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Next Level Pizza

1667 Dunmore Road SE Medicine Hat AB T1A 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Next Level Pizza has been inspected 21 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on July 29, 2026, found no infractions.

5 of 21 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 14 times across 14 separate inspections, most recently on June 25, 2026. 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?

  • 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 12 times across 8 separate inspections, most recently on June 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 5, 2025. 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 14 times across 11 separate inspections, most recently on January 7, 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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • The weatherstripping at the back door is damaged.* Replace or repair weatherstripping to prevent the entry of pests.Written pest control records were not available during the inspection.* Establish and maintain adequate written pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The faucet of the three-compartment sink was leaking.* Repair the leak and maintain the faucet in good working condition.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket with cleaning cloths measured approximately 10 ppm chlorine. A new solution was prepared by the operator, measuring 100 ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings were being thawed in a bucket filled with water on top of the sink. The operator turned on the cold water tap and allowed cold water to run continuously for proper thawing.
    • 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?
      • The weatherstripping at the back door is damaged.* Replace or repair weatherstripping to prevent the entry of pests.Written pest control records were not available during the inspection.* Establish and maintain adequate written pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The faucet of the three-compartment sink was leaking.* Repair the leak and maintain the faucet in good working condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted is expired.
  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no soap in the handwashing sink in the kitchen. Staff are using the sink in the dishwashing area to wash hands.
    • 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?
      • Pest control records were not available
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris/dust buildup in the following areas and they require cleaning:- cleans in the kitchen behind shelves, prep coolers, and hard to reach areas
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
  8. Risk Management 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?
      • There is a hole in the wall behind the large chest freezer.Previously noted areas have been cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
  9. Risk Management 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?
      • The mouse droppings underneath shelving along the wall in the utility room have been cleaned up. Now that some of the clutter in the room has been cleaned up/organized, there is another area along the wall where mouse droppings are able to be seen. There is a hole in the wall behind the large chest freezer.Clean up droppings using the proper procedure and fill the hole in the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
  10. Risk Management Inspection

    3 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?
      • The mouse droppings underneath shelving along the wall in the utility room have been cleaned up. Now that some of the clutter in the room has been cleaned up/organized, there is another area along the wall where mouse droppings are able to be seen. There is a hole in the wall behind the large chest freezer.Clean up droppings using the proper procedure and fill the hole in the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the ceiling around the ventilation in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several dirty cleaning clothes lying on top of cutting boards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of flour are left open and with scoops left inside of them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel available at either handwashing sink in the kitchen.
    • 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?
      • There are mouse droppings underneath shelving along the wall in the utility room. There is a hole in the wall behind the large chest freezer.Clean up droppings using the proper procedure and fill the hole in the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room and dry storage areas are cluttered and disorganized. This makes these areas difficult to clean and can provide harborage to pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the facility require cleaning:- the floors in the kitchen and storage areas require a deep cleaning, particularly underneath and behind equipment (oven, prep coolers, ice cream freezer, fridges/freezers, stand mixer).- there is debris buildup on the doors and sides of coolers/fridges/freezers.- cutting boards are blackened/knife-scarred and require resurfacing, replacement, or better cleaning/maintenance- there is a buildup of debris on the meat slicer- there is a buildup of dust on the ceiling around the ventilation in the kitchen- the floor and sink in the customer washroom are dirty
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The correct chemicals are supplied to the dishwasher, but the final rinse solution measures 10 ppm chlorine. Operator was instructed to implement manual washing of dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
    • 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?
      • The pest control records were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The previously noted areas have been cleaned however, the prep cooler cutting boards are stained/blackened and require resurfacing or replacement.
  14. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The correct chemicals are supplied to the dishwasher, but the final rinse solution measures 10 ppm chlorine. Operator was instructed to implement manual washing of dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
    • 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?
      • The pest control records were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The previously noted areas have been cleaned however, the prep cooler cutting boards are stained/blackened and require resurfacing or replacement.
  15. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A used apron was left on top of a food prep surface. It was removed by the operator and they were instructed to clean and sanitize the surface.
    • 09. Are chemicals stored and handled in a safe manner?
      • There is an unlabeled spray bottle, the operator present did not know what was in the spray bottle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine, the chemical supply is empty. Operator was instructed to implement manual washing of dishes until the dishwasher is properly supplied with the correct chemicals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the handwashing sink in the kitchen.
    • 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?
      • The pest control records were not available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit on display is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the facility require cleaning including:-gas grill tops and adjacent floor and backsplash-floors in kitchen, dishwashing and mop closet areasThe prep cooler cutting boards are stained/blackened and require either, a deep thorough cleaning to remove the staining, or resurfacing
  16. 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)?
      • The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
    • 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?
      • The weather stripping under the back door is fixed.The pest control records were not available.
  17. 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)?
      • The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
    • 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?
      • The weather stripping under the back door is fixed.The pest control records were not available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit on display was valid until September 30, 2024.
  18. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on food preparation surfaces between uses. Operator made 100ppm chlorine sanitizer solution and placed the used cloths in the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of flour were left open with scoop inside. The operator removed the scoops and closed the bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items (butter and gulab jamun) were left uncovered in the fridge. Ensure all food items are covered when stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food stored in the upper compartment of the prep cooler was measured at 8°C. The operator stated that they would reduce the portion of the food stored in the container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the staff hand sink in the kitchen. The operator agreed to purchase more paper towels promptly.
    • 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?
      • The weather stripping under the back door has gaps through which pests may enter. The pest control records were not available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit on display was valid until September 30, 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas have debris or dust build up and require cleaning:- ceiling near the vent of the kitchen is covered in black dust- the floor in kitchen area, especially under and behind the equipment- kitchen walls are covered with debris- the burner (top, bottom, sides, underneath, and handle)
  19. Demand Inspection

    0 infractions

  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few bags of flour were stored on the floor. They were promptly moved by the operator.
    • 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?
      • Weatherstripping at the back door is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switches were covered in dirt/debris. They were promptly cleaned by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility does not have written sanitation plans/procedures.

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