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Grandma Pizza

9837 113 Street NW Edmonton AB T5K 1N3 · Food - General

Official record from Alberta →

Inspection summary

Grandma Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on November 6, 2025, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 34 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on October 31, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 5 separate inspections, most recently on October 31, 2025. 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 4 times across 4 separate inspections, most recently on October 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 24, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 10, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Minor mouse droppings were present in the corner of the floor underneath the meat slicer counter. Please clean.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was used during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Habco cooler was at 8C. A pot of noodles was probed at 7.6C. The refrigerator thermometer showed 9C. All food was discarded during inspection such as a large bin of shredded cheese, two packages of spring rolls, two containers of feta cheese, etc. Operator was advised to have the cooler at 4C or less.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some mouse droppings were present underneath the counter by the meat slicer and by the wall closest to the slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two wooden bins holding the pizza pans had accumulation of dried food. Please clean the inside to prevent attraction of pests.The pizza dough mixer had some flour and dough buildup, please clean.
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was used during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Operators indicated that the Frigidaire Cooler was for personal use only. Please indicate on door with a sign to state personal use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed by an open door. There was a leak underneath the sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A reduction in mouse droppings was observed. Some areas still had some droppings such as under the counter by the meat slicer. Continue cleaning affected areas and repairing areas showing unwanted gaps, cracks, openings, etc.
    • 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 Corporate Search showed a different owner on file. Currently, the facility is operating without a valid Food Handling Permit.
    • 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 cabinet underneath the hand wash sink had moisture damage and mold growth.Baseboards required near the back door, the dishwashing area, etc
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Reduction of items observed. Items such as glass jars, lids, personal belonging (clothing, shoes), cases of food, equipment, etc, was reduced. Continue removing items and clean.
  5. Demand Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Perishable items such as raw meat, deli meats, cheese, and produce (peppers and greens) showed signs of spoilage including mold/rot/discoloration/slime.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was used during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above ready-to-eat or low risk food in the Habco cooler and the Frigidaire coolerSome raw meats (hamburger patties) were uncovered in the freezer and were in direct contact with other foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Significant accumulation of items including non-food related and personal items were present throughout the facility such as the back kitchen, pizza preparation area, food storage area, etc. Items included but not limited to toiletries, paper/stationary, clothing, tires, and equipment.Black garbage bag was used to cover deli meats in the coolerContainers were stacked on top of deli meats in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli meats were found to range from 7-30C. Both the two pails of sliced deli meat on the pizza preparation area counter were at 18C. The cured meat sitting on top of the pizza pans in by the back kitchen was at 31C. The meat log in the Frigidaire Cooler was at 7C. The temperature abused food were discarded during the inspection. The Frigidaire Cooler was at 7C.Two pots of soup were at >60C (78C and 81C). Please either cool the soups rapidly to 4C or less or keep it hot held at 60C or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed by an open door. Hand sink was equipped with soap and paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were present in various areas of the facility such as but not limited to counter by the meat slicer, shelves, cabinets, the floor, especially the perimeter of rooms including a decommissioned walk-in unit. Two deceased mice were found in the cabinet of the pizza preparation area and the decommissioned walk in unit.Flies were present throughout the facility.Pest control company comes on a biweekly basis.
    • 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 Corporate Search showed a different owner on file. Currently, the facility is operating without a valid Food Handling Permit.
    • 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 cabinet underneath the hand wash sink had moisture damage and mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had buildup of dried food/grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of items such as glass jars, lids, personal belonging (clothing, shoes), cases of food, equipment, etc, was preventing proper cleaning. Remove/re-organize the facility to facilitate proper cleaning.
  6. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Perishable items such as raw meat, deli meats, cheese, and produce (peppers and greens) showed signs of spoilage including mold/rot/discoloration/slime.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was used during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above ready-to-eat or low risk food in the Habco cooler and the Frigidaire coolerSome raw meats (hamburger patties) were uncovered in the freezer and were in direct contact with other foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Significant accumulation of items including non-food related and personal items were present throughout the facility such as the back kitchen, pizza preparation area, food storage area, etc. Items included but not limited to toiletries, paper/stationary, clothing, tires, and equipment.Black garbage bag was used to cover deli meats in the coolerContainers were stacked on top of deli meats in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli meats were found to range from 7-30C. Both the two pails of sliced deli meat on the pizza preparation area counter were at 18C. The cured meat sitting on top of the pizza pans in by the back kitchen was at 31C. The meat log in the Frigidaire Cooler was at 7C. The temperature abused food were discarded during the inspection. The Frigidaire Cooler was at 7C.Two pots of soup were at >60C (78C and 81C). Please either cool the soups rapidly to 4C or less or keep it hot held at 60C or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed by an open door. Hand sink was equipped with soap and paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were present in various areas of the facility such as but not limited to counter by the meat slicer, shelves, cabinets, the floor, especially the perimeter of rooms including a decommissioned walk-in unit. Two deceased mice were found in the cabinet of the pizza preparation area and the decommissioned walk in unit.Flies were present throughout the facility.Pest control company comes on a biweekly basis.
