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Piccolos Pizza and Pasta

110 - 6730 Taylor Drive Red Deer AB T4P 1K4 · Food - General

Official record from Alberta →

Inspection summary

Piccolos Pizza and Pasta has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 29, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on September 17, 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 August 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on September 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 September 17, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • No chlorine (bleach) test strips available on site. Please purchase chlorine test strips. There were pH strips present in the kitchen. Operator stated that they will no longer purchase scented bleach products.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site demonstrated a lack of knowledge on basic food safety. Additional staff will need to complete an approved food safety course in Alberta. Manager stated that he will email additional food safety certificates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility needs to prioritize cleaning.The following areas need to have a thorough cleaning completed:-Under/between/behind hard to reach equipment such as cookline and coolers.-Flooring is being cleaned. However, there is a buildup of grime underneath where staff are not mopping.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff improperly using gloves. Staff were observed to not washing their hands prior to putting on gloves. Staff then went to till, handled money, came back to kitchen and took a pot to the sink and filled it up with water without taking off gloves between or washing hands at all. Discussed proper procedures for glove use. Discussed wearing gloves does not remove the need to practice good handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pineapple was sitting in a strainer on top of tin can with no cover. Discussed moving pineapple into a food grade container with tight fitting lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter spread measured 25C on countertop since the day before. Discussed potentially hazardous foods should not be left out at room temperature for no more than two hours. Discussed bringing out small amounts for this period. Staff was instructed to discard garlic butter spread.Meat sauce was in a pot on the stove and temperature was down low. The temperature of meat sauce measured 30C. Staff stated that the meat sauce was removed from the fridge 10-15 minutes prior. Staff was educated on proper cooking and hot holding procedures. Staff cooked meat sauce to 70C rapidly and then moved to hot holding unit. The temperature of hot holding unit measured 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine (bleach) test strips available on site. Inspector left chlorine test strips with staff. Please purchase chlorine test strips. There was a bottle of scented bleach (lemon). Discussed not using scented disinfectants. This can interfere with the disinfectant's effectiveness.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site demonstrated a lack of knowledge on basic food safety. Additional staff will need to complete an approved food safety course in Alberta.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility needs to prioritize cleaning.The following areas need to have a thorough cleaning completed:-Under/between/behind hard to reach equipment such as cookline and coolers.-High touch areas such as counters, fridge handles. etc.-Walls had grime, dirt and food buildup.-Ceiling tiles and the walk in cooler fan had dirt buildup.-Flooring is being cleaned. However, there is a buildup of grime underneath where staff are not mopping. -Stand alone mixer and other machines cover had flour over it. -Meat slicer had a buildup of food debris underneath the blade.-Can opener felt greasy to touch
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure that the paper towel dispenser is repaired or replaced and working properly.Correct by Jan 10
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

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