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LovePizza

314 - 11 Westwind Drive Spruce Grove AB T7X 1R3 · Food - General

Official record from Alberta →

Inspection summary

LovePizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on March 4, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on February 25, 2026. 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 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 across 2 separate inspections, most recently on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on February 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation records were not available during inspection. Please keep and maintain sanitiation records to monitor cleanong procedures
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available.Please provide the required thermometer.
    • 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 was not available during inspection. Please keep and make accessible pest control records to monitor for pest activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was observed to be dirty and covered in grime and build up. Please clean and descale dishwasher to prevent contamination of cleaned plates and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the restaurant was poor. Staining, debris or grease build up was observed on the canopy above pizza oven, microwave handle, flour storage bins lids, corners on the floor especially in the back area and on top of dishwashing area. Please ensure that deep cleaning is performed as required.Scaling observed inside the dishwashing machine - must be cleaned.Follow up within one week.Public washroom had spilled paper towel on the floor - must be cleaned regularly and waste removed as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation records were not available during inspection. Please keep and maintain sanitiation records to monitor cleanong procedures
  3. Risk Management Inspection

    3 infractions

    • 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 was not available during inspection. Please keep and make accessible pest control records to monitor for pest activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was observed to be dirty and covered in grime and build up. Please clean and descale dishwasher to prevent contamination of cleaned plates and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation records were not available during inspection. Please keep and maintain sanitiation records to monitor cleanong procedures
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside the flour and sugar food containers with the high contact surface in direct contact with the food ingredient. Please use correct scoops with handles and ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 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 was not available during inspection. Please keep and make accessible pest control records to monitor for pest activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was observed to be dirty and covered in grime and build up. Please clean and descale dishwasher to prevent contamination of cleaned plates and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation records were not available during inspection. Please keep and maintain sanitiation records to monitor cleanong procedures
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling was observed to be fuzzy (pollens and dust). Please ensure the ceiling is cleaned to prevent foreign particles from potentially contaminating food during processing.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food were being thawed at room temperature. Moved into the cooler during inspection.Ensure thawing is completed under cold running water, in the cooler overnight or cooked from frozen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was measured at 0ppm of chlorine, sanitizer bucket was empty, operator was unable to replace sanitizer during inspection. Single use utensils are used to serve clients. Ensure the 3- step dishwashing is completed in the 2-compartment sink until the dishwasher can maintain 100ppm of chlorine.
  6. Initial Inspection

    0 infractions

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