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Old Town Pizza House Bar & Grill

216 Edmonton Trail NE Airdrie AB T4B 1R9 · Food - General

Official record from Alberta →

Inspection summary

Old Town Pizza House Bar & Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on January 22, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 4 separate inspections, most recently on January 22, 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)?

  • 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 5 times across 3 separate inspections, most recently on January 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on January 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 3 separate inspections, most recently on January 22, 2026. For example: Do food handlers ensure that food is protected from contamination (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 2 times on January 6, 2026. 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?

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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food were observed being stored directly on the floor in the walk-in cooler.Move boxes so that they are stored up and off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine sanitizer in use at this facility were not available onsite. Provide suitable chlorine test strips to verify chlorine sanitizer concentration.*Ensure that test strips for chlorine has available accurate colour legend to verify sanitizer concentration.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions throughout kitchen were measured at concentrations of 0ppm or >200ppm chlorine. Sanitizer solutions were corrected to 100ppm chlorine during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container being used to store shredded cheese appeared to be damaged, with a corner of the container secured with duct tape. Various plastic container lids were cracked or damaged. Remove and replace damaged containers and lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged sliced roast beef was observed being stored atop of food in the cooking line's prep cooler, probed at an internal temperature of 16C. Food was disposed of onsite. Ensure that foods requiring refrigeration are stored in a manner that allows food temperatures to be maintained at 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler did not have an observed display thermometer. Acquire a suitable display thermometer for any coolers being used to store perishable foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and tomato sauce stored in the walk-in cooler was measured at temperatures of 8-14C. Staff advised that sauce was prepared the day before. Temperature of product suggests that food was not properly cooled and was at an unsafe temperature for a prolonged period.Meat sauce was disposed of during inspection. Modify cooling procedure to ensure that food can be cooled from 60C to 4C within four hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was measured at an iodine concentration of 0ppm. Service glasswasher to ensure that an iodine concentration of 12.5-25ppm is achieved. Use available chlorine dishwasher to sanitize glassware until bar glasswasher sanitizing is corrected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine sanitizer in use at this facility were not available onsite. Provide suitable chlorine test strips to verify chlorine sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the service area did not have a suitable working dispenser for liquid hand soap available. Hand pump for liquid soap was provided during inspection. Ensure that a suitable dispenser is available at all handwashing sinks.
    • 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 shelf above the salad prep cooler includes a piece of untreated wood, which would not be easily cleanable.Cover, paint, or otherwise finish wood surface to render it smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine near to bar has rusted internal components, raising concerns of ice contamination.Remove rusted or otherwise unsanitary internal components, then thoroughly clean and sanitize ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives throughout the kitchen are being stored in makeshift sheaves made of cardboard. These are unsuitable for equipment storage due to the material's absorbency making it difficult to properly clean and sanitize.The ice scoop in the basement ice machine was stored directly on top of the machine, raising concerns of contamination from dust or debris.Replace knife storage with a method that can be more easily cleaned and disinfected.Place basement ice scoop in suitable storage container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The gap between the deep fryers and adjacent cooking appliance has a build-up of food debris and grease. Clean indicated areas.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing vegetables was stored directly on vegetables in the walk-in cooler.**Do not store bins directly on food items to prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The ambient temperature of the prep cooler in the cook line was measured at 11.4 degrees C.Temperature of foods in the inserts were measured at:Shredded cheese: 17 degrees CGarlic butter: 15.9 degrees Cranch sauce: 15.4 degrees CColeslaw: 18.9 degrees CChopped vegetables: 15.2 degrees CTemperature of foods in the cooler were measured at:Raw beef: 12 degrees CColeslaw: 10 degrees CGarlic paste: 13.6 degrees CPork: 13.6 degrees CRaw chicken wings: 15 degrees CRaw shrimps: 12.9 degrees CAll the high-risk foods were discarded**Adjust/Repair/Replace cooler**Do not use cooler until the cooler is repaired.**Ensure that all high-risk foods in the cooler is stored and held at 4 degrees C and below at all times.**Monitor temperature of cooler and keep log of temperature checks daily.2. Two bins containing chicken soup were left at room temperature for over 2 hours. Temperature of soups were measured at 41 degrees C and 38.9 degrees C respectively. Soups were discarded.**Do not store high risk foods at room temperature.**All high-risk foods should be held at 60 degrees C and above at all times.3. A bucket containing beef broth was left cooling in water in the 2-compartment sink. Operator stated that soup was cooling for 2 hours, there was no time tracker on how long food item was in the sink, food was moved to the cooler**Ensure that proper cooling methods are observed.**Cool food items in shallow pans to ensure they cool down faster.**Cool food items to 20 degrees C with 2 hours and then to 4 degrees C within 4 hours**Monitor the time that food is left out to cool to prevent leaving food at room temperature for longer hours promoting the growth of bacteria.4. Foods stored in the small cooler by the pizza oven were measured at Cheese- 22.8 degrees CGarlic butter 18.1 degrees CFood items were discarded.**Do not use the cooler to store high risk foods.**Temperature of high-risk foods in cold holding must be maintained at 4 degrees C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket to the prep cooler in the cookline was broken and held together with duct tape.**Remove duct tape.**Repair/Replace gasket
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket in the bar containing chlorine solution was measured at 0ppm. Operator mixed a fresh solution.**Ensure that chlorine solution used in the food prep area is maintained at 100ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and butter were left at room temperature in the pizza section. Operator stated items were brought out of cooler during the lunch rush hour. Food items were moved to the cooler.**Ensure high risk food items are stored below 4 degrees C or above 60 degrees C at all times. **High-risk foods held at room temperature for more than 2 hours should be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **REPEAT VIOLATION:There was no iodine test kit available for testing the iodine used in the bar for sanitizing glassware.**Please equip the bar with an iodine test kit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of food debris was noted on the bottom shelf of the freezer containing fries.**Please clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **REPEAT VIOLATION:The lid for the rice bulk bin was broken and the lid for the corn flour storage bin in the basement was missing.**Please replace broken and missing lids to prevent contamination of food.
  6. Demand 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)?
      • There was no iodine test kit available for testing the iodine used in the bar for sanitizing glassware.**Please equip the bar with an iodine test kit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid for the rice bulk bin was broken and the lid for the corn flour storage bin in the basement was missing.**Please replace broken and missing lids to prevent contamination of food.

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