Skip to content
Loading map…

Pizza Plus

3 - 122 Millennium Drive Fort McMurray AB T9K 2S8 · Food - General

Official record from Alberta →

Inspection summary

Pizza Plus has been inspected 15 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on October 5, 2026, recorded 3 infractions.

None of the 15 inspections on record were free of infractions. In the past 12 months there were 9 inspections with 60 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 5 separate inspections, most recently on September 2, 2026. 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 4 times across 4 separate inspections, most recently on April 30, 2026. 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 2 times across 2 separate inspections, most recently on March 31, 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?

  • 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 34 times across 11 separate inspections, most recently on October 5, 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?

  • 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 17 times across 10 separate inspections, most recently on October 5, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

15 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 food handling permit was expired in September 2026 and the invoice was not paid. The owner, over the phone, indicated that the payment will be made. A facility with no valid food handling permit shall not operate and any food facility operating without a valid food handling permit can be subject to a closure order. Note: A copy of the food handling permit payment receipt was provided via email to the undersigned public health inspector.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING VIOLATIONNo food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update September 18, 2026: Critical violation - a cloth hanging by the handwashing sink to dry hands was observed, indicating at least one staff member(s) is not aware of proper handwashing practices. All staff members must take either the Albertas Food Safety Basics course or an approved food safety training course. Ensure at least one staff member has an approved and recognized food safety certificate. Provide copies of the food safety certificates to the undersigned public health inspector for review.Update October 5, 2026: Food safety certificates were unavailable for review. Operator onsite indicated they have not taken the basics food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING VIOLATIONFloor tiles were in disrepair in the walk-in cooler and walk-in freezer.Repair or replace the flooring to ensure the surface is smooth, durable, and easy to clean.
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING VIOLATIONNo food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update September 18, 2026: Critical violation - a cloth hanging by the handwashing sink to dry hands was observed, indicating at least one staff member(s) is not aware of proper handwashing practices. All staff members must take either the Albertas Food Safety Basics course or an approved food safety training course. Ensure at least one staff member has an approved and recognized food safety certificate. Provide copies of the food safety certificates to the undersigned public health inspector for review.Update September 28, 2026: Food safety certificates were unavailable for review. Operator onsite indicated they have not taken the basics food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING VIOLATIONFloor tiles were in disrepair in the walk-in cooler and walk-in freezer.Repair or replace the flooring to ensure the surface is smooth, durable, and easy to clean. Update September 2, 2026: Flooring tiles in the areas noted above were observed in disrepair. Facility manager discussed and outlined the tentative repair plans and timelines.Update September 18, 2026: Metal sheeting was observed beneath the dough mixer. The sheeting was not installed flush with the floor surface, resulting in a gap where food debris had accumulated between the flooring and the metal sheeting. Facility manager on a phone call indicated repair will occur over the weekend with new tiling.Update September 28, 2026: The flooring under the dough mixer was observed with tiling and the surface was smooth, durable, and easy to clean.
  3. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A yellow rag/cleaning cloth was observed to be hanging above the handwashing station for drying hands. The facility operator indicated it is only one staff member that uses the cloth for drying. The operator onsite at the time of inspection, indicates they use paper towels to dry hands. The facility operator was instructed to remove the yellow rag.Hand hygiene must be conducted in a sanitary manner using single-use hand drying devices such as paper hand towel to prevent cross contamination of pathogenic bacteria.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING VIOLATIONNo food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update September 18, 2026: Critical violation - a cloth hanging by the handwashing sink to dry hands was observed, indicating at least one staff member(s) is not aware of proper handwashing practices. All staff members must take either the Albertas Food Safety Basics course or an approved food safety training course. Ensure at least one staff member has an approved and recognized food safety certificate. Provide copies of the food safety certificates to the undersigned public health inspector for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING VIOLATIONFloor tiles were in disrepair in the walk-in cooler, walk-in freezer, and in front of the dough mixer. Repair or replace the flooring to ensure the surface is smooth, durable, and easy to clean. Update September 2, 2026: Flooring tiles in the areas noted above were observed in disrepair. Facility manager discussed and outlined the tentative repair plans and timelines.Update September 18, 2026: Metal sheeting was observed beneath the dough mixer. The sheeting was not installed flush with the floor surface, resulting in a gap where food debris had accumulated between the flooring and the metal sheeting. Facility manager on a phone call indicated repair will occur over the weekend with new tiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING VIOLATIONThere was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.Update September 18, 2026: No cleaning schedule was made available for review, ensure that there is a daily, weekly, monthly, and on demand cleaning schedule. Facility manager on a phone call during the inspection indicated that the schedules have been made, provide a copy to the public health inspector for review. Ensure the cleaning schedule is available for review onsite.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop handles were observed to be stored directly in contact with food items (flour). 2. A paper cup was observed to be stored in a container of flour as a scoop. Facility manager removed the scoops and paper cup. Ensure food items are protected from cross-contamination by storing scoops outside food containers and using utensils that can be properly cleaned and sanitized.3. The bulk containers of flour and sugar was observed to be soiled with accumulated grime.Facility staff cleaned the containers. Ensure that bulk food items are protected from contamination by storing in containers that are maintained in a clean and sanitized manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked, facility manager described the manual dishwashing procedures: washing with detergent, rinsing with water, then air drying. No sanitizing step was conducted. Facility manager was educated on the proper manual dishwashing procedures. Facility manager was instructed to make a sanitizing solution in one of the three-compartment sink and sanitize all dishware and utensils. Ensure that the proper manual dishwashing procedures are consistently followed. Educate all staff on the proper procedures and review the Dishwashing Requirement document.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked sanitizer test strips. The sanitizer solutions were tested using the public health inspector's test strips and measured at 100ppm of chlorine. Facility manager obtained non-expired sanitizer test strips. Ensure that the sanitizer specific test strips are available in the facility to monitor and verify the minimum sanitizing concentration of the sanitizer solution.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A yellow cloth was observed hanging by a handwashing sink. Facility operator indicated a staff member uses the rag to dry their hands after hand washing. Paper towels were observed in a paper towel dispenser near the hand washing station. Facility operator was instructed to immediately remove the cloth.Ensure that hand hygiene is conducted in a sanitary manner such as using single use paper towels for drying hands. Facility manager was reminded to educate all staff on proper hand hygiene procedures.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING VIOLATIONNo food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update September 2, 2026: Staff member onsite provided an Alberta Food Safety Basics certificate for review. Facility manager indicated he took an approved and recognized course a long time ago. Provide copies of the food safety training certificates of staff members. Ensure at least one staff member has an approved and recognized food safety certificate. Note: Facility manager discussed interest in an in-person food safety training course for himself and other staff members.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING VIOLATIONFloor tiles were in disrepair in the walk-in cooler, walk-in freezer, and in front of the dough mixer. Repair or replace the flooring to ensure the surface is smooth, durable, and easy to clean. Update September 2, 2026: Flooring tiles in the areas noted above were observed in disrepair. Facility manager discussed and outlined the tentative repair plans and timelines.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler by the cash register was observed with mold-like substances on the shelving. Facility staff cleaned and sanitized the prep cooler including the shelving. 2. The dough roller was observed to have a significant amount of food debris.Facility staff cleaned and sanitized the dough roller. Ensure that all food equipment is maintained in a clean and sanitary manner to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING VIOLATIONThere was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.Update September 2, 2026: No cleaning schedule was made available for review, ensure that there is a daily, weekly, monthly, and on demand cleaning schedule.
  5. Risk Management Inspection

