The Pizza Boxx
7 - 88 Howarth Street Red Deer AB T4N 6V9 · Food - General
Inspection summary
The Pizza Boxx has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on May 4, 2026, found no infractions.
6 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 once on May 12, 2025. 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 once on May 12, 2025. 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?
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 May 12, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 2 times on May 12, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on April 10, 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?
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
- Risk Management Inspection
0 infractions
- Monitoring 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?
- damaged floor tiles under pizza oven.Repairs to flooring under oven. Correct by may 1 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket with wiping cloth was found to have 0 ppm chlorine concentration.Operator made up a new solution of sanitizer and it was tested with chlorine test strip and found to be 100 ppm.Corrected
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cans of olives and other pizza toppings were found to be damaged and/or dirty creating a risk for bacteria growth within the cans and potential contamination of the can's contents from the grime on the cans.Operator discarded the cans in question at time of inspection.Corrected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser at a handwashing station in the back of the kitchen was found to be nearly empty. Operator was asked to refill the pump.Corrected.
- 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?
- The facility did not have any pest control monitoring or records at the time of inspection.The operator was informed that they are required to have systems to monitor for pests and records for their pest control.A copy of the pdf document titled wf-eh-pest-control-checklist will be emailed to the operator along with this inspection report to be implemented.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dough hook for mixer was found to be stored on the floor. Equipment used for food preparation/handling must be stored in such a way as to protect it from contamination. This is to ensure cross contamination does not occur.The dough hook was moved off the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Adapter for the dough mixer was found to have electrical tape wrapped around it.Operator will use saran wrap instead of tape and discard wrap before cleaning and sanitizing
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
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