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Foothills Pizza & Pasta

117 Centre Avenue Diamond Valley AB T0L 0H0 · Food - General

Official record from Alberta →

Inspection summary

Foothills Pizza & Pasta has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on March 5, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on December 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on December 3, 2025. 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 6 times across 3 separate inspections, most recently on February 2, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 June 6, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 6, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide a copy of applicable food safety certification for at least one food handler at this facility.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional probe thermometer was available at the time of inspection.- Functional probe thermometer to be available and used to monitor cooking temperatures.
    • 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.- Chlorine test strips to be available onsite to monitor chlorine sanitizer concentrations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide a copy of applicable food safety certification for at least one food handler at this facility.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The prepared diluted bleach sanitizer was measured at a concentration of 0ppm chlorine.Sanitizer was prepared to 200ppm chlorine during inspection. Advise storing this sanitizer away from windows, as UV light can destroy chlorine over time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A disassembled cheese grater was observed being stored in a crate directly on the floor.A bag of flour was observed being stored directly on the floor. Move food and equipment so they are off the floor. Advise adding additional shelving to facilitate this storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A white garbage bag was observed being used as a container for storing cooked ground meat.White garbage bags were observed being used as covers for pans of pizza dough. Use proper food-grade containers or packaging to store foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front pizza preparation area did not have available paper towel in its vicinity. Paper towel was replenished during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide a copy of applicable food safety certification for at least one food handler at this facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A utensil handle was observed covered in duct tape, making the surface difficult to properly clean. Utensil was removed by operator during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation fan above the pizza cutting table was found to have a buildup of dust and debris.Clean indicated area.

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