Happy Pizza Bar & Grill
37 Evergreen Mobile Home Park NW Edmonton AB T5Y 4M2 · Food - General
Inspection summary
Happy Pizza Bar & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on June 26, 2026, recorded 4 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.
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 3 separate inspections, most recently on June 26, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 September 8, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 June 26, 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?
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 3 times across 3 separate inspections, most recently on June 26, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on June 26, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
5 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler temperature was inconsistent. Food temperatures were measured between 4.5-7C. Please ensure that all coolers are maintained at or below 4C at all times. High-risk foods were moved to another cooler during the inspection.The operator later provided confirmation that the cooler had been repaired and photos showing the internal monitoring thermometer at less than 4C.
- 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 weatherstripping at the back door was inadequate, with light visible through the bottom gap. Ensure all doors are properly sealed to prevent pest entry. The operator later provided photos confirming that the weatherstripping had been repaired.Monthly pest control records were available and were being maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment was clean and sanitary; however, the ice machine interior was observed with minor orange residue. Please clean and maintain. Photos were later provided showing the cleaned machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was generally clean; however, minor dust buildup was noted on the kitchen walls and ceilings. Please clean and maintain.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- September 8, 2025:Expired QUAT test strips were observed during the inspection.Correction:-Ensure that there are QUAT test strips available and they are not expired.------------------------------------------------------Staff was unable to located QUAT test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A walk-in cooler fan had buildup of dark, mold-like spots around it.Correction:-Thoroughly clean and sanitize the fan.-Maintain a routine cleaning/maintenance schedule.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper heating observed as staff was attempting to reheat au jus and meat sauce in the hot holding unit. Operator was instructed to reheat these items on the stove as the hot holding unit will take too long (prolongs the time these foods will spend in the danger zone) and may not be able to reach the required reheating temperature of 74C
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff was unable to located QUAT test strips
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exhaust canopy filters and wall behind pizza oven requires cleaning
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a turkey thawing on a back counter.Discussed with staff, the turkey was put back into the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Due to concerns with botulism, garlic butter made with real garlic must be refrigerated.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical low temp dishwasher in the kitchen was not sanitizing properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?