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Great Canadian Pizza

5637 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

Official record from Alberta →

Inspection summary

Great Canadian Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on October 14, 2026, recorded 9 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 across 3 separate inspections, most recently on October 14, 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 2 times across 2 separate inspections, most recently on October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 14, 2026. 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?

  • 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 4 separate inspections, most recently on October 14, 2026. 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 2 times across 2 separate inspections, most recently on October 14, 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.

6 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer readily available at the time of inspection; Sani bottles were empty, and no sanitizer bucket observed. ACTION REQUIRED: refill sanitizer spray bottles. Ensure the chemical dispensing unit is calibrated to 200ppm quat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Insufficient separation between personal belongings and commercial food operations:-Vehicle keys and an empty, used mug observed on stainless steel prep counter in the back food prep area-An open can of Diet Coke was stored next to the microwave -Staff was using a cell phone while removing pizza from the ovenACTION REQUIRED: clearly separate personal items and commercial food items. Establish clear expectations for staff regarding where to eat, use personal phones, & store personal belongings.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar stored directly on the ground.ACTION REQUIRED: store all foods off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer that is capable of reading temperatures 0-100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility had two hand wash stations: (1) dishwashing/dough prep area & (1) pizza assembly area.Dishwashing/dough prep area hand sink: no water was available (hot or cold) - water was reportedly shut off due to a plumbing leak.Pizza assembly area hand sink: cold water faucet at the front of house hand sink was not functional - no water when rotated.ACTION REQUIRED: service the hand sinks so that hot and cold running water are easily available.
    • 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?
      • The facility did not have an integrated pest management program; traps were not set, records were not being maintained, and the front door did not fully close easily.ACTION REQUIRED: implement an integrated pest management program which should include setting traps, identifying and sealing potential entry points, and keeping monthly records. This can be achieved in house or by hiring a pest control service provider.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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 displayed food handling permit expired on Oct 31, 2025.ACTION REQUIRED: print and post the current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was stored in the bulk container of sugar with the handle in contact with the sugar.ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were noted:-Shelving and equipment across from dishwashing area was greasy and visibly dirty-Two domestic-style containers on shelving across from dishwashing area looked visibly worn; a grater stored in this area had visible food debris on it-Dust and grease build up on canopy filters-Food debris build-up under pizza prep table cooler door handles -Staff washroom floor was heavily soiled, and the light switch was discolored (brown) due to general filth ACTION REQUIRED: Deep clean required throughout the facility. Remove and/or discard any equipment that is no longer needed or cleanable.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution was present in the food handling areas. - Staff prepared 100 ppm chlorine solutions. Ensure the sanitizer solutions are prepared before any food handling activities are started.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags are being used to cover pizza dough- Use food grade plastic materials only to cover/store foods in.
    • 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 large section of the staff washroom door trim is missing.- Reinstall/repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored inside the food bins with the handles in contact with the foods.- Store dispensers in a holder or out of the food bins.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution readily available in the front food handling area. Staff prepared a quat solution however it only measured at 50 ppm Quats, instead of the minimum required 200 ppm quats.- Operator switched to a 100 ppm chlorine solution until the automatic quats dispenser can be recalibrated. Test the sanitizer strength on a daily bsis.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw chicken was stored above produce in the walk-in cooler. Corrected.- All raw meats are to be stored below and away from cooked and or ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of pepperoni was being thawing on top of the pizza oven.- Thaw frozen foods in the cooler or under cold running water.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwash sink must be installed in the back of house as food handling activities will be occurring here.

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