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Family Inn - Chicago Pizza Takeout / Cozy Corner

5201 50 Street High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Family Inn - Chicago Pizza Takeout / Cozy Corner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on February 19, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on February 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on February 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 on January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REOCCURRING VIOLATION:Improper thawing practices were observed:- Ground pork product was observed thawing at room temperature.- Product surface temperature was measured to be 14.6*CCorrected during inspection:- product was relocated to the refrigeration unit
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen packaged duck was observed thawing at room temperature.Corrected during inspection:- The frozen packaged duck product was placed in a plastic basin with cold running water over top.Approved thawing methods discussed:- Thaw in refrigeration units- Thaw under cold running water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer baskets in the cook area were observed to hold old food mess. Follow-up to occur 19 February 2025.Correction:- Scrub Clean, and sanitize the old food debris from the deep dryer baskets in a manner that removes the old food debris from the wiringPreviously cited violation:The deep fryer baskets in the cook area were observed to hold old food mess and debrisCorrection:- Clean the deep fryer baskets in a manner that removes old food mess OR replace the fryer baskets
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer baskets in the cook area were observed to hold old food mess and debrisCorrection:- Clean the deep fryer baskets in a manner that removes old food mess OR replace the fryer baskets
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire sieve was observed was observed to be in disrepair:- Fraying wires were present on the unclipped edge of the sieveCorrected during inspection:- The wire sieve was discarded
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of cleaning cloths in the kitchen area three compartment sink were submerged in dirty water, no sanitizer solution concentration was detected. The bucket labeled "sanitizer" in the dining area was observed to contain a soap water mixture.During inspection:- The 3-compartment sink sanitizer solution bucket was emptied, and replenished to 200 ppm chlorine sanitizer solution. - Education provided: During all hours of food preparation, sanitizer solution must be made and available for surface sanitization and cleaning. The solution should not be left overnight.Correction:- Maintain proper clean-in-place methods for the food handling area and the dining area- Re-label the sanitizer solution bucket in the front area to properly reflect its contents
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chopped carrots were observed to be held in the base of a reused jug. The jug was not maintained in a clean condition, old food debris and dirt was present. Food containers in the refrigeration unit were stacked directly on top of other food products without lids or sufficient barriers.Corrected during inspection:- The stacked food containers were relocated off of the food products.- The carrot container jug was removedFood storage education was provided:- The bottoms of food storage containers can be sources of cross contamination when they come into contact with other surfaces or other foods. Barriers, coverings or protection must be in place when container stacking occurs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use plastic shot glass cups were observed in use as scoops in the bar areaCorrected during inspection:- The single use cup scoops were discarded
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray solution in the dining area was labeled to contain Quaternary Ammonia (QUAT).- The solution was measured to contain a concentration of 0 ppm QUAT- The solution was measured to contain 150 ppm chlorine sanitizer solutionCorrected during inspection:- The D10 label was removed and a "chlorine sanitizer" label was placed on the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Yellow croakers" bagged whole fish product was observed to pool water on the corner edge of the 3-compartment sink counter-top.- The temperature of the fish product was measured to be 21*C- The operator reported that the fish product was thawing for "personal use"Corrected during inspection:- The operator was instructed to remove the product from the food handling area- Operator was instructed to label and separate all food products intended for personal use
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not present at the hand-sink.Corrected during inspection:- Hand-soap was placed at the hand-sink
    • 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 permits posted in the dining area were out of date (2021 / 2022)Correction:- Place the up-to-date food handling permit in a location where it can be easily observed by patrons
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer baskets in the cook area were observed to hold old food mess and debrisCorrection:- Clean the deep fryer baskets in a manner that removes old food mess OR replace the fryer baskets
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to require cleaning:- Bar area coffee dispenser was observed to hold old coffee grounds on the dispenser- Kitchen refrigeration unit was observed to hold old food debris on the gasket of the refrigerator- Extensive grease drippings were observed on and above the commercial range ventilation unit- Grease accumulation was observed on the fryer area counter tops, between the grill and friers, and on the interior surfaces of the range unit. Old-food debris was also observed throughoutCorrection:- Clean and sanitize the bar area coffee dispenser- Clean and sanitize the kitchen refrigeration unit gasket- Clean, sanitize, and degrease the grease drippings throughout the kitchen area on the range ventilation unit, and between/on equipment- Clean old-food mess in the kitchen area- Consult with a commercial range ventilation service technician during the next scheduled cleaning to correct, repair, and troubleshoot the source of the grease drippings above the commercial ventilation unit.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire mesh strainer located near the dishwashing unit was observed to be damaged with fraying wiresCorrected during inspection:- The wire mesh strainer was discarded
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to require cleaning prior to reopening:- Old foil on refrigeration and storage shelving units- The topping cooler- The space between the deep frying unit and grill area- The stainless steel back-splash of the grill area- Kitchen area microwaveCorrection:- Remove the old foil- Remove old food mess from the topping cooler- Degrease, clean, and sanitize the space between the deep frier and the grill top including the stainless steel back-splash- Clean and sanitize the kitchen area microwave

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