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Red Swan Pizza

1101 - 35 Mackenzie Way Airdrie AB T4B 0V7 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on November 3, 2025, found no infractions.

2 of 8 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.

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 6 times across 3 separate inspections, most recently on May 13, 2024. 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 2 times across 2 separate inspections, most recently on May 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on October 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on October 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 21, 2025. 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was required in the following areas: - shelving of walk in coolerClean and ensure these areas are added to a regular cleaning schedule.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on top of boxes of spices. Ensure personal items or items not associated with food processing are stored in area separated from food and food processing area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel dispenser in the staff washroom. Paper towel was available but was not in dispenser. Install paper towel dispenser to ensure that paper towel is protected from contamination.2. Paper towel was stored in washroom directly next to hand sink. Cover paper towel to ensure it is not contaminated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at hand sink was empty. This was refilled during the inspection. Ensure hand sink is always stocked with soap and paper towel.
    • 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?
      • Food permit was not posted. Please post valid food handling permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was required throughout facility including:- all floors, particularly under shelving in corners- shelving of walk in cooler- desk beside hand sinkClean and ensure these areas are added to a regular cleaning schedule.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Paper towel at hand sink in staff washroom was not in dispenser. Please ensure paper towel is in dispenser to prevent contamination of paper towel and ensure sanitary hand washing.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bottles measured 0ppm and 10ppm. Ensure chlorine sanitizer measures 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a mattress and pillow stored in kitchen by three compartment sink. Remove from kitchen and ensure kitchen is not used for sleeping.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of chlorine sanitizer were not labeled. Ensure all bottles are labeled so their contents are known.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only two drain plugs could be located during the inspection. Please obtain a third drain plug and ensure staff are doing the full three compartment sink method with a sanitizing step. \*Cited again May 13, 2024
    • 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 in staff washroom did not have hand soap. Hand sinks must be stocked with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of wood holding shelves to walls were not finished. Paint/Finish all raw wood so that it is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Handles of prep cooler were greasy. Clean and ensure these are added to the regular cleaning schedule.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only two drain plugs could be located during the inspection. Please obtain a third drain plug and ensure staff are doing the full three compartment sink method with a sanitizing step.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A dirty cloth was being stored on top of a sanitizer bottle, presumably used for wiping surfaces. Use paper towel if using sanitizer solution in spray bottles to prevent cross contamination between surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labelled. This was corrected during the inspection by labelling bottles. Ensure all bottles are labelled so their contents are known.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only two drain plugs could be located during the inspection. Please obtain a third drain plug and ensure staff are doing the full three compartment sink method with a sanitizing step.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site. Obtain chlorine test strips for testing santiizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in staff washroom was not in dispenser. Please place in dispenser so staff do not contaminate roll.

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