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Red Swan Pizza

10007 115 Avenue Grande Prairie AB T8V 6P3 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on February 4, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 January 22, 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?

  • 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 November 8, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 3 separate inspections, most recently on January 28, 2026. For example: 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?

  • 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 January 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on January 15, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • A valid food handling permit is not displayed. Ensure a valid food handling permit is displayed in a location where it is easily visible to the public.
  3. Risk Management Inspection

    4 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?
      • Pest control monitoring program has not been implemented.Implement pest control program and ensure monthly pest control monitoring records are kept.
    • 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?
      • A valid food handling permit is not displayed. Ensure a valid food handling permit is displayed in a location where it is easily visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside of the pizza oven has an accumulation of burnt food debris.Ensure pizza oven is thoroughly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but not completed.Ensure cleaning logs are completed daily.
  4. Monitoring Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was not wearing a beard net. Ensure all food handlers with a beard wears a beard net.
    • 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?
      • High risk foods items are not dated for tracking purposes.Ensure all high-risk foods are dated for tracking purposes and first in first out process is being followed.
    • 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?
      • Daily temperature logs are not kept for the refrigeration units. Ensure daily temperature checks are completed and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard is used to line shelves inside all the refrigeration units. Ensure all the cardboard are removed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom hand washing sink: paper towel dispenser was empty. Paper towel was placed on the top of the dispenser.Ensure paper towel is placed inside the dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink: paper towel dispenser was empty. Paper towel was placed on the top of the dispenser during inspection. Liquid soap dispenser was missing. Squeeze bottle containing soap was near the hand-washing sink. Ensure single use paper towel is placed inside the dispenser and installed a liquid soap dispenser.
    • 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?
      • Pest control monitoring program has not been implemented.Implement pest control program and ensure monthly pest control monitoring records are kept.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Washed dishware is placed on cloth towels. Do not use cloth towels for this purpose.
    • 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?
      • A valid food handling permit is not displayed. Ensure a valid food handling permit is displayed in a location where it is easily visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside of the pizza oven has an accumulation of burnt food debris.Ensure pizza oven is thoroughly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but not completed.Ensure cleaning logs are completed daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air vent above the pizza box storage area & paper towel dispenser is dusty.Ensure paper towel dispenser & vents are cleaned.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloth on the prep table and pizza table was not kept in a sanitizer solution.ENSURE THE CLEANING CLOTH IS KEPT IN A SANITIZING SOLUTION MAINTAINED AT A REQUIRED CONCENTRATION BETWEEN THE USE.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not equipped with paper towel. Ensure hand sink is equipped with soap, paper towel and hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pizza crust was kept in a box on the ground and few on the ground, operator indicated that the pizza crust is a day old, and it has to be thrown in garbage.Ensure the kitchen is maintained in sanitary manner and waste is disposed in sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple used paper towel was found in the kitchen. Ensure to dispose used paper towel in sanitary manner.

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