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Nitzas Pizza

5 - 4302 50 Street Leduc AB T9E 6K8 · Food - General

Official record from Alberta →

Inspection summary

Nitzas Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 3, 2024. The most recent inspection, on January 14, 2026, recorded 2 infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on January 14, 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 May 2, 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 June 3, 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 4 times across 3 separate inspections, most recently on January 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was empty. This was corrected during the inspection. The chlorine sanitizer was 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of food debris and grime in the hard to reach areas such as the floor corners, underneath the equipment, and on cooler shelves. There was build up dust around the ventilation fan in the walk in cooler.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **At the start of the inspection, cleaning cloths were all over the counter. The operator only removed them when the inspector arrived.** A sanitizer solution was only prepared after the inspector arrived.ACTION REQUIRED:1) Ensure that a sanitizer solution is readily available during food handling2) Cleaning cloths shall be stored in the sanitizer solution between uses.3) Ensure that food contact surfaces area regularly cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature inside the prep cooler at the front was at 10C. **cooked Pizza sauce was observed being cooled in the walk-in cooler. However, the container was covered.ACTION REQUIRED:1) Monitor the temperature of the prep cooler first thing in the morning to ensure that it is capable of maintaining a temperature of 4C/40F or colder.**Also ensure that the thermometer inside the prep cooler is working properly. it was displaying a temperature of 40F at the time of the inspection, which was significantly different from the inspector's own thermometer.2) When using the cooler to cool hot food, please keep the container slightly open to facilitate cooling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty. The operator was directed to restock the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning and organizing of the entire facility is required, with particular attention to the flowing areas:DISH PIT AREA1) clean and organize under the sink2) Clean the food splashes on the wall with the electrical panelPIZZA DOUGH PREP AREA:1) Clean all the shelves in that area and the wall behind the dough mixer machineWALK-IN COOLER1) Clean the flooring especially under the green shelvingFRONT SERVICE AREA1) Clean the inside and outside of the prep cooler2) Clean underneath the cookline3) Clean the shelving adjacent to the oven**Please also reorganize the facility and get rid of utensils or stuff no longer in use. This will make it easier to keep the facility clean.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked food stored in the cooler are not re-heated before being placed in hot holding units. The operator stated that food is placed cold inside the hot holding unit to heat up. Education was provided to the staff on proper hot holding.Please ensure food is re-heated to a minimum of 74C before placed inside the hot holding where it must be maintained above 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Appropriate chlorine sanitizer test strips were not observed. Discolored loose test strips were observed in a container.Please obtain chlorine test strips in the original container that will indicate the color matching bars and expiry date.
    • 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 observed. Please implement and maintain a monthly pest check, ensure records are kept for review during inspection. A template will be sent with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures in the storge room were missing protective covers.Please replace the covers to prevent food contamination and an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The line-prep cooler in the front service area was unclean. Dirt and debris were observed on the outer surfaces of the cooler and inside the cooler.Clean the cooler and all coolers in the facility.2. The dough making machine was unclean. Flour and debris accumulation was observed. Please clean the dough machine and place the machine on a more frequent cleaning schedule. All equipment in the facility must be maintained in a sanitary condition. 3. Dry storage bins at the back area appeared unclean. Old food particles and debris deposits were observed on the container and lids. Please clean the storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The counter (upper and lower sections) at the back area was unclean. Please clean the counter surfaces and underneath the counter, including all hard-to-reach corners in the facility. 2. The floor underneath shelves in the walk-in cooler was unclean. Dirt and debris were observed. Clean the floor and hard to reach corners in the walk-in cooler.
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