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Pizza Hut

100 - 1160 Railway Avenue Canmore AB T1W 1P4 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 28, 2025. The most recent inspection, on May 27, 2025, recorded 3 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 11 times across 3 separate inspections, most recently on April 1, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 5 separate inspections, most recently on May 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 7 times across 5 separate inspections, most recently on May 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 14, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some ice build-up in the ceiling vent in the walk-in-freezer. Remove ice/defrost freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some staff caps were hanging on shelf used to store pizza boxes. Caps to be stored away from food and utensils. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is again personal items (scooter) stored in the staff washroom. Do not store personal items in here and minimize storage in here overall for ease of cleaning.
  2. Risk Management 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?
      • Some of the shelving is being lined with cardboard; the cardboard is greasy. Please remove cardboard and wash shelving when it becomes greasy rather than lining with cardboard.The lights for the walk-in-cooler are missing. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some ice build-up in the ceiling vent in the walk-in-freezer. Remove ice/defrost freezer.
  3. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing several rings and bracelets. Were removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food stored on the ground in the walk-in-freezer. Store up off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several personal items on shelves with pizza take-out boxes and a cellphone on a shelf with packaged food items. Personal items are to be stored away from food, food preparation surfaces and utensils. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no quat strips for checking the concentration of quat sanitizer. Quat strips to be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsoap dispenser at the kitchen handwashing sink is not working. Insert/pouch of handsoap (for the dispenser) was put at the handsink at this time so soap is available to wash hands but proper, working dispenser needed for the handsoap. Until dispenser can be fixed/replaced so that is it dispensing handsoap, a container of handsoap must be kept at the sink (but get a container of handsoap that dispenses more easily as the insert/pouch of handsoap is meant for the dispenser and does not dispense easily without being in the dispenser).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving is being lined with cardboard; the cardboard is greasy. Please remove cardboard and wash shelving when it becomes greasy rather than lining with cardboard.The lights for the walk-in-cooler are missing. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some ice build-up in the ceiling vent in the walk-in-freezer. Remove ice/defrost freezer.
  4. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food stored on the ground in the walk-in-cooler. Store up off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were personal drinks/cups on shelves with pizza take-out boxes. There was also a cellphone on metal table used for food preparation. Store personal items away from food, food preparation surfaces and clean utensils. Corrected during inspection; items were moved to office area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no quat strips for checking the concentration of quat sanitizer. Quat strips to be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the kitchen handsink was not working. Was advised new one is on order. Separate soap put at handsink during inspection. Keep this soap her for use until new dispenser is installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the washroom is not working. To be repaired/replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food items in coolers were not date-labelled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving is being lined with cardboard; the cardboard is greasy. Please remove cardboard and wash shelving when it becomes greasy rather than lining with cardboard.The lights for the walk-in-cooler are missing. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some ice build-up in the ceiling vent in the walk-in-freezer. Remove ice/defrost freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness was good but there were various personal items being stored in the staff washroom (e.g. set of tires). Please remove items not needed for the restaurant from the washroom so it is more organized and easy to clean.
  5. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hands were being used to shut off taps after handwashing. Use paper towel to shut off taps to prevent re-contaminating hands. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were cell phones sitting on a shelf with food items. Store cell phones/personal items away from food. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no quat strips for checking the concentration of quat sanitizer. Quat strips to be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the washroom is not working. To be repaired/replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food items in coolers were not date-labelled. Was advised all items had just been replaced and date labels would be put on.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving is being lined with cardboard; the cardboard is greasy. Please remove cardboard and wash shelving when it becomes greasy rather than lining with cardboard.The lights for the walk-in-cooler are missing. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Was advised the pizza cutting board, spatula, etc. are only being cleaned and sanitized at the end of the night. Are to be cleaned at sanitized at least every 4 hours when in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some pizza boxes being stored directly on the floor. Store up off the floor. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some ice build-up in the ceiling vent in the walk-in-freezer. Remove ice/defrost freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness was good but there were various personal items being stored in the staff washroom (e.g. set of tires). Please remove items not needed for the restaurant from the washroom so it is more organized and easy to clean.

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