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Stavely's Pizza & Pasta Family Restaurant

5005 50 Avenue Stavely AB T0L 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Stavely's Pizza & Pasta Family Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on March 13, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on February 8, 2024. 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 8 times across 3 separate inspections, most recently on March 13, 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?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on October 11, 2024. 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. Monitoring Inspection

    5 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?
      • 3/11/2026 - OUTSTANDING Flooring in the kitchen was damaged in several areas, creating surfaces that would be difficult to properly clean as needed. Repair damaged flooring to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/11/2026 - OUTSTANDING The breakable lighting in the cooking area of the kitchen was not covered. Cover lights or otherwise protect food handling in this area from potential glass breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer spoon with a red handle, stored with clean utensil was observed to be duct taped during the inspection. Duct tape is not a food‑grade material and creates a rough, porous surface that cannot be properly cleaned or sanitized. **Please remove the duct tape and repair or replace the strainer to ensure the surface is smooth and can be effectively cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Walk-in cooler and Freezer evaporator fan cover- Ventilation hood canopy filters above the stove area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/11/2026 - OUTSTANDING The following areas require cleaning:-The walls, floors, and shelving of the walk-in cooler-Under the pizza oven
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard was observed being used as a shelving material in the walk-in cooler and elsewhere in the kitchen. This material is not suitable for re-use due to it being absorbent and difficult to clean. Remove cardboard shelving materials or replace with a non-absorbent alternative that is easy to clean.
    • 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 breakable lighting in the cooking area of the kitchen was not covered. Cover lights or otherwise protect food handling in this area from potential glass breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the kitchen was damaged in several areas, creating surfaces that would be difficult to properly clean as needed. Repair damaged flooring to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice was noted from the cooling unit of the walk-in cooler to the floor, suggesting a mechanical issue causing a leak of non-potable water into an area used for food storage.Repair noted cooler issue and/or otherwise ensure that food in the walk-in cooler is protected from potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The walls, floors, and shelving of the walk-in cooler-Under the pizza oven
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • Dishwasher was dispensing 0 ppm chlorine.- To be between 100-200 ppm
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was dispensing 0 ppm chlorine.- To be between 100-200 ppm
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 7/25 - Picture of replaced ceiling tiles emailed. - Wooden panel/rug removed from walk-in cooler1) The light fixture above the cookline was missing a cover. Replace light fixture cover. 2) A couple ceiling tiles were out of place. Put tiles back into place. 3) There was a fabric rug and unfinished wooden panel covering the floor of the walk-in cooler. These must be removed.

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