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Pizza Hut

4501 Womacks Road Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 12, 2026. The most recent inspection, on September 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on August 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 4, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on August 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy strawberries and decomposed lettuce were found stored in the walk-in cooler at the time of inspection. Staff advised that the strawberries were personal food items; however, the moldy strawberries remained stored in the walk-in cooler. Decomposed lettuce belonging to the facility was also observed in the walk-in cooler.Implement effective monitoring and stock rotation practices to ensure deteriorated food products are identified and removed from storage promptly. Personal food items stored on the premises must also be maintained in a condition that does not create a contamination risk within food storage areas.CDI: Moldy strawberries and decomposed lettuce were discarded during the inspection by the staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for QUATS and chlorine sanitizers were available on site; however, the QUATS test strips were observed to be expired at the time of inspection. Ensure expired QUATS test strips are replaced with valid test strips and that sanitizer concentrations are routinely monitored using accurate testing equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was accessible and stocked with soap and paper towels, with hot and cold running water available.The handwashing sink in the staff washroom was supplied with paper towels; however, the paper towel dispenser was not functioning properly, and paper towels were being stored on a nearby shelf for use. Proper hand drying is an important component of effective hand hygiene. A non-functional paper towel dispenser may discourage proper handwashing practices and can result in paper towels becoming contaminated when stored on adjacent surfaces.Ensure the paper towel dispenser is repaired or replaced and maintained in good working order to provide paper towels in a sanitary manner at all times.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff thawing ham in cold water. Water temperature measured 13C, ham temperature measured 6C.Thaw foods in cooler or under cold running water. Placed ham under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine sanitizer for mechanical dishwasher. Replace. Use 3-compartment sink until replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in bathroom missing paper towels. Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up under deep fryer. Clean frequently to prevent build up.2. Deep fryer range hood with grease build-up. Post cleaning requirement date. Clean.
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