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My Pizza Steak House

501 1 Street SW High River AB T1V 1M6 · Food - General

Official record from Alberta →

Inspection summary

My Pizza Steak House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on June 17, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 on June 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 8, 2025. 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 June 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on April 28, 2026. 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 4 times across 4 separate inspections, most recently on April 28, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Walk in fridge with meat stored on top shelf with salads on the bottom shelf*MEATS MUSTB BE STORED ON BOTTOM SHELF AND SALADS ON THE TOP SHELF TO PREVENT CROSS CONTAMINATION
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Walk in freezer had meats stored on top shelf with uncovered ice-cream and tarts on the underneath shelf*MEATS AND HIGH-RISK FOODS MUSTB BE STORED ON BOTTOM SHELF AND LOW RISK FOOD ON THE TOP SHELF. ALL FOOD ITEMS MUST BE STORED IN COVERED CONTAINERS TO PREVENT CONTAMINATION
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Handwashing sinks obstructed*PLEASE ENSURE HANDWASHING SINKS ARE ALWAYS ACCESSIBLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - 2 comp sink nearby walk in freezer leaking - in works of getting repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors in the walk in coolers and freezer with build up of food products
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the table during inspection.- Store the used cleaning cloth in sanitizing solution (100ppm chlorine or 200ppm Quats)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of chicken wing and a box of celery were observed on the floor of the walk in cooler.- Store all food items 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink was blocked by cleaning supply. Ensure that the handwashing sink is accessible at all time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.) inside of soda nozzle is dirty in the bar area.2.) Fan in the walk-in fridge is dirty in dusty.3.) Wall has dirty build up by the ventilation in the front prep area.Ensure all area is cleaned.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/23/2025. The following areas require cleaning:- Floors under the prep cooler. - The ceiling vent by the walk-in cooler. There was a build-up of food debris underneath the dry storage equipment and cookline. Please clean listed areas.
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There were a couple of surface sanitizer spray bottles that were not labelled with contents. Spray bottles were labelled with a permanent marker at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was an insert of mashed potatoes in the hot holding unit that had a measured temperature of 29C. The mashed potatoes had not been properly reheated before placing in the hot holding unit. All potentially hazardous food must be reheated to a temperature of 74C before placing in hot holding unit. Mashed potatoes were reheated at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were several coolers that were not equipped with thermometers. Ensure all coolers are equipped with thermometers to monitor temperatures inside of the units.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of condensation on the ceiling of the walk-in freezer. Please have the unit looked at to ensure it is in proper operating condition. Food must be stored in sealed containers and moved away from condensation to prevent contamination by condensed water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris underneath the dry storage equipment and cookline. Please clean listed areas.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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