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Pizzanapoli

4918 50 Street Mayerthorpe AB T0E 1N0 · Food - General

Official record from Alberta →

Inspection summary

Pizzanapoli has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 March 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on October 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on March 4, 2025. 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the hand sink is in very close proximity to the pizza cutting board and knife. When hand washing, there is a potential concern to contaminate the pizza cutting food preparation area. Please install a stainless-steel sink splash guard on the counter, right side of the hand sink.A temporary plastic splash guard has been added near the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back room was observed to have an overabundance of plastic wrapped pizza boxes. The cluttered area makes it difficult to enter the space for storing or removing food from chest freezers. Please relocate these pizza boxes to ensure proper access to food storage areas and allowing the area to be properly cleaned.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that single use food grade plastic bags are reused for pizza pan dough coverings. These bags are not reusable as they cannot be properly cleaned between use. Please obtain new single use food grade bags and dispose all reused plastic bags that are currently in the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the hand sink is in very close proximity to the pizza cutting board and knife. When hand washing, there is a potential concern to contaminate the pizza cutting food preparation area. Please install a stainless-steel sink splash guard on the counter, right side of the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back room was observed to have an overabundance of plastic wrapped pizza boxes. The cluttered area makes it difficult to enter the space for storing or removing food from chest freezers. Please relocate these pizza boxes to ensure proper access to food storage areas and allowing the area to be properly cleaned.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Onion husk accumulation noted on a chair seat beneath the onions. This area was cleaned by site staff during the inspection.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that when the facility front door is closed, gaps and spaces are present around the door. The door is not weatherproof or secure from pest entry. Please repair the front door.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that the bottom portion of a stand-up refrigerator was not maintaining stored foods below four Celsius. The unit thermostat was adjusted to a cooler setting. Food storage practices were improved to increase cold air circulation. After the changes, the internal temperature of the refrigeration unit measured below four Celsius.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that when the facility front door is closed, gaps and spaces are present around the door. The door is not weatherproof or secure from pest entry. Please repair the front door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that old cardboard boxes were used for storing clean kitchen ware. Cardboard boxes are absorbent and cannot be effectively cleaned. During the inspection, one cardboard box was replaced with a plastic bin. Please change out the other cardboard storage box.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of organics were observed in the hand sink. During the inspection, staff cleaned the hand sink. Please ensure the hand sink is only used for hand washing purposes.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was found on the floor in the food prep area. Employee on site-Sim was advised to take the bag of onions off the floor and to always keep food items 6 inches above the floor which she corrected immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Steramine tablets are being used to prepare utensils sanitizing solution in this facility. Quats test strips was not available for measuring the concentration of the sanitizing solution. Staff on site-Sim was advised to get Quats test strips.2. Chlorine sanitizer used was observed to be of high concentration. Staff was advised to decrease the chlorine sanitizer strength.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upon lifting the cutleries, debris was found at the bottom of cutlery holder. Staff on site-Sim was advised to clean the cutlery holder. Staff explained that they are cleaned weekly.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that a stand up refrigerator had an internal temperature of 8 Celsius. The operator adjusted the thermostat and little temperature difference was noted. The two high risk food items were removed from the refrigerator and moved to a refrigerator with acceptable food storage temperatures. Please continue to adjust and monitor the refrigerator thermostat to ensure foods are stored below four Celsius.

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