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Select Pizza

1A - 1861 Meadowbrook Drive SE Airdrie AB T4A 1V3 · Food - General

Official record from Alberta →

Inspection summary

Select Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 2, 2026. The most recent inspection, on August 12, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on August 11, 2026. 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 12 times across 6 separate inspections, most recently on August 12, 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 6 times across 3 separate inspections, most recently on August 12, 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?

  • 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 4 times across 4 separate inspections, most recently on August 12, 2026. 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 4 times across 2 separate inspections, most recently on March 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel in the paper towel dispenser in the public accessible washroom**Equip washroom sink with paper towel2. The hand soap in the staff washroom was contained in a big jar, making it difficult to use**Equip hand wash sink with a pump soap to facilitate hand washing practice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Plastic sheets covering on the cabinets in the front service area were left half removed making cabinets hard to clean.**Remove plastic sheets2. Water stain mark was noted on the ceiling of the kitchen by the back door indicating an ongoing leak**Investigate leak and make repairs.**Repair any water damaged structures as needed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was used on the chest freezer in the front service area. Dirt buildup was noted on the tape.**Remove tape. Replace tape with material that is smooth and cleanable
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff’s personal purse was left on the countertop beside the hand wash sink in the front service area.**Store personal items in a separate area away from food prep areas.2. An open can containing leftover mango pop was stored in the prep cooler. Food items was discarded.**Do not store left over foods in metal cans to prevent leaching of chemicals into the food**Left over foods in metal cans must be transferred into a food grade container before storage.3. Bulk Bags of flour were left, opened, exposing food items.**Store food items properly, ensuring that food items are stored in a manner that protects the food from contamination4. Box of garlic was stored directly on the floor by the backdoor5. Box containing Customer, takeout dishes, was stored directly on the floor by the back door**Store food items at least 6 inches above the floor to protect food from contamination.6. Box containing Customer takeout dishes were stored in the staff washroom.**Remove all food items from the washroom**Do not store food items in the washroom.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper manual dishwashing and sanitizing of dishes was reported. Staff on site stated she washes and rinses dishes before leaving to dry, omitting the third step of sanitizing**Ensure that staff are educated on the proper dishwashing practice to be observed.**Ensure that utensils are washed, rinsed and sanitized using 100ppm of chlorine solution or 200ppm of QUAT solution before leaving to air dry.**Resource for dishwashing technique emailed to operator2. There were no drain plugs for the 3-compartment sink in the kitchen**Equip sink with drain plugs
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel in the paper towel dispenser in the public accessible washroom**Equip washroom sink with paper towel2. Hand was sink in the public accessible washroom was dirty**Please clean3. The hand soap in the staff washroom was contained in a big jar, making it difficult to use**Equip hand wash sink with a pump soap to facilitate hand washing practice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Plastic sheets covering on the cabinets in the front service area were left half removed making cabinets hard to clean.**Remove plastic sheets2. An electric extension cable was left on the countertop beside the hand wash sink in the front service area**Remove electric box away from the wet area to prevent risk of electrocution3. Water stain mark was noted on the ceiling of the kitchen by the back door indicating an ongoing leak**Investigate leak and make repairs.**Repair any water damaged structures as needed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dough mixer in the kitchen was reported to be broken for some time, however, equipment had build-up of dough matter still left in it, indicating it had not been washed**Wash and sanitize food equipment. Ensure that all food equipment used in the facility are cleaned and sanitized after each use.2. Tape was used on the chest freezer in the front service area. Dirt buildup was noted on the tape.**Remove tape. Replace tape with material that is smooth and cleanable
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONThe staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a hole on the bottom part of the door to the public accessed washroom.**Repair hole and ensure that all surfaces are smooth, cleanable and in good repair2. The public washroom was in disrepair**Identify concerns with washroom and make repairs
  6. Initial Inspection

