Skip to content
Loading map…

Strathcona Pizza

6817B 104 Street NW Edmonton AB T6H 2L5 · Food - General

Official record from Alberta →

Inspection summary

Strathcona Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on June 15, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 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 5 times across 3 separate inspections, most recently on June 3, 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 on June 6, 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 3 times across 3 separate inspections, most recently on June 5, 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 2 times on April 9, 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

    0 infractions

  2. Risk Management 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?
      • Ventilation canopy needs to be cleaned by a licensed company. Please ensure ventilation maintenance is up to date.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was verified with a probe thermometer. Temperature noted to be approximately 5.5C. Please ensure temperature is maintained under 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned by a licensed company. Please ensure ventilation maintenance is up to date.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was verified with a probe thermometer. Temperature noted to be approximately 6.5C. Please ensure temperature is maintained under 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned by a licensed company. Please ensure ventilation maintenance is up to date.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken wings were stored above and adjacent to produce. Ensure raw meat is always stored below produce and ready to eat foods. Corrected onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink hot water tap is in disrepair and there is no hot running water. Repair/replace the tap. Ensure all sinks have hot and cold running water and are free of leaks at all times.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza at the front measured at around 36C. The pizza hot holding unit was shut off. Ensure pizza is being held at temperatures of 60C or higher. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is needed for the pizza hot holding unit in the front to confirm that the unit is maintaining temperatures of above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the prep cooler measured at 9-11C. High risk pizza toppings (cheese, sauces, cooked meats) were moved to the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures are in place; there is no sanitizing step (dishwasher is available but has a sign saying to not use). The 2 compartment sink method was discussed with the staff member. Resource emailed to owner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips for surface sanitizer and for manual dishwashing were unable to be located. Please obtain QUAT test strips.

Nearby inspected facilities

Own this business? Add a badge to your website