    4 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update April 30, 2026: Staff member onsite presented their Alberta Food Safety Basics Interactive Course completion certificate, during the inspection. The Alberta Food Safety Basics Interactive Course does not meet the requirements of the Food Regulation AR 31/2006.Update May 14, 2026: No food safety training certificate was available for review.
    • 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 ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.Update May 14, 2026: The ceiling tiles were painted white.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were in disrepair in the walk-in cooler, walk-in freezer, and in front of the dough mixer. Repair or replace the flooring to ensure the surface is smooth, durable, and easy to clean. Update May 14, 2026: The flooring was observed as above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.Update April 30, 2026: Facility co-owner was made aware of that the requested documents mentioned above have not been provided to the public health inspector. Facility co-owner requested for cleaning schedule templates.Update May 14, 2026: No cleaning schedule was available for review.
  6. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedures were observed: frozen raw chicken was observed submerged in water in a dishwashing sink with no running cold water. Facility operator indicated that the chicken was recently placed in the sink. The water was measured at 18C. Facility operator was educated in proper thawing procedures.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update April 30, 2026: Staff member onsite presented their Alberta Food Safety Basics Interactive Course completion certificate, during the inspection. The Alberta Food Safety Basics Interactive Course does not meet the requirements of the Food Regulation AR 31/2006.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were in disrepair in the walk-in cooler, walk-in freezer, and in front of the dough mixer. Repair or replace the flooring to ensure the surface is smooth, durable, and easy to clean. Pictures of the broken tile were provided along with the report for reference.
    • 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 ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.Update April 30, 2026: Facility co-owner was made aware that no written plan or timeline was provided to the public health inspector. Provide the requested information of written plan of action and timeline to address the violation by May 6, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf in the walk-in cooler was observed to be in disrepair and bent on one side close making it sag to the floor.Repair or replace the disrepaired shelving to ensure that food must be stored at least 15 cm (6 inches) above the floor to prevent contamination and to allow for effective cleaning and maintenance.Update April 30, 2026: The shelf was observed as noted above. Facility co-owner indicated the plan for the repair during the phone call.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.2. The facility owner was unable to fully describe the cleaning and sanitizing procedures for the dough roller machine.Develop a written cleaning and sanitizing procedure for the dough roller machine and submit it to the undersigned Public Health Inspector for review.Update April 30, 2026: Facility co-owner was made aware of that the requested documents mentioned above have not been provided to the public health inspector. Facility co-owner requested for cleaning schedule templates.
  7. Risk Management Inspection

