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Pizzaberg Cafe

17 - 900 Village Lane Okotoks AB T1S 1Z6 · Food - General

Official record from Alberta →

Inspection summary

Pizzaberg Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on November 20, 2025, recorded 7 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 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 8 times across 6 separate inspections, most recently on November 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 1, 2024. 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 June 7, 2024. 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?

  • 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 May 30, 2024. 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 14 times across 8 separate inspections, most recently on November 20, 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?

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.

11 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer was too strong (500 ppm concentration) and not labelled. **Ensure QUATs sanitizer is maintained at 200 ppm and labelled. *** CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid to the marinara sauce was cracked. **Please replace lid.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new QUATs test strips.***OUTSTANDING.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff observed drying hands with reusable cloth towel. **Ensure staff are drying hands with single use disposal paper towel or cloth. ***CORRECTED DURING THE INSPECTION. DISCUSSED WITH STAFF MEMBER.
    • 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. Wall adjacent to the stove and closer to the 2 compartment sink was observed to be easily lifted and not sealed with the counter.**Ensure there is no gap between the wall and the counter.***OUTSTANDING. 2. Missing caulking along the counter and tile wall by the stove. **Recaulk. ***OUTSTANDING. 3. The finish on the shelf above the 1 compartment sink with the dishwasher was observed to be peeling.**Refinish the area and ensure the area is smooth, easily cleanable and water resistant OR replace shelving.**OUTSTANDING.
    • 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 compartment sink base around the faucet was cracked and missing. **Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Inside of microwave. 2) Bottom shelf located underneath the microwave. 3) Dough machine.4) Bottom of shelf that are storing the sheet pans and large pots.
  2. 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)?
      • QUATs test strips were expired.**Obtain new QUATs test strips.
    • 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. Wall adjacent to the stove and closer to the 2 compartment sink was observed to be easily lifted and not sealed with the counter.**Ensure there is no gap between the wall and the counter.2. Missing caulking along the counter and tile wall by the stove. **Recaulk. 3. The finish on the shelf above the 1 compartment sink with the dishwasher was observed to be peeling.**Refinish the area and ensure the area is smooth, easily cleanable and water resistant OR replace shelving.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent bottle was empty at the time of the inspection.**Refill bottle with detergent.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new QUATs test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel located in the front hand washing station.**Obtain paper towel.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Personal medication and vitamins were observed to be on the shelves storing food items for the public. **Store personal items separate from public items. ***CORRECTED DURING THE INSPECTION.
    • 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. Wall adjacent to the stove and closer to the 2 compartment sink was observed to be easily lifted and not sealed with the counter.**Ensure there is no gap between the wall and the counter.2. Missing caulking along the counter and tile wall by the stove. **Recaulk. 3. The finish on the shelf above the 1 compartment sink with the dishwasher was observed to be peeling.**Refinish the area and ensure the area is smooth, easily cleanable and water resistant OR replace shelving.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were two containers in the walk in cooler that did not have lids on them.**Put lids/covering to prevent potential contamination. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available in the walk in cooler. **Obtain thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap at the handwashing station located behind the front desk. **Obtain soap. ****CORRECTED DURING THE INSPECTION.2. There was no paper towel in the men's washroom. **Obtain paper towel. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build of up debris was observed: - On the floor in the walk in cooler adjacent to the entrance and shelving - the lower shelving unit underneath the microwave where tomato sauces are stored. **Clean.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration greater than 400ppm. Reduce quats sanitizer concentration to 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomatoes were observed being directly on the floor in the walk-in cooler.Onions were observed being stored directly on the floor near back storage shelving. Move foods so they are not stored directly on the floor.
    • 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 screen door at the back of the facility was damaged, making it inadequate for preventing pest entry. If intending to keep the back door of the kitchen open, repair the screen door to ensure sufficient pest proofing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Wall behind chest freezers-Can opener
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration greater than 400ppm. Reduce quats sanitizer concentration to 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handling equipment was observed being stored directly on the floor under the pizza oven.Ensure food equipment is kept further off the floor.*Crates containing food equipment should be stored elsewhere or on a shelf off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of sauce and prepared pizzas were observed stored in the cooler without lids of other form of protection. The design of the cooler warrants the need to protect these foods from potential contamination. Ensure foods are properly covered while being stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Peppers were observed being directly on the floor in the walk-in cooler.Onions were observed being stored directly on the floor near back storage shelving. Move foods so they are not stored directly on the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemicals were observed being stored above open utensil storage or food handling areas. Chemicals were moved during inspection. Ensure chemicals and any other items not associated with food handling are stored separately and in a manner that prevents cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Shelving in the walk-in cooler-Wall behind chest freezers-Can opener
  9. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handling equipment was observed being stored directly on the floor under the pizza oven.Ensure food equipment is kept further off the floor.*Crates containing food equipment should be stored elsewhere or on a shelf off the ground.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle in use was measured at a concentration of quats in excess of 500ppm. Sanitizers need to be measured at proper concentrations to remain food-grade. Adjust prepared sanitizer solution to a concentration of no more than 400ppm quats (for use on clean-in-place equipment).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handling equipment was observed being stored directly on the floor under the pizza oven.Ensure food equipment is kept further off the floor.*Crates containing food equipment should be stored elsewhere or on a shelf off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cut mushrooms was observed being stored on top of the prep cooler without any temperature control, measured at 20.0C during inspection. Food was destroyed during inspection.
    • 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 level of light in the walk-in cooler was quite low. The state of cleanliness of the cooler suggests current lighting is not sufficient to maintain sanitation. Increase the lighting inside the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of food residue was noted on the walls and floor of the walk-in cooler. The corner shelving near the two-compartment sink had a buildup of debris in an area used for food equipment/utensil storage.A gap between the stove and countertop to the left of the stove had a build-up of food debris. This gap should be sealed after cleaning.Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More frequent and/or thorough cleaning is needed in the following areas: -The wire rack above the hand wash sink-The ceiling around the vent
  11. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food handling equipment was observed being stored directly on the floor under the pizza oven.Ensure food equipment is kept further off the floor.2) Several sauces in the walk-in cooler and a container of croutons in an open cupboard did not have lids. The potential for contamination of these foods in their respective storage locations warrants lids.*Lids were placed over some of these food items during inspection. Ensure that foods that are not being cooled are protected 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?
      • 1) The counter beside the two-compartment sink has a damaged section that exposed an absorbent material, making it difficult to clean.*Temporary cover placed over indicated area during inspection 2) The shelf to the right of the stove has a raw wood edge exposed, creating an absorbent surface difficult to clean.Repair or cover indicated areas to ensure smooth, non-absorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the shelves near the dough mixer had a buildup of oil and food debris. Clean indicated area. *Ongoing violation. This shelf was noted as having a gap in between it and the cupboard wall, creating a gap that has accumulated food debris and grease. Fix this gap to make the shelf easier to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More frequent and/or thorough cleaning is needed in the following areas: -The wire rack above the hand wash sink-The ceiling around the vent

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