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Pizza Hut

105 - 414 Thickwood Boulevard Fort McMurray AB T9K 1P1 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on September 18, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 23 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on April 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 30, 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?

  • 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 once on April 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 30 times across 11 separate inspections, most recently on September 18, 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 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. 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?
      • The walls without the FRP material in the dry storage room had damage (ripped off the top layer of the drywall) that requires maintenance/refinishing - discussed with the manager during the inspection. Ensure the walls are smooth and easily cleanable.
  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?
      • Mildew growth was noted between the wall, and the 3-sink supports and requires cleaning and removal.
    • 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 mop sink was not draining properly at the time of the inspection. Have the drain repaired such that there is no standing water when liquid is poured into the basin.
  3. Risk Management Inspection

    3 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous and easily cleanable. - May 1, 2025 - New wall coverings had been installed but installation was not completed, and coverings were held in place by tape. Discussed with owner and he indicated that the tape was in place to allow glue to set. Finish installation of wall coverings including all seems/joins properly sealed. - April 30, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be cleanable. - May 15, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be cleanable. Manager indicated that contractor would be in overnight to complete the work on the walls and the mop sink area. - June 8, 2026 - Edges of wall material not finished/sealed and some joins not completely sealed - have work finished completely. - July 16, 2026 - Duct tape holding joint covers on wall, when removed the covers were not completely sealed to the wall all the way along. Dirt has accumulated in the excess glue residue and requires cleaning. Ensure all walls in this room are in good repair including those not covered with the FRP material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mildew growth was noted between the wall, and the 3-sink supports and requires cleaning and removal. Moisture infiltration seems to extend into and past the mop sink base caulking. Identify and repair the source of the leak. Remove any damaged materials and repair area to be smooth, non-porous, and easily cleanable - mop sink front corner tiles missing the finishing edge along the top to prevent water getting behind the tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic dough docking tool at the front prep counter was missing multiple stems and requires replacement. All utensils must be in good working order and continuously monitored for condition. Discussed with facility manager onsite.
  4. 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous and easily cleanable. - May 1, 2025 - New wall coverings had been installed but installation was not completed, and coverings were held in place by tape. Discussed with owner and he indicated that the tape was in place to allow glue to set. Finish installation of wall coverings including all seems/joins properly sealed. - April 30, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be cleanable. - May 15, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be cleanable. Manager indicated that contractor would be in overnight to complete the work on the walls and the mop sink area. - June 8, 2026 - Edges of wall material not finished/sealed and some joins not completely sealed - have work finished completely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mildew growth was noted between the wall and the 3-sink supports and requires cleaning and removal. Moisture infiltration seems to extend into and past the mop sink. Identify and repair the source of the leak. Remove any damaged materials and repair area to be smooth, non-porous, and easily cleanable - mop sink front corner tiles missing (ensure this is repaired professionally).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic dough docking tool at the front prep counter was missing multiple stems and requires replacement. All utensils must be in good working order and continuously monitored for condition. Discussed with food handlers onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area - caulking in this area has mildew growth and requires cleaning and/or replacement.- door handles throughout facility - this points to a potential lack of hand washing please review proper hand-washing protocols with all food handlers. - June 8, 2026: had food handlers clean the front clear reach in cooler door handles during the inspection - these had been left dirty overnight as inspection was at time of opening.- dish area floor - overly greasy/slippery
  5. Risk Management Inspection