    7 infractions

    • 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 displayed food handling permit was observed to be expired on September 2025. Print and display the valid food handling permit.Update April 14, 2026: The expired permit was observed displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.Update April 14, 2026: Staff member onsite indicated that they have not started any food safety training course. Public health inspector showed the staff member the Recognized Food Safety Courses in Alberta document.
    • 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 ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.Update April 14, 2026: Ceiling tiles in the food prep area were observed with discolored and yellow. Provide the undersigned public health inspector with a written plan of action and timeline to address the violation by April 27, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf in the walk-in cooler was observed to be in disrepair and bent on one side close making it sag to the floor.Repair or replace the disrepaired shelving to ensure that food must be stored at least 15 cm (6 inches) above the floor to prevent contamination and to allow for effective cleaning and maintenance.Update April 14, 2026: The shelf was observed as noted above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough rolling machine was observed with significant food debris. Clean and sanitize the above-mentioned equipment.Update April 14, 2026: Dough roller machine was observed with a large piece of dough stuck at the bottom of the machine. Clean and sanitize the machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas were observed with significant food and dust debris and grime:- The fan cover of the walk-in coolerClean and sanitize the above-mentioned areas. Ensure areas above are cleaned frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.2. The facility owner was unable to fully describe the cleaning and sanitizing procedures for the dough roller machine.Develop a written cleaning and sanitizing procedure for the dough roller machine and submit it to the undersigned Public Health Inspector for review.
  8. Risk Management Inspection

    10 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?
      • No pest control management records were available for review at the time of inspection. The facility owner stated that no pest control program is currently in place.No evidence of pests or pest activity was observed during the inspection.Ensure that effective pest control measures are implemented and that records are maintained to verify the facility is kept free of pests and conditions that may contribute to the harbouring or breeding of pests. The Alberta Health Services (AHS) pest control checklist was provided as a reference along with the report.
    • 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 displayed food handling permit was observed to be expired on September 2025. Print and display the valid food handling permit.Update March 31, 2026: The expired permit was observed displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.
    • 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 ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.Update March 19, 2026: Ceiling tiles in the food prep area were observed with discolored and yellow. Provide the undersigned public health inspector with a written plan of action and timeline to address the violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling light cover above the hand washing station was observed to be broken. Replace the light cover with a shatterproof one.Update March 19, 2026: The ceiling light cover was observed as noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf in the walk-in cooler was observed to be in disrepair and bent on one side close making it sag to the floor.Repair or replace the disrepaired shelving to ensure that food must be stored at least 15 cm (6 inches) above the floor to prevent contamination and to allow for effective cleaning and maintenance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An adhesive tape was observed to be covering a gap between the dish washing sinks and the adjacent wall. Ensure that the surface of the area is smooth, durable, easy to clean, and impervious to moisture.Update March 31, 2026: Tinfoil on the wall was observed to be removed and a plexiglass-like surface was installed on the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough rolling machine was observed with significant food debris. Clean and sanitize the above-mentioned equipment.Update March 31, 2026: High touch surfaces were observed to be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas were observed with significant food and dust debris and grime:- Floor in the walk-in cooler and freezer- The fan cover of the walk-in cooler- The shelving in the walk-in cooler Clean and sanitize the above-mentioned areas. Ensure areas above are cleaned frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.2. The facility owner was unable to fully describe the cleaning and sanitizing procedures for the dough roller machine.Develop a written cleaning and sanitizing procedure for the dough roller machine and submit it to the undersigned Public Health Inspector for review.
  9. Monitoring Inspection

