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Red Swan Pizza

450 - 3020 22 Street Red Deer AB T4R 3J5 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on January 30, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 7, 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 once on January 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle was tested and found to be at 0 ppm. A new Sanitizer solution was made at time of inspection with 100 ppm chlorine.The bottle of bleach available was almost empty.No chlorine test strips were available for testing sanitizer strength.Complete the following by Friday Jan 30.Purchase a new container of regular bleach.Purchase chlorine test strips for daily use.Label the sanitizer spray bottle as followsLabel to include the following information: (type of sanitizer, minimum strength or concentration, how to prepare a solution, testing requirements).For Example:Sanitizer - Bleach (Sodium Hypochlorite - NaClO)100 parts per million (ppm)Use a tablespoon of bleach per liter of water or refer to instructions on bleach container.Chlorine Test strips to be used daily to verify correct concentration.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Sanitizer available at time of inspection.Chlorine sanitizer was made up at 100 ppm. Corrected at time of inspection.Sanitizer must be readily available and used throughout the day on food contact surfaces as needed.Reusable cloths used for sanitizing food contact surfaces must be kept in in a container of sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sinks are backed up – not draining.A plumber has been called to come in and address the clog.Correct by May 14, 2025
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is needed in the kitchen and back area to address layer of grease buildup on exterior of equipment and door handles etc as well as cleaning of neglected areas such as under equipment and sinks especially along baseboards.Correct by May 14, 2025
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available for food contact surfaces.A sanitizer must be readily available and in use for use on food contact surfaces specifically when food is being prepared.The following sanitizers are approved.Quats sanitizer at 200 ppm. Chlorine sanitizer at 100 ppm.Correct by May 14 2024Sanitizer must be used throughout the day on food contact surfaces as needed.Spray sanitizer must be used with paper towel not reusable cloths.
  8. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container box of grated cheese observed sitting on the floor in the walk-in cooler. Staff complied to place the container above the shelving unit.

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