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Red Swan Pizza

13663 St. Albert Trail NW Edmonton AB T5L 5E7 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on October 13, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 separate inspections, most recently on October 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 13, 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?

  • 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 4 times across 2 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 December 12, 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 13, 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?

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

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not observed. Provide appropriate test strips to monitor sanitizer levels.
    • 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 reports were not up to date
    • 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?
      • Expired food handling permit was posted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls used as scoops stored directly inside flour bin
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal strainer observed to be in disrepair-operator discarded strainer at the time of inspection
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Shoes, bags, and clothing items were observed stored with food in the food storage area. Ensure clear separation between food and non-food items.2. An unsuitable cover was used to cover a bulk food container. Provide a properly fitted cover for the bulk food container.3. Scoops were observed stored directly in bulk food containers, in contact with the food. All scoops must be removed from the food and stored in a sanitary manner to prevent contamination.4. Dirty bulk food containers were observed. Clean all dirty bulk food containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not observed. Provide appropriate test strips to monitor sanitizer levels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt buildup were observed on the floor in hard-to-reach areas of the kitchen (behind the stove, tables, etc.). Conduct thorough cleaning of all affected areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use before food prep begins.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Need monitoring thermometers for any coolers missing any
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Lower surface inside sliding door cooler- Food container lids on dry food bins stored on lower shelf beside large mixer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop with handle was noted stored with handle directly touching food inside dry food bin.Please store scoop in a manner that handle does not come into direct contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Dry storage room shelf where flour is stored - built up flour noted- Wall behind large mixer- Lower shelf beside large mixer
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff on-site were unaware of correct manual dishwashing procedures. Procedures were reviewed verbally with staff member and a 3-comp dishwashing sticker was given to post for all staff to reference
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips were unavailable during the inspection.Please obtain appropriate test strips to verify sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Black shelf in dry storage area with built up flour.

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