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Freshslice Pizza

10071 109 Street NW Edmonton AB T5J 0J7 · Food - General

Official record from Alberta →

Inspection summary

Freshslice Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on April 14, 2026, recorded 1 infraction.

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

  • 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 3 times on April 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 9, 2026. 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 2 times across 2 separate inspections, most recently on April 14, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Apr 14, 2026: Owner has contacted contractors to get a quote.Apr 9, 2026: Piece of rubber/ vinyl missing in middle of walk in cooler and it’s lifting around the edges and collecting dirt.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Quat sanitizer in spray bottle was much greater than 200ppm.Please ensure an approved sanitizer is used for food prep surfaces (ie.200ppm Quat).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 3 full boxes of pizza were being stored in the walk-in cooler for the too good to go program. These were discarded onsite as it is not part of the TPHC approval of pizza which is currently held below 60C. Ensure foods are stored and handled safely. Please follow TPHC approval exactly (ie. pizza placed in the labelled discard tray before or at 90 minutes and then discarded). Please refer to the TPHC approval letter for full requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - White creamy garlic sauce out at room temperature, for approx 1 hour. Measures 16C internal. It had just been filled up. Other sauces also out at room temperature.Please store sauces in a cooler at 4C or less. If shelf stable, please provide documentation supporting this (ie. pH or water activity).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - 0ppm Quat sanitizer in third compartment sink.Please ensure the sanitizer for dishwashing is at an approved concentration (ie. 200ppm Quat).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available, only chlorine. Quat is being used as a sanitizer.Please acquire quat test strips and train staff on its use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Piece of rubber/ vinyl missing in middle of walk in cooler and it’s lifting around the edges and collecting dirt.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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