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Joe's Pizza Stone

130 - 15502B 101 Street Grande Prairie AB T8V 0P7 · 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 November 20, 2023. The most recent inspection, on April 25, 2025, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 5 separate inspections, most recently on April 25, 2025. 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 4 times across 3 separate inspections, most recently on March 26, 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 2 times across 2 separate inspections, most recently on October 30, 2024. 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?

  • 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 9 times across 4 separate inspections, most recently on March 26, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 6 times across 4 separate inspections, most recently on March 26, 2025. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer to monitor.Ensure hot holding unit is equipped with a thermometer to monitor temperature.April 25, 2025Operator stated that hot holding unit will not be used and will be removed from the premises.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.On order.
    • 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.
  3. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was not wearing a hat or beard net.Food handler usual wears a hat net. Ensure food handlers wear a hat or hair net and beard net. This is to prevent potential contamination of food by hair.Education on handwashing was also provided to operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.On order.
    • 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.Obtain QUAT sanitizer test papers. On order.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Walk in freezer floor has a build up of ice which is a slipping hazard.Ensure all the ice on the floor is removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. REPEAT VIOLATION
  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bins: scooping cups are thrown inside the bin and handles are touching the food product.Ensure scoop handles are not touching the food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.On order.
    • 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.Obtain QUAT sanitizer test papers. On order.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Walk in freezer floor has a build up of ice which is a slipping hazard.Ensure all the ice on the floor is removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. REPEAT VIOLATION
  5. Monitoring Inspection

    20 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not stored inside a sanitizing solution after use. Ensure cleaning cloths for food contact surfaces are stored in a 200 ppm QUAT sanitizer. Sanitizer must be replaced frequently through out the day.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wear gloves prior to washing hands. Glove use does not replace hand washing. Ensure hands are washed prior to wearing gloves and gloves must be changed and discarded after each task.
    • 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 meats, seafood etc. are not dated for tracking purposes. Ensure all high risk foods are dated.
    • 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. Last entry was October 7, 2023.Ensure daily temperature logs are kept for all refrigeration units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open can of olives were stored inside the walk in cooler.Ensure once a can is open, leftover food must be transferred to a food grade container. Never use tin cans to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty mop was stored on top of pizza box. Pizza box was still wrapped in plastic. Ensure mop is either stored inside the mop bucket or in the mop sink. Never store mop on top of food or food containers or takeout boxes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard was used to cover mushrooms inside the walk in cooler.Ensure proper lids are used to cover foods .
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bins: scooping cups are thrown inside the bin and handles are touching the food product.Ensure scoop handles are not touching the food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza hot holding unit was reading at 55 Deg C. Temperature was adjusted. Ensure hot holding unit is maintaining food temperature at 60 Deg C or hotter at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright freezer and prep coolers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store high risk food items are equipped with a thermometer to monitor temperature.
    • 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.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 sink near the walk in cooler was blocked by crates of pop. Liquid soap dispenser was paper towel dispenser was also empty. This was corrected during inspection.Ensure designated hand washing sink is always accessible to food handlers and must be adequately supplied with single use paper towel and liquid soap at all times.
    • 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?
      • No pest control records to verify the facility is monitoring to prevent pest entryEnsure one checklist is completed once (1) per month and kept in this binder so that they can be reviewed during future inspections.REPEAT VIOLATION
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Walk in freezer floor has a build up of ice which is a slipping hazard.Ensure all the ice on the floor is removed.
    • 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?
      • A valid food handling permit is not posted. Ensure a valid food handling permit is posted in a location where it is easily visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk in freezer: light bulb has burnt out. Ensure light bulb is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy has not been professionally cleaned. There is no sticker on the hood. Grease is dripping from the hood as well. Ensure ventilation canopy is professional cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer after being used was not cleaned properly. Meat slicer was taken to the 3 compartment sink for washing.Ensure meat slicer is cleaned thoroughly after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. REPEAT VIOLATION
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The breading to dredge the chicken was kept at room temperature. Ensure the breading is always kept refrigerated below 4 degrees Celsius. If kept at room temperature, ensure to discard after 2 hours.
    • 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?
      • No pest control records to verify the facility is monitoring to prevent pest entryEnsure one checklist is completed once (1) per month and kept in this binder so that they can be reviewed during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
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