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Redswan Pizza

103 - 7 Mount Pleasant Drive Camrose AB T6V 2L9 · Food - General

Official record from Alberta →

Inspection summary

Redswan Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on June 1, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 2 separate inspections, most recently on May 1, 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 2 times across 2 separate inspections, most recently on May 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 April 23, 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. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • At the time of the inspection, the facility's QUAT sanitizer solution was being stored in a Windex spray bottle.Chemical containers should not be reused for other chemicals/solutions as it poses a reaction risk, and because it may cause confusion with incorrectly labelled chemicals.On May 15th, 2026, the bottle had been relabeled to identify the contents as a "sanitizer" solution. Ensure that the sanitizer solution is moved to a new spray bottle that is clearly labelled to identify its contents.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection, the mixed QUAT sanitizer was improperly mixed to a concentration that above the readable range of the sanitizer test strips.The solution was diluted to be 200-400 ppm as per the manufacturer's instructions.Ensure that the facility's chosen sanitizer solution is mixed according to the manufacturer's specifications and that the concentration of the solution is confirmed using the appropriate test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • At the time of the inspection, the facility's QUAT sanitizer solution was being stored in a Windex spray bottle.Chemical containers should not be reused for other chemicals/solutions as it poses a reaction risk, and because it may cause confusion with incorrectly labelled chemicals.Ensure that the sanitizer solution is moved to a new spray bottle that is clearly labelled to identify its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT chemical sanitizer test strips were available onsite at the time of the inspection. The staff member indicated that they had been ordered and were due with the next supply delivery.Ensure that sanitizer test strips are present onsite and used to confirm the concentration of mixed sanitizers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's commercial ventilation system is due for routine maintenance.The servicing company's service sticker indicates that the ventilation system was due in January 2026.Ensure that the ventilation system is serviced and that a record of the service is maintained onsite.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple sanitizers and disinfectants were observed in the facility.1) Chlorine based sanitizer2) Quat based sanitizer3) Hydrogen per oxide-based sanitizer.Test strips were only observed for chlorine based sanitizer.-No prepared sanitizer was present at the time of inspection.-Mr. clean in the bottle of hydrogen per oxide was being used for surface sanitization.Detailed education was provided to the staff on duty about different types of sanitizers, testing methods and appropriate concentration.Chlorine based sanitizer was prepared during the inspection, measured and verified at 100 ppm.Note: Please make sure that approved food grade sanitizer with appropriate concentration is available for surfaces sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Opened salmonella bags were observed in dry storage area.2) Bowls were used as scoops to dispense the dry storage products.Food product was transferred to containers with close fitting lid.Bowls were removed from bulk dry goods. Make sure to obtain scoops with handles for dry goods. Store scoops in such a way that the handles are not in contact with the dry goods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent or sanitizer bottles were not attached to the dishwasher.Staff mentioned that they are unable to install the chemical tubing as the rear side of machine is inaccessible.Discussed with staff to "Do not use the dishwasher".Staff confirmed that two compartment sink available in the facility would be used for wash, rinse and sanitization.Resource would be shared for proper dishwashing using two-compartment sink.Note: Dishwasher cannot be even used for wash cycle as was not connected to the detergent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Soap was not available for handwashing in staff washroom.-Soap was re-stocked in its dispenser and violation was corrected during the inspection.Make sure that handwashing sinks are always well-stocked to ensure proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Automatic chemical-based dishwasher was present in the facility.However, dishwasher was installed in a way that it was challenging to connect the detergent and sanitizer bottles to it.Note: Discussed it with operator, over the phone to consult with qualified technician to install the chemical tubing for pumping the detergent/sanitizer bottles.
  7. Initial Inspection

    0 infractions

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