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Pizza Depot

3373 28A Avenue NW Edmonton AB T6T 0P9 · Food - General

Official record from Alberta →

Inspection summary

Pizza Depot has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on March 6, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 3, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on February 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observation:Cooking oil in the fryer was observed to be excessively dark and viscous (Thick), indicating degradation.Corrective Action Required:Discard the degraded oil and replace it with fresh cooking oil. Establish a routine oil filtration and replacement schedule to maintain food quality and safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observation:.2. The sanitizer concentration dispensed at the sink was measured at less than 25 ppm (QAC), which is below the required concentration of 200 ppm.3. Sanitizer test strips were not available to verify sanitizer concentrations.Corrective Action Required:1. Ensure sanitizer solution is prepared prior to the start of food preparation and used as required throughout operations.2. Adjust the sanitizer dispenser to ensure a concentration of approximately 200 ppm (QAC) is achieved and maintained.3. Provide appropriate sanitizer test strips to verify and monitor sanitizer concentrations regularly.Ensure staff are trained on proper preparation, testing, and use of sanitizer solutions.
    • 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?
      • Please send a copy of the most recent pest control records to the inspector by email..
  3. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observation:Cooking oil in the fryer was observed to be excessively dark and viscous (Thick), indicating degradation.Corrective Action Required:Discard the degraded oil and replace it with fresh cooking oil. Establish a routine oil filtration and replacement schedule to maintain food quality and safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observation:1. Sanitizer solution was not prepared prior to the commencement of food preparation.2. The sanitizer concentration dispensed at the sink was measured at less than 25 ppm (QAC), which is below the required concentration of 200 ppm.3. Sanitizer test strips were not available to verify sanitizer concentrations.Corrective Action Required:1. Ensure sanitizer solution is prepared prior to the start of food preparation and used as required throughout operations.2. Adjust the sanitizer dispenser to ensure a concentration of approximately 200 ppm (QAC) is achieved and maintained.3. Provide appropriate sanitizer test strips to verify and monitor sanitizer concentrations regularly.Ensure staff are trained on proper preparation, testing, and use of sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:1. Buildup of dried food residue was observed on bulk food storage containers.2. Handleless containers were used to handle bulk food.3. Bulk food utensils were stored on dirty shelves, creating a risk of contamination.Corrective Action Required:1. Thoroughly clean and sanitize all bulk food containers to remove dried food residue and maintain them in a sanitary condition at all times.2 Provide appropriate scoops with handles for dispensing bulk foods.3. Store food utensils in a clean and sanitary manner that prevents contamination of food.
    • 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?
      • Please send a copy of the most recent pest control records to the inspector by email..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Buildup of food debris was observed inside the undercounter cooler and walk-in cooler.Ice accumulation was observed around the door edges of two chest freezers, preventing the doors from closing properly. Food debris and dried food residue were also present inside the units.Dried food residue was observed on high-touch surfaces, including refrigerator doors and the walk-in cooler door.Corrective Action Required:Thoroughly clean and sanitize all affected refrigeration equipment and high-touch surfaces to remove food debris and residue. Defrost the chest freezers and remove ice buildup to ensure the doors close fully and maintain an effective seal. Maintain all equipment in a clean and sanitary condition at all times.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was not prepared prior to the start of food preparation. Please ensure that all staff are trained to sanitize food prep surfaces prior to starting work and as needed..The sanitizer dispenser at the sink was less than 25 ppm quart. Please ensure 200 ppm sanitizer solution is in use.Please ensure that sanitizer test strips are available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 12 Celsius underneath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure that all hand sinks are stocked with paper towel.
    • 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?
      • Please send a copy of the most recent pest control records to the inspector by email..
  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The north hand sink is in disrepair.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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