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Pizza Hut 4706

4020 50 Street NW Edmonton AB T6L 5N3 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 4706 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on September 8, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 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 2 times across 2 separate inspections, most recently on October 30, 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 September 1, 2026. 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 5 separate inspections, most recently on September 8, 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 3 times across 3 separate inspections, most recently on September 1, 2026. 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 May 14, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. 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 dishwashing sink is not sealed to the wall. Ensure caulking is replaced and sinks are sealed to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area need cleaning;1.Wall by the prep cooler.2. The storage bin between the prep coolers.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measured at 10C, staff indicated delivery was just being sorted and the cooler had been left open. Chicken was measured at an internal temperature of 8C , staff indicated chicken was processed and stored in the cooler within the past hour. Staff moved the chicken and cheese to the walk in cooler.Ensure high risk food is not stored in the cooler unless temperature is maintained below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler was measured at 10C. Ensure high risk food is not stored in the cooler unless temperature is maintained below 4C.2. The dishwashing sink is not sealed to the wall. Ensure caulking is replaced and sinks are well sealed to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area need cleaning;1.Wall by the prep cooler.2. The storage bin between the prep coolers.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher measured 48°C at dish level after the 6th run, as confirmed with a probe thermometer. Manual dishwashing must be performed until the dishwasher is able to reach the proper sanitizing temperature of approximately 71°C at dish level.On October 30, 2025, an “Out of Order” sign was observed on the mechanical dishwasher. A new mechanical dishwasher was also observed on site but has not yet been installed. Please contact the Public Health Inspector once it is operational so that the temperature can be verified.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are missing tiles and a large hole on the lower right-hand side wall near the dishwashing machine, and an open section in the roof above the walk-in cooler requires attention. Please ensure these areas are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher has a heavy buildup of grime on both the interior and exterior, including the dishwasher racks. This must be thoroughly cleaned and sanitized to maintain a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is not being maintained in a clean and sanitary condition, including but not limited to the following areas:Three-compartment sink, its faucets, and the surrounding walls and floor in the dishwashing areaWalls of the hand sink and food prep cooler in the main kitchenFloors underneath all prep coolers and the deep fryer in the main kitchenThese areas require thorough cleaning to remove accumulated food debris, grease, and other residues.
  5. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher measured 48°C at dish level after the 6th run, as confirmed with a probe thermometer. Manual dishwashing must be performed until the dishwasher is able to reach the proper sanitizing temperature of approximately 71°C at dish level.
    • 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 was not posted. Please ensure the current food handling permit is printed and displayed in a conspicuous location for customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are missing tiles and a large hole on the lower right-hand side wall near the dishwashing machine, and an open section in the roof above the walk-in cooler requires attention. Please ensure these areas are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher has a heavy buildup of grime on both the interior and exterior, including the dishwasher racks. This must be thoroughly cleaned and sanitized to maintain a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is not being maintained in a clean and sanitary condition, including but not limited to the following areas:Three-compartment sink, its faucets, and the surrounding walls and floor in the dishwashing areaWalls of the hand sink and food prep cooler in the main kitchenFloors underneath all prep coolers and the deep fryer in the main kitchenThese areas require thorough cleaning to remove accumulated food debris, grease, and other residues.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used open ceramic mug observed on the food preparation surface in the back-of-house dough mixer area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal item (set of keys) observed on the food preparation table in the back-of-house dough mixing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food preparation area, corner wall to the walk-in cooler reach-in door. Food debris (pizza sauce) noted on walls and floor, and on top of a mouse trap.

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