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Red Swan Pizza

310 - 270 Baseline Road Sherwood Park AB T8H 1R4 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on May 27, 2025, recorded 3 infractions.

1 of 5 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, Pests and Chemicals and toxic substances.

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 May 27, 2025. 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 2 times across 2 separate inspections, most recently on May 27, 2025. 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?

  • 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 August 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on May 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on August 13, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available.
    • 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?
      • Up to date pest control was not available and there were no monitoring devices. Ensure that monitoring devices are in place and monthly records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • doors to kitchen area require cleaning to remove buildup of debris.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large container was being stored inside the flour storage bin on top of the flour. The large container was removed and placed in the dishwashing area to be cleaned and sanitized.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer being used requires a rinse after use. Sanitizer must meet the following requirements:Have a DIN,Not Require a Rinse after use.Be Food Grade and have test strips to sure a food grade level is being used.Scentless, non-fabric protection bleach was obtained and a proper dilution was prepared.
    • 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?
      • 1. There were gaps in the back door missing weather stripping where pests could enter. Ensure that weather stripping is replaced/repaired so that there are no baps. 2. Up to date pest control was not available and there were no monitoring devices. Ensure that monitoring devices are in place and monthly records are kept.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large standalone freezer had pieces if its plastic shipment wrap still in place.Remove wrap so that equipment is smooth non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was present on hard to reach areas of equipment including cooler and freezer door frames, handles and other hard to reach areas. Clean and sanitize areas noted above.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is in disrepair. One of the handles does not work. The other handle does which has hot water. Repair handwash sink so that it is in working condition. For now staff can use 3 comp sink area/handwash sink area if water is warm to handwash. - OUTSTANDING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator stated that swinging door is hard to clean / and it was noted paint has rubbed off. It is a high touch surface. This swinging door can be painted so that the surface is smooth and easily clean-able. Please make plans to paint this door so it can be easily cleanable.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present. Operator said that a shipment is coming in tomorrow. Discussed that prior to any food prep in any food facility, sanitizer must be made available to sanitize food contact surfaces and is critical. Having it not avaialble is not an option. Operator immediately obtained sanitizer and made chlorine sanitizer at 100 ppm during this inspection in order to start food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in walk in cooler - some items were kept undercovered. Once processing is completed ensure that food is covered to protect it from contamination.Open container of tomato sauce in a can observed in walk in cooler. Once can is open, it must not be stored in a the can in case contents of can leaches out metal from the tin. Store it in a food safe container that is covered so to protect it from contamination. Corrected during inspection. Employee items stored together in dry storage area. Keep employee personal items like shoes, hats and sweater away from dry storage shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink present. No sanitizer was present. Operator said it was coming in tomorrow. Operator was directed to obtain sanitizer immediately - there is no way to manually dishwash without chemicals to make sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is in disrepair. One of the handles does not work. The other handle does which has hot water. Repair handwash sink so that it is in working condition. For now staff can use 3 comp sink area/handwash sink area if water is warm to handwash. Staff washroom soap is empty. Operator stated they need to refill it. Operator refilled it during inspection. Discussed that handwashing properly with soap and water is very important to the safe and sanitary handling of food in a restaurant setting. No soap available at handwash sink. Operator says soap dispenser is broken. Handwash sink must have soap to properly handwashing during food preparation. Operator obtained a bottle of soap during this inspection and placed it in the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Employee effects are stored with dry storage area in an unorganized manner. Please ensure proper storage for employee items so they are stored separate from dry storage area.Swinging door into kitchen has staining on the front. Ensure this is cleaned and sanitized as it is high touch surface. Boxes lining shelves are in unclean condition. Please remove all boxes as it is an uncleanable surface and do not use them to line shelves any longer. Previous reports indicate boxes in unclean condition. Customer washroom - sink is out of order due to missing part and toilet is turned off. Ensure that customer washroom is repaired. Operator is aware that dine in is not permitted if no customer washroom is available.

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