Magic Pizza
4904 50 Street Elk Point AB T0A 1A0 · Food - General
Inspection summary
Magic Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on July 9, 2026, found no infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 13, 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 2 times across 2 separate inspections, most recently on May 29, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on March 13, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler was at 10C.High risk food items were moved to cooler at 4CEnsure that high risk food are stored at a temperature of 4C or less/ or at 60C or higher to prevent bacterial contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich cooler at 10C.Ensure that cooler is at 4C or less at all times.Please have someone look at cooler to fix problem.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solutions for food prep surfaces were unavailable at time of inspection. Do ensure that you have your sanitizer solutions prepared and at 100ppm before you start handling food.Sanitizer solutions were made and were at 100ppm chlorine.This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 200ppm. Ensure that sanitizer solution is at 100ppm to prevent contamination of food contact surfaces.Thais was corrected during the inspection and 100ppm bleach solution was achieved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in the standing fridge in the kitchen area. Ensure you have a thermometer for temperature monitoring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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