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Piccolo Pizza & Pasta

5010 Broadway Avenue Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Piccolo Pizza & Pasta has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on September 14, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 7 times across 3 separate inspections, most recently on August 6, 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 3 times across 3 separate inspections, most recently on September 14, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 4, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 4 separate inspections, most recently on November 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    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?
      • Noted again: September 14, 2026The rear screen door was observed to be in poor repair. The insect screen was torn along the bottom and could be pushed aside, creating an opening that may allow the entry of pests. In addition, a significant gap was present along the top of the door.Ensure the damaged insect screen is repaired or replaced and that gaps around the door are sealed to prevent pest entry. Exterior doors and screening systems should be maintained in good repair and effectively exclude pests while in use.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray bottles containing bleach (chlorine) sanitizer were tested during the inspection and were found to contain 0 ppm chlorine. Staff were observed using one of the 0 ppm chlorine solutions to sanitize the meat slicing machine. A third spray bottle was tested and found to contain approximately 200 ppm chlorine.Sanitizing solutions must be maintained at effective concentrations to ensure equipment and food contact surfaces are properly sanitized. A chlorine concentration of 0 ppm provides no sanitizing effect and is ineffective at reducing microorganisms on food contact surfaces and equipment. The use of ineffective sanitizer solutions may result in contamination remaining on food contact surfaces and increase the risk of cross-contamination and foodborne illness. Ensure chlorine sanitizing solutions are prepared and maintained at effective concentrations prior to use. Implement procedures to verify sanitizer concentrations using test strips at regular intervals and whenever new sanitizer solutions are prepared. Staff must be trained to verify sanitizer concentrations before using sanitizers on food contact surfaces and equipment.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used for sanitizing food contact surfaces and equipment were observed stored outside of the sanitizing solution between uses. Cleaning cloths that are not stored in sanitizer solution between uses can become contaminated and may transfer microorganisms to food contact surfaces and equipment. Storing sanitizing cloths in an effective sanitizing solution helps maintain their sanitary condition and reduces the risk of cross-contamination during cleaning and sanitizing activitiesEnsure cloths used for sanitizing food contact surfaces and equipment are stored in an effective sanitizing solution of the appropriate concentration between uses and replaced as necessary to maintain sanitary conditions.
    • 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?
      • The rear screen door was observed to be in poor repair. The insect screen was torn along the bottom and could be pushed aside, creating a large opening that could allow the entry of pests. In addition, a significant gap was present along the top of the door, exceeding the size necessary to prevent pest entry. The screen door was in active use during the inspection, as the adjacent solid door was open and not secured. Openings in exterior doors and damaged insect screens can permit the entry of insects, rodents, and other pests into the food establishment. Effective vermin proofing is necessary to protect food, equipment, and food contact surfaces from contamination and to prevent the establishment of pests within the facility. Ensure the damaged insect screen is repaired or replaced and that gaps around the door are sealed to prevent pest entry. Exterior doors and screening systems should be maintained in good repair and effectively exclude pests while in use.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray bottles containing bleach (chlorine) sanitizer were tested during the inspection and were found to contain 0 ppm chlorine. Staff were observed using one of the 0 ppm chlorine solutions to sanitize the meat slicing machine. A third spray bottle was tested and found to contain approximately 200 ppm chlorine.Sanitizing solutions must be maintained at effective concentrations to ensure equipment and food contact surfaces are properly sanitized. A chlorine concentration of 0 ppm provides no sanitizing effect and is ineffective at reducing microorganisms on food contact surfaces and equipment. The use of ineffective sanitizer solutions may result in contamination remaining on food contact surfaces and increase the risk of cross-contamination and foodborne illness. Ensure chlorine sanitizing solutions are prepared and maintained at effective concentrations prior to use. Implement procedures to verify sanitizer concentrations using test strips at regular intervals and whenever new sanitizer solutions are prepared. Staff must be trained to verify sanitizer concentrations before using sanitizers on food contact surfaces and equipment.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used for sanitizing food contact surfaces and equipment were observed stored outside of the sanitizing solution between uses. Cleaning cloths that are not stored in sanitizer solution between uses can become contaminated and may transfer microorganisms to food contact surfaces and equipment. Storing sanitizing cloths in an effective sanitizing solution helps maintain their sanitary condition and reduces the risk of cross-contamination during cleaning and sanitizing activitiesEnsure cloths used for sanitizing food contact surfaces and equipment are stored in an effective sanitizing solution of the appropriate concentration between uses and replaced as necessary to maintain sanitary conditions.