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Pizzorama

106 - 300 Merganser Drive W Chestermere AB T1X 1L6 · Food - General

Official record from Alberta →

Inspection summary

Pizzorama has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 31, 2025. The most recent inspection, on March 30, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on January 21, 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 January 21, 2026. 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 5 times across 3 separate inspections, most recently on February 18, 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 3 times across 2 separate inspections, most recently on January 21, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 was unpainted drywall in staff washroom. Paint.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle measured 0ppm. Ensure chlorine sanitizer is maintained at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prep station was located in between computer monitors, tablet and personal items. Rearrange this area and ensure that items not associated with food handling are separated from food handling area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled. Ensure all bottles are labeled to prevent misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug on-site at time of inspection. Obtain two more drain plugs so that three compartment sink dishwashing method can be completed properly.January 21, 2026 - Three compartment sink poster attached in email. Ensure dishes are washed following this procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was paper towel available in staff washroom, but it was not in dispenser. Please place into dispenser.January 21, 2026 - Dispenser had come off wall. Re-attach.
    • 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 was unpainted drywall in staff washroom. Paint.
    • 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. 2x4s and plywood under counter were unfinished/raw wood. Paint/finish so that wood is non-porous and easy to clean.2. There was some duct tape and duct tape glue on door of walk in. Remove so that door can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk in cooler had food debris. Clean floor and ensure it is included in regular cleaning schedule.
  4. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug on-site at time of inspection. Obtain two more drain plugs so that three compartment sink dishwashing method can be completed properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was paper towel available in staff washroom, but it was not in dispenser. Please place into dispenser.
    • 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. There was unpainted drywall in staff washroom. Paint.2. There was duct tape being used to hold walk in cooler door seal on and part of walk in cooler flooring. Remove duct tape and properly re-affix these areas. Duct tape is not suitable for repair as it accumulates dirt and cannot be easily cleaned.

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