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John Dough's Stone Fired Pizza - CNT-796

6011 66 Avenue Rocky Mountain House AB T4T 1K4 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

John Dough's Stone Fired Pizza - CNT-796 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on September 28, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 August 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 June 26, 2026. 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?

  • 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 once on June 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 7, 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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 observed not posted in the unit. Discussed posting the permit in a place that is easily viewable by the public/customers.Operator showed inspector permit on cellphone, however permit does need to be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mobile unit observed requiring a deep cleaning in the following areas:- floors (hard to reach areas)- inside coolersRecommendation: Create and maintain a sanitation schedule and ensure areas identified are on a cleaning schedule.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection, ready-to-use sanitizer was not available. The supplies to make sanitizer were present.*** Please ensure that ready-to-use is made up upon arrival and set-up, that all food contact surfaces are sanitized as part of the set-up process and that it is available at all times while the unit is operating. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of the inspection, the hand sink was blocked with water bottles and items being stored in the basin. Staff were observed wearing gloves, however, gloves do not replace hand washing. I removed these items to wash may hand at the start of the inspection.*** Please ensure that the hand sink is not blocked and is accessible for hand washing at all times and that staff are regularly washing hands. Times to wash hands are when changing tasks, when changing gloves and anytime hands become contaminated. ***
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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)?
      • Please obtain bleach test strips.
  8. Initial Inspection

    0 infractions

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