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Pizza Hut R565-02

103 - 140 Maple Avenue Medicine Hat AB T1A 8C1 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut R565-02 has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 13, 2026, recorded 2 infractions.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on July 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 15 times across 12 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 3, 2024. For example: 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 13, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

16 inspections

  1. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Six screws on the side of the front counter are protruding and presents a safety hazard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The till computers and adjacent counter areas at the front desk are dirty.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Three fluorescent lamps in the front end are burned out.
  4. 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?
      • Three fluorescent lamps in the front end are burned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The light cover for a ceiling fixture in the front end is not in a clean condition.
  5. Monitoring 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?
      • Three fluorescent lamps in the front end are burned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The light cover for a ceiling fixture in the front end is not in a clean condition.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • Water accumulation on the floor near the dishwasher was observed, potentially due to a leak. The operator stated that the manager is aware of the issue and has contacted a plumber to address the problem.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the sani-bucket was measured at approximately 100 ppm quats. The operator acknowledged that the solution had been sitting for over two hours without being changed, promptly discarded the old solution, and prepared a fresh bucket of sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water accumulation on the floor near the dishwasher was observed, potentially due to a leak. The operator stated that the manager is aware of the issue and has contacted a plumber to address the problem.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust buildup was observed on the vent filters. This was also observed during the past 4 inspections. The operator indicated filters are cleaned weekly over the weekend and was asked to provide photographs showing filters are clean by next Monday.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust buildup was observed on the vent filters. Please ensure they are cleaned regularly.The white back door of the kitchen leading to the hallway appeared cleaner. The operator stated that it had been repainted. Please maintain the door in sanitary condition.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease on the hood vent filters. The back door of the kitchen (white) that leads to the hallway had a build-up of grime on it.Please ensure that the indicated areas are cleaned and sanitized accordingly.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease on the hood vent filters. The back door of the kitchen (white) that leads to the hallway had a build-up of grime on it.Please ensure that the indicated areas are cleaned and sanitized accordingly.
  12. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A step stool was stored on the same shelf beside food containers/equipment. Operator immediately moved the step stool to a different area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cardboard being used to line shelves had been soiled and contained food debris. There was a build-up of grease on the hood vent filters. There was a spill to the right and underneath the shelves on the floor of the walk-in cooler.The back door of the kitchen (white) that leads to the hallway had a build-up of grime on it.Please ensure that the cardboard on the shelves is replaced with clean cardboard anytime that it becomes soiled or unclean to prevent cross contamination from occurring.Please ensure that the indicated areas are cleaned and sanitized accordingly.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 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?
      • A valid Permit was not on display Action: Post a Valid Permit in a location that is visible to the public
  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grime and debris around perimeter of walk in cooler floor, on the left side under the wire shelvingAction: Clean floor in cooler and remove and/or scrape away the build-up of grime
  16. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • build up of grime on perimeter of walk in cooler floorAction: clean floor in cooler

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