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Supreme Pizza

4267 23 Avenue NW Edmonton AB T6L 5Z8 · Food - General

Official record from Alberta →

Inspection summary

Supreme Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on June 11, 2026, recorded 3 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on May 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on June 11, 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 3 times across 3 separate inspections, most recently on June 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The paneer in the prep cooler was 6.8C using an internal probe. Staff indicated it was in the cooler from the previous day. Paneer was discarded by the staff during inspection.- The same day portioned meats in the prep cooler were between 4-5C and moved to another cooler below 4C.- Thermometer was not present in the prep cooler nor the kitchen.Ensure high risk food under refrigeration is stored below 4C. Ensure a functional thermometer is available for monitoring and in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Paper towel was a very tough material and needed scissors/knife for cutting.Ensure single use paper towels that can be cut without external help is available at the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The prep cooler was measured between 8-10C, top inserts were at 12C. Food in the cooler were discarded or moved into another cooler following risk assessment. Ensure cooler is not used to store high risk food until temperature can be maintained below 4C/40f.
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff member personal belongings, including bags, water flask, cup, and medicine, were observed on a food preparation table in the back kitchen food handling area. Please ensure a designated storage area is provided and used for staff member personal items away from food, food equipment, and food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for verifying surface sanitizer concentration could not be located. Please ensure test papers are available at all times to verify and monitor sanitizer strength.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff member personal belongings, including bags, water flask, cup, and medicine, were observed on a food preparation table in the back kitchen food handling area. Please ensure a designated storage area is provided and used for staff member personal items away from food, food equipment, and food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for verifying surface sanitizer concentration could not be located. Please ensure test papers are available at all times to verify and monitor sanitizer strength.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the following to remove dust, accumulated food debris, and dirt:All food and utensil storage shelves, including drawers and utensils within themSides of cooking equipment on the cook lineLarge wooden boxes for storing pizza pansUpright freezer in the back of house
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.Dirty wiping cloths were observed on counters. The staff member was instructed to remove them and sanitize the affected surfaces. Wiping cloths must be stored in sanitizer between uses, and soiled cloths should be kept in a designated bin.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff member personal belongings, including bags, water flask, cup, and medicine, were observed on a food preparation table in the back kitchen food handling area. Please ensure a designated storage area is provided and used for staff member personal items away from food, food equipment, and food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for verifying surface sanitizer concentration could not be located. Please ensure test papers are available at all times to verify and monitor sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the food preparation area was unable to produce water due to a faulty sensor. This must be repaired immediately to enable staff to wash their hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the following to remove dust, accumulated food debris, and dirt:All food and utensil storage shelves, including drawers and utensils within themSides of cooking equipment on the cook lineLarge wooden boxes for storing pizza pansUpright freezer in the back of house
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 13C. Food discarded.
  9. Demand Inspection

    0 infractions

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