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Ogie's Pizza

4923 50 Avenue Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Ogie's Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on September 3, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 5 times across 5 separate inspections, most recently on March 5, 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 3 times across 2 separate inspections, most recently on January 28, 2025. 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 6 times across 3 separate inspections, most recently on September 3, 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of debris was observed behind the chest freezer in the rear storage room.Please remove the accumulated debris and ensure that the area behind and beneath the freezer is routinely cleaned. The premises must be maintained in a clean and sanitary condition to minimize potential pest attraction and harbourage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: There remain an accumulated dark debris material on the floor surface and along the adjacent floor-to-wall/equipment junction within the walk-in refrigeration unit.Please remove the accumulated debris, thoroughly clean and sanitize the affected area. The area must be maintained in a clean, sanitary, and readily cleanable condition to prevent the accumulation of debris, and potential contaminants.Previous: The flooring of the walk-in cooler has a significant buildup of debris, which increases the risk of cross-contaminating food items and preparation areas. Corrective action: The floor of the walk-in cooler must be cleaned and the shredded covering must be removed to render the surface as smooth, durable, easily cleanable, and impervious to moisture.2. The floors in the food preparation area were in an unsanitary condition and food particles were littered throughout. Corrective action: Floors in the food preparation area must be regularly cleaned and sanitized to remove sources of contamination and conditions that could attract pests.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items that are not associated with food handling were observed throughout various areas in the facility. Corrective action: All personal items must be removed from the premises, or stored in a non-food handling area (such as the office) to reduce the risk of cross-contamination.*Note: Some items that pose a higher risk of cross-contamination such as clothing, a playpen, and paint were removed from the food preparation areas during the inspection. However, there are still other personal items that must be removed to promote safe food handling.
    • 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?
      • Current: The existing gap at the base of the rear entrance door has not yet been resolved. The gap permits visible light from the exterior and provides sufficient space for potential pest infiltration into the building. Previous: Observed a gap at the base of the rear door that allows visible light to pass through, indicating a poor seal. This can create a potential entry point for pests. Please ensure to install a door sweep or replace the weatherstripping to ensure a proper seal.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A duct tape repair was made to the corner of a work surface where the meat slicer is located. This is unacceptable because duct tape is not a cleanable surface, and therefore creates a cross-contamination risk.Corrective action: A more permanent repair must be made to the work surface in order for it to be smooth, durable, easily cleanable, and impervious to moisture. 2. The ceiling tile above the pizza oven is missing. Corrective action: The missing ceiling tile must be replaced. The owner indicated they are in the process of getting a replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring of the walk-in cooler has a significant buildup of debris, which increases the risk of cross-contaminating food items and preparation areas. Corrective action: The floor of the walk-in cooler must be cleaned and the shredded covering must be removed to render the surface as smooth, durable, easily cleanable, and impervious to moisture.2. The floors in the food preparation area were in an unsanitary condition and food particles were littered throughout. Corrective action: Floors in the food preparation area must be regularly cleaned and sanitized to remove sources of contamination and conditions that could attract pests.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items that are not associated with food handling were observed throughout various areas in the facility. 1. A duvet cover was placed on top of takeout containers in the dry storage area. 2. Reusable water bottles were being stored amongst food items in the walk-in cooler. 3. An array of personal items, including toxic and flammable chemicals, were being stored on shelving units directly in the food preparation area. 4. Snacking foods for staff were located in food handling areas. Corrective action: All personal items must be removed from the premises, or stored in a non-food handling area (such as the office) to reduce the risk of cross-contamination.
    • 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?
      • Current: The existing gap at the base of the rear entrance door has not yet been resolved. The gap permits visible light from the exterior and provides sufficient space for potential pest infiltration into the building. Previous: Observed a gap at the base of the rear door that allows visible light to pass through, indicating a poor seal. This can create a potential entry point for pests. Please ensure to install a door sweep or replace the weatherstripping to ensure a proper seal.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A duct tape repair was made to the corner of a work surface where the meat slicer is located. This is unacceptable because duct tape is not a cleanable surface, and therefore creates a cross-contamination risk.Corrective action: A more permanent repair must be made to the work surface in order for it to be smooth, durable, easily cleanable, and impervious to moisture. 2. The ceiling tile above the pizza oven is missing. Corrective action: The missing ceiling tile must be replaced. The owner indicated they are in the process of getting a replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring of the walk-in cooler has a significant buildup of debris, which increases the risk of cross-contaminating food items and preparation areas. Corrective action: The floor of the walk-in cooler must be cleaned and the shredded covering must be removed to render the surface as smooth, durable, easily cleanable, and impervious to moisture.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Current: The existing gap at the base of the rear entrance door has not yet been resolved. The gap permits visible light from the exterior and provides sufficient space for potential pest infiltration into the building. Previous: Observed a gap at the base of the rear door that allows visible light to pass through, indicating a poor seal. This can create a potential entry point for pests. Please ensure to install a door sweep or replace the weatherstripping to ensure a proper seal.
  5. Monitoring Inspection

    1 infraction

    • 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?
      • - Observed a gap at the base of the rear door that allows visible light to pass through, indicating a poor seal. This can create a potential entry point for pests. Please ensure to install a door sweep or replace the weatherstripping to ensure a proper seal.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • PreviouslyOperator had quats test strips for testing sanitizer solution in three compartments sink and spray bottle solution. Operator informed to acquire chlorine test strips as bleach solution is the disinfectant used for both the 3-compartment sink and for cleaning food contact surfaces.OutstandingAs discussed, please acquire chlorine test strips. When a solution is made, please ensure chlorine measures at 100ppm.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in pails measured above 200ppm.Staff remade solution and achieved a concentration of 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator had quats test strips for testing sanitizer solution in three compartments sink and spray bottle solution. Operator informed to acquire chlorine test strips as bleach solution is the disinfectant used for both the 3-compartment sink and for cleaning food contact surfaces.
    • 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?
      • No evidence of pests. Operator had no pest control records present at time of inspection.Please ensure pest control checklist records are maintained monthly.
  9. Monitoring Inspection

    0 infractions

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