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Pizza Hut

102 - 4505 50 Avenue Sylvan Lake AB T4S 1W2 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 5, 2025. The most recent inspection, on August 26, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 17 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 December 5, 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 11 times across 5 separate inspections, most recently on August 5, 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?

  • 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 3 times across 3 separate inspections, most recently on July 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on December 5, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: August 05, 2026A leak was observed adjacent to the mechanical dishwasher on the side of the three-compartment sink at the time of inspection. Staff indicated that the area has been leaking; however, the exact source of the leak could not be identified during the inspection.Leaking plumbing may interfere with the proper use and maintenance of the sink and can result in unsanitary conditions in food handling areas.Ensure the source of the leak is identified and repaired, and that the plumbing system is maintained in good working order.
  3. Risk Management Inspection

    4 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?
      • The light fixture in the staff washroom was observed to be flickering and producing very dim light. Adequate illumination was not provided for the area.Inadequate lighting may impede effective cleaning, maintenance, and safe use of the washroom.Ensure the light fixture is repaired or replaced to provide adequate illumination in the staff washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed adjacent to the mechanical dishwasher on the side of the three-compartment sink at the time of inspection. Staff indicated that the area has been leaking; however, the exact source of the leak could not be identified during the inspection.Leaking plumbing may interfere with the proper use and maintenance of the sink and can result in unsanitary conditions in food handling areas.Ensure the source of the leak is identified and repaired, and that the plumbing system is maintained in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was observed pooling inside the under the table cooler beneath the lower shelf. The source of the water was not determined at the time of inspection. Rust was also observed in the affected area.Water accumulation and rust may affect the condition and maintenance of food equipment and can make cleaning more difficult.Ensure the source of the water accumulation is identified and corrected; rusted surfaces are repaired or replaced as necessary. Maintain the unit in good repair and sanitary condition.CDI: Staff were instructed during the inspection to store food items on the upper shelf away from the affected area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser was empty at the time of inspection, and paper towels were stored on a shelf adjacent to the handwashing sink.This storage method may result in contamination of unused paper towels during handling, as staff may need to touch multiple towels to obtain a single sheet.Ensure paper towels are dispensed from a fixed, sanitary dispenser located adjacent to each handwashing sink to support proper hand hygiene and minimize the potential for contamination.
  4. Monitoring Inspection

    4 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?
      • A leak was observed adjacent to the mechanical dishwasher on the side of the three-compartment sink at the time of inspection. Staff indicated that the area has been leaking; however, the exact source of the leak could not be identified during the inspection.Leaking plumbing may interfere with the proper use and maintenance of the sink and can result in unsanitary conditions in food handling areas.Ensure the source of the leak is identified and repaired, and that the plumbing system is maintained in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light fixture in the staff washroom was observed to be flickering and producing very dim light. Adequate illumination was not provided for the area.Inadequate lighting may impede effective cleaning, maintenance, and safe use of the washroom.Ensure the light fixture is repaired or replaced to provide adequate illumination in the staff washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was observed pooling inside the under the table cooler beneath the lower shelf. The source of the water was not determined at the time of inspection. Rust was also observed in the affected area.Water accumulation and rust may affect the condition and maintenance of food equipment and can make cleaning more difficult.Ensure the source of the water accumulation is identified and corrected; rusted surfaces are repaired or replaced as necessary. Maintain the unit in good repair and sanitary condition.CDI: Staff were instructed during the inspection to store food items on the upper shelf away from the affected area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser was empty at the time of inspection, and paper towels were stored on a shelf adjacent to the handwashing sink.This storage method may result in contamination of unused paper towels during handling, as staff may need to touch multiple towels to obtain a single sheet.Ensure paper towels are dispensed from a fixed, sanitary dispenser located adjacent to each handwashing sink to support proper hand hygiene and minimize the potential for contamination.
  5. Risk Management Inspection

    0 infractions

  6. Initial 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?
      • Walls in the office/storage area are bare drywall and not covered with a washable surface. Ensure the walls are smooth, non-absorbent and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the washroom are not on for staff. Proper lighting is necessary to ensure hands and surfaces are washed properly.
  7. Demand Inspection

    6 infractions

    • 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?
      • Food items were not being dated to ensure proper rotation. Please ensure staff are dating all food items prepped and portioned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the pizza prep cooler was broken. Please provide an accurate thermometer to ensure hazardous food storage temperatures are being monitored.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was found to be operating without a permit and no Food Permit Application had been submitted. Information to submit an application was provided to the owner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the washroom are not on for staff. Proper lighting is necessary to ensure hands and surfaces are washed properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff indicated the brush used for oiling foods is only washed and sanitized every 3 days.Please ensure utensils in constant use are washed, rinsed and sanitized every 4 hours at a minimum.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No paper towel was present in the washroom. Staff placed a roll in the room but not in the dispenser. No cleaning schedule was readily available for review. Please ensure a cleaning schedule is present and staff are trained to follow the schedule.Please ensure paper towels are provided in a dispenser to prevent contamination of the roll.

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