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Red Swan Pizza

4610 56 Street Wetaskiwin AB T9A 3M5 · Food - General

Official record from Alberta →

Inspection summary

Red Swan Pizza has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on October 9, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 5 times across 4 separate inspections, most recently on October 9, 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?

  • 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 2 times across 2 separate inspections, most recently on September 22, 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)?

  • 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 3 separate inspections, most recently on September 22, 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 4 times across 3 separate inspections, most recently on September 22, 2026. 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. 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?
      • October 9, 2026 - REPEAT VIOLATION.The staff washroom handwashing sink was not supplied with hot and cold running water due to a blocked pipe. The toilet was functioning properly at the time of the inspection.Staff indicated that the issue has been present for the last 7 days and for that plumbing services have been scheduled. The repair is expected to be completed as soon as possible.
    • 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 service records were not available on-site for review at the time of the inspection. Please provide our office with a copy of the most recent pest control service report and maintain these records on-site for future reference.
  2. Monitoring Inspection

    7 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 sanitizer test strips were available at the time of the inspection.Staff on duty were not familiar with the use of sanitizer test strips. Please ensure that appropriate test strips are available at all times and are used to verify that sanitizer solutions are maintained at the correct concentration. Staff should also be trained on their proper use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom handwashing sink was not supplied with hot and cold running water due to a blocked pipe. The toilet was functioning properly at the time of the inspection.Staff indicated that the issue has been present for the last 7 days and for that plumbing services have been scheduled. The repair is expected to be completed as soon as possible.
    • 15. Is the facility free of a pest infestation?
      • Evidence of approximately 3 to 4 flies was observed in the food preparation area at the time of the inspection.Please follow up with your pest control provider to ensure the issue is effectively addressed and resolved.
    • 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 service records were not available on-site for review at the time of the inspection. Please provide our office with a copy of the most recent pest control service report and maintain these records on-site for future reference.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop used for dry food items was observed to be stored directly in the product, and the handle was broken.Please replace the damaged scoop with a new one and ensure it is stored properly to prevent direct hand contact with food and to protect the food from contamination. Appropriate storage methods include keeping the scoop in a clean, designated holder or with the handle extending above the food product.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Observation:The wooden pizza pan bin, currently used for storing empty pizza pans, is not being maintained in a clean condition. A buildup of food debris and particles was observed on the bottom surfaces and underneath the cardboard.Corrective Action Required:Please remove the cardboard, as it is not a cleanable surface. Ensure that the pizza pan storage bin is thoroughly cleaned and sanitized now, and establish a routine cleaning schedule to maintain it in a sanitary condition going forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food contact surfaces near the microwave area, including the top of the oven, were observed to have an accumulation of food debris and dust particles at the time of the inspection.Please clean and sanitize these surfaces now and maintain them in a clean and sanitary condition on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • There were no signs of pest infestation observed at the time of inspection. However, pest control service records are not being maintained or available on-site. Please provide our office with the most recent pest control service records.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:The wooden pizza pan bin, currently used for storing empty pizza pans, is not being maintained in a clean condition. A buildup of food debris and particles was observed on the bottom surfaces and underneath the cardboard.Corrective Action Required:Please remove the cardboard, as it is not a cleanable surface. Ensure that the pizza pan storage bin is thoroughly cleaned and sanitized immediately, and establish a routine cleaning schedule to maintain it in a sanitary condition going forward.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 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?
      • No pest control records available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A blue tarp and various carboards are placed on the shelves of prep cooler and on tables and has as accumulation of food debris underneath the cardboards. Instructed staff to remove all the carboards from the food preparation area, shelves of prep cooler and ensure that all the surfaces are maintained in conditions, that are easy to clean and impervious to moisture.Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden pizza pan bin (being used to store empty pizza pans) is not maintained in a clean condition. A buildup of debris/food particles was observed on the bottom surfaces.Please ensure that pizza pan storage bin is cleaned and sanitized now and on regular basis.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no clear sticker on the ventilation hood to determine that ventilation hood is being tested / serviced on annual basis to prevent fire hazards. PHI recommended that ventilation hood is serviced by professional company now and on regular basis to prevent fire hazards. Please provide service records to our office. Implement and maintain a sticker program for service/ testing verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Contaminated blue tarp is being used on top of the food contact surfaces of the prep table and pizza pans were placed on it.Corrected during inspection.
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using lemon-scented Mr. Clean disinfectant as a sanitizer for food contact surfaces. Upon request, the operator switched to a QUAT sanitizer solution which was measured at 200ppm. Please ensure the lemon scented Mr. Clean product is not used for food contact surfaces. It can be used on floors, walls, bathrooms, etc, but not food contact surfaces. A QUAT solution at 200ppm or an unscented bleach-water solution at 100ppm are acceptable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of flour and an open bag of salt were observed at the facility. Upon request, the operator transferred the flour and salt to buckets with tight-fitting lids. Please ensure all open food bags or products are covered properly when being stored.

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