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Pizza Hut 619

201 - 5703 48 Avenue Camrose AB T4V 0J9 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 619 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on May 13, 2026, found no infractions.

3 of 11 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: Pests, 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on February 4, 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 January 27, 2025. 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 5 times across 5 separate inspections, most recently on May 12, 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 April 28, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • May 12: 1. Missing tiles on the wall beside dishwasher was still not repaired. 2. Hood has been cleaned. Original violations: 1. The wall in the dishwashing area had a few missing tiles. 2. The ventilation hood was overdue for professional cleaning.
  3. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door had visible gaps under. Please repair the weatherstripping.
    • 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 wall in the dishwashing area had a few missing tiles. 2. The ventilation hood was overdue for professional cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The filter in the fryer did not seem to be cleaned at required intervals.2. The dryer needed a thorough cleaning.
  4. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door had visible gaps under. Please repair the weatherstripping.
    • 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 wall in the dishwashing area had a few missing tiles. 2. The ventilation hood was overdue for professional cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The filter in the fryer did not seem to be cleaned at required intervals.2. The dryer needed a thorough cleaning.
  5. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door had visible gaps under. Please repair the weatherstripping.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2025-02-04: Violation was still outstanding.2025-01-27: During the inspection it was observed that the 1) Mechanical dish washing equipment was not heating up at the temperature required for sanitization of utensils (71 Degrees C at dish level)Repeated measurements were taken at around 35 degrees C.Dishwasher was in use at the time of inspection2) Pooling of water was observed at the floor under the dishwasher due to a leak in pipe leading to dishwasher.Discussed the issues with manager over the call.Please make sure to fix the equipment, and until it is repaired three compartment sink can be used for washing, rinsing and sanitizing of dishes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 2025-02-04: Violation was still outstanding.2025-01-27: Foul smell (sewer back up) was noticed near the mechanical dishwashing equipment and customer washroom.Investigate the source of smell and address the issue.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe Thermometer observed in the facility for measuring the food internal temperature was not functional (batteries missing).Please make sure that all the probe thermometers are functional to measure the food temperature, as and when required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection it was observed that the 1) Mechanical dish washing equipment was not heating up at the temperature required for sanitization of utensils (71 Degrees C at dish level)Repeated measurements were taken at around 35 degrees C.Dishwasher was in use at the time of inspection2) Pooling of water was observed at the floor under the dishwasher due to a leak in pipe leading to dishwasher.Discussed the issues with manager over the call.Please make sure to fix the equipment, and until it is repaired three compartment sink can be used for washing, rinsing and sanitizing of dishes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul smell (sewer back up) was noticed near the mechanical dishwashing equipment and customer washroom.Investigate the source of smell and address the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)It was observed that one of the lids for pizza pans was cracked.2)The lids were visibly dirty with accumulation of grease on it. Make sure to discard any broken/ cracked utensil used in the facility and clean/sanitize the lids to remove any visible dirt or grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Facility needs deep cleaning under the dough making table, display cooler for pizza toppings and the pizza oven.2)Written cleaning schedules were not observed during the inspection.Please make sure to clean the indicated areas, accumulation of food debris and unsanitary conditions in the food facility, encourage the pest harborage and cross contamination.Template for cleaning schedule would be provided. Please follow the procedures for daily/weekly cleaning.
  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer not quite at 200 ppm. Please ensure test strips are used to measure concentration and corrective action taken.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard on pizza pan storage unit is not allowed. It acts as a potential reservoir for bacteria. Please remove and clean with a sanitizer.

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