    5 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?
      • Electrical outlet exposed/no plate cover lower down on wall next to walk-in cooler entrance. Repair/replace outlet cover.
    • 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous and easily cleanable. - May 1, 2025 - New wall coverings had been installed but installation was not completed, and coverings were held in place by tape. Discussed with owner and he indicated that the tape was in place to allow glue to set. Finish installation of wall coverings including all seems/joins properly sealed. - April 30, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be cleanable. - May 15, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be cleanable. Manager indicated that contractor would be in overnight to complete the work on the walls and the mop sink area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mildew growth was noted between the wall and the 3-sink supports and requires cleaning and removal. Moisture infiltration seems to extend into and past the mop sink. Identify and repair the source of the leak. Remove any damaged materials and repair area to be smooth, non-porous, and easily cleanable - mop sink front corner tiles missing (ensure this is repaired professionally).
    • 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 small shelf next to the door of the walk-in cooler is too low to the floor and needs to be raised to at least 6 inches above the floor to facilitate effective cleaning and pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area- door handles throughout facility - this points to a potential lack of hand washing please review proper hand-washing protocols with all food handlers.- dish area floor - overly greasy/slippery
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth sanitizing solution buckets measured less than the required 200ppm QUAT. Solution buckets were refilled during the inspection, however an issue with the automated dispenser was identified resulting in manual remixing of sanitizing solutions - discussed with manager.Have the automated dispenser serviced/repaired.Ensure frequency of solution testing is sufficient to identify issues with the dispenser moving forward.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many boxes of shredded cheese were out on the back counters waiting for food handlers to complete other tasks prior to distributing the cheese into smaller/designated containers. Refrigerated products should only be removed from the cooler when actively in use and in reasonable quantities for the amount of food handlers completing the task so that the bulk supply remains refrigerated. Discussed issue with manager and food handler - all cheese was transferred to the walk-in cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front toppings station hand sink completely blocked with pizza pans at the start of the inspection. Discussed with management and food handler, who removed all of the pans from the sink immediately after requested. The hand sink must remain operational and free of obstructions at all times.
    • 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?
      • Gap to outside noted through back delivery driver access door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Light bulb missing from walk-in cooler requires replacement. Light level in the walk-in was too dim for effective cleaning and product condition monitoring.- the small shelf next to the door of the walk-in cooler is too low to the floor and needs to be raised to at least 6 inches above the floor to facilitate effective cleaning and pest monitoring.
    • 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous and easily cleanable. - May 1, 2025 - New wall coverings had been installed but installation was not completed, and coverings were held in place by tape. Discussed with owner and he indicated that the tape was in place to allow glue to set. Finish installation of wall coverings including all seems/joins properly sealed. - April 30, 2026 - wall coverings are in same state as last inspection, and all joins/ends require proper finishing to be 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?
      • Mildew growth was noted between the wall and the 3-sink supports and requires cleaning and removal. Moisture infiltration seems to extend into and past the mop sink. Identify and repair the source of the leak. Remove any damaged materials and repair area to be smooth, non-porous, and easily cleanable - mop sink front corner tiles missing (ensure this is repaired professionally).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area- door handles throughout facility - this points to a potential lack of hand washing please review proper hand-washing protocols with all food handlers.- dish area floor - overly wet areas/ standing water need to be dealt with as the incident happens- cardboard box materials left piling in multiple areas throughout facility after contents were emptied- deep fryer vent hood
  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One side of the toppings cooler measured slightly greater than 4C (5.5C). Cooler covers had been open prior and during inspection - discussed issue with owner and food handlers. Ensure the cooler covers are closed when not in active use to maintain temperature.
    • 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?
      • Gap to outside noted through back delivery driver access door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous and easily cleanable. - May 1, 2025 - New wall coverings had been installed but installation was not completed, and coverings were held in place by tape. Discussed with owner and he indicated that the tape was in place to allow glue to set. Finish installation of wall coverings including all seems/joins properly sealed.
    • 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 in the 3-compartment sink/dishwasher area was noted with water spreading throughout the back hallway/prep area. Mildew growth was noted between the wall and the sink supports and requires cleaning and removal. Leak and moisture infiltration seems to extend into and past the mop sink. Identify and repair the source of the leak. Remove any damaged materials and repair area to be smooth, non-porous, and easily cleanable.Floor and wall tiles were missing under the dishwasher and require replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One side of the toppings cooler measured slightly greater than 4C (5.5C). Cooler covers had been open prior and during inspection - discussed issue with owner and food handlers. Ensure the cooler covers are closed when not in active use to maintain temperature.
    • 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?
      • Gap to outside noted through back delivery driver access door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 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 in the 3-compartment sink/dishwasher area was noted with water spreading throughout the back hallway/prep area. Mildew growth was noted between the wall and the sink supports and requires cleaning and removal. Leak and moisture infiltration seems to extend into and past the mop sink. Identify and repair the source of the leak. Remove any damaged materials and repair area to be smooth, non-porous, and easily cleanable.Floor and wall tiles were missing under the dishwasher and require replacement.
    • 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous and easily cleanable. - May 1, 2025 - New wall coverings had been installed but installation was not completed, and coverings were held in place by tape. Discussed with owner and he indicated that the tape was in place to allow glue to set. Finish installation of wall coverings including all seems/joins properly sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area- walk-in cooler and walk-in freezer door and door handles
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese for stuffed crust was not properly refrigerated during production. Discussed issue with facility manager and staff and storage location inside the cold table was found for the cheese during the inspection.
    • 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 bulk dry storage room wall was in damaged and requires refinishing to be smooth, non-porous 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 walk-in freezer requires additional/brighter light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area- walk-in cooler and walk-in freezer door and door handles- several pizza boxes were used as shelf liners and were visibly soiled - the boxes were discarded during the inspection. Shelf liners should be smooth, non-porous, and easily cleanable if used at all. The metal shelves under the liners also require cleaning.
  10. 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?
      • The walk-in freezer requires additional/brighter light. A leak was noted at the 3-compartment sink that requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area- walk-in cooler and walk-in freezer door and door handles- several pizza boxes were used as shelf liners and were visibly soiled - the boxes were discarded during the inspection. Shelf liners should be smooth, non-porous, and easily cleanable if used at all.- fryer area freezer door seals and handle.
  11. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves were stored away from the hand sink in the back fryer area - ensure all food handlers are trained on proper glove use practices. Noted staff not washing hands prior to putting on new gloves. Discussed issue with facility manager.
    • 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 walk-in freezer requires additional/brighter light. A leak was noted at the 3-compartment sink that requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- mop sink area- walk-in cooler door and door handle- several pizza boxes were used as shelf liners and were visibly soiled - the boxes were discarded during the inspection. Shelf liners should be smooth, non-porous, and easily cleanable if used at all.- fryer area freezer door seals and handle.

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