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Pizza 64

8321 Chappelle Way SW Edmonton AB T6W 4S1 · Food - General

Official record from Alberta →

Inspection summary

Pizza 64 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on July 23, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 8 times across 5 separate inspections, most recently on July 23, 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?

  • 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 6 times across 4 separate inspections, most recently on April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 27, 2023. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on April 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 April 10, 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.

11 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?
      • A gap is noted at the bottom of the front entrance doors as well as in the middle of these doors.- Exterior doors require tight seals to prevent the entry of pests.
  2. 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?
      • A gap is noted at the bottom of the front entrance doors as well as in the middle of these doors.- Exterior doors require tight seals to prevent the entry of pests.
  3. Risk Management Inspection

    2 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?
      • A gap is noted at the bottom of the front entrance doors as well as in the middle of these doors.- Exterior doors require tight seals to prevent the entry of pests.
    • 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/records are not available.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that cleaning cloths are stored in.- Staff prepared a 100 ppm chlorine solution. Review proper cleaning cloth storage practices with all staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the staff member on duty finish taking an order and handling cash and then go straight to preparing a pizza, without first washing their hands.- Proper handwashing practices and frequencies reviewed with the staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Once again, the staff member on duty did not know how to properly manually dishwash at the 3-compartment sink, no sanitizing step is occurring. - Proper manual dishwashing procedures are: Wash with soapy water -> Rinse -> Sanitize -> Air Dry
    • 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?
      • A gap is noted at the bottom of the front entrance doors as well as in the middle of these doors.- Exterior doors require tight seals to prevent the entry of pests.
    • 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/records are not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 15, 2026:- The pizza oven racks still have food particle accumulation and require cleaning.- The walk -n cooler door still has black buildup by the door handle.April 10, 2026:The following areas require cleaning to remove food particle/grime buildup.- The exterior of the walk-in cooler door around the handle has black buildup.- The exteriors of the bulk flour bins are dirty.- The pizza oven racks have heavy food particle buildup.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths left on the counter and no premade sanitizer solution is available.- Staff prepared a 100 ppm chlorine solution and cloths are to be immersed in the sanitizer after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza pans filled with dough found in the office.- Do not store foods in this area. The pans were relocated to the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when staff are manually washing dishware at the 3 compartment sink.- Proper manual dishwashing procedures are to: Wash with soapy water -> Rinse-> Sanitize -> Air dry. Review the proper procedures with all staff.
    • 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?
      • A gap is noted at the bottom of the front entrance doors as well as in the middle of these doors.- Exterior doors require tight seals to prevent the entry of pests.
    • 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/records are not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following areas require cleaning to remove food particle/grime buildup.- The exterior of the walk-in cooler door around the handle has black buildup.- The exteriors of the bulk flour bins are dirty.- The pizza oven racks have heavy food particle buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Dried food splashes noted on the wall by the pizza preparation cooler and by the wall mounted can opener.- Shelving in the back dough preparation area dusty/grimy to the touch.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring 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 light above the pizza make cooler is not operational.- Operator informs that an electrician has already been contacted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food particle accumulation noted on the pizza oven racks.- Cleaning is required
  9. Risk Management Inspection

    0 infractions

  10. 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)?
      • Quat sanitizer test papers onsite are visibly damaged.- Operator to obtain new papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy food particle accumulation noted on the pizza oven conveyor.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the floors throughout the facility.- Cleaning is required.
  11. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle of sanitizer.- All containers of cleaners must be properly labelled as to contents. Corrected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers onsite are visibly damaged.- Operator to obtain new papers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit has expired. Facility is operating without a valid food handling Permit.- Operator to submit the invoice payment immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy food particle accumulation noted on the pizza oven conveyor.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the floors throughout the facility.- Cleaning is required.

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