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Red Swan Pizza

104 - 19 Riedel Street Fort McMurray AB T9H 5P8 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 23, 2025. The most recent inspection, on August 6, 2026, recorded 1 infraction.

2 of 6 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: Cleaning and sanitizing and Chemicals and toxic substances.

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 5 times across 2 separate inspections, most recently on January 14, 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 14, 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 3 times across 3 separate inspections, most recently on January 14, 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 once on August 6, 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee aprons and personal clothing were observed stored inside a spice container and on dry storage shelving units.Staff personal items were removed during the inspection.- Store employee personal belongings in a designated area that is separate from food, food ingredients, utensils, and food contact surfaces to prevent potential contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pizza cutting knives used throughout the day were washed at the end of the day. Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours, this includes pizza cutters.
    • 09. Are chemicals stored and handled in a safe manner?
      • Mislabeled spray bottle labeled Quat solution contained chlorine sanitizer solution.Correctly label sanitizer solution in spray bottle. Chemicals should be kept in containers clearly labeled to identify its' content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured below 50ppm, after several tests. Investigate the problem with the dishwasher sanitizing system. Chlorine solution should be measured at 100ppm at a temperature of 13°C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring Chlorine sanitizer solution were not available in the premises. Quat test strips were used for measuring chlorine solutions.Provide the appropriate test strip for measuring the chlorine sanitizer concentration for the dishwasher and the surface sanitizing solution.
    • 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 an odor from the dishwashing machine. Dishwasher had not been maintained since food establishment opened. There were no maintenance records for this grease interceptor.Set up a professional company to service the dishwasher. Clean the dishwasher and compartments more frequently. Maintain written records of all maintenance, cleaning and inspection.
  4. Risk Management Inspection

    0 infractions

  5. Initial 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 were no sealants between the wall and two-compartment sinks and dishwasher tray equipment in the dishwashing area. Install sealants along the walls surfaces in this area.
  6. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available on the premises for use on food contact surfaces. Obtain sanitizer solution from the recommended list on the "How to Mix an Approved Sanitizing solution" document provided via email.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine sanitizer at the mechanical dishwasher was at 0ppm. Chlorine solution appears inadequate for use in mechanical dishwashers with the active ingredient being below recommended levels. Purchase chlorine solution that can maintain concentration of 100 ppm at a temperature of 13°C or warmer.
    • 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 were no sealants between the wall and two-compartment sinks and dishwasher tray equipment in the dishwashing area. Install sealants along the walls surfaces in this area.

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