Skip to content
Loading map…

Petros Pizza & Steakhouse

4923 46 Avenue Innisfail AB T4G 1P2 · Food - General

Official record from Alberta →

Inspection summary

Petros Pizza & Steakhouse has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on September 8, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 April 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on November 13, 2025. 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 across 2 separate inspections, most recently on August 31, 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?

  • 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 once on March 12, 2025. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Light Ballast to be changed in fluorescent light in food prep areaCorrect by Sep 8 2026
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had a chlorine spray bottle prepared and in use. It was measured to be within the effective concentration range of 100–200 ppm.---Multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The operator prepared a Clean-in-Place (CIP) bucket with chlorine, measured at 200 ppm, and placed the cloths in the solution.---Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses. When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vent filter plates had signs of black residue buildup.Please ensure vent plates are cleaned, restoring their original metal finish.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fully wrapped meat, thawing in the cooler, was in contact with the dough in stacked pizza pans.Operator discarded all the pizza dough in this area and added an additional bus pan for thawing meats.Please ensure that foods in storage are protected from contamination. Raw meats should be stored as low as possible (to prevent dripping onto other foods) and ideally in a dedicated space (separate from other foods).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the back door was inaccessible due to being filled with dishes pending washing. Dishes were relocated to the 1-compartment dishwashing sink. Discussed with operator the addition of more compartments to the dishwashing sink area.Please ensure that hand sink are used only for handwashing. Keeping hand sinks fully accessible and supplied encourages food handlers to wash their hands frequently.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards had deep grooves.Please replace/repair the cutting boards to ensure safe food handling.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A container of freshly cut fries was uncovered in the main cooler. Ensure all foods are properly covered in the coolers to prevent contamination.

Nearby inspected facilities

Own this business? Add a badge to your website