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Pipers Pub & Pizza

2103 110 Street NW Edmonton AB T6J 6P6 · Food - General

Official record from Alberta →

Inspection summary

Pipers Pub & Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on January 29, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 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 5 times across 2 separate inspections, most recently on January 21, 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 5 times across 2 separate inspections, most recently on December 12, 2023. 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 January 28, 2025. 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 10 times across 4 separate inspections, most recently on February 11, 2025. 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 3 times across 2 separate inspections, most recently on January 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 100 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member's coffee cup was observed in food handling area. Operator was instructed to avoid storing any personal items in food handling areas. Operator removed the coffee cup 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)?
      • The iodine and chlorine test strips were found to be expired. The operator was instructed to replace them with new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pizza pans were observed to be cracked or damaged. The operator replaced the damaged pans with new ones during the inspection.
  3. 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?
      • Feb 11, 2025:Damaged shelf edges remain. - Operator has ordered new shelving.Jan 28, 202:1. The shelf edges above the kitchen prep cooler and in the dishwash area are damaged or missing.- Replace/repair the shelf edges or seal them to ensure an easy to clean, moisture proof surface.2. Several sections of the metal shelving units in the walk-in cooler are rusty.- Replace or refinish to ensure an easy to clean, moisture proof surface.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in the countertop hot holding unit was measured at 55C, needs to be held at >60C.- Staff removed the gravy and reheated to >74C.- High risk foods must be held at less than 4C or greater than 60C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelf edges above the kitchen prep cooler and in the dishwash area are damaged or missing.- Replace/repair the shelf edges or seal them to ensure an easy to clean, moisture proof surface.2. Several sections of the metal shelving units in the walk-in cooler are rusty.- Replace or refinish to ensure an easy to clean, moisture proof surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many plastic pizza pan covers are cracked and or damaged. - Discard these items as they are damaged and cannot be properly washed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle and grime buildup noted on the floor under the pizza oven as well as at the back of the cook line equipment. 2. The floor in the hot water tank room is dirty. 3. The staff washroom door front, walls by the light switch cover and by the toilet are dirty.- Cleaning is required.
  5. Risk Management Inspection

    4 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?
      • Pest control documentation was not being kept onsite. Ensure pest control documentation are kept onsite to record and monitor pest activity.
    • 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 weather stripping on the front door did not provide a seal from the outside environment and light from outside could be seen coming from underneath the door. Ensure weather stripping is intact and provides a seal from the outside environment to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A proper cover is missing on a drain in the kitchen. A plastic lid was being used to cover the opening. Ensure a proper covering is installed on the drain.
    • 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 wood shelving used for storage in the back of the kitchen had exposed wood and the finish had come off. Ensure the shelving is refinished or replaced so it is smooth, durable and easy to clean.
  6. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths left out on food prep surfaces.Ensure that all reusable cleaning cloths are either kept in sanitizer or laundered between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw steak was being stored above raw tomatoes in the cooler. The operator moved the raw meat to a shelf below other food and away from raw vegetables.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measuring 0ppm of chlorine after running multiple cycles. Operator was instructed to manually sanitize dishes until the dishwasher could be repaired. Ensure the dishwasher is repaired and it is reaching the minimum concentration of 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for the chlorine sanitizer were damaged and the quat test strips were expired. Ensure you have valid chlorine and quat test strips for testing the sanitizing solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front bar handwashing sink was not equipped with hand soap. The staff replaced hand soap during the inspection. Ensure all handwashing sinks are equipped with soap, paper towel, and hot & cold running water.
    • 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 control documentation was not being kept onsite. Ensure pest control documentation are kept onsite to record and monitor pest activity.
    • 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 weather stripping on the front door did not provide a seal from the outside environment and light from outside could be seen coming from underneath the door. Ensure weather stripping is intact and provides a seal from the outside environment to prevent pest entry.
    • 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?
      • There were black flies noted in the dishwashing area. Ensure you implement abatement measures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A proper cover is missing on a drain in the kitchen. A plastic lid was being used to cover the opening. Ensure a proper covering is installed on the drain.
    • 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 wood shelving used for storage in the back of the kitchen had exposed wood and the finish had come off. Ensure the shelving is refinished or replaced so it is smooth, durable and easy to clean.
    • 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 ceiling panel near the kitchen entrance was missing which left pipes in the ceiling exposed. Ensure the ceiling is of sound construction and in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A basket being stored with other utensils for the deep fryer had a large buildup of grease and debris on it and required cleaning. The staff removed the item to clean and sanitize it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen did not have any written cleaning procedures for the proper cleaning and sanitizing of equipment and surfaces. Ensure you have written cleaning procedures for the cleaning of your surfaces and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a large buildup of dust and debris on the exhaust hood above the dishwasher.

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