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George's Pizza & Steakhouse

3 - 6715 50 Avenue Red Deer AB T4N 4C9 · Food - General

Official record from Alberta →

Inspection summary

George's Pizza & Steakhouse has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 15, 2025. The most recent inspection, on July 2, 2026, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 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 2 times on July 2, 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 January 16, 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 11 times across 6 separate inspections, most recently on July 2, 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 2 times across 2 separate inspections, most recently on July 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 19, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer levels appropriate and where tested found to be greater than 2000 ppm Chlorine.Chlorine levels were reduced to a more appropriate level.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are stored in food grade containers and must be covered to be protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils aren't being cleaned and sanitized according to the regulations.Dishwasher tested and confirmed 0 ppm chlorine in the rinse water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged drywall requires repair.Damaged shelving requires replacement.Work surfaces require repair.Cutting boards require replacement.Missing tiles and or broken floor tiles requires replacement.Ventilation system requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling above the pizza prep area must be cleaned.Kitchen prep stations require cleaning.Pizza prep area requires cleaning.Meat slicer requires cleaning.Hard to reach areas requires cleaning.Cleaning of the floor where it meets the wall is required.Cleaning under the 2-compartment sink in the back area is required.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are stored in food grade containers and must be covered to be protected from 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?
      • Damaged drywall requires repair.Damaged shelving requires replacement.Work surfaces require repair.Cutting boards require replacement.Missing tiles and or broken floor tiles requires replacement.Ventilation system requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling above the pizza prep area must be cleaned.Kitchen prep stations require cleaning.Pizza prep area requires cleaning.Meat slicer requires cleaning.Hard to reach areas requires cleaning.Cleaning of the floor where it meets the wall is required.Cleaning under the 2-compartment sink in the back area is required.
  3. Demand Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Foreign object found in food.Customer stated that a piece of metal was found in with her dry rib order.Picture received.Facility inspected.Appears that this piece of metal was part of a metal scrub used to clean the deep fat frying baskets.The piece of metal was most likely attached to the deep fat frying basket and then accidently transferred to the order of ribs while cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage seen in the kitchen.Damaged drywall requires repair.Damaged shelving requires replacement.Missing tiles have been replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lots of cleaning has taken place.Yet there is still a requirement for more cleaning.The back room walk-in freezer must be deforested and cleaned out of the buildup of ice on the floor.Ceiling above the pizza prep area must be cleaned.Pizza prep area requires cleaning.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing meat seen at room temperature in the back prep sink.Foods seen stored correctly in the cooler and freezers.Cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parameters
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage seen in the kitchen.Damaged drywall requires repair.Damaged shelving requires replacement.Missing tiles requires replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Time to start cleaning the kitchen.The back room walk-in freezer must be deforested and cleaned out of the buildup of ice on the floor.Ceiling above the pizza prep area must be cleaned.Pizza prep area requires cleaning.It appears that there is paint over paint over paint on many items in the kitchen such as the small reach in freezer.It also appears that these items were painted instead of cleaned and now the paint is coming off.Time to consider a different fix for this peeling paint job.
  5. Demand 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?
      • Damage seen in the kitchen.Damaged drywall requires repair.Damaged shelving requires replacement.Missing tiles requires replacement.
  6. Monitoring Inspection

    2 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?
      • Damage seen in the kitchen.Damaged drywall requires repair.Damaged shelving requires replacement.Missing tiles requires replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility requires cleaning of high touch surfaces and in hard-to-reach areas.For example walls and the outside of the walkin freeze and cooler require cleaning.The shelf under the pizza sauce requires cleaning.
  7. Initial Inspection

    0 infractions

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