Red Swan Pizza
107 - 120 Southridge Boulevard Fort Saskatchewan AB T8L 0P6 · Food - General
Inspection summary
Red Swan Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on June 10, 2025, found no infractions.
3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on November 15, 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)?
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 December 19, 2023. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 November 15, 2024. 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.
6 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is utilizing QUAT and Iodine sanitizer but only has Chlorine test strips. Obtain the appropriate test strips for the sanitizer being used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Manufacturers shipping protective film is still present on some of the refrigeration equipment. Remove film so that equipment is smooth, non-porous and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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 hot water faucet of the handwashing sink is in disrepair.Ensure faucet is repaired and replaced and running hot water is available at the sink.Dec 19, 2023; Operator indicated a contractor has been hired and will fix the faucet by the end of next week and before January.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine based sanitizer in the spray bottle was bleaching out the test strip. Sanitizer was reconstituted and tested at 100ppm.Ensure bleach and water mixture is tested at 100ppm for sanitizing food contact surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strip is not available for chlorine-based sanitizer.Ensure chlorine test strip is obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet of the handwashing sink is in disrepair.Ensure faucet is repaired and replaced and running hot water is available at the sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?