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Morinville Pizza Palace

2 - 10219 100 Avenue Morinville AB T8R 1P4 · Food - General

Official record from Alberta →

Inspection summary

Morinville Pizza Palace has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 1, 2024. The most recent inspection, on August 18, 2025, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 10 times across 6 separate inspections, most recently on August 18, 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)?

  • 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 3 times across 3 separate inspections, most recently on June 12, 2025. 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 across 2 separate inspections, most recently on June 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 5 separate inspections, most recently on August 18, 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed in the facility. Please acquire bleach test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. All shelves in the back storage area needs painting. Please paint all shelves and ensure they are maintained in smooth, easy-to-clean and moisture resistant state. 2. The wall and floor area underneath and around the dishwashing sinks was noted to be in disrepair. Please repair the wall and floor around and underneath the dishwashing sinks.3. Ceiling in the dry storage area was not smooth. Please ensure to repair the ceiling area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.4. Areas of floor was noted to be damaged in the main kitchen area. Please repair or replace the main kitchen area.5. A transition piece was noted to be missing from the serving area and customer area on both sides. Please install the missing pieces.6. The inside of all cabinets at the server area were made of bare plywood. Please paint all bare wood cabinets.6. A hole was noted in the ceramic hand washing sink located in the back prep area and was noted to be to be sealed with silicon. Please Replace ceramic sink with a non-corrodible metal hand washing sink.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed in the facility. Please acquire bleach test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. All shelves in the back storage area needs painting. Please paint all shelves and ensure they are maintained in smooth, easy-to-clean and moisture resistant state. 2. The wall and floor area underneath and around the dishwashing sinks was noted to be in disrepair. Please repair the wall and floor around and underneath the dishwashing sinks.3. Ceiling in the dry storage area was not smooth. Please ensure to repair the ceiling area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.4. Wall tile by the prep table besides prep cooler was noted to be damaged. Please repair the damaged tile. 5. Insulation is exposed from the wall underneath the dishwashing sink. Please repair the wall area.6. Areas of floor was noted to be damaged in the main kitchen area. Please repair or replace the main kitchen area.7. A transition piece was noted to be missing from the serving area and customer area on both sides. Please install the missing pieces.5. The inside of all cabinets at the server area were made of bare plywood. Please paint all barewood cabinets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of one of the chest freezers was noted to be damaged. Exposed insulation was noted on the door. Please repair or replace the chest freezer.
  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed in the facility. Please acquire bleach 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?
      • 1. Mouse droppings were noted in the server and dry storage area. Please contact a licensed pest control operator and submit a copy of their report to this office.2. Pest control records were not observed.Please maintain monthly pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was noted in the dining and server area. Please investigate the source of the odor and re-mediate it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. All shelves in the back storage area needs painting. Please paint all shelves and ensure they are maintained in smooth, easy-to-clean and moisture resistant state. 2. The wall and floor area underneath and around the dishwashing sinks was noted to be in disrepair. Please repair the wall and floor around and underneath the dishwashing sinks.3. Ceiling in the dry storage area was not smooth. Please ensure to repair the ceiling area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.4. Wall tile by the prep table besides prep cooler was noted to be damaged. Please repair the damaged tile. 5. Insulation is exposed from the wall underneath the dishwashing sink. Please repair the wall area.6. Areas of floor was noted to be damaged in the main kitchen area. Please repair or replace the main kitchen area.7. A transition piece was noted to be missing from the serving area and customer area on both sides. Please install the missing pieces.5. The inside of all cabinets at the server area were made of bare plywood. Please paint all barewood cabinets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of one of the chest freezers was noted to be damaged. Exposed insulation was noted on the door. Please repair or replace the chest freezer.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted to be on prep counters in the main kitchen area. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 2. It was noted that the facility was not sanitizing food contact surfaces between tasks. Please use a bleach solution to sanitize all food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Food handlers were also not aware of proper glove guidelines.Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Please be advised to wash hands between tasks, before putting gloves on and after taking them off, after handling soiled dishes and before handling food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labeled. Please label all chemical bottles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. Sanitizing step was noted to be missing. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash with soap and water in the first sink. - rinse them with clean water in the second sink - prepare a bleach solution at 100 ppm in the third sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed in the facility. Please acquire bleach test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing soap was not observed in the facility. Please acquire hand washing soap. 2. One of the handwashing dispensers was not in operational state. Please replace damaged soap dispenser.
    • 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?
      • 1. Mouse droppings were noted in the server and dry storage area. Please contact a licensed pest control operator and submit a copy of their report to this office.2. Pest control records were not observed.Please maintain monthly pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was noted in the dining and server area. Please investigate the source of the odor and re-mediate it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. All shelves in the back storage area needs painting. Please paint all shelves and ensure they are maintained in smooth, easy-to-clean and moisture resistant state. 2. The wall and floor area underneath and around the dishwashing sinks was noted to be in disrepair. Please repair the wall and floor around and underneath the dishwashing sinks.3. Ceiling in the dry storage area was not smooth. Please ensure to repair the ceiling area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.4. Wall tile by the prep table besides prep cooler was noted to be damaged. Please repair the damaged tile. 5. Insulation is exposed from the wall underneath the dishwashing sink. Please repair the wall area.6. Areas of floor was noted to be damaged in the main kitchen area. Please repair or replace the main kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mold like substance was noted inside the ice machine. Please clean the ice machine and ensure it is maintained in a clean and sanitary manner at all times. 2. The door of one of the chest freezers was noted to be damaged. Exposed insulation was noted on the door. Please repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  5. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that the facility was not sanitizing food contact surfaces between tasks. Please use a bleach solution to sanitize all food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Food handlers were also not aware of proper glove guidelines.Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Please be advised to wash hands between tasks, before putting gloves on and after taking them off, after handling soiled dishes and before handling food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labeled. Please label all chemical bottles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. Sanitizing step was noted to be missing. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash with soap and water in the first sink. - rinse them with clean water in the second sink - prepare a bleach solution at 100 ppm in the third sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed in the facility. Please acquire bleach 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?
      • 1. Mouse droppings were noted in the server and dry storage area. Please contact a licensed pest control operator and submit a copy of their report to this office.2. Pest control records were not observed.Please maintain monthly pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was noted in the dining and server area. Please investigate the source of the odor and re-mediate it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. All shelves in the back storage area needs painting. Please paint all shelves and ensure they are maintained in smooth, easy-to-clean and moisture resistant state. 2. The wall and floor area underneath and around the dishwashing sinks was noted to be in disrepair. Please repair the wall and floor around and underneath the dishwashing sinks.3. Ceiling in the dry storage area was not smooth. Please ensure to repair the ceiling area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.4. Wall tile by the prep table besides prep cooler was noted to be damaged. Please repair the damaged tile. 5. Insulation is exposed from the wall underneath the dishwashing sink. Please repair the wall area.6. Areas of floor was noted to be damaged in the main kitchen area. Please repair or replace the main kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mold like substance was noted inside the ice machine. Please clean the ice machine and ensure it is maintained in a clean and sanitary manner at all times. 2. The door of one of the chest freezers was noted to be damaged. Exposed insulation was noted on the door. Please repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based sanitizer in the bottle and at the sink was at inadequate concentration. Sanitizer was replaced during inspection and measured between 100-200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front cooler at the boba station was measured internally at 8-9C. Milk in the cooler over some days was measured internally at 9C. Milk was discarded during inspection.Ensure cooler is not used for high risk food until temperature is below 4C/4OF.
  7. Initial Inspection

    0 infractions

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