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Pizza Hut 2866

3750 56 Street Wetaskiwin AB T9A 2B2 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 2866 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on December 29, 2025, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 once on December 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 30, 2024. 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 3 times across 3 separate inspections, most recently on December 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on June 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was tested and initially showed 0 ppm chlorine. The manager then replaced the chlorine bucket, and the final rinse cycle tested at 100 ppm chlorine.
    • 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?
      • The facility does not have a valid permit displayed.The manager stated that they will follow up with the head office, as the permit fees are handled collectively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation:Hard-to-reach areas around the cooler near the side entrance and the bottom shelf of the Atosa freezer have food debris.All handwashing stations were not clean.General flooring in the kitchen and the area around the prep cooler requires cleaning.Required Action.Please clean the above-noted areas immediately and implement a documented cleaning schedule to ensure these tasks are completed regularly.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncooked chicken strips were being thawed on the top shelf of the walk-in cooler over ready to eat meals.Ensure that uncooked or raw meats are always kept or stored on the lowest shelf.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used scoop for dispensing pizza sauce was left at room temperature.Operator placed back the scoop in the pizza sauce with temperature at 3C.Please ensure that used scoops are properly cleaned, washed and sanitized before being left at room temperature.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 12/30/2024The latch for the walk-in cooler door is in disrepair.Please ensure the latch is repaired.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Atosa upright freezer by the prep area had a free-standing thermometer that was in disrepair.The manager installed a new thermometer in the freezer, and the temperature measured below -18C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The latch for the walk-in cooler door is in disrepair.Please ensure the latch is repaired.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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?
      • 1) The ceiling in the chemical storage room is in disrepair near the light fixture.- Please repair this ceiling area.2) The ceiling in the mechanical room is in major disrepair.- Please repair this ceiling area.
  10. 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?
      • The ceiling in the chemical storage room is in disrepair near the light fixture.- Please repair this ceiling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/areas requires cleaning and sanitizing:- Dough proofer (exterior and interior has accumulated grime)- Glass doors for walk-in cooler (Handles and exterior glass has accumulated grime)- Computer screens, touch screens, and buttons, etc. (accumulated grime)- Upright freezer beside pizza box storage (Exterior has accumulated grime)- Walk-in cooler walls and ceilings near condenser fans (accumulated dust)- Some of the green shelving units in walk-in cooler (accumulated grime and debris)Moving forward please ensure these areas are cleaned and sanitized more frequently.
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