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House of Pica Pica

5350 42 Street Wetaskiwin AB · Food - Special Event

Official record from Alberta →

Inspection summary

House of Pica Pica has been inspected once by Alberta Health Services (Environmental Public Health), on June 19, 2026. The most recent inspection, on June 19, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on June 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

1 inspection

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following conditions were occurring at the time of the inspection and required correction/alteration prior to approval to operate at the event:-Food skewers were deep fried and then were to be held hot at 60 degrees Celsius or more, or could be held at ambient temperature for a maximum of 2-hours before being sold or discarded-Pica Pica had been made in a pot on the vendor's gas burner. However, the food was measured to be 51degrees Celsius and was not being hot held at the time of the inspection. The pot was returned to the burner to be hot held at 60 degrees Celsius or greater. -Fresh fruit/melon juice and high-risk sauces were observed to be held at ambient temperatures in the temporary food setup. The juice was directed to have ice actively added to it to ensure that it was maintained at 4 degrees Celsius or less, and the sauces were moved to an ice bath to maintain their temperature at 4 degrees Celsius or less. The vendor's ice chest was measured to be -7 degrees Celsius at the time of the inspection and ice was directed to be added as needed to ensure foods remain frozen.

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