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Palace Pizza and Chicken

101 Railway Avenue Watson SK S0K4V0 · Food Premises

Official record from Saskatchewan →

Inspection summary

Palace Pizza and Chicken has been inspected 3 times by Saskatchewan Health Authority since February 12, 2025. The most recent inspection, on December 9, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on December 9, 2025. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 9, 2025. For example: Handwashing

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 12, 2025. For example: Food Storage & Equipment

  • 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 12, 2025. For example: Mechanical Dishwashing

  • 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 3 times across 2 separate inspections, most recently on March 14, 2025. For example: Maintenance & General Sanitation

About this data

These results come from Saskatchewan Health Authority, 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.

3 inspections

  1. Routine

    3 infractions

    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
    • Handwashing
      • Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  2. Follow-up

    3 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Separation
      • Sleeping quarters are not separate from rooms used for storing, preparing or consuming food intended for sale. Refer to section 15 of The Food Safety Regulations.
    • Temperature Control - Cooking, Reheating and Hot Holding
      • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
  3. Routine

    5 infractions

    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Maintenance & General Sanitation
      • Washrooms are not equipped with liquid soap in dispensers. Refer to 4.4.a of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 110 lux or more (at a distance of 91 cm (3 ft.) above the floor) in walk-in coolers, freezers, dry storage areas, and dining areas during periods of cleaning. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.a of the Public Eating Establishment Standards. (Show More)

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