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Mr. Singh's Pizza

117 - 500 Centre Avenue E Airdrie AB T4B 1R2 · Food - General

Official record from Alberta →

Inspection summary

Mr. Singh's Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 13, 2025. The most recent inspection, on October 14, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 separate inspections, most recently on October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 14, 2026. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution used in the facility was measured to be greater than 1000 ppm**Ensure that the chlorine sanitizing solution used in the food prep areas is maintained at a concentration of 100ppm at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing bleach solution was unlabeled**Please label all chemical bottles to identify their contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing practice was reported. Staff on site report dishes were washed, rinsed and dried eliminating the sanitizing step**Please ensure that dishes and utensils are washed, rinsed then sanitized in 100ppm of chlorine sanitizing solution for at least 2 mins before air-drying**Ensure sanitizing solution in sink is mixed and readily available 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?
      • There were multiple holes on the wall by the dough mixer area.**Please repair wallThe drainpipe for the hand wash sink by the washroom was wrapped with tape indicating a possible leak**Remove tape and make repairs to the drainpipe
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available for sanitizing utensils and equipment**Equip the facility with a food safe sanitizer for sanitizing equipment
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for verifying concentration of sanitizer**Equip facility with test strip.

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