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Royal Pizza

290 Saddleback Road NW Edmonton AB T6J 4R7 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on July 30, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on July 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 October 9, 2025. 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?

  • 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 August 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Quat sanitizer test papers are not available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water is available at the back preparation area handwash sink. Staff inform the water was turned off to this sink at the request of the plumber who is conducting some repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large container of pizza sauce located in the walk-in cooler had the dispenser floating in it.- Store all utensils out of the foods or in such a manner that handles do not come into contact with the foods.2. A dirty old cutting board is being used to line a shelf in which other cutting boards are stored on top of it.- Discard the dirty cutting board and ensure clean utensils are properly stored while in storage.3. Discontinue reusing cardboard boxes to store the packaging material in. The cardboard is visibly dirty with absorbed grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning;1. Black buildup observed on the floor under/behind the pizza oven. 2. The wall below the 2 compartment sink has dried food splashes and some black buildup on the floor.3. The mop sink basin and area.
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cellphone was observed on the counter in the food prep area. Ensure personal items are stored in a separate area away from food prep areas to help prevent potential contamination of food. The operator placed the phone in their pocket during the inspection.
    • 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?
      • The back exterior door was not tightly sealed - there was a ~1 inch gap along the base of the door.ACTION REQUIRED: Ensure all doorways are tightly sealed.
  4. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled Quat sanitizer & spray bottle at the front with unknown content.All chemicals must be labelled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler air temperature 12C and food temperature 6C. Ensure the cooler is maintained at 4C or lowerThere was no thermometer in the preparation cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Tests strips for quat sanitizer expired in 2023. By August 5, 2025 purchase new test strips.
    • 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?
      • The back exterior door was not tightly sealed - there was a ~1 inch gap along the base of the door.ACTION REQUIRED: Ensure all doorways are tightly sealed.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled Quat sanitizer & spray bottle at the front with unknown content.All chemicals must be labelled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler air temperature 12C and food temperature 6C. Ensure the cooler is maintained at 4C or lowerThere was no thermometer in the preparation cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Tests strips for quat sanitizer expired in 2023. By August 5, 2025 purchase new test strips.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution made at the facility for sanitizing food contact surfaces. Corrected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back food prep area has an automatic soap dispenser that is out of batteries, and there is no paper towel dispenser available.

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