Skip to content
Loading map…

Hungry Harry's Pizza and More

1 - 4826 3 Avenue Edson AB T7E 1C2 · Food - General

17 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection, ice buildup was observed in the chest freezers. The operator immediately cleaned the units, and a photo of the completed corrective action was provided. All refrigeration units must be maintained in good condition, and temperatures must be monitored and recorded daily to ensure proper operation.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • No paper towel at the handwash sink in the cooking area.Ensure to have an automated paper towel dispenser to prevent contamination of the paper towel during the food prep.**Oct 16/25 - Still outstanding**Nov 14/25 - Still outstanding
  5. Risk Management 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?
      • No paper towel at the handwash sink in the cooking area.Ensure to have an automated paper towel dispenser to prevent contamination of the paper towel during the food prep.**Oct 16/25 - Still outstanding
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was out at room temperature. To avoid the risk of botulism, store garlic butter at or below 4C or above 60C.** Sept 17,2025 - Garlic butter was found by the food prep table and measured at 26.9C. PHI discarded the garlic butter during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • bags of chicken found thawing in the sink, temperature was measured at 3.7C, operator educated on the three proper ways of thawing, either under cold running water, in the cooler overnight or microwaving. Operator put the chicken back into the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at the handwash sink in the cooking area.Ensure to have an automated paper towel dispenser to prevent contamination of the paper towel during the food prep.
    • 15. Is the facility free of a pest infestation?
      • Flies observed in the main kitchen and the food prep area.Operator had let open the back/receiving door and was advised to close the back door to reduce the flies getting into the kitchen and mitigate the removal of the flies prior to re-inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All the the cooler doors and handles were greasy and stained with flour.Ensure to clean the cooler handles and display glass to be free of the stains and grease.**Sept 17,2025 - The cooler door handles had not been thoroughly cleaned.Ensure to have a written schedule of the daily, weekly and monthly cleaning routines.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in the sanitizer bucket was measured at 0 PPM.Operator prepared a fresh batch of the chlorine sanitizer during the inspection that was measured at 100 PPM (satisfactory).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All the cooler units were measured at below 4C with the exception of the True brand refrigerator which had a temperature of greater than 9C. Operator removed all the food items from the cooler and redistributed/stored them in the other coolers that were below 4C.Ensure not to store food items in this cooler until it is repaired/replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was out at room temperature. To avoid the risk of botulism, store garlic butter at or below 4C or above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at the handwash sink in the cooking area.Ensure to have an automated paper towel dispenser to prevent contamination of the paper towel during the food prep.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All the the cooler doors and handles were greasy and stained with flour.Ensure to clean the cooler handles and display glass to be free of the stains and grease.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are being left in bulk food containers in a manner that may contaminate food. Operator removed the scoops during the inspection.Ensure to keep scoop handles away from bulk food in the bins.
    • 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 water faucet in the 3-compartment sink is leaking.Repair/replace the leaking water faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler handles appeared greasy and had stains.Clean the cooler handles.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution onsite during the inspection.PHI educated the staff member onsite, and a chlorine sanitizer was freshly reconstituted and measured at 100PPM.Ensure to prepare sanitizer solution to clean the food contact surfaces at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were observed on the food prep surfaces.Ensure to keep the cleaning clothes in a sanitizer at all times to prevent proliferation of bacterial growth.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member had a coffee cup and phone placed on top of the food prep table.Ensure the staff keep their personal beverages and phones away from the food prep surfaces at all times to prevent food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are being left in bulk food containers in a manner that may contaminate food.Scoops must have their handles be stored upright or in such a way that parts of the container that are frequently touched by workers does not come into contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The gravy noted on the hot holding unit was noted to be at 38 degrees C. Please be advised that food items must be held and kept at the internal temperature of 60 degrees Celsius at all times.Operator adjusted the temperature to above 60C during the inspection.2. The front coolers did not have thermometers.Ensure all the cooler units have a functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available to measure sanitizer concentration.Ensure to provide chlorine test strips to measure the sanitizer/chlorine concentration.A copy of how to mix the sanitizer will be provided with this inspection report.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was obstructed at the time of inspection.Ensure the handwash sink is adequately stocked with warm/cold water, liquid soap and paper towels. Do not obstruct the hand wash sink to enable staff perform hand hygiene at ease.
    • 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 records were not available during inspection. Please ensure pest control records are kept and made available for review during inspection. a copy of the AHS pest control template will be shared with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Non-food related equipment including advertisement boards, recyclables and a vacuum cleaner were observed in the back storage area with coolers and freezers.Rid the storage area of any non-food items and ensure the area is cleaned and properly arranged neatly to prevent pest infestation.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the hand sink hot water tap does not work. The tap spins and the hot water cannot be turned on. Please repair this equipment so it is in proper working order.
  14. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine test strips available for testing chemical sanitzer concentration. Please obtain chlorine chemical test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection it was observed that the hand sink gray water plumbing was not connected to the municipal system. During the inspection, a plumber completed the connection and the hand sink is now in proper working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Plastic lids were observed to be stored in an insanitary plastic storage container. The lids and storage container must be washed and sanitized. 2. Stainless steel kitchen shelving observed to have an accumulation of flour and organics. The shelving must be cleaned and sanitized. - The takeout containers were observed to be stored with the business side up and potentially vulnerable to contamination. During the inspection these items were turned downwards and protected from contamination. - A metal strainer was observed to be broken and degraded. This equipment was disposed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The majority of cleaning has been completed. Recycling cardboard to be removed from the facility.
  15. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • On this day, a plumber is installing flexible gas lines to the new kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All protective wrap shall be removed from new stainless steel kitchen equipment. After all renovation work has been completed, the facility shall be cleaned.
  16. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bowl of bleach-water with cloths in it was observed to not have any chlorine present. Operator stated it was made the day before.Please ensure sanitizer solutions are made daily and more often if necessary. Test strips should be used to verify sanitizer concentration (should be 100 - 200 ppm chlorine).
  17. Demand Inspection

    0 infractions