    16 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A pail containing discoloured gloves, which appeared to have been previously used, was stored beneath a designated handwashing sink. Boxes of unused gloves were observed on a shelf above the handwashing sink. The facility operator was observed not using gloves and stated that handwashing is performed in place of glove use. The operator was unable to explain why the gloves were being stored. The discoloured gloves were immediately discarded by the facility operator at the time of inspection.2. Single‑use disposable aprons with visible accumulated food debris and holes were observed hanging on shelves, indicating they had been previously used. The facility operator was observed not wearing an apron. The facility owner discarded the aprons that appeared to have been used at the time of inspection.Ensure that proper hygiene, glove and apron use, are conducted in the facility to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two pairs of shoes were observed stored on a shelf next to a box of onions in the dough prep area. The facility operator moved the shoes away from the food prep area. Ensure that there is separate storage for articles not associated with food handling, preparation, display, and storage to prevent contamination of food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items, including frozen donair meat and pizza dough stored in containers, were observed placed directly on the floor of the walk‑in freezer and walk‑in cooler, respectively.Food must be stored at least 15 cm (6 inches) above the floor to prevent contamination and to allow for effective cleaning and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility does not have a functional thermometer available to monitor food temperatures during critical food safety processes, including but not limited to cooking chicken wings, reheating and cooling gravy, and the display and cooling of cooked donair meat.Obtain a functional food thermometer to monitor and verify that food is maintained at safe temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Upon inquiry, the facility operator described the manual dishwashing process conducted at the three‑compartment sink as follows: the first compartment is used for washing dishware, the second for sanitizing, and the third for rinsing.Proper manual dishwashing procedures were reviewed with the facility operator.Ensure that correct dishwashing procedures are consistently followed, including proper sanitization and allowing dishware to air dry. The Dishwashing Requirement document was provided with the report should be reviewed with all staff members.
    • 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?
      • No pest control management records were available for review at the time of inspection. The facility owner stated that no pest control program is currently in place.No evidence of pests or pest activity was observed during the inspection.Ensure that effective pest control measures are implemented and that records are maintained to verify the facility is kept free of pests and conditions that may contribute to the harbouring or breeding of pests. The Alberta Health Services (AHS) pest control checklist was provided as a reference along with the report.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The door to the washroom in the food preparation area was observed open during the inspection.The facility owner closed the washroom door. Ensure that the washroom door is closed at all times to prevent the spread of aerosolized pathogenic bacteria into the food preparation areas. It is highly recommended to install a self-closing device on the washroom door.
    • 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 displayed food handling permit was observed to be expired on September 2025. Print and display the valid food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available for review at the time of inspection. The facility operator stated that a food safety training course has not been completed.Ensure that all staff are knowledgeable in safe food handling practices by completing an approved food safety training course. Copies of the completed training certificates must be provided to the undersigned Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf in the walk-in cooler was observed to be in disrepair and bent on one side close making it sag to the floor.Repair or replace the disrepaired shelving to ensure that food must be stored at least 15 cm (6 inches) above the floor to prevent contamination and to allow for effective cleaning and maintenance.
    • 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 adjacent to the electric burner was observed with torn tin foil and has accumulated food debris. Ensure the wall surface is smooth, durable, and easy to clean.2. An adhesive tape was observed to be covering a gap between the dish washing sinks and the adjacent wall. Ensure that the surface of the area is smooth, durable, easy to clean, and impervious to moisture.
    • 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 ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.Update March 19, 2026: Ceiling tiles in the food prep area were observed with discolored and yellow. Provide the undersigned public health inspector with a written plan of action and timeline to address the violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling light cover above the hand washing station was observed to be broken. Replace the light cover with a shatterproof one.Update March 19, 2026: The ceiling light cover was observed as noted above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. High touch surfaces in the facility were observed to have build-up of debris and grime including but not limited to the door handles of the walk-in cooler, walk-in freezer and prep counters, the bulk food item containers such as the sugar and flour containers.2. The dough rolling machine was observed with significant food debris. Clean and sanitize the above-mentioned equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no cleaning schedule available for review during the inspection. Create and implement a cleaning schedule. Cleaning schedule templates were provided along with the report.2. The facility owner was unable to fully describe the cleaning and sanitizing procedures for the dough roller machine.Develop a written cleaning and sanitizing procedure for the dough roller machine and submit it to the undersigned Public Health Inspector for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas were observed with significant food and dust debris and grime:- Floor in the walk-in cooler and freezer- The fan cover of the walk-in cooler- The shelving in the walk-in cooler - The shelving in the pizza prep area - The door gasket of the prep coolersClean and sanitize the above-mentioned areas. Ensure areas above are cleaned frequently.
  10. 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?
      • The ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling light cover above the hand washing station was observed to be broken. Replace the light cover with a shatterproof one.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was noted at 200 ppm. Solution diluted to 100ppm during the inspection.Ensure that chlorine sanitizer solution is maintained at a minimum concentration of 100 ppm. Sanitizer solution concentration must be tested regularly to ensure that it is adequate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bag of frozen breaded chicken was observed on the walk-in freezer floor. The operator relocated the bag to the freezer shelf.Ensure that food items are stored properly to prevent them from falling off the shelves. 2. A bucket of frozen breaded chicken in the walk-in freezer and a bowl of diced olives in the prep cooler observed uncovered. The operator covered both the food items with appropriate lids during the inspection.Ensure all the food items are covered appropriately during storage to protect them from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable coffee cups were used as a scoop for a bin of dry ingredients. Ensure appropriate scoops with handles are used to transfer bulk food items from thebins. Scoops must be stored and handled in a manner that prevents contamination of the bulk products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The exterior of ingredient bins for sugar and flour were observed stained.Ensure all the ingredient bins are washed and sanitized thoroughly before restocking contents. Replace any bins as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two boxes of frozen chicken were left on the dish rack for thawing. The underlying storage containers on the dish racks were observed getting contaminated by the drip. Education was provided. Operator moved the chicken from the dish rack to the Walk-in cooler for thawing.Ensure appropriate thawing procedure such as thawing in a refrigerator or under cool running water is used.2. Several open bottles of sauces requiring refrigeration after opening (according to manufacturer's labels) were stored at room temperature. Education was provided. The operator discarded the items during the inspection.Ensure to store all food items appropriately and/or according to the manufacturer's instructions where applicable.
    • 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 ceiling tiles in the food preparation area were constructed of inappropriate material. Water marks noted on ceiling tiles around the kitchen entrance.Replace the ceiling tiles in the kitchen with tiles that are smooth, non-porous, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling light cover above the hand washing station was observed to be in broken. Replace the light cover with a shatterproof one.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Kitchen utensils stored in a tub on a dish rack in the dishwashing area were observed in unsanitary condition.2. Bulk food storage containers on the dish rack were observed contaminated with drip from thawing chicken.The operator removed all the contaminated utensils and containers from the dish rack to the dishwashing sink for cleaning.Ensure all the kitchens tools, storage containers and the dish rack itself are cleaned and sanitized thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulated food debris were observed along the internal edges of the commercial can opener & meat slicer.2. The interior of the microwave oven was found in an unsanitary condition.3. Deep fryer unit was due for the deep cleaning.Ensure the food equipment are cleaned and sanitized thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:- Ceiling vent covers,- Doors & Handles of the cabinets and drawers under the food prep table.- Top of the slushie machine.- The area underneath the pop storage rack near the back exit door.- Handle of the refrigerator used for condiments near the hand washing sink in the kitchen.Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  12. Risk Management Inspection

