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Red Swan Pizza

14127 28 Avenue SW Edmonton AB T6W 4H2 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on November 27, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 3 times across 2 separate inspections, most recently on November 12, 2025. 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 November 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on November 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 separate inspections, most recently on November 12, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the spray bottle that staff indicated was sanitizer. Determined that staff are preparing a 100 ppm chlorine solution in a large container and then using this premade solution over an extended period of time.- Discontinue this practice and prepare the sanitizer solutions daily. Chlorine once exposed to air and light will lose its strength.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer was not labelled as to contents. Corrected- All containers of chemicals/cleaning supplies must be labelled as to their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation observed on the pizza oven, the exhaust hood and filters and on the pizza oven racks.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup observed on the exteriors of the garbage pails and around the staff washroom light switch cover.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nov 19/24: The pizza oven racks have not been cleaned.Nov 12, 2024: The following equipment requires cleaning; the exhaust hood canopy has an accumulation of grease, the pizza oven racks have an accumulation of food particles, the walk-in cooler wall behind the "sauce" storage shelf has dried food splashes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 19/24: The wall and metal storage shelf behind the hot plate still has dried food splashes. Nov 12/24: The following areas require cleaning: the pizza pan storage box has an accumulation of food particles, the wall behind the dough prep table is greasy, the wall behind the hot plate has dried food splashes, the floor along the walls where black buildup is evident and the exterior of the garbage cans have greasy buildup.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located for measuring cooking, cooling and hot holding temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning; the exhaust hood canopy has an accumulation of grease, the pizza oven racks have an accumulation of food particles, the walk-in cooler wall behind the "sauce" storage shelf has dried food splashes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: the pizza pan storage box has an accumulation of food particles, the wall behind the dough prep table is greasy, the wall behind the hot plate has dried food splashes, the floor along the walls where black buildup is evident and the exterior of the garbage cans have greasy buildup.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Staff onsite could not inform the inspector as to which chemical is used for sanitizing when manually washing dishes at the 3 compartment sink.- Ensure all staff are knowledgeable in proper 3 compartment sink dishwashing practices.
    • 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 papers could not be located for measuring the sanitizer strength.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rubber base boarding behind the dough prep table is loose.- Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white storage bins used to store clean single use plastic food containers is dirty and greasy to the touch.- Cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls behind the dough prep table, chest freezer and food prep stations have dried food splashes. 2. The floor throughout the facility along the walls, under the dishwash sinks, around equipment/table legs has black grime and/or food particle buildup.- Cleaning required.

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