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Fort Macleod Pizza

538 24 Street Fort Macleod AB T0L 0Z0 · Food - General

Official record from Alberta →

Inspection summary

Fort Macleod Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 16, 2024. The most recent inspection, on August 21, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 February 13, 2026. 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 6 separate inspections, most recently on March 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 6 times across 4 separate inspections, most recently on November 1, 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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • soap is still required at hand sink
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza sorted at 50C. Hot food must be stored at >60C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap is required at all sinks
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station installed but in need of soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Selving in the walk-in cooler must be 6 inch above floor or on wheel to facilitate cleaning
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station installed but in need of soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Selving in the walk-in cooler must be 6 inch above floor or on wheel to facilitate cleaning
  8. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station next to food preparation area was in dis-repair. It lacked proper drainage of wastewater and dispensing of paper towel. Hand wash stations should be equipped with adequate supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lighting fixtures are not adequate to provide enough lighting in the food preparation area. The lighting levels in the food preparation area should be adequate to enable the sanitary operation and food safety.2.The base boards in food preparation area were in disrepair which renders effective cleaning and sanitation inadequate.3. Walls by the 3-compartment sink has paint peeling off and dirt accumulation. The walls should be maintained in a state that make it easily cleanable, smooth and non-absorbent.4. The ceiling in the food preparation area has water staining and dirt accumulation. The ceiling material should be in good state to facilitate effective cleaning and prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler was not in good sanitary condition. There is dirt accumulation underneath the food shelf. Food storage areas should be kept clean to prevent food contamination.
  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the food preparation cooler was 11C. The temperature of food preparation cooler holding high-risk food should be kept at below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station next to food preparation area was in dis-repair. It lacked proper drainage of wastewater and dispensing of paper towel. Hand wash stations should be equipped with adequate supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lighting fixtures are not adequate to provide enough lighting in the food preparation area. The lighting levels in the food preparation area should be adequate to enable the sanitary operation and food safety.2.The base boards in food preparation area were in disrepair which renders effective cleaning and sanitation inadequate.3. Walls by the 3-compartment sink has paint peeling off and dirt accumulation. The walls should be maintained in a state that make it easily cleanable, smooth and non-absorbent.4. The ceiling in the food preparation area has water staining and dirt accumulation. The ceiling material should be in good state to facilitate effective cleaning and prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler was not in good sanitary condition. There is dirt accumulation underneath the food shelf. Food storage areas should be kept clean to prevent food contamination.
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