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Pizza Hut

3 - 5131 49 Street Barrhead AB T7N 1H1 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on February 11, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 22, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 24, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 24, 2023. 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 6 times across 4 separate inspections, most recently on January 28, 2026. 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 2 times across 2 separate inspections, most recently on May 23, 2025. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back freezer has food debris present on the door handles. Common touch objects shall be cleaned and sanitized throughout the day. This area shall be cleaned and sanitized.Jan 28- improvements have been made, but debris was still present.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cold holding equipment behind the main prep table has food/debris present on the handles/door face. Common touch objects shall be cleaned and sanitized throughout the day. This area shall be cleaned and sanitized.Jan 28- improvements have been made, but debris was still present.
  3. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cold holding equipment behind the main prep table has food/debris present on the handles/door face. Common touch objects shall be cleaned and sanitized throughout the day. This area shall be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back freezer has food debris present on the door handles. Common touch objects shall be cleaned and sanitized throughout the day. This area shall be cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 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 Food Handling Permit has expired. Please review submit the invoice and payment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The onion slicer had food debris present. Action shall be taken to clean and sanitize food equipment in a timely manner. Old food can support pathogen growth.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The onion slicer had food debris present. Action shall be taken to clean and sanitize food equipment in a timely manner. Old food can support pathogen growth.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Three bags of lettuce in the walk in cooler had a best before date of Nov 14, 2024. One bag is opened, with the lettuce becoming discolored/rusted. The operator discarded the lettuce.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The grease trap lid was not completely closed under the main sink. A foul odor was coming from the grease trap. Action shall be taken to secure the lid properly to the grease trap.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Front Prep cooler requires cleaning. Action shall be taken to remove old food material from the cooler and wipe up sauce spills
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer used at this facility is QUATS. Both sanitizer bucket solutions kept in the kitchen were tested and measured at 50-100 ppm. Please ensure changing of these solutions more frequently as well as testing concentrations to ensure sanitizer is effective for sanitization of equipment/surfaces. Doing this ensures the prevention of cross-contamination of food that comes into contact with these surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ranch sauce bottle was sitting out at room temperature. Bulk supply of ranch in walk-in cooler states that this product is required to be refrigerated after opening. Inspector instructed worker to keep ranch bottle in fridge when not in use during peak times. Please ensure to keep ranch bottle refrigerated when it is out at room temperature and not in use for a prolonged period of time. Food products must be held at a required temperatures for specified times to prevent bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front cooler and back cooler fridge handles and door surface have noticeable build-up of debris. More cleaning is required for these areas, as handles are constantly touched throughout the day. Please ensure handles and doors are wiped down more frequently to prevent soil build-up and cross-contamination.

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