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Supreme Pizza

6469 Cartmell Place SW Edmonton AB T6W 4V4 · Food - General

Official record from Alberta →

Inspection summary

Supreme Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on April 15, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 5 times across 4 separate inspections, most recently on April 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 15, 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?

  • 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 once on May 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 10, 2024. 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 7 times across 4 separate inspections, most recently on April 10, 2026. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There are gaps at the bottom of the front entrance doors.- Exterior doors require tight seals to prevent the possible entry of pests.- Requires repair.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm chlorine detected in the spray bottle labelled as "Sanitizer".- 100 ppm chlorine is required for manual sanitizing of food contact surfaces, equipment, etc.- Staff prepared a 100 ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bulk foods are being dispensed in a room where there is no handwashing sink easily accessible.- Discontinue this practice and relocate the bins back to the kitchen or install a handwash sink in this room.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Large pieces of plastic are being reused to cover pizza pans in the walk-in cooler. The plastic is visibly soiled and greasy to the touch. - Discontinue this practice. Plastic wrap/bags are single use only and must be discarded after each use.2. Reusable cloth towels observed stored by clean container lids are being used to dry washed cilantro.- Use single use paper towel to dry washed vegetables if necessary. Remove the reusable cloth from the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water is coming out of the cold water tap at the kitchen handwash sink.- All designated handwash sinks must have hot and cold running water.- Requires repair.
    • 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?
      • Pest control records/documentation is not being maintained on a monthly bases.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for the facility has expired. - Obtain a current, valid food handling permit.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters in between uses instead of being immersed in a sanitizer solution.- Staff were instructed to prepare the 100 ppm bleach-water solution for wiping cloth storage.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the staff member on duty drying their hands with a reusable cloth towel.- Use single use paper towel to dry hands.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of sanitizer are not labeled as to contents.- Ensure that all containers of chemicals are properly labelled
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Determined through staff interview. Dishware/utensils washed in the 2-compartment dishwash sinks are not being sanitized.- Proper manual dishwashing procedures are to Wash with soapy water -> Rinse -> Sanitize ->Air Dry. Review proper procedures with all staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sinks are not equipped with paper towel.- Handwash must be supplied with soap and paper towel at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility is operating with an expired Food Handling Permit.- Obtain a current, valid Food Handling Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being left inside food containers with the handles in contact with the foods.- Store dispenses out of eth foods.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The staff washroom has been converted into a dry food/extra utensil storage area however the toilet still remains. - Remove the foods from this area until the toilet has been removed and the plumbing has been properly sealed.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no pre-made sanitizer solution was readily available.- Staff prepared 100 ppm bleach-water solutions for each food handling area fro teh storage of wiping cloths in between uses..
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Power drills, container of screw, loose screws noted on the counter next to the slicer and pizza pans.- All non-food related items must be stored completely separate from foods, food equipment, food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is not organized. Pizza pans and pizza takeout boxes are stored in various areas on counters, a large metal shelving unit was located in front of the deep fryer and the counters are cluttered.- Organize the kitchen
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the large prep coolers was being serviced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher could not be tested as was being serviced, repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles throughout were displaced. Operator is waiting for the HVAC inspection.
  9. Demand Inspection

    0 infractions

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