    1 infraction

    • 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?
      • A partially cooked donair cone kept intact on a spike from the previous night (according to the operator) was frozen and taken out to be reused.The operator was directed to remove the cone from the spike and discard the cone after defrosting it. Ensure that partially cooked cones are never stored intact for reuse at the end of the day. They must be handled according to the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" available on the EPH website..
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths found in a bucket without sanitizer solution. Cloths removed for laundry during the inspection.Ensure that cleaning cloths that are reused during a shift are stored in sanitizer solution of adequate concentration, and replaced regularly.
    • 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 Food Handling Permit is not publicly posted.Ensure that the Food Handling Permit is posted in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial can opener was dirty. Operator removed it from the workstation for cleaning during the inspection. Ensure that the can opener is cleaned regularly and maintained on a regular cleaning schedule.
  14. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat observed at the time of inspection. Meat found thawing in the sink without cold running water. Corrected during the inspection. Ensure that food is always thawed properly under refrigeration at 4 deg. Celsius or less; completely submerged in cold running water; or as part of the cooking process.
  15. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No sanitizer solution prepared for sanitizing food contact surfaces upon arrival.100ppm chlorine sanitizer solution prepared during the inspection.- The commercial can opener and holder are dirty. Can opener removed for cleaning during the inspection.Clean and sanitize the indicated equipment. Ensure that they are routinely cleaned.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure observed.Three-compartment sink dishwashing procedure reviewed with operator. Procedure corrected.Ensure that dishes are always washed with detergent in the first sink, rinsed with potable water in the next, and then soaked in sanitizer solution in the last sink.
    • 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 posted Food Handling Permit has expired. Ensure that a valid Food Handling Permit is publicly displayed.

Nearby inspected facilities

Own this business? Add a badge to your website