    • 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 Corporate Search showed a different owner on file. Currently, the facility is operating without a valid Food Handling Permit.
    • 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 cabinet underneath the hand wash sink had moisture damage and mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had buildup of dried food/grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of items such as glass jars, lids, personal belonging (clothing, shoes), cases of food, equipment, etc, was preventing proper cleaning. Remove/re-organize the facility to facilitate proper cleaning.
  7. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were removed in affected areas.Some mouse droppings were found in drawer under the back stove. Please remove and clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak noted with plumbing lines under the two compartment sink. Operator contacted plumber during inspection. Please ensure the leak is rectified as soon as possible to prevent moisture damage of walls/floors.Update: operator had confirmed the plumbing leak was rectified.Operator has painted the walls of the facility as well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had a minor buildup of food.Dough mixer/machine had buildup of flour.Ensure all equipment/appliances are cleaned and sanitized after use to prevent cross contamination and attraction of pests.
  8. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Bottles/jars of food appeared to have been past its best before dates as there was significant color change. Those items were discarded during inspection. Focus on the "first in and first out" system to ensure there is proper flow of food and to prevent waste. A dating system is good for items that do not get used frequently.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items such as cured meats were sitting on the counter without protection and temperature control. The meats were discarded during inspection. Cut produce on the counters appeared to have been left out on the counter for some time as it appeared dehydrated. Those items were discarded as well. Improper food storage was observed in the coolers. There was raw meat stored above ready to eat/low risk foods. Also, there was little air flow in the cooler due to the amount of food present inside. Ensure there is adequate air flow by allowing a reasonable amount of food to be stored in the cooler. Obtain more coolers should there be a need for additional storage.Some food was stored on the floor. Ensure all food is stored off the floor. Due to the current pest issue, it is important to keep all open food stored in a large plastic bin with tight fitting lids.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of pesticide was stored by the back pizza prep table shelf. No pesticide spray can be used. Only the pest control technician can apply chemicals as they are required to follow proper safety protocols. Remove pesticide from facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two half logs of cured meat were defrosting at room temperature. Ensure all thawing occurs in the cooler, cooked from frozen, under cold running water, or in the microwave. Thawing cannot occur at room temperature as the facility's ambient air temperature is very warm.Cold holding units were at 4C or less. Ensure all coolers are equipped with functioning thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was equipped with dish detergent, however, was missing a sanitizer. Ensure an approved sanitizer is readily available at all times. Three step dishwashing method was discussed with operators. Ensure all reusable items are washed in hot soapy water, rinsed with hot water and sanitized using an approved sanitizer for a minimum of 2 minutes before air drying. Approved sanitizers include regular bleach at 100ppm, QUAT at 200ppm, or iodine at 12.5-25ppm. Ensure applicable test strips are available for verification. The two compartment sink was operating as a single compartment sink as one compartment was obstructed by a large tray and other items. Ensure the two compartment sink is always accessible and unobstructed at all times for proper 3 step dishwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control technician comes on a monthly basis. Mouse droppings were present in several areas of the facility. Areas such as but not limited to the back pizza prep counter shelves, hard to reach areas of the floor, storage room, flooring in the front pizza prep areas. Ensure a thorough cleaning is completed of the affected areas.Exterior back door was ajar during inspection. It is important to keep the door closed at all times to prevent entry of pests. Alternatively, a screen door may be installed, provided there are no gaps present, especially at the bottom of the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food was prepared for the vulnerable/homeless population. Ensure all food prepared/handled is kept separate from the food made for the public. It is recommended that scheduled times are in place to prevent cross contamination/allergy issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had a buildup of cured meat shavings. Dough mixer/machine had buildup of flour. Ensure all equipment/appliances are cleaned and sanitized after use to prevent cross contamination and attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire facility had an accumulation of items that needed to be re-organized or removed from the facility. Should the item no longer serve a purpose to the facility, remove it from the facility. Accumulating unnecessary items adds to the pest issue and makes cleaning difficult. Going forward, there must be proper separation of business items, personal items and donated food items. There cannot be any mixing or sharing of ingredients to avoid any food safety issues.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Piles of refuse was observed by the exterior back door. It was removed during the inspection. Going forward, all garbage is to be removed at the end the day. Keeping it overnight or accumulating can encourage pest harborage.

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