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Pizza Pizza 420

1 - 105 Thickwood Boulevard Fort McMurray AB T9H 5E5 · Food - General

Official record from Alberta →

Inspection summary

Pizza Pizza 420 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on October 5, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 August 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 5, 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 5 times across 3 separate inspections, most recently on November 10, 2025. 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 2 times across 2 separate inspections, most recently on October 5, 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 once on July 29, 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. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The can opener was observed to have food debris. The operator immediately cleaned and sanitized the can opener. 2. A knife located on the shelf above the flour was observed to have debris build up. The operator immediately cleaned and sanitized the shelf and the knife.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • There is a missing light cover, several burnt out lights and a broken light coverPlease ensure all burnt out lights are replaced and all lights are covered. Please ensure all light covers are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are no written cleaning schedules available.Please ensure written cleaning schedules are available and located in an area easily accessible to all staff.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring QAC sanitizer concentration was past their expiration date. QAC sanitizer was measured using Inspector's test strips at a concentration of 200ppm. Obtain current QAC sanitizer test strips to monitor and verify the required minimum concentration for effective sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surface behind the deep fryer units was in unsanitary condition.Clean the indicated area and ensure all areas are maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring QAC sanitizer concentration was past their expiration date. QAC sanitizer was measured using Inspector's test strips at a concentration of 200ppm. Obtain current QAC sanitizer test strips to monitor and verify the required minimum concentration for effective sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were unavailable at the washroom's handwashing sink. The owner replenished the paper towel dispenser during the inspection.Ensure that all handwashing stations are supplied with liquid soap and single use towels at all times to facilitate proper hand hygiene.
    • 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. Lighting in the walk-in cooler was not sufficient.Increase lighting levels in the Walk-in cooler.2. A mold-like substance was observed on and around the sealant and adjacent wall of the handwashing station located in the food preparation area.Replace the sealant. Wash and sanitize the wall around the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated food debris were observed along the internal edges of the commercial can opener.Ensure the food equipment is cleaned and sanitized thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. Accumulated food debris observed on the floor of the walk-in freezer.2. Floor surface behind the deep fryer units was in unsanitary condition.Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  7. 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?
      • Pest control records were not available during inspection. Ensure pest control records are available at all times onsite.
  8. 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?
      • Pest control records were not available during inspection. Ensure pest control records are available at all times onsite.

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