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Strathmore Pizzeria

A - 419 2 Street Strathmore AB T1P 1B9 · Food - General

Official record from Alberta →

Inspection summary

Strathmore Pizzeria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on March 4, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on August 19, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on February 27, 2024. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of bleach water prepared for sanitizing food contact surfaces measured approximately 1000 ppm. Solution was diluted and then concentration measured 200 ppm. Ensure that bleach water for sanitizing food contact surfaces is maintained at 100 to 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one well-fitting drain plug was available for the three compartment dishwashing sinks.Obtain at least one more well-fitting drain plug for the three compartment sink.
  4. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink was observed to be directly beside the dough stand mixer without any barrier to stop contamination from splashing. Utensil storage was observed directly above the mop sink. Move stand mixer or install a barrier to prevent mop sink water from splashing onto food equipment. Move food utensils stored above mop sink or install barrier to block splashing water from above.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink was observed to be directly beside the dough stand mixer without any barrier to stop contamination from splashing. Utensil storage was observed directly above the mop sink. Move stand mixer or install a barrier to prevent mop sink water from splashing onto food equipment. Move food utensils stored above mop sink or install barrier to block splashing water from above.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was being used as food contact surface sanitizer.Lemon scented bleach is not safe for food contact surfaces as it leaves a residue that can be transferred to food.

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