Skip to content
Loading map…

Pizza Hut R677-01

163 Broadway N Raymond AB T0K 2S0 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut R677-01 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 8, 2025. The most recent inspection, on July 8, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 2 separate inspections, most recently on December 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 8, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on July 8, 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. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning products that are not sanitizers are being kept in buckets labelled "sanitizer".Please ensure chemicals are always stored in correctly labelled containers. Staff emptied buckets and replaced with sanitizer at the time of inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom door was open at time of inspection. This door opens directly into a food preparation area, and the owner/ operator was advised at time of approval that it needs to be closed at all times.Staff closed the door at time of inspection.
    • 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 current Food Handling Permit is not posted in an area visible to the public.Please ensure the Food Handling Permit is displayed in an area visible to the public at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have written sanitation procedures.Please ensure these are developed, as sanitation concerns were noted during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dirt and debris on the floor along walls, and under equipment (i.e., dishwasher, dough mixer, prep line, etc.).Please ensure these areas are thoroughly cleaned, and cleaned more often in the future.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are construction materials, tools, and debris throughout the facility. Please ensure these are removed, and the facility cleaned prior to opening.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher ran approximately five cycles, and only achieved a final rinse temperature of 70.8C at the dish level. The alarm was going off during every cycle, but the last one. Please ensure the dishwasher can consistently achieve a satisfactory final rinse temperature before opening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash stations in the front service area, back prep area, and staff washroom are not supplied with paper towel or dispensers. Please ensure all hand wash stations are supplied with paper towel prior to opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are construction materials, tools, and debris throughout the facility. Please ensure these are removed, and the facility cleaned prior to opening.
  4. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility does not have sanitizer available. There is an EcoLab fill station, but there is no quat solution attached to the unit. Please ensure the facility has sanitizer available prior to opening.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is no sneeze guard above the pizza prep table in the front service area. Please ensure this sneeze guard is in place prior to opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler, walk-in freezer, and cooling units are not functioning at this time, and the temperatures could not be verified. Please ensure all refrigerated units can maintain temperatures 4C or below before storing food in them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not achieve a satisfactory final rinse temperature, as it was 58.2C at the dish level after two cycles. Please ensure the dishwasher can achieve a satisfactory final rinse temperature before opening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service hand wash station is not supplied with soap or paper towel. Handwash stations in the back area and staff bathroom are not supplied with paper towel. Please ensure all hand wash stations are supplied with soap and paper towel prior to opening.
    • 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 has a visible gap at the bottom. Please ensure weather stripping is in place prior to opening, to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many ceiling tiles are not in place. Please ensure all ceiling tiles are in place prior to opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are construction materials, tools, and debris throughout the facility. Please ensure these are removed, and the facility cleaned prior to opening.

Nearby inspected facilities

Own this business? Add a badge to your website