Piazza Cafe & Lounge
11754 124 Street NW Edmonton AB T5M 0K9 · Food - General
Inspection summary
Piazza Cafe & Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on April 10, 2026, recorded 5 infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 4 times across 3 separate inspections, most recently on April 10, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on January 21, 2025. 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 April 10, 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 9 times across 6 separate inspections, most recently on April 10, 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 2 times across 2 separate inspections, most recently on April 10, 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.
7 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not readily available. Please ensure that a sanitizer solution is available at all times for active cleaning and sanitation. A 100-ppm chlorine bleach sanitizer solution was prepared onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cakes in the front display cooler were measured at >4C. Ensure all coolers are maintained at or below 4C at all times. Please monitor and repair the cooler as required. A photo was received showing the cooler measured at 0.5C. Please double check all coolers to ensure they are equipped with internal monitoring thermometers.
- 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?
- The food handling permit was not displayed. Please post the current food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood is overdue for professional cleaning. Please clean the hood for safe and sanitary operation of the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following require attention: - Microwave- Injera maker machine- Display cooler doorPlease clean and maintain in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Ventilation hood is overdue for professional cleaning. Please clean the hood for safe and sanitary operation of the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management 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?
- Several live cockroaches are observed in the bar area near the sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.Jan 21/25: Activity still observed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles unsuitable above dishwashing area where kitchen was expanded.Please install ceiling tiles that are smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available sanitizer solution is observed. Ensure a 100ppm bleach/chlorine sanitizer or a 200ppm QUAT sanitizer is readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer solution during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A piece of what appears to be DJ equipment is observed on top of the large pizza oven. Ensure items not associated with food preparation are stored in a separate area to help prevent contamination of food and food contact surfaces. The operator removed the indicated piece of equipment during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips required.
- 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?
- Several live cockroaches are observed in the bar area near the sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles unsuitable above dishwashing area where kitchen was expanded.Please install ceiling tiles that are smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of food debris is observed in the air fryer basket. Ensure utensils and equipment are washed, rinsed and sanitized after use. The operator cleaned the indicated equipment during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles unsuitable above dishwashing area where kitchen was expanded.Please install ceiling tiles that are smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions