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Friends Pizza

3 - 507 10 Avenue Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Friends Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 9, 2025. The most recent inspection, on September 3, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 February 19, 2026. 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 August 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 5 separate inspections, most recently on August 25, 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?

  • 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 August 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of floor in the walk-in cooler has a circular hole through it, rendering the surface difficult to thoroughly clean.Remediate area to render surface smooth, non-absorbent, and easily cleanable.
    • 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 wall directly adjacent to the pizza cutting area is damaged, making the surface more difficult to clean.Repair or cover damaged wall section to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable plastic utensils were observed being stored in the clean utensil storage area. Operator indicated that utensils were used for sauce preparation. Disposable utensils were disposed of during inspection. Ensure that equipment being washed and sanitized is suitable for re-use in food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners and edges of the cooking line, and the cooler side directly adjacent to the stovetop, requires cleaning.Clean indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available for use at this facility was measured at a concentration far in excess of 200ppm, as measured using available test strips. Sanitizer was corrected to a concentration of 100ppm chlorine during inspection. Ensure that a suitable food grade concentration of sanitizer is maintained and used for all food contact surfaces.
    • 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 shelving directly above the pizza cutting counter is damaged, creating a surface that would not be easily cleanable. Repair surface to render surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the deep fryers has a build up of grease and debris.Clean indicated area.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soda bottles were observed being stored in the staff washroom.Move food items so that they are not stored in a washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken in the walk-in cooler is being stored above other foods.Cardboard boxes of food are being stored directly on the floor.Move raw chicken so that it is stored below or otherwise away from other foods to prevent potential contamination.Move boxes of food so that they are stored up off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall panels in the food preparation area are peeling from the wall or otherwise have gaps that render surfaces difficult to properly clean. Seal gaps to ensure surfaces are smooth and easily cleanable.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A suitable food-grade sanitizer was not available for use upon inspection. A 100ppm chlorine sanitizer was prepared by operator during inspection. Ensure that sanitizer is available for use whenever food handling is occurring and that the concentration of sanitizer prepared is verified on a daily basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soda bottles were observed being stored in the staff washroom.Move food items so that they are not stored in a washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken in the walk-in cooler is being stored above other foods.Cardboard boxes of food are being stored directly on the floor.Move raw chicken so that it is stored below or otherwise away from other foods to prevent potential contamination.Move boxes of food so that they are stored up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals in use at this facility were not correctly labelled. Unidentified chemicals were labelled by operator during inspection.
    • 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 in a publicly visible location.Post current 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?
      • Baseboards and wall panels in the food preparation area are peeling from the wall or otherwise have gaps that render surfaces difficult to properly clean. Seal gaps to ensure surfaces are smooth and easily cleanable.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A visibly stained cardboard surface was taped to the cooler directly beside the stovetop. This is not suitable as cardboard cannot be easily cleaned nor easily replaced at a frequency necessary to maintain a sanitary food preparation area. Remove cardboard or replace with a non-absorbent cleanable material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken was observed stored above cooked products. Store raw meat below other foods to prevent cross contamination.
    • 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 puck board wall behind the dough preparation area is peeling in one section. The wall above this area contains holes due to a missing shelf.Repair wall.

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