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Pizza Cottage

601 - 800 Yankee Valley Boulevard SW Airdrie AB T4B 3Y2 · Food - General

Official record from Alberta →

Inspection summary

Pizza Cottage has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on July 23, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 5 times across 4 separate inspections, most recently on June 11, 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 August 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on June 11, 2026. 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 4 times across 4 separate inspections, most recently on May 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 21, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Repeat ViolationPrepared chlorine sanitizer was measured over 200 ppm. Staff diluted the sanitizer to 100 ppm during the inspection. Use available test strips and keep chlorine solution at 100-200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards have been removed in food preparation area. Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean.Update (June 11, 2026): Mop sink area's wall surface is now finished.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink is now accessible for hand-washing, but is leaking when faucet is closed. Repair.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared chlorine sanitizer was measured at 0 ppm. Staff prepared a new solution at 200 ppm. Monitor sanitizer concentration regularly and keep chlorine sanitizer at 100-200 ppm.
    • 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?
      • No records of temperature and sanitizer concentration monitoring were observed. Monitor food storage temperature for all cold-holding and hot-holding units, and sanitizer concentration daily. Keep records available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-washing sink in the kitchen area is not operational. Staff have been instructed to use one compartment of the 3-compartment sink for hand washing as a temporary solution. Repair hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Baseboards have been removed in food preparation area.2. Wall surface next to mop sink has been removed.Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of food debris was noted on floor inside walk-in cooler. Clean floor.
  4. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle on the back shelf was not labelled. Staff were not sure what was inside. Empty bottle and ensure bottles are labelled so their contents are known.
    • 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 a sanitizer bucket in hand sink and sink was blocked by containers. Ensure hand sink is kept clear and accessible to staff for handwashing. This was corrected during the inspection. Staff must wash hands when switching tasks or when hands are soiled.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available at time of inspection. Cloths were stored in container with soap. Ensure staff are using a sanitizer such as 100ppm chlorine for sanitizing surfaces. Cloths must be stored in sanitizer solution between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not sanitizing dishes after washing. Ensure staff are following three compartment sink dishwashing method (poster attached in email).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in staff washroom was not in dispenser. Ensure paper towel is placed into dispenser to prevent contamination of paper towel.
  6. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Clean dishes were being stored below the dishwashing sink. 2. Boxes of canned tomatoes stored on floor by back door. COMPLETE THE FOLLOWING:1. Relocate storage of clean dishes to protect them from contamination. 2. Ensure canned tomatoes are stored off the floor to protect from contamination and facilitate cleaning in the area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When discussing the 3-compartment dishwashing method with food handler, dishes were not being sanitized. Discussed with staff that dishes must be washed, rinsed, and then immersed in sanitizer for a minimum of 2 minutes.

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