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Pizza Hut 4705

811 Saddleback Road NW Edmonton AB T6J 5R4 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 4705 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on December 15, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 December 10, 2024. 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 December 10, 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 8 times across 6 separate inspections, most recently on November 27, 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 5 times across 5 separate inspections, most recently on November 27, 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 once on November 20, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nov 27, 2025:- The side of the deep fryer still requires cleaning. Ensure staff are cleaning this area at closing.Nov 20, 2025:Oil buildup noted on the dough press machine and the sides of the deep fryer have grease accumulation.- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 27, 2025:The walls in the back dough prep area still have visible grease/particle buildup. The wall behind the pizza preparation cooer and the shelf above the cooler have not been cleaned.Nov 20, 2025:Streaks of oil observed on the wall above and below the dough prep table. The wall behind the pizza preparation cooler and the shelf above this cooler have dried food splashes.- Cleaning is required.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The new paper towel dispenser located in the staff washroom was empty and covered in the protective wrap that it arrived in. The plastic was removed and the dispenser was filed with paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oil buildup noted on the dough press machine and the sides of the deep fryer have grease accumulation.- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Streaks of oil observed on the wall above and below the dough prep table. The wall behind the pizza preparation cooler and the shelf above this cooler have dried food splashes.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the wiping cloth storage solution located in the main food handling area.- Staff prepared a new solution, 200 ppm Quats measured.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squeeze bottle of ranch dressing left out on the counter was measured at 26C. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C. The label instructions state to keep the product refrigerated after opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove grease accumulation; the sides of the deep fryer, the exhaust hood canopy and floor around the deep fryer, green metal shelving next to the deep fryer and the wall behind the pizza make cooler.
  6. 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?
      • Damaged/missing baseboard tiles by the large mixer. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door interior is dirty and the finish has worn off.- Require cleaning and refinishing.
  7. 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?
      • Damaged/missing baseboard tiles by the large mixer. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door interior is dirty and the finish has worn off.- Require cleaning and refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dec 21: Cleaning is still required in the dough prep area drawers interiors in this areaDec 14: 1. Dried food splashes noted on the shelf above the pizza make cooler. 2. The drawer interior at the dough prep table is dirty and requires cleaning. 3. Dried food splashes and buildup noted on the wall and floor at the end of the dough prep table. 4. Dust accumulation noted around the ceiling air vents in the pizza prep area. 5. Plastic covering the green metal shelves is greasy to the touch.- Cleaning required
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solutions that wiping cloths were stored in.- Staff were instructed to prepare new sanitizer solutions, 200 ppm quats sanitizer was measured.Ensure sanitizer solutions are tested and maintained at adequate concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged/missing baseboard tiles by the large mixer. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The sides of the deep fryer unit and surrounding areas have an accumulation of grease.2. The top of the large mixer is dirty.- Cleaning required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried food splashes noted on the shelf above the pizza make cooler. 2. The drawer interior at the dough prep table is dirty and requires cleaning. 3. Dried food splashes and buildup noted on the wall and floor at the end of the dough prep table. 4. Dust accumulation noted around the ceiling air vents in the pizza prep area. 5. Plastic covering the green metal shelves is greasy to the touch.- Cleaning required

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