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Royal Pizza

10433 80 Avenue NW Edmonton AB T6E 1V1 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on March 3, 2026, recorded 1 infraction.

1 of 8 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 4 times across 4 separate inspections, most recently on March 3, 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 4 times across 3 separate inspections, most recently on August 26, 2024. 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 7 times across 5 separate inspections, most recently on January 6, 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?

  • 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 6 times across 5 separate inspections, most recently on January 6, 2026. 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.

8 inspections

  1. Demand 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?
      • Weatherstripping appears to be in disrepair. Gaps between the door and bottom frame was noted. Please ensure the door is vermin proofed.
  2. Risk Management 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?
      • Weatherstripping appears to be in disrepair. Gaps between the door and bottom frame was noted. Please ensure the door is vermin proofed.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It appears that cloth covers are used for the rolling cart cover. Please ensure the materials used are easily cleanable, food safe and impervious to moisture.
    • 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?
      • Weatherstripping appears to be in disrepair. Gaps between the door and bottom frame was noted. Please ensure the door is vermin proofed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling hatch above the food preparation area noted to be open. Please ensure all areas are in good repair and easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation appears to be required. Several areas were discussed with the operator.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It appears that cloth covers are used for the rolling cart cover. Please ensure the materials used are easily cleanable, food safe and impervious to moisture.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic pitcher and a spoon was noted to be in the pizza sauce. This was removed during the visit. Please ensure bulk product is protected from contamination.
    • 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?
      • Weatherstripping appears to be in disrepair. Gaps between the door and bottom frame was noted. Please ensure the door is vermin proofed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation appears to be required. Several areas were discussed with the operator.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the preparation counters. Action taken:-Staff was instructed to put the wiping clothes inside the sanitizer bucket.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine, Quats were expired.Action required:-Please purchase the new test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One of the handwashing sinks, present in the front area had no paper towels and no hot/cold water supply (not operational due to plumbing issue).Action required:-Issue already addressed by the operator.-Please ensure that all the handwashing sinks are operational.
    • 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 baseboard inside the walk-in cooler was ripping off. Action required:-Please repair the baseboard as it can harbor dirt, bacteria and is not smooth, easily cleanable.
  7. Risk Management 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)?
      • -Test papers for chlorine, Quats were expired.Action required:-Please purchase the new test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One of the handwashing sinks, present in the front area had no paper towels and no hot/cold water supply (not operational due to plumbing issue).Action required:-Issue already addressed by the operator.-Please ensure that all the handwashing sinks are operational.
    • 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 baseboard inside the walk-in cooler was ripping off. Action required:-Please repair the baseboard as it can harbor dirt, bacteria and is not smooth, easily cleanable.
  8. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine, Quats were expired.Action required:-Please purchase the new test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One of the handwashing sinks, present in the front area had no paper towels and no hot/cold water supply (not operational due to plumbing issue).Action required:-Issue already addressed by the operator.-Please ensure that all the handwashing sinks are operational.
    • 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 baseboard inside the walk-in cooler was ripping off. Action required:-Please repair the baseboard as it can harbor dirt, bacteria and is not smooth, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean wooden push cart, table top can opener, stainless steel upright refrigeration unit, and the gravy pot.

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