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Semi-cooked bacon was observed stored with cooked Donair meat in the preparation area. Raw or partially cooked meat products may contain harmful microorganisms that can be transferred to ready-to-eat foods. Storing semi-cooked bacon with cooked Donair meat creates a risk of cross-contamination and may render the ready-to-eat food unsafe for consumption. Ensure raw and partially cooked meat products are adequately separated from cooked and ready-to-eat foods during storage and handling to prevent cross-contamination. CDI: The semi-cooked bacon was separated from the cooked Donair meat during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food was observed stored with facility food items in the freezer. A Starbucks beverage belonging to staff was found stored alongside food intended for use in the establishment. Personal food and beverages should be stored separately from food intended for use in the establishment to prevent contamination concerns and to ensure food items can be clearly identified and appropriately managed. Ensure staff personal food and beverages are stored in a designated area separate from facility food, equipment, utensils, and food storage areas. CDI: Staff relocated the personal beverage to an appropriate designated storage area during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The label on one of the chemical buckets was observed to be deteriorated and partially missing, making the contents difficult to clearly identify. Chemical containers should be clearly labelled and maintained in legible condition at all times. Inadequate or damaged labelling may lead to confusion regarding the contents of the container and increase the risk of improper chemical use. Ensure all chemical containers are clearly and accurately labelled and that labels are maintained in a legible condition. Replace damaged or missing labels as necessary to prevent confusion and support the safe use of chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is used as the primary method of dishwashing and sanitizing at the facility. A single-compartment sink was present on site. A chlorine concentration of 50 ppm was verified in the mechanical dishwasher at a final rinse temperature of 44.3°C at the time of inspection. It was noted that the supply of dishwashing detergent available on site was limited. Staff advised that additional detergent had been ordered and was expected to be delivered shortly. Dishwashing detergent is necessary to effectively remove food debris, grease, and other contaminants from utensils and food contact surfaces prior to sanitization. An insufficient supply of detergent may compromise the cleaning process and impact the effectiveness of the dishwashing operation. It is recommended that an adequate supply of dishwashing detergent be maintained on site at all times to ensure uninterrupted operation of the mechanical dishwasher and effective cleaning of utensils and food contact surfaces.
    • 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 were available on site; however, the test strips were observed to be expired at the time of inspection. Accurate test equipment is necessary to verify that sanitizing solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings, reducing the ability to confirm that food contact surfaces and equipment are being adequately sanitized. Ensure expired chlorine test strips are discarded and replaced with unexpired test strips. Maintain valid test strips on site and use them routinely to verify sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap for the handwashing sink was observed stored under the hand sink cabinet rather than being available at the handwashing station. The handwashing sink was otherwise accessible and supplied with paper towels, and hot and cold running water were available at the time of inspection. Handwashing stations must be adequately supplied at all times to facilitate proper hand hygiene. When soap is not readily available at the handwashing sink, handwashing may be delayed or omitted, increasing the risk of contamination of food, food contact surfaces, and equipment. Ensure all handwashing sinks remain continuously supplied with soap and other required handwashing supplies in a readily accessible manner. CDI: Soap was placed at the handwashing sink and made readily available for use during the inspection.
    • 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?
      • The rear screen door was observed to be in poor repair. The insect screen was torn along the bottom and could be pushed aside, creating a large opening that could allow the entry of pests. In addition, a significant gap was present along the top of the door, exceeding the size necessary to prevent pest entry. The screen door was in active use during the inspection, as the adjacent solid door was open and not secured. Openings in exterior doors and damaged insect screens can permit the entry of insects, rodents, and other pests into the food establishment. Effective vermin proofing is necessary to protect food, equipment, and food contact surfaces from contamination and to prevent the establishment of pests within the facility. Ensure the damaged insect screen is repaired or replaced and that gaps around the door are sealed to prevent pest entry. Exterior doors and screening systems should be maintained in good repair and effectively exclude pests while in use.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initial sanitizer spray measured 0ppm chlorine.Owner adjusted solution to measure 100ppm.Owner labelled solution to prevent incorrect use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is generally clean, improved clean practices in place. Needed some cleaning in range exhaust (past cleaning recommended date), above and below pizza oven and in corners of dishwasher. To be cleaned.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Update: Email sent from Jay show new stainless steel pizza preparation table.2- Back counter surface cover is separating. Replace/repair with washable material.3- The handle on the Pepsi cooler in the kitchen is made of duct tape which isn't easy to clean. Please repair the door. Owner indicates new cooler is ordered and will be in place next week.
  7. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Tomato sauce stored in opened metal can.Discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors & walls were cleanable and in good condition. The hood was cleaned. 1- The countertop of the mobile prep table is cracked and worn making it difficult to clean. Please refinish this counter. Stainless steel or other similar durable material is recommended but a residential style melamine counter is also acceptable. 2- Back counter surface cover is separating. Replace/repair with washable material.3- The handle on the Pepsi cooler in the kitchen is made of duct tape which isn't easy to clean. Please repair the door. Owner indicates new cooler is ordered and will be in place next week.
  8. Initial 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?
      • Floors & walls were cleanable and in good condition. The hood is due for cleaning & inspection this month. This work has already been booked for next week. 1- The countertop of the mobile prep table is cracked and worn making it difficult to clean. Please refinish this counter. Stainless steel or other similar durable material is recommended but a residential style melamine counter is also acceptable. 2-Cardboard has been used to line one of the shelves in the walk-in cooler. Please replace it with a material that is water resistant and easy to wipe down.3- The handle on the Pepsi cooler in the kitchen is made of duct tape which isn't easy to clean. Please repair the door.

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