Skip to content
Loading map…

Red Swan Pizza

2 - 5020 50 Street Sylvan Lake AB T4S 1P3 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 27, 2025. The most recent inspection, on August 5, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on January 27, 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 27, 2026. 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 August 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on August 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 21, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A metal bowl was observed stored inside a container of flour and was being used as a scoop. Food dispensing utensils and scoops should be stored in a manner that protects food from contamination. Storing a bowl directly in flour may introduce contaminants from the bowl's exterior surface and may affect the sanitary condition of the food product. Ensure scoops and dispensing utensils are stored in a sanitary manner that prevents contamination of food products. CDI: Staff removed the metal bowl from the flour container during the inspection and relocated it to an appropriate storage location.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pamphlets intended for customer use were observed stored in the washroom at the time of inspection. Items intended for public distribution should be stored in a clean and sanitary location to protect them from contamination. Storing pamphlets in a washroom may expose them to environmental contamination and is not an appropriate storage practice. Ensure pamphlets and other customer-use items are stored in a clean, dry area separate from washrooms and other potential sources of contamination. CDI: Staff removed the pamphlets from the washroom during the inspection and relocated them to an appropriate storage area outside the washroom.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer used for equipment sanitation was greater than 1000 ppm. High levels of chlorine can cause chemical contamination of food contact surfaces. Sanitizer was adjusted. Please ensure chlorine sanitizer is mixed between 100 - 200 ppm and verified on a test strip.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical sanitizer bottle was not labeled correctly with the content. Bottle was labeled during inspection. Ensure chemicals are properly labeled when mixing into other containers to ensure all staff are aware of the contents and no accidental mixing of chemicals occur.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing chlorine at less than 50 ppm. The unit was primed and the cycle then began dispensing at 100 ppm.Sanitizer must be dispensing at a minimum of 100 ppm and staff must be testing it daily to ensure it is sanitizing properly.
    • 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 are present for use but not being used to verify concentrations. Please ensure test strips are readily available at the dishwasher and the unit, and sanitizer are tested daily before use.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine was in a spray bottle that did not work and therefore could not be used to sanitize. Operator mixed a new solution in a bucket and cloths were stored in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce that had been cooked the day before was left in a deep pot with lid and the temperature was at 16 C. Sauce was discarded due to temperature abuse. Please ensure food is cooled from 60 - 20 within 2 hours and then in the fridge from 20 - 4 C within 4 hours. Stir foods frequently and put in shallow containers to facilitate faster cooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some pizza boxes and unused equipment were being stored on the floor beneath the counters. 2. the can opener is not being washed after use. Operator washed during inspection. Please ensure this is cleaned daily when used. Please ensure all food and food equipment is stored off the floor 6 inches to allow for proper cleaning and pest control, and to prevent contamination.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website