Papa Baldys Pizza - Events
8 - 5511 50 Avenue Red Deer AB T4N 4B8 · Food - Special Event
Inspection summary
Papa Baldys Pizza - Events has been inspected once by Alberta Health Services (Environmental Public Health), on March 28, 2026. The most recent inspection, on March 28, 2026, recorded 1 infraction.
In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
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 once on March 28, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
1 inspection
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Warm foods were transported in insulated pizza bags.Hot held foods in pizza hot holders were initially measured at below 50°C. The operators increased the heat dial, and the hot holding temperatures were subsequently measured to be above 60°C.Please ensure all hot held foods are adequately maintained at temperatures above 60°C prior to the next inspection.---The facility had additional pizza boxes stored at room temperature on a shelf unit, which was measured to emit heat and maintain temperatures below 30°C. However, the facility ensured that pizza would be sold within 2 hours, and if held longer, it would be discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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