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Joe's Pizza Stone

11308 100 Street Grande Prairie AB T8V 2N5 · Food - General

Official record from Alberta →

Inspection summary

Joe's Pizza Stone has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 27, 2025. The most recent inspection, on March 28, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 5 separate inspections, most recently on March 17, 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)?

  • 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 on February 27, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 10 times across 4 separate inspections, most recently on March 12, 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?

  • 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 3 times across 3 separate inspections, most recently on March 6, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 separate inspections, most recently on February 28, 2025. 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
  3. Risk Management 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)?
      • Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
    • 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?
      • Food handling permit is not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
  4. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk foods such as meat & cheese are not dated.Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing next to the prep cooler is leaking.Ensure hand washing sink is repaired.
    • 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?
      • Food handling permit is not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
  5. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are available but not completed daily. Ensure temperature logs are completed daily.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk foods such as meat & cheese are not dated.Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing next to the prep cooler is leaking.Ensure hand washing sink is repaired.
    • 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?
      • Operator is operating without a valid food handling permit. Change of ownership occurred and AHS was not notified. Ensure invoice is paid immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers and lids are stored in old cardboard boxes.Ensure cardboard boxes are not used to store dishware or utensils. Use proper storage containers that can be washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
  6. Monitoring Inspection

    11 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are available but not completed daily. Ensure temperature logs are completed daily.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk foods such as meat & cheese are not dated.Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Flour batter from previous day was being used to coat chicken wings. Batter is also kept at room temperature all day. Approximately 500 g of flour batter was discarded during inspection.Ensure flour batter is kept at room temperature for only 2 hours and then discarded. Use labels or timers to track time. Left over batter must be discarded at the end of the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored at room temperature. Ensure garlic butter is stored inside the cooler when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings: thermometer is not used to verify safe cooking temperatures. Ensure a probe thermometer is used to verify safe cooking temperature once chicken wings are cooked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing next to the prep cooler is leaking.Ensure hand washing sink is repaired.
    • 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?
      • Operator is operating without a valid food handling permit. Change of ownership occurred and AHS was not notified. Ensure invoice is paid immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers and lids are stored in old cardboard boxes.Ensure cardboard boxes are not used to store dishware or utensils. Use proper storage containers that can be washed and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not cleaned properly.Ensure meat slicer is cleaned properly and thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.

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