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Pizza 64

2 - 101 Sandalwood Place Leduc AB TE9 8R4 · Food - General

Official record from Alberta →

Inspection summary

Pizza 64 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on October 17, 2025, found no infractions.

3 of 6 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.

The last 3 inspections in a row found no infractions. 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 2 times on May 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on June 24, 2024. 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 once on May 17, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The kitchen exhaust system is due for cleaning as shown on the cleaning sticker. Please ensure the system and hoods are professionally cleaned. June 24, 2024: The kitchen exhaust system had still not been cleaned.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer was observed during inspection. The staff agreed to ensure a bottle of unscented bleach it purchased before the end of the day.The staff was educated on how to prepare 100ppm chlorine sanitizer solution and advised to ensure chlorine test strips are obtained.
    • 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 were not observed at the time of inspection.Please obtain chlorine test strips if the facility will be using bleach solution as sanitizer moving forward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water connection for the handwashing sink was locked underneath the sink. The staff present indicated that the faucet leaks into the sink after closing the tap. The connection was opened during inspection. The PHI locked the hot water tap and no leak was observed.Please contact your plumber for any potential leak. The hot water connection must be left open during operations for proper handwashing.
    • 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 kitchen exhaust system is due for cleaning as shown on the cleaning sticker. Please ensure the system and hoods are professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning/sanitation checklist/procedure was not observed at the time of inspection. Please create and maintain a cleaning checklist/procedure. A template will be sent with this report.
  6. Risk Management Inspection

    2 infractions

    • 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 kitchen exhaust system is due for cleaning as shown on the cleaning sticker. Please ensure the system and hoods are professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning/sanitation checklist/procedure was not observed at the time of inspection. Please create and maintain a cleaning checklist/procedure. A template will be sent with this report.
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