Skip to content
Loading map…

Maggie's Pizzeria

2 - 5707 50 Street Leduc AB T9E 6Z8 · Food - General

Official record from Alberta →

Inspection summary

Maggie's Pizzeria has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on September 3, 2026, recorded 3 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on July 27, 2026. 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 4 times across 4 separate inspections, most recently on September 3, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times on October 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 3 times across 3 separate inspections, most recently on July 27, 2026. 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

    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 were not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The backsplash located behind the handwashing station was observed to be detaching from the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have written sanitation procedures. Discussed having written cleaning checklists and written procedures for preparing sanitizer solutions.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer was prepared at the time of inspection. Test strips were available to test the sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser had been removed from the handwashing station area. At the time of inspection, the operator had placed paper towels at the handwashing station. Please ensure that all handwashing stations are consistently supplied with paper towels to facilitate proper hand hygiene.
    • 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 were not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The backsplash located behind the handwashing station was observed to be detaching from the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have written sanitation procedures. Discussed having written cleaning checklists and written procedures for preparing sanitizer solutions.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available for testing. The operator was asked to prepare a bleach solution, the chlorine was 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, it was observed that flour was being stored in a garbage bag within a bulk container. The operator was informed that garbage bags are not approved for food storage. Upon notification, the operator clarified that the flour was no longer in use and proceeded to discard it immediately.A container of mouthwash was stored on the clean dish rack. The operator was asked to store personal items in a separate area. This was corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container of Ant B Gon Max Ant Eliminator was observed on the storage shelf beside the walk-in cooler. Notified operator that the application of insecticide chemicals in food establishment must be done by people certified in pest control operations. The operator removed the insecticide from the shelf and reported that he will take it home.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle of window cleaner was not labelled. This was corrected during the inspection.
    • 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 were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have written sanitation procedures. Discussed having written cleaning checklists and written procedures for preparing sanitizer solutions.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Chlorine test strips were not observed.Please obtain chlorine test strips to measure the concentration of sanitizer solutions.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the food preparation counter.2. No prepared sanitizer solution was observed available for use. A bucket of 100ppm chlorine/bleach sanitizer solution was prepared during inspection and cleaning cloths stored inside the solution. Please ensure a sanitizer solution is prepared daily for use. The solution must be changed at intervals to maintain the appropriate concentration. Obtain chlorine test strips to measure the concentration.100ppm chlorine sanitizer solution can be prepared by mixing half teaspoon of unscented bleach to a liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were stored on the floor at the front area. The staff present moved the bags above the floor during inspection.Ensure food at the facility is always stored at least 6 inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff present during inspection could not demonstrate proper dishwashing using a 3-compartment sink. Washed utensils/equipment were not being sanitized. Education on proper manual dishwashing procedure was provided. Please ensure utensils are washed, rinsed and sanitized inside 100ppm chlorine sanitizer solution as discussed. A dishwashing poster will be sent with this report. Print the poster and place it on the wall above the dishwashing sink for reference.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed.Please obtain chlorine test strips to measure the concentration of sanitizer solutions.
    • 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 were not observed. A checklist was given to the operator during inspection.Implement and maintain a monthly pest control/check. Ensure records are kept for review during inspection. If pest activity is noticed at any point, please contact a pest control company.
    • 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 for the facility was not displayed. Please ensure a valid food handling permit is posted at a conspicuous location in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Porous, absorbent, unclean cardboard sheets were placed on top of the coolers and freezer at the front area to place utensils during food preparation. The staff was instructed to remove and discard the cardboard sheets during inspection.Please note that food contact surfaces but be smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dry storage bin at the kitchen area and the prep cooler were unclean. Dirt and debris were observed on the surfaces.Please clean the dry storge container and the cooler and ensure all equipment and utensils in the facility is maintained in a sanitary condition.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website