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Mondo Pizza

10119 101 Street NW Edmonton AB T5J 0T4 · Food - General

Official record from Alberta →

Inspection summary

Mondo Pizza has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on June 25, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on June 16, 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 2 times across 2 separate inspections, most recently on June 16, 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 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 5 times across 5 separate inspections, most recently on March 3, 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?

  • 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 3 times across 2 separate inspections, most recently on July 4, 2025. 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?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available on-site during inspection. Ensure sanitizer is available ASAP.
    • 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?
      • Last pest control report seen was in February. Operator explained they were closed for March and only reopened at the end of April. Ensure pest control record is kept monthly.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. One of the faucets of the front hand sink was in disrepair. Ensure the faucet is repaired and in good condition at all times.- Handwashing should be completed in the back prep room hand sink until the front sink has running hot and cold water
  5. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet of the front hand sink was in disrepair. Ensure the hot water faucet is repaired and in good condition at all times.2. The paper towel dispenser at the prep area was empty. Ensure dispenser is fully equipped at all times.
  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet of the front hand sink was in disrepair. Ensure the hot water faucet is repaired and in good condition at all times.2. The paper towel dispenser at the prep area was empty. Ensure dispenser is fully equipped at all times.
  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet of the front hand sink was in disrepair. Ensure the hot water faucet is repaired and in good condition at all times.2. The paper towel dispenser at the prep area was empty. Ensure dispenser is fully equipped at all times.
  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet of the front hand sink was in disrepair. Ensure the hot water faucet is repaired and in good condition at all times.2. The paper towel dispenser at the prep area was empty. Ensure dispenser is fully equipped at all times.
    • 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 ventilation system was due for professional maintenance on April, 2025.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips to measure the concentration of sanitizer.Acquire sanitizer test strips.
    • 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 records are not being maintained.Conduct routine pest checks, maintain records onsite and make them available during inspection.
    • 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 hot water faucet handles on the front and back handwashing sinks are in disrepair.Repair or replace the defective hot water faucet handles.
    • 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 commercial canopy is overdue for cleaning. Contact a service provider to have the canopy with hoods clean.

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