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Mamma's Italian Pizza & Steak House

610 1 Street Thorhild AB T0A 3J0 · Food - General

Official record from Alberta →

Inspection summary

Mamma's Italian Pizza & Steak House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on July 15, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on November 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on October 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on October 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 28, 2025. 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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • No test strips for chlorine bleach sanitizer were observed during the inspection. Test strips are required to ensure that there is an adequate concentration of chemical for adequate sanitization. Ensure that test strips are available during reinspection.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was observed during the inspection. Thermometers are required to ensure proper heating and temperature control to prevent bacterial growth. Ensure that a thermometer is available during re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine bleach sanitizer were observed during the inspection. Test strips are required to ensure that there is an adequate concentration of chemical for adequate sanitization. Ensure that test strips are available during reinspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were observed during the inspection. All facilities are required to have written cleaning procedures to maintain clean and sanitary conditions. Ensure that written cleaning procedures are available for reinspection.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The slicer on the prep station was observed to have food debris. All equipment that is used in food prep or comes into contact with food is required to be cleaned and sanitized after every use to prevent cross contamination and bacterial growth. Ensure that the slicer is cleaned in place, where applicable, with a 200 ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk in cooler, raw chicken wings were observed to be stored over ready to eat noodles. All foods are required to be stored and handled in a way that the food is protected from cross-contamination. Ensure that the noodles are moved from under the raw chicken wings.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A serving spoon was observed to be left in a cream sauce container. All utensils used in food contact or prep are required to be cleaned and sanitized after every use to prevent cross contamination. Required the operator to remove, clean and sanitize the spoon.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was observed during the inspection. Thermometers are required to ensure proper heating and temperature control to prevent bacterial growth. Ensure that a thermometer is available during re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine bleach sanitizer were observed during the inspection. Test strips are required to ensure that there is an adequate concentration of chemical for adequate sanitization. Ensure that test strips are available during reinspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were observed during the inspection. All facilities are required to have written cleaning procedures to maintain clean and sanitary conditions. Ensure that written cleaning procedures are available for reinspection.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a measuring cup in the bulk sugar bin. Cups and scoops left in the bulk foods can lead to direct hand contact with the food. Ensure the measuring cup is stored outside of the bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler at the end of the kitchen has a temperature of 10 degrees Celsius. Perishable foods can support microbial growth and activity at temperatures above 4 degrees Celsius. Ensure the cooler has a temperature of 4 degrees Celsius or less in order to store perishable foods.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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