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Papa Baldys Pizza - Kitchen

8 - 5511 50 Avenue Red Deer AB T4N 4B8 · Food - General

Official record from Alberta →

Inspection summary

Papa Baldys Pizza - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on September 14, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 August 20, 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 3 separate inspections, most recently on September 14, 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 once on October 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 14, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Noted again: September 14, 2026Staff advised that donair meat is shaved from the partially cooked donair cone and cooled for later use without first receiving the required secondary cooking step. During the re-inspection, the manager confirmed that this practice is currently being followed at the facility. The requirements for the mandatory two-step cooking process for donair, shawarma, and similar restructured meat products were reviewed with the manager, and the applicable guidance document was discussed. The manager advised that the donair product may be discontinued and removed from the menu.Ensure all meat sliced from a donair, shawarma, or similar cone receives a secondary cooking step and reaches a minimum internal temperature of 74°C immediately after slicing. Following the secondary cooking step, the meat must be either served immediately, hot held at 60°C or greater, or rapidly cooled to 4°C or less for later use. If the product is to remain on the menu, the facility must operate in accordance with the applicable Alberta Health Services guidance for donair and shawarma preparation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Noted again: September 14, 2026Chlorine sanitizer test strips were available on site; however, the test strips were expired at the time of inspection.Ensure sanitizer test strips are maintained within their expiry date and replaced as necessary to provide accurate measurement of sanitizer concentrations.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff advised that donair meat is shaved from the partially cooked donair cone and cooled for later use without first receiving the required secondary cooking step. Staff were unable to demonstrate that meat sliced from the cone is immediately cooked to a minimum internal temperature of 74°C prior to cooling, hot holding, or service.Donair, shawarma, and similar products are prepared from restructured meat and require a secondary cooking step to 74°C after slicing from the partially cooked cone. Failure to complete this step may allow pathogens to survive and increase the risk of foodborne illness. Alberta Health Services requires that meat sliced from the cone be further cooked to 74°C before it is served, hot held, or cooled for later use.Ensure all meat shaved from a donair, shawarma, or similar cone receives a secondary cooking step and reaches a minimum internal temperature of 74°C immediately after slicing. Following the secondary cooking step, the meat must be either used immediately, hot held at 60°C or greater, or rapidly cooled to 4°C or less for storage
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were available on site; however, the test strips were expired at the time of inspection.Ensure sanitizer test strips are maintained within their expiry date and replaced as necessary to provide accurate measurement of sanitizer concentrations.
    • 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?
      • Light was observed to be coming through the bottom portions of the backdoor at the time of inspection. Please ensure that a door sweep or the weather stripping is installed.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • Light was observed to be coming through the bottom portions of the backdoor at the time of inspection. Please ensure that a door sweep or the weather stripping is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was observed to be placed in the flour containers. Due to the risk of contamination, please remove the scoop from the containers and store in a separately.
  4. Monitoring Inspection

    0 infractions

  5. 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?
      • Light was observed to be coming through the bottom portions of the backdoor at the time of inspection.Please ensure that the backdoor weatherstripping is repaired or replaced to help prevent the entry and harborage of pests.
  6. Risk Management Inspection

    2 infractions

    • 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?
      • Light was observed to be coming through the bottom portions of the backdoor at the time of inspection.Please ensure that the backdoor weatherstripping is repaired or replaced to help prevent the entry and harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fan covers were still observed to have some dust build up at the time of inspection.Please ensure that the noted areas are cleaned to ensure sanitary food handling.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several bottles of sauce requiring refrigeration after opening were observed to be stored at prep stations without temperature control at the time of inspection. The manager was asked to place the sauces back in the cooler under refrigeration temperatures. Please ensure that high-risk foods are stored outside of the Danger Zone of 4-60C to prevent the growth of illness-causing pathogens.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid testing equipment is available to help confirm and monitor concentrations of food grade sanitizers.
    • 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?
      • Light was observed to be coming through the bottom portions of the backdoor at the time of inspection.Please ensure that the backdoor weatherstripping is repaired or replaced to help prevent the entry and harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler between the pizza and pasta stations was observed to have a warped right door at the time of inspection. Due to the condition of the door, the cooler door was not able to be properly closed.Please ensure that the prep cooler door is repaired or replaced to help ensure stable and proper operation of the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fan covers were observed to have some dust build up at the time of inspection.Please ensure that the noted areas are cleaned to ensure sanitary food handling.
  8. Monitoring Inspection

    0 infractions

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