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Perry's 2 For 1 Pizza & Pasta

9805 108 Street Fort Saskatchewan AB T8L 2J2 · Food - General

Official record from Alberta →

Inspection summary

Perry's 2 For 1 Pizza & Pasta has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on February 5, 2026, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 3 times across 3 separate inspections, most recently on February 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?

  • 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 February 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 16 times across 9 separate inspections, most recently on February 5, 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?

  • 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 May 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 16, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for determining internal temperatures of food. Obtain a probe thermometer.
    • 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?
      • Pest monitoring devices were not observed. If facility is to take on its own pest control program, ensure that monitoring devices are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Various surfaces in the facility are not smooth, non-porous and easy to clean.Areas include but are not limited to:- Wall behind hand sink.- Wooden storage cupboards adjacent to hand sink- Wall surrounding pizza oven and pizza assembly area.- Wall behind refrigerators next to deep freezers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing light cover for the set of lights in the dry storage area. Ensure that lights have a shatterproof cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris in hard-to-reach areas and high touch surfaces. Including but not limited to:- Inside and tracks of glass cooler.- One the shelving in the walk-in cooler. - Ensure thorough daily cleaning of food contact surfaces, and high touch surfaces.- Ensure weekly cleaning of all non-food contact surfaces.There was accumulation of dust on the fan cover in the walk-in cooler.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food.Use scoops with a handle and store in a way that protects bulk foods from 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?
      • Pest monitoring devices were not observed. If facility is to take on its own pest control program, ensure that monitoring devices are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing light cover for the set of lights in the dry storage area. Ensure that lights have a shatterproof cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Various surfaces in the facility are not smooth, non-porous and easy to clean.Areas include but are not limited to:- Wall behind hand sink.- Wooden storage cupboards adjacent to hand sink- Wall surrounding pizza oven and pizza assembly area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris in hard-to-reach areas and high touch surfaces. - Ensure thorough daily cleaning of food contact surfaces, and high touch surfaces.- Ensure weekly cleaning of all non-food contact surfaces.There was accumulation of dust on the fan cover in the walk-in cooler.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - some additional cleaning is required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter. Other necessary cleaning under the set of 2-compartment sinks and in staff washroom has been completed.
  4. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the Food Handling Permit (FHP) was posted in a conspicuous location, on the side wall of the interior entrance area, visible to all entering individuals, however, this FHP was a recently expired version. Note: the owner/operator has indicated the annual fee is being paid forthwith by cheque. The new FHP is pending.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - some additional cleaning is required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter. Other necessary cleaning under the set of 2-compartment sinks and in staff washroom has been completed.
  5. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the Food Handling Permit (FHP) was posted in a conspicuous location, on the side wall of the interior entrance area, visible to all entering individuals... however, this FHP was a recently expired version (and the annual fee for the new updated FHP must be paid for continuing operation of the food premises).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - some additional cleaning is required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter. Other necessary cleaning under the set of 2-compartment sinks and in staff washroom has been completed.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was lack of lighting in the main food prep and storage areas, with some missing and/or non-functional fluorescent light tube fixtures. Adequate lighting is necessary for health and safety, and to ensure full lighting is available during cleaning, food prep, etc.. Repairs are in progress, and contractor will complete repair work within 30 days.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - some additional cleaning required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter Other necessary cleaning under 2-compartment sinks and in staff washroom has been completed.
  7. Monitoring Inspection

    3 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?
      • No - there were no monthly pest control reports/invoices available on-site for review. The operator is to keep all monthly pest control reports/invoices on-site for a period of one year, to be available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of food spillage and dust/dirt/litter in behind chest freezers, under the 2-compartment sinks, and in 'hard-to-reach' areas around equipment and shelving, with more structured cleaning necessary (and including better overall organization of stored food products and other materials/items - to allow for ease of cleaning and inspection).Other areas requiring additional cleaning include: ceiling air-fan in staff washroom, side office room, and side storage room.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
  9. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • *Food safety course certification was not observed. Ensure someone responsible for the care and control of the kitchen has the full safety course. Plans for attending the February food safety course have been made. Please send me a copy of the certificate once received.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
    • 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 lights behind the coolers and over the back prep cooler were missing their covers. Replace light covers.

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