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Pizza Bakerei - Events

PO Box 154 Assinboia SK S0H 0B0 · Food - Special Event

Official record from Alberta →

Inspection summary

Pizza Bakerei - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on July 31, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 10 times across 5 separate inspections, most recently on July 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 31, 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 3 times across 3 separate inspections, most recently on July 31, 2025. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 July 31, 2025. 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.

5 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer to check the internal temperature of food was not functional.Acquire probe thermometer to check the internal temperature, as and when required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.July 31st, 2025: Discussed the violation with staff onsite, they mentioned that new pizza pans will be ordered.Staff was asked to manage the sanitizing of pizza pans by sanitizing each half of pizza pan at time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not readily available at the time of inspection, discussed with staff onsite.A sink in the back of truck was dedicated for hand washing.Soap and paper towel were provided near the sink.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Following observations were made regarding the finishes of the food truck.Mobile unit floors and ceilings are showing signs of disrepair. Ceiling and light covers were showing signs of water damage.Kindly do the necessary repairs or replacements in the indicated areas before the next season.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that pizza pans were not sanitized after washing. Pizza pans that are not reused within two hours (placed into a pizza oven) would need to be sanitized to sufficiently reduce potential microorganisms. Sanitizing procedure was implemented during inspection. Ensure a complete manual dishwashing method is taking place (wash with soap, rinse, immerse in sanitizer).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.
    • 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 available onsite to confirm the concentration of chlorine sanitizer were observed to be water damaged and inaccurate. Acquire new suitable chlorine test strips.
    • 21. Is refuse being managed in a suitable manner?
      • The wastewater holding tank was stored outside without a lid. Acquire a lid suitable for the wastewater tank to prevent excess accumulation of water and to deter pests.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.
    • 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 available onsite to confirm the concentration of chlorine sanitizer were observed to be water damaged and inaccurate. Acquire new suitable chlorine test strips.
    • 21. Is refuse being managed in a suitable manner?
      • Food truck was not plumbed into the sewage disposal during the inspection.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available. Chlorine sanitizer was made and tested at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The one cooler was not working properly. Informed operator to only use it for non perishable storage (i.e water).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.The dishwashing sink was leaking - this was repaired by plumber on site.
    • 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 available onsite to confirm the concentration of chlorine sanitizer were observed to be water damaged and inaccurate. Acquire new suitable chlorine test strips.
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