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Red Deer Pizza

4810 50 Street Red Deer AB T4N 1X4 · Food - General

Official record from Alberta →

Inspection summary

Red Deer Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on April 23, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 3 times across 3 separate inspections, most recently on October 7, 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 April 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on September 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 15, 2025. 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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach chlorine sanitizer was used to spray food contact surfaces. It was determined that the solution being used was over 1000 ppm. The solution was discarded, the spray bottle was rinsed out, and a new solution was created with the operator onsite. The solution was verified to be at 100 ppm using a chlorine test strip.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler beside the pizza oven was not operating at the time of inspection.Please note: high-risk foods such as meat and cheese must always be kept below 4 °C. If this cooler cannot stay below 4 °C, do not use it for high-risk foods. If you wish to use this cooler, you must:- Write down the time when food is placed inside.- Remove food and return it to a working cooler within 2 hours.- Keep lids closed when not in use to help the cooler stay cold.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was stored directly in flour; the operator removed it and sent it to dishwashing. Please ensure scoops or bowls used for dry products are stored in a safe and sanitary manner, and not left directly in the product, to reduce the risk of contamination.It is recommended to provide a clean container, cleaned regularly, near the products for storing scoops when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler beside the pizza oven was measured to be 10 °C, even with the lids closed. Deli meats and cheese had been in the cooler for less than 2 hours, and the operator moved them to the walk-in cooler.Please note: high-risk foods such as meat and cheese must always be kept below 4 °C. If this cooler cannot stay below 4 °C, do not use it for high-risk foods. If you wish to use this cooler, you must:Write down the time when food is placed inside.Remove food and return it to a working cooler within 2 hours.Keep lids closed when not in use to help the cooler stay cold.The operator explained that the HVAC system was recently replaced, and the oven was not fully ventilated, making the area near the prep cooler a lot warmer than usual. If it is determined that the cooler itself is not working, please ensure it is repaired, so that it can effectively maintain temperatures below 4 °C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cutting boards were observed to be significantly overworn, with deep black grooves that prevent effective cleaning and sanitizing. Please ensure these cutting boards are repaired or replaced, and that all cutting boards and equipment are regularly monitored so damaged items are removed before they become a potential source of cross-contamination.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The salt and sugar bulk had scoops stored inside the container where the handle was coming in contact with the food. After the conversation with the staff, the scoops were removed and placed in the dishwashing area. Please ensure scoops are either stored outside or in a manner that the handle does not come in contact with food.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was observed to have the water turned off due to a leaky faucet.Please ensure that the hand sink is repaired or replaced to help encourage regular and proper hand hygiene.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged pre-cooked frozen chicken was observed to be stored in a container of warm water. Packaged frozen donair meat was observed to be stored at room temperature. The staff member present was asked to move the frozen items into the walk-in cooler for proper defrosting.Please ensure that foods are defrosted in a proper manner. Foods can be properly defrosted using the following methods: - under refrigeration temperatures (4C), - microwaved, - cooked from frozen, - completely submerged in cold-running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was observed to have a measuring cup in the wash basin. The cup was removed and the operator was informed.Please ensure that the hand sink is used only for handwashing purposes to help encourage regular and proper hand hygiene.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was observed to have the water turned off due to a leaky faucet.Please ensure that the hand sink is repaired or replaced to help encourage regular and proper hand hygiene.
  8. Monitoring Inspection

    0 infractions

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