Nonna's Pizzeria
431 2 Avenue N Vauxhall AB T0K 2K0 · Food - General
Inspection summary
Nonna's Pizzeria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on February 18, 2026, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 across 2 separate inspections, most recently on August 25, 2025. 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 February 18, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizing solution was available while food preparation for the day had already begun. The owner prepared a bleach-water sanitizing solution when requested during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The interior of the line cooler was found to have a coldest reading of 9.8C using an infrared thermometer. The owner had been using the cooler to proof pizza dough that had been prepared recently. The owner adjusted the unit to a colder setting and will be monitoring the unit to ensure that it falls below 4C. Ingredients will be rearranged with the standup coolers to best allow for proofing to occur without impacting the storage temperature of the perishable ingredients until the walk-in cooler is repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The burger condiments insert in the upper compartment of the line cooler was found to have a surface temperature of 8.6C through the use of an infrared thermometer.The owner lowered the temperature setting to one setting colder when requested. A new analog display thermometer will be purchased for this cooler and the new cooler that was purchased as a precaution. The owner also advised that a repairman will be contacted to realign the line cooler covers as the burger condiment cover was misaligned, allowing for cold air to escape and warmer air to enter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
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