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Steel Wheels Pizzeria

10307 85 Avenue NW Edmonton AB T6E 6N7 · Food - General

Official record from Alberta →

Inspection summary

Steel Wheels Pizzeria has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 21, 2025. The most recent inspection, on March 27, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 7 times across 5 separate inspections, most recently on March 27, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on January 14, 2026. 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 2 times across 2 separate inspections, most recently on January 13, 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 6 times across 6 separate inspections, most recently on March 19, 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 once on January 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected. Pest control professional follow up in place.
    • 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?
      • Wheater stripping appears to be needing repair for the back exit door. Gaps between the door and frame noted.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • Wheater stripping appears to be needing repair for the back exit door. Gaps between the door and frame noted.
    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Thermometer was missing in the black cooler that holds pizza. Ensure cooler has a functional thermometer.
    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Thermometer was missing in the black cooler that holds pizza. Ensure cooler has a functional thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was measured at 66C after several cycles. Operator indicated dishwasher takes about 30 mins to warm up. Ensure dishwasher reached 71C internally or 82C/180F on the exterior dial/guage before the facility opening hours.2-sink method was discussed as an option pending dishwasher repair if needed.
    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-walls throughout the entire kitchen (grease, spills)-floor under pizza oven-general decluttering of items not needed or used by the business
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was observed. Please purchase regular unscented household bleach. A sanitizer solution can be prepared by mixing 1/2 teaspoon of bleach per liter of water. A sanitizer solution must be made prior to any food preparation for the day and must be available at all hours of operation to clean and sanitize all food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above cabbage and bags of tofu in a fridge. Food items were re-arranged during the inspection so that raw meat was on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One cooler was missing a thermometer - corrected onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-walls throughout the entire kitchen (grease, spills)-floor under pizza oven-general decluttering of items not needed or used by the business

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