Friends Pizza
1808 20 Street Didsbury AB T0M 0W0 · Food - General
Inspection summary
Friends Pizza has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on October 15, 2026, found no infractions.
2 of 10 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: 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 once on October 6, 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 February 19, 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 5 times across 4 separate inspections, most recently on October 6, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on August 28, 2025. For example:
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?
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 3 times across 3 separate inspections, most recently on August 21, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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.
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared sanitizer was measured at a concentration of 50ppm of chlorine, a strength insufficient for food contact surfaces.Sanitizer concentration was corrected to 100ppm during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal food items are being stored in the walk-in cooler above other foods, raising concerns of potential contamination. Prepare a designated container or other space for the storage of personal food items not used for customer food preparation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer to verify food temperatures was not available onsite. Provide a suitable probe or infrared thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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 permit for this facility was not posted.Post the facility's food handling permit in a conspicuous place.
- 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?
- Risk Management Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water hot was not available on demand from sinks at this facility. Operator indicated that repair of the hot water tank requires a replacement part to be delivered next week.Use available cooking stove to heat water for use in dishwashing. Ensure that staff are handwashing at a regular frequency.
- 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 permit for this facility was not posted.Post the facility's food handling permit in a conspicuous place.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water hot was not available on demand from sinks at this facility. Operator indicated that repair of the hot water tank requires a replacement part to be delivered next week.Use available cooking stove to heat water for use in dishwashing. Ensure that staff are handwashing at a regular frequency.
- 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 permit for this facility was not posted.Post the facility's food handling permit in a conspicuous place.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were observed to have hand coverings (rings and bracelets) that would interfere in proper hand washing.Ensure staff remove hand and wrist coverings prior to washing hands and handling food.
- 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 permit for this facility was not posted.Post the facility's food handling permit in a conspicuous place.
- 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 shelf above the pizza preparation cooler has an exposed edge made of a material that is absorbent and not easily cleanable. Cover or finish edge of shelf to ensure smooth, non-absorbent surfaces in the food preparation area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Handles of measuring cups for cheese were not stored handle side up. Cups were turned during inspection. 2. Washroom door was propped open during the inspection. Door closed during inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- **OUTSTANDING**1. The owner has not completed their food safety training. COMPLETE THE FOLLOWING:1. Please complete the food safety course and provide a copy of the certificate.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- 1. The owner has not completed their food safety training. COMPLETE THE FOLLOWING:1. Please complete the food safety course and provide a copy of the certificate.
- 20. Do food handlers at the facility have adequate food safety training?