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Royal Pizza

2609 66 Street NW Edmonton AB T6K 4E8 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on April 10, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 March 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on March 23, 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 3 times across 3 separate inspections, most recently on March 23, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The large bulk container used for storing pizza sauce in the walk-in cooler has a broken lid. Please replace the lid to ensure proper storage and prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two boxes of frozen chicken were observed thawing at room temperature in the main kitchen. The staff member indicated they had been out for approximately 20 minutes. The boxes were moved to the cooler. Proper thawing procedures were reviewed, including thawing under refrigeration at 4 °C (39 °F) or lower, or under fully submerged cold running water.
    • 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 exhaust canopy has accumulated grease and dust, including the filters and nozzles, and must be cleaned thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the following areas to remove food debris and accumulated dirt:Floor underneath the cook line Floor under the dishwashing sink Floor under the commercial dishwasher Areas around the grease traps
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bread was observed storing on the ground of the dirty walk-in freezer. Elevate food and all food product at least six inches of the ground.2. Raw meat and ready-to-eat foods were observed stored together in the walk-in freezer. Provide clear separation between raw meats and ready-to-eat foods during storage to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled containers containing bulk chemical were observed. Label all bulk chemical containers to ensure proper identification and safe handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration was measured at less than 100 ppm. The dishwasher must be serviced immediately to ensure effective sanitization. Until servicing is completed, all dishes and utensils must be washed manually using proper sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gasket on the cooler in the food preparation area is in poor repair. Replace the gasket to ensure proper sealing and temperature maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt build-up was observed on light fixtures in the food preparation area. Conduct thorough cleaning of all dirty light fixtures in the kitchen.2. The walk-in freezer was observed to have dirt build-up on the floor and was maintained in a disorganized manner. Conduct thorough cleaning and reorganization of the walk-in freezer to ensure proper storage and sanitary conditions.3.Dirt build-up was observed on the ceiling of the walk-in cooler. Conduct thorough cleaning of the cooler ceiling.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The woodblock prep surface is warped and has a gap that is catching food debris. It can no longer be cleaned or sanitized adequately.
    • 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 wall surface by the maps was pulling away, creating a gap. The baseboards are in disrepair or coming away from the walls in places.

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