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Hellcrust Pizza

11127 107 Avenue NW Edmonton AB T5H 0X9 · Food - General

Official record from Alberta →

Inspection summary

Hellcrust Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on April 29, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 October 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 29, 2025. For example: 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?

  • 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 October 29, 2025. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no Quat sanitizer detected in the third compartment of the sink where sanitizing of dishes and utensils is to be done. When staff member was asked about this, he went and obtained a new bottle of Quat sanitizer and poured some into the water in the sink. He then asked PHI "is that good?" rather than use test strips to verify the sanitizer concentration. PHI demonstrated how to use the Quat test strips to ensure a concentration of 200 ppm is used to sanitize dishes and utensils.REQUIRED ACTION: ensure staff know how to use test strips to measure the sanitizing solution concentration, and that they are regularly testing the solution prepared to ensure it is used at 200 ppm Quat.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cooked pizza slices were measured at 38C to 58C inside the hot-holding cabinet. Staff reported that pizza is kept in the hot-holding cabinet at <60C for 1.5 hours and then is packaged and placed into the cooler for later pick-up when orders are placed via the Too Good to Go app. No timecards were available to mark the pizza slices with the time they were placed into the hot-holding cabinet. A white board was present showing "1:30 pm" for 4 pizzas, however the time of inspection was 3:00 pm. When asked about this, the staff member erased the time marked "1:30 pm" from the white board and marked "4:30 pm", as new slices had just been added to the cabinet.No written records were available to document the number of pizzas made, nor the times that each pizza was held in the hot-holding cabinet and then taken out and packaged for future pick-up.REQUIRED ACTION: please provide our office with written procedures of how the pizza is handled, starting from when the pizza is first made and cooked, to placing it in the hot-holding cabinet, to taking it out and packaging it for future pick-up. This process will need to be evaluated by our office.
    • 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 current Food Handling Permit was not posted at the time of inspection. Staff member located the permit in their email inbox at the time of inspection. REQUIRED ACTION: print the current Food Handling Permit and post it where the public will see it.
  4. Initial Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon-scented bleach is currently on-site for use as a food contact surface sanitizer. This contains perfume that may leave a residue on surfaces. Regular, unscented bleach is required to prepare a 100 ppm chlorine solution for sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe-style thermometer is required for monitoring food temperatures.

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