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New York Pizzeria

110 - 10 D'Arcy Ranch Drive Okotoks AB T1S 5V9 · Food - General

Official record from Alberta →

Inspection summary

New York Pizzeria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on January 30, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on January 26, 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)?

  • 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 3 separate inspections, most recently on May 7, 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?

  • 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 2 times across 2 separate inspections, most recently on January 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 9, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened cans of pineapple fruit and sliced black olives were found in the lower prep cooler. Once canned food items are opened, contents must be transferred to a food-grade container for storage to prevent food contamination.***Operator indicated cans were opened an hour prior to the inspection, and the food was transferred into food grade containers and stored in the lower prep cooler during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found in a container with no expiry date to confirm validity at the time of inspection. Valid test strips are required to accurately verify that the chlorine concentration is within the required range**Please obtain valid test strips.
  3. Risk Management Inspection

    1 infraction

    • 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 tile flooring for the access hatch to the grease trap in the kitchen was broken and chipped.- Flooring to be finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths were noted in the kitchen area near the gas burner and in the back storage area on a standing shelf.- Staff replaced the cleaning cloths with clean cloths during the inspection.2) The chlorine in the sanitizer spray bottle measured 0ppm. No chlorine was present onsite at the time of inspection.- Operator purchased a container of bleach and mixed a 100ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were being stored on or beside food packaging and equipment. A jacket was being stored on take-out boxes near the back door. Lotion was being stored with a food weight scale on the shelving unit by the walk-in cooler. - Ensure that all personal items are stored in a dedicated space that does not pose a cross-contamination concern.
    • 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 chlorine test strips available at the time of inspection. - Ensure that chlorine test strips are available to monitor sanitizer concentrations.
    • 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 tile flooring for the access hatch to the grease trap in the kitchen was broken and chipped.- Flooring to be finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The reusable plastic covers being used to cover the pizza dough were greasy and contained food debris.- Plastic covers to be thoroughly washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring in the walk-in cooler was layered with a plastic coating that was peeling and trapping dirt and debris. - Ensure that the flooring is smooth, non-absorbent, and easily cleanable.
  5. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was noted in the wall directly beside the dishwashing sinks, exposing building insulation. Seal hole to prevent contamination of dishware and ensure cleanable surfaces in the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom onsite was not equip with paper towel in a suitable dispenser. A temporary paper towel dispenser was made available during inspection from the ice cream service area, currently not in use. Supply the installed paper towel dispenser in the washroom or install an alternative sanitary means of hand drying.

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