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Pizza House and Donair

2551 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General

Official record from Alberta →

Inspection summary

Pizza House and Donair has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on December 11, 2025, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 4 separate inspections, most recently on November 5, 2025. 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 November 14, 2025. 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?

  • 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 on April 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 5, 2025. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • Up-to-date records of pest monitoring are not being maintained. When PHI requested to verify pest control records, the most recent record was completed in April 2025.Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.**Update (November 14, 2025): Pest control records for the month have still not been completed. Ensure this is completed by the end of the month and a copy is submitted to Public Health Inspector for review/verification.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution bucket was tested and measured at a concentration above 200 ppm (Inspector's test strip was bleached out). Staff remade the sanitizer solution to 100 ppm during the inspection.Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm. Staff must test the sanitizer solution when it is prepared to verify/measure the concentration.*Note: this is a repeat violation
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bulk containers of sliced pepperoni were observed to be covered in black garbage bags. Staff removed the garbage bags and covered the containers with a plastic food grade cover as requested.Garbage bags are not food grade, as they contain chemicals (ie. Scented Bags) and must not be used to cover or store food. Ensure that appropriate food grade containers or covers are used to prevent cross contamination of food/food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle with orange liquid next to the cash register was observed to be unlabeled. Staff verified that the liquid was Mr. Clean and labeled the bottle appropriately with a permanent marker. Ensure all chemical containers are adequately labeled to easily identify their contents and to prevent accidental misuse.
    • 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?
      • Up-to-date records of pest monitoring are not being maintained. When PHI requested to verify pest control records, the most recent record was completed in April 2025.Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was observed to be soiled:1. The commercial can opener on the food preparation table in the back of the kitchen was observed to have a build-up of dried on food debris and grime. 2. Dried pizza/tomato sauce was observed on the shelves and floor below the food preparation table.Ensure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket containing bleach solution was tested and measured at a concentration exceeding 200 ppm. Operator remade the solution which was tested at a concentration of 100 ppm. Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food grade probe thermometer in the kitchen was not functioning during the inspection. Operator was able to replace the thermometer battery during the inspection.Commercial food facilities must be equipped with a functional food grade thermometer to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods are not being kept at appropriate temperatures. Bulk containers (one each) of Ceaser and Ranch dressing/sauce were open and sitting at room temperature on the dry storage shelf in the back of the kitchen. Both product labels state that items should be refrigerated after opening. Operator was able to move these items into the refrigerator during the inspection. Ensure dressing/sauces are stored in the fridge after opening according to the label to prevent bacterial growth.
    • 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?
      • The facility has not completed monthly pest control records. No concerns were noted regarding pest activity or infestation. Operator was able to complete the AHS Monthly Pest Control Checklist template during the inspection for this month. Even when pests are not evident, a pest monitoring program is required. Ensure that monthly pest monitoring is completed with the records kept on site.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bucket was measured at 0 ppm at time of inspection. Staff remade the sanitizing solution, which was measured between 100-200 ppm. Ensure that sanitizer solutions are maintained at the required concentrations for effective sanitization of food contact surfaces.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food equipment in the sink during time of visit. Please ensure handsink is accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High touch handles noted with some grime. 2. Crumbs and food build-up observed beneath the oven area.1-2. Please ensure the following areas are cleaned and sanitized accordingly.
  10. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food equipment in the sink during time of visit. Please ensure handsink is accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak observed beneath the plumbing fixtures in the three compartment sink. Owner is aware of issue and having repairs conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High touch handles noted with some grime. 2. Crumbs and food build-up observed beneath the oven area.1-2. Please ensure the following areas are cleaned and sanitized accordingly.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were noted to be expired at the time of inspection.Ensure that test strips for the chosen sanitizer are available on site and that staff regularly monitor concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink area was noted to be blocked with jugs of cooking oil. Operator removed the items to clear the hand sink area.Ensure that hand washing sink is easily accessible at all times.

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