cleaning schedule template will be shared with the operator via email.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the gravy in the hot holding unit was 25C. The operator took it for heating. PHI emphasized that foods must be heated first then placed in hot holding. Liquid food must be brought to a rolling boil before hot holding.
  6. Risk Management Inspection

    0 infractions

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