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Pizza 249

1 - 202 2 Avenue Strathmore AB T1P 1K1 · Food - General

Official record from Alberta →

Inspection summary

Pizza 249 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on August 28, 2025, recorded 9 infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 4 times across 2 separate inspections, most recently on August 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 28, 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?

  • 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 August 21, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 21, 2025. 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 9 times across 2 separate inspections, most recently on August 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Garbage bags were being used for food storage.Garbage bags are not food grade and are not intended for food storage.
    • 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 currently out of service.Have the mechanical dishwasher repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser installed at the kitchen hand wash sink.Install a paper towel dispenser at the kitchen hand wash sink.
    • 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 service area/bar hand wash sink did not have a paper towel dispenser.Install a paper towel dispenser at the front service area/bar hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • August 28, 2025:The sink in the bar area that the operator stated is the hand wash sink was non-functional. No water was dispensing from the sink.August 21, 2025:There were containers and utensils in the basin of the front service area/bar hand wash sink.Hand wash sinks must be used for hand washing only and must remain free of obstructions at all times.
    • 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 is no active pest monitoring taking place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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 flooring of the dry storage room is carpet. The carpet was soiled.Flooring in areas where there is food storage or preparation must be smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room to the north of the kitchen was cluttered and disorganized.Declutter and reorganize the storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room at the front of the facility was cluttered and disorganized.Declutter and reorganize the storage room.
  2. Monitoring Inspection

    17 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled/rotted onions were observed in the front storage room.Food was discarded. Do not use spoiled/rotted food.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Donair meat is not receiving a secondary cook step after being shaved from the cone. Meat is being shaved from the cone, cooled, and then reheated as ordered.Donair meat must receive a secondary cook step after being shaved from the cone. Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products to be provided to the operator by email.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Garbage bags were being used for food storage.Garbage bags are not food grade and are not intended for food storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garbage bag containing dough had split open and was on the floor of the walk in cooler. Discard this product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When dishes are manually washed, dishes are not being sanitized. Proper steps in manual dishwashing are:- Scrape remaining food from dishes- Wash with soap and water- Rinse with fresh water- Sanitize. If using the quat based sanitizer available at the time of inspection, fully submerge in 200 ppm sanitizer solution.- Air dry
    • 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 currently out of service.Have the mechanical dishwasher repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips could not be located.Obtain quat sanitizer test strips for verifying sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser installed at the kitchen hand wash sink.Install a paper towel dispenser at the kitchen hand wash sink.
    • 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 service area/bar hand wash sink did not have a paper towel dispenser.Install a paper towel dispenser at the front service area/bar hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were containers and utensils in the basin of the front service area/bar hand wash sink.Hand wash sinks must be used for hand washing only and must remain free of obstructions at all times.
    • 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 is no active pest monitoring taking place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pizza pans used for gluten free pizzas were being stored in the same cabinet and below pizza pans used for pizzas containing gluten.Store allergen containing pans away from those used for customers with allergens.
    • 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 flooring of the dry storage room is carpet. The carpet was soiled.Flooring in areas where there is food storage or preparation must be smooth, non-absorbent to moisture, 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?
      • Protective shipping wrap was still present on some surfaces in the facility (a wall behind the dishwashing sinks, a shelf in the bar area).Remove the wrapping as it is not cleanable and debris can cause debris to accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room to the north of the kitchen was cluttered and disorganized.Declutter and reorganize the storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room at the front of the facility was cluttered and disorganized.Declutter and reorganize the storage room.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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