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Royal Pizza

16721 127 Street NW Edmonton AB T6V 0T1 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on January 5, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on December 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 16, 2024. 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?

  • 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 once on January 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on November 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 18, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat sauce was being held at 40-50C in the hot-holding unit. Ensure cooked high-risk foods are held at 60C or above during hot holding. Do not use hot-holding equipment to reheat foods. Reheat foods quickly to 74C using a stove, oven, or microwave.The operator indicated that the sauce had been there for less than 1 hour. The sauce was then reheated to 74C on a cooktop and then transferred to the hot-holding unit.
  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)?
      • Chlorine was detected at 50 ppm in the chemical dishwasher after 3 cycles. Ensure chlorine is maintained at 100 ppm at all times. Please repair the dishwasher. Please use one of the two-compartment sinks to sanitize utensils and dishes with a chlorine bleach solution until the dishwasher is repaired. Staff were aware of manual sanitation procedures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired. Please display the current food handling permit.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Chlorine test strips were provided, but proper Quats strips are still missing. Chlorine test strips were observed to be expired. Quats sanitizer is also used on food contact surfaces, but no test strips were observed. ** Provide test strips for sanitizers (Chlorine and Quats) used in the facility.
    • 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?
      • Gap observed under the backdoor. Weatherstripping is not intact at the right bottom corner. ** Repair or replace weatherstripping
  5. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the mean time, manually dispense sanitizer into the dishwasher at each cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. Quats sanitizer is also used on food contact surfaces, but no test strips were observed. ** Provide test strips for sanitizers (Chlorine and Quats) used in the facility.
    • 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?
      • Gap observed under the backdoor. Weatherstripping is not intact at the right bottom corner. ** Repair or replace weatherstripping
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine at the back end was observed with debris accumulation at the interior. ** Conduct deep cleaning and sanitation.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust and debris observed above the food preparation area at the front end of the facility. ** Conduct deep cleaning of the ventilation hood. A cleaning schedule should also be in place to prevent accumulation.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured at 0ppm. The dispenser was not properly diluting the sanitizer. A chlorine solution of 100ppm was prepared during the inspection. ** Should the dispenser be used, ensure it is supplying quats concentration of 200ppm. Test strips should be routinely used to monitor the concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were directly stored on a surface with dust and debris accumulation. ** Clean and sanitize the ice scoop container.

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