    1 infraction

    • 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 staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
  7. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A pot containing yoghurt was noted in the prep cooler. PHI reviewed yoghurt preparation process with operator who stated yoghurt was made in house and she uses previously made batch of yoghurt as a starter to make new batch of yoghurt. Operator did not previously notify PHI or provide facility procedure of making yogurt to PHI.**Stop all yoghurt production until process is reviewed and approved by PHI**Do not use old yoghurt batch as a starter, only use approved commercial starter culture for yoghurt production**Create and submit to PHI a written step by step process of the yoghurt production in your facility
    • 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?
      • Facility was open and in operation, despite not having had an approval inspection completed and did not have a food permit. A closure order was issued.**Do not open, operate or run any food facility until facility has been approved by a health inspector and a food permit has been issued.
    • 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 joint between the mop sink and the wall was cracking and there was a hole on the wall.**Seal all holes and ensure surfaces are smooth, cleanable and impervious to moisture**Recaulk all edges in water prone areas to prevent infiltration of water and prevent mold growth
    • 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 staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the chest drawer in the front service area was broken.**Repair/Replace food equipmentDirty utensils were stored on shelf among clean utensils. **Ensure that food equipment and utensils are cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The black shelving on the left side of the 3-compartment sink used to store cooking utensils was disorganized and had build-up of dirt.**Clean shelves and utensils.**Organize all utensils in storage to prevent contamination of utensils.
  8. Demand Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A pot containing yoghurt was noted in the prep cooler. PHI reviewed yoghurt preparation process with operator who stated yoghurt was made in house and she uses previously made batch of yoghurt as a starter to make new batch of yoghurt. Operator did not previously notify PHI or provide facility procedure of making yogurt to PHI.**Stop all yoghurt production until process is reviewed and approved by PHI**Do not use old yoghurt batch as a starter, only use approved commercial starter culture for yoghurt production**Create and submit to PHI a written step by step process of the yoghurt production in your facility
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. The food prep table in the back kitchen was located directly in front of the unenclosed mop sink with a distance of less than 3 meters, placing it within the splash zone of the mop sink.**Install a door in front of the mop sink to create a barrier between the prep table and mop sink or move prep table away from the splash zone, maintaining a distance of greater than 3 meters.2. A bin containing raw fish was stored on top of cooked shrimps and ready-to-eat vegetables in the chest freezer in the front service area.**Remove raw food items from freezer.**Ensure that raw foods are stored separately from cooked and ready-to-eat foods, to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff's cell phone was placed directly on the electrical dough roller.**Remove all personal items and items not associated with food from food prep surfaces to prevent contamination of food.2. Foods (potatoes and chili) were left uncovered in the walk-in cooler. 3. A dirty serving dish was used to cover food in the walk-in cooler.4. The clear plastic bag used to cover the pizza dough in the walk-in cooler was dirty**Ensure all food items in cold storage are covered to prevent contamination of food**Ensure that foods are stored in a manner that protects from contamination**Clean all dirty equipment/utensils5. A metal can containing left over tomato paste was noted stored in the prep cooler, food item was discarded.**Do not store left over food items in metal cans as chemicals from metal can leach into the food leading to contamination.**Leftover food items in metal cans should be transferred into food grade containers prior to storing in coolers6. Food items were stored in the staff washroom**Remove all food items from washroom7. A bag of flour stored beside the dough mixer was left open.**Store food items in a clean and sanitary manner to protect from contamination8. A Scoop was stored directly in the bag of flour, scoop had no handle.**Replace scoop with one that has a handle**Ensure that scoop is stored in a clean and sanitary manner to protect food from contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink in the kitchen beside the three-compartment sink was missing paper towels.2. The hand wash sink in the front service area did not have a paper towel.**Equip hand wash sinks with paper towel.**Ensure all hand wash sinks are equipped with hot and cold water, soap and single use disposable paper towel
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water for the 3-compartment sink was turned off. Operator turned on hot water during the inspection.**Do not turn off hot water. Ensure that facility is equipped with hot and cold water at all times.
    • 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?
      • Facility was open and in operation, despite not having had an approval inspection completed and did not have a food permit. A closure order was issued.**Do not open, operate or run any food facility until facility has been approved by a health inspector and a food permit has been issued.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. An electrical circuit on the wall beside the dough mixer was noted to be coming off the wall2. There were exposed electrical wiring and extension cable box stored around the hand wash sink in the front service area, creating a fire and electrocution hazard.3. Electrical outlet in the staff washroom was missing a cover.**Secure all electrical circuits, conduits and outlets to prevent any electrocution risk**Remove all electrical wiring/boxes from any wet areas to prevent fire/electrocution hazard.**Repair/replace outlet cover4. Acoustic ceiling tiles were installed in the back food prep kitchen. There were holes in the ceiling tiles in the back kitchen, some of the tiles were broken and generally, ceiling tiles in the back food prep area appeared to be in disrepair.**Repair/Replace ceiling tiles5. The staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. One of the faucets for the three-compartment sink was leaking.**Please repair faucet.2. There were holes from previously existing drains on the floor in the food prep area and staff washroom that were missing caps, making flooring surface not smooth and cleanable.**Replace caps, or seal holes to ensure surfaces are smooth and cleanable.3. The wooden board used to install the fire suppressant tank above the 3-compartment sink was made from raw wood.**Finish/Paint the wooden board to ensure that surfaces are smooth, cleanable and impervious to moisture.4. The 3-compartment sink was lacking drain plugs. Only one drain plug was available on site. PHI was unable to determine if operator is adequately washing and sanitizing dishes.**Equip sinks with drain plugs.5. The joint between the mop sink and the wall was cracking and there was a hole on the wall.6. The caulking on the edges of the hand sink in the public accessed washroom was breaking apart.**Please repair.**Seal all holes and ensure surfaces are smooth, cleanable and impervious to moisture**Recaulk all edges in water prone areas to prevent infiltration of water and prevent mold growth
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The yellow plastic strainer that was being used by staff to store chopped onions was broken.2. The white plastic bucket containing onions that was being used by staff during the inspection was broken.**Discard all broken utensils.**Ensure that all utensils and equipment used in the food facility are maintained in good repair.3. The handle for the chest drawer in the front service area was broken.**Repair/Replace food equipment4. The electric dough roller that was used the previous day was dirty; there was a buildup of flour and pieces of dough on and around the equipment.**Please clean and sanitize food equipment.**Ensure that food equipment are cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The black shelving on the left side of the 3-compartment sink used to store cooking utensils was disorganized and had build-up of dirt.**Clean shelves and utensils.**Organize all utensils in storage to prevent contamination of utensils.2. The prep table by the prep cooler was dirty.**Clean and sanitize all food surfaces after each use.

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