Skip to content
Loading map…

Lil Ava's Pizza & Pasta

105 - 9505 68 Avenue Grande Prairie AB T8V 7X8 · Food - General

Official record from Alberta →

Inspection summary

Lil Ava's Pizza & Pasta has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on January 12, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on December 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 30, 2025. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 13, 2025. For example: Is food being protected from contamination during transportation?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The two bulk containers (& the sanitizer solution prepared using these) of bleach showing no concentration on the paper test strips.The facility has one bottle and one container of prepared sanitizer which has the required concentration levels tested by test strips and can be used.Ensure the bleach and sanitizer used are appropriate and shows concentration levels when tested with the test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths are used / reused without keeping them in the sanitizer solution container.Ensure cleaning cloths are kept sub-merged in the sanitizer solution container.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. The sanitizing solution bottles contained an exceedance of chlorine bleach (i.e. over 200 PPM).The owner / operator of this facility is requested to conduct the following, namely:1. Re-mix the sanitizing spray bottles to ensure they all contain a chlorine concentration of 100-200 PPM.
    • 25. Is food being protected from contamination during transportation?
      • At time of inspection:1. It was revealed that donair meat was being cooked and sliced at a different permitted facility location. It is therefore unclear as to the process of the donair meat from how it was cooked, cooled, packaged, transported, re-cooked, and served.The owner / operator of this facility is requested to conduct the following, namely:1. Verify the process (from start to finish) on how donair meat is processed and transported to this facility.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website