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The Pizza Boxx

4802 50 Street Stettler AB T0C 2L0 · Food - General

Official record from Alberta →

Inspection summary

The Pizza Boxx has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on June 19, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 3 separate inspections, most recently on September 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on August 8, 2024. 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on October 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on September 9, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Continues:Daily temperature records were maintained until March 2026; however, records have not been consistently maintained since that time. Please ensure temperature logs are consistently maintained on a daily basis for all refrigeration and hot-holding units.Please ensure top inserts of prep coolers are also occasionally probed and recorded.
  2. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature records were not observed. Please ensure temperature records are maintained for all refrigeration and hot-holding units. Template provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area was observed to be in a clean condition. However, several storage racks continue to be covered in flour/semolina. Please ensure these racks are cleaned.Please also ensure a written sanitation program (eg. in the form of a checklist) is established.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Glove use procedures were inquired and deemed insufficient. Although gloves are changed out with changing tasks, no handwashing is taking place in between changes. Glove use does not replace handwashing.Please ensure hands are thoroughly washed and dried:- before wearing gloves- when changing into a new pair of gloves- after removing glovesAHS guidance document provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding display unit containing a pizza in the front serving area was measured at 51C when probed. Staff confirmed that the items in the unit were out since lunch time (slightly longer than 2 hours at that point) and promptly threw out the remaining pizza, and increased the unit temperature.Ensure the hot-holding unit is maintained at or above 60C when storing food (verify with a calibrated thermometer rather than relying on digital reading, and record temperatures daily).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 3-compartment sink is available for dishwashing. No dishwashing was occurring during the inspection, however, upon inquiry of procedures, it was noted that the sanitizing step was not occurring after washing and rinsing. Staff were instructed to ensure a 100ppm bleach solution is made in the third compartment and submerge all dishes in sanitizing for 2 minutes post washing and rinsing.A 3-sink dishwashing poster has been provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough clean is required in all areas with visible build-up, including pipes around the dishwashing sink and tray racks with flour/semolina build-up.Please also ensure a written sanitation program (eg. in the form of a checklist) is established (template provided).
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemicals soap and chlorine should be put in a box that is cleanable or on a rack beside the sink.
  6. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemicals soap and chlorine should be put in a box that is cleanable or on a rack beside the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink needs to be used before handling pizza in the display container in the front of the store. The sink has not been used and requires clearing. the cold water tap is not working. Checl to see if cold water has been turned off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink in the front sales area is in poor condition. The sink has been duct taped to the wall to prevent water from getting behind the sink. This is extremely poor construction and does not meet the requirements of the food regulation.You must have the sink properly installed to the wall and it must be a tight-fitting seal to the wall and then the sink needs to be siliconed to the wall to prevent water getting behind it. Duct tape is totally not allowed as a moisture barrier for a sink area, and this must be repaired by Dec 15th, 2022.
  7. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemicals soap and chlorine should be put in a box that is cleanable or on a rack beside the sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing Equpment is adequate. But the front hand washing sink is really dirty and requires cleaning. It is also evident that it is not being used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • YOU need to have the right chemical test strips. You need chlorine test strips like the one i showed to the staff member during the inspection. Don't get pool test strips you need test strips that check concentration to 200 PPM.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink needs to be used before handling pizza in the display container in the front of the store. The sink has not been used and requires clearing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink in the front sales area is in poor condition. The sink has been duct taped to the wall to prevent water from getting behind the sink. This is extremely poor construction and does not meet the requirements of the food regulation.You must have the sink properly installed to the wall and it must be a tight-fitting seal to the wall and then the sink needs to be siliconed to the wall to prevent water getting behind it. Duct tape is totally not allowed as a moisture barrier for a sink area, and this must be repaired by Dec 15th, 2022.
  8. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemicals soap and chlorine should be put in a box that is cleanable or on a rack beside the sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler on the north wall the large one is not at proper temperature. IT was at 8 to 12C depending on where we checked it. It needs to be at 4C or lower. The thermometer on the unit is not reading the correct temperature and needs to be properly calibrated.All perishable food in this cooler must be moved to the other preparation cooler or to the walk-in fridge. This cooler is not to be used until it is repaired and then call me at 4037405250 Cell for a reinspection to approve the cooler for use.I must reinspect it and check the temperature before it is put back into use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing Equpment is adequate. But the front hand washing sink is really dirty and requires cleaning. It is also evident that it is not being used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • YOU need to have the right chemical test strips. You need chlorine test strips like the one i showed to the staff member during the inspection. Don't get pool test strips you need test strips that check concentration to 200 PPM.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink needs to be used before handling pizza in the display container in the front of the store. The sink has not been used and requires clearing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink in the front sales area is in poor condition. The sink has been duct taped to the wall to prevent water from getting behind the sink. This is extremely poor construction and does not meet the requirements of the food regulation.You must have the sink properly installed to the wall and it must be a tight-fitting seal to the wall and then the sink needs to be siliconed to the wall to prevent water getting behind it. Duct tape is totally not allowed as a moisture barrier for a sink area, and this must be repaired by Dec 15th, 2022.

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