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Mama's Pizza and Fusion Cuisine

115 2 Avenue S Vulcan AB T0L 2B0 · Food - General

Official record from Alberta →

Inspection summary

Mama's Pizza and Fusion Cuisine has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 14, 2026. The most recent inspection, on August 14, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 3 separate inspections, most recently on August 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 July 14, 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?

  • 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 14, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 July 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**Low temp chlorine mechanical dishwasher measured at 0 ppm. **Please repair.Notes: 1. The facility has 3-compartment sinks for manual dishwashing. 2. The staff will be manual sanitizing all the utensils until the mechanical dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up cooler in the back kitchen next to the exit door measured 10.8*C during the inspection. **Please repair. **Ensure all high-risk food items stored in cooler are maintained at 4*C or below at all times.Note: 1. Food items stored in the cooler measured around 7*C internally. 2. Staff was instructed to move all food items to the walk-in-cooler during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**Low temp chlorine mechanical dishwasher measured at 0 ppm. **Please repair.Notes: 1. The facility has 3-compartment sinks for manual dishwashing. 2. The staff will be manual sanitizing all the utensils until the mechanical dishwasher is repaired.
  3. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Correction**No food grade sanitizer observed onsite. - Staff made the 100-ppm chlorine solution during the inspection. **Ensure an approved food grade sanitizer is present onsite at all times for adequate sanitization.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp chlorine mechanical dishwasher measured at 0 ppm. **Please repair.Notes: 1. The facility has 3-compartment sinks for manual dishwashing. 2. The staff will be manual sanitizing all the utensils until the mechanical dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Correction**No chlorine sanitizer test strips observed onsite. - Operator acquired a valid chlorine sanitizer test strips during the inspection. **Ensure sanitizer test strips are available onsite at all times to measure sanitizer concentration.
    • 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?
      • The food facility was operating without a valid food handling permit. **Valid Food Handling Permit issued by AHS is required. Note: The operator submitted a new food handling permit application for change of ownership during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff do not have a valid food safety training. **Please acquire a valid food safety training certificate immediately. Note: PHI provided staff with list of approved food safety training courses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: - Shelf of the dough machine in the back kitchen. - Underneath and in-between the equipment throughout the cookline. - Top of the oven and mechanical dishwasher. - Ventilation canopy filters. - Vents and light fixtures in the main kitchen. - ceiling & floor of walk-in-cooler.

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