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Pizza Plus

102 - 9927 97 Avenue Grande Prairie AB T8V 6T5 · Food - General

Official record from Alberta →

Inspection summary

Pizza Plus has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 29, 2025. The most recent inspection, on August 25, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 34 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on August 18, 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 on August 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 13 times across 5 separate inspections, most recently on August 19, 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 6 times across 5 separate inspections, most recently on August 25, 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer has an accumulation of ice on the floors and is making a sound when opened** Ensure walk-in freezer is repaired8.19The ice on the walk-in freezer floor has been cleaned up. Icicles were still noted from the vents. Owner advised that it is scheduled for maintenance8.25The walk-in freezer is no longer making a sound however there is still ice building up on the floor. Maintenance is currently monitoring the freezer
  2. Risk Management Inspection

    3 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 tile flooring is broken around the handwashing sink in the back and there is an accumulation of debris in the broke tile areas** Ensure tile flooring is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer has an accumulation of ice on the floors and is making a sound when opened** Ensure walk-in freezer is repaired8.19The ice on the walk-in freezer floor has been cleaned up. Icicles were still noted from the vents. Owner advised that it is scheduled for maintenance
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is available however inadequate. Establish a cleaning schedule and send to PHI for review
  3. Demand Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer is not available** Ensure that bleach is obtained to prepare a sanitizing solution
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The donair meat slicer is not being cleaned and sanitized every 4 hours.** Ensure donair meat slicer is cleaned and sanitized every 4 hours
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The donair vertical broiler was not turned on at the start of the inspection. The operator was instructed to turn on the broiler immediately and bring meat up to 74C before slicing the meat and storing it in the cooler** Ensure donair cones are never left out at room temperature. ** Ensure donair cones are broken down, cooked to 74C and then stored in the cooler at the end of the day.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available ** Ensure temperature logs are maintained
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items are being stored without appropriate covering - raw chicken in a bowl without a lid- garlic toast in an open bag in the walk-in freezer
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A clear plastic container holding packaged food products is broken ** Ensure container is discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator is unable to demonstrate proper 3-compartment dishwashing procedure. Bleach is not available for sanitizing dishes ** Ensure that the 3-compartment dishwashing method is followed and that a sanitizer is obtained for dishwashing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back food preparation area has food in the drain** Ensure that a handwashing sink is dedicated for handwashing only and not as a food dump sink
    • 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 are not available for review ** Ensure pest control is conducted monthly, and records are retained on site
    • 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?
      • A weather stripping on the bottom of the back door is missing** Ensure back door is equipped with weather stripping 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?
      • There are several areas where raw wood is exposed such as some shelving units, the microwave table, and the handwashing sink in the back food preparation area** Ensure that all raw wood is finished and sealed to provide a smooth, non-porous finish
    • 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 tile flooring is broken around the handwashing sink in the back and there is an accumulation of debris in the broke tile areas** Ensure tile flooring is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops that have broken handles and are in an insanitary condition are being stored inside bulk food containers** Ensure scoops are regularly cleaned and sanitized, and are not left inside bulk food containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer has an accumulation of ice on the floors and is making a sound when opened** Ensure walk-in freezer is repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is not available, and routine cleaning is not being done
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not maintained in a clean and sanitary mannerCleaning required throughout the facility, including but not limited to:- walls throughout the facility - floors throughout the facility- all shelving units including inside coolers- food containers - high touch surfaces (light switches and handles)- food equipment (mixer, donair vertical broiler, microwave)** Ensure that the entire facility is thoroughly cleaned and maintained in a sanitary condition
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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 for review.Ensure pest control records are available for review.
  6. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front area was not supplied with liquid soap and paper towels.Owner restocked liquid hand-washing soap and paper towels at the time of inspection.
    • 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 for review.Ensure pest control records are available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Donair grill stands were not maintained in a sanitary manner.Ensure that the Donair grill stand are kept clean and sanitary at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms were observed to be noticeably unclean at the time of inspection.Ensure that the washrooms are maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records were not available for review at the time of the inspection.Ensure cleaning records are available for review.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 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 visible crack on the wall between the green rack and the white buckets where used cleaning cloths are stored before being laundered.Ensure that the crack is properly sealed, as the walls must remain smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor sanitation deficiencies were observed in the washroom.Ensure that the washroom is in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area require cleaning:- Floor under the cookline equipmentEnsure that the following areas are cleaned and sanitized appropriately.
  9. Initial Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle containing sanitizing solution was not labeled.Ensure that sanitizing solutions are properly labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sinks are missing disposable paper towels.Ensure to restock disposable paper towels at all hand washing sinks at all times.
    • 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 visible crack on the wall between the green rack and the white buckets where used cleaning cloths are stored before being laundered.Ensure that the crack is properly sealed, as the walls must remain smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Walkin freezer is noted to have a lot of ice buildup on the floor.Ensure the unit is cleaned and fixed as all equipment's are to be in proper working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The Doner grill- Floor under the cookline equipment- The wall behind the prep cooler and freezer- The stains on handwashing sink base frontal panel at the back areaEnsure that the following areas are cleaned and sanitized appropriately.

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