Pizza 64
8321 Chappelle Way SW Edmonton AB T6W 4S1 · Food - General
10 inspections
- 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.
- 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?
- 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.
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 09. Are chemicals stored and handled in a safe manner?