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Royal Pizza

6120 90 Avenue NW Edmonton AB T6B 0P2 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on February 17, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. 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 3 times across 3 separate inspections, most recently on February 17, 2026. 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 once on March 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - in the main kitchen, note that the January 30th recently posted signage of a changed procedure of 'no pizza pan washing' due to necessary 're-oiling' of the pizza pans has been reversed (and the sign discarded), and was corrected at time of inspection.All food equipment, utensils, etc., in use at a food premises must be washed, rinsed, and sanitized at least once per day by end of the last work shift (and as often as necessary). Even though pizza ovens are very hot, there are certain bacteria (capable of releasing a heat-stable toxin, which can lead to illness) that can be spread from poor worker hygiene and/or cross-contamination of food products, surfaces, and utensils during food preparation activities.
  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - there was 0ppm concentration of chlorine sanitizer during the final rinse cycle of the commercial dishwasher (with test strips provided). For continued use, contact a licensed technician to examine the dishwasher and make repairs or adjustments as necessary, to ensure a minimum of 100ppm chlorine sanitizer in the final rinse. As such, the staff are to use the adjacent available 2-compartment sinks for all manual washing, rinsing, and sanitizing (with detergent, cleaning compounds, and chlorine sanitizer available). Also, the AHS sticker/poster for 2-compartment sink manual washing procedure was provided to the operator on-site.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Far right line cooler was at 15C. All sauces were removed while on-site. No other perishable items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not provide any chlorine sanitizer in final cycle. No other concerns at this time.

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