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Rite Spot Pizza & Steak

4924 50 Street Consort AB T0C 1B0 · Food - General

Official record from Alberta →

Inspection summary

Rite Spot Pizza & Steak has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on July 22, 2025, found no infractions.

3 of 7 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 and Food temperature control.

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 2 times across 2 separate inspections, most recently on April 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 5, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not working satisfactory at the time of inspection. Advised that an electrical part is on order. In the meantime, please ensure dishes after washing are submerged in a bleach and water solution for 2 minutes and then left to air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a thorough cleaning in hard to reach areas (ceiling in kitchen has food splashes and needs to be repainted/finished in area that was previously water damaged), back storage and back entrance needs a thorough cleaning, walk in cooler etc.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing the chlorine at the 100ppm concentration. The facility will be manually sanitizing the dishes with 100ppm chlorine. Please make sure all the utensils and equipment are submerged in the bleach water solution for at least 2 minutes.
    • 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 ventilation system of the facility had accumulation of debris. Please ensure the vents are cleaned periodically to prevent the accumulation of debris.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the food preparation tables was not holding foods at 4 C or colder (~11 C). High risk foods must not be stored in this cooler until it has been repaired.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the food preparation tables was not holding foods at 4 C or colder (~11 C). High risk foods must not be stored in this cooler until it has been repaired.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cleaning required throughout the establishment. The door leading to the mechanical room needs to be cleaned. Please remove the old ceiling tiles and other items from the top of the pizza stove. This should be smooth and impervious to moisture to facilitate easy cleaning. Also, the ceiling needs to be smooth and impervious to moisture i.e. no raw wood.

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