Skip to content
Loading map…

Savory Bliss Grill & Pizza

5030 50 Street Barrhead AB T7N 1A3 · Food - General

Official record from Alberta →

Inspection summary

Savory Bliss Grill & Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 16, 2024. The most recent inspection, on February 6, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 March 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 25, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on January 29, 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?

  • 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 3 times across 3 separate inspections, most recently on March 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on January 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water on the hand sink does not always work. Action shall be taken to repair the hot water tap. The cold-water tap is functional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The blender that is on the storage rack has food debris present on the base unit. Action shall be taken to clean and sanitize the base unit.
  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?
      • Garlic infused oil is noted beside the grill at room temperature. Infused oils shall not be stored at room temperature due to botulism growth. Infused oils shall be stored in a refrigerator. Operator reported that this is for staff food only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser had debris present on the dispensor. Action shall be taken to routinely clean this area.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use containers are being used to store spices. Single use containers are designed for one time use, and not long-term storage. Alternative containers shall be obtained to store the spices.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw burger patties were stored beside a ready to eat sauce in the prep cooler. The prep cooler was re-organized to store the raw meat beside ingredients that go through a cooking process to reduce the risk of food borne illness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large amounts of garlic butter is on the counter and at room temperature. Garlic butter should be refrigerated when unused. Smaller amounts of garlic butter should be portion out to prevent the bulk butter to sit out at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips to determine if the sanitizer concentration is at an appropriate level. The facility shall obtain test strips for the sanitizer used in the facility.
    • 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 kitchen had a drain plug in the sink, and an apron hanging in front of the sink. The hand sink shall be accessible and unblocked at all times. The drain plug was removed and apron moved to a different location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At leak was noted at the back door from the HVAC system. The leak was away from any food storage/production area. Action shall be taken repair the leak to prevent water damage to the facility.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser was missing at the hand sink. A soap dispenser shall be installed before any food prep occurs.
  9. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Please forward the kitchen plans to the Barrhead Environmental Public Health Office.

Nearby inspected facilities

Own this business? Add a badge to your website