Skip to content
Loading map…

Mr. Mozzarella

2109 - 23 Heartland Boulevard Cochrane AB T4C 2V4 · Food - General

Official record from Alberta →

Inspection summary

Mr. Mozzarella has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on April 14, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on April 14, 2026. 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 2 times across 2 separate inspections, most recently on March 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 7, 2024. 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?

  • 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 5 times across 4 separate inspections, most recently on April 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on March 4, 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.

5 inspections

  1. Monitoring 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)?
      • Quat test strips were not available onsite. Please ensure test strips are available onsite for measuring concentration of the sanitizer solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas is required*Grease built up at the exhaust filter above the deep fryer and grill. *Hard to reach areas in the back kitchen.Please ensure cleaning of the areas are completed.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat sanitizer spray bottle at the shelf sanitizer solution was measured at 0 ppm. Corrected during the inspection. Dumped the rest of the solution in the sink. Please make sure staff fill the new solution each day if they are not retesting concentration of the solution in the bottle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Heavy sewer smell noticed during the inspection. Operator stated that they called the plumber on Nov. 13. Please monitor smell and repairs are completed if there is any action required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Shelf surface covers above the prep table in the back was not in clean condition and not in good repair. Please make sure cleaning of the surface was done and shelf covers are replaced.*Cleaning under the dishwashing sink area is required. Please make sure remove all waste items and reorganize the area.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat Sanitizer concentration in the spray bottle was measured at 0ppm. Corrected during the inspection. Operator refilled a new Quat Sanitizer solution with concentration with 200ppm. Please make sure new solutions are filled daily or concentration of the sanitizer solution tested before use the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza warmer temperature was measured around 36 C. Please make sure temperature is 60C and above for the warmer before putting pizza in.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Quat test strips onsite. Please make sure Quat test strips are available onsite to measure concentration of the Quat sanitizers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small flour container was not in clean condition. Corrected during the inspection. Operator put the container in dishwashing sink to wash the container. Please make sure food containers and utensils are in clean condition.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bottle - sanitizer solution was 0ppm. Operator was not aware when was the solution prepared/ filled out.Old solution was discarded during the inspection. Please make sure staff test Quat sanitizer solution bottles if they don't fill out fresh solution each time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza warmer temperature was measured around 36 C. Please make sure temperature is 60C and above for the warmer before putting pizza in.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips onsite were water damaged. Please make sure new test strips are available onsite for measuring concentration of the sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *One of the Rubbermaid spatula was not in good repair.Corrected during the inspection. Discarded by the operator onsite during the inspection.*Utensils like measuring cups were not in good clean condition. Corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for the parmesan cheese container was not in good repair. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Shelf above the prep area in the back prep kitchen area was not in clean condition. *Exhaust Canopy filters - grease built upPlease make sure required cleaning is completed.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Recent pest control was not available onsite during the inspection. Please make sure recent pest control records are available onsite for inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was required for the following areas:*Dust on the ceiling vent above the prep. station-Please clean the area.*Prep coolers handles were sticky and food debris were built up. Please clean them.

Nearby inspected facilities

Own this business? Add a badge to your website