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The Pizza Place

10001 100 Avenue La Crete AB T0H 2H0 · Food - General

Official record from Alberta →

Inspection summary

The Pizza Place has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on September 14, 2026, found no infractions.

1 of 4 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: Cleaning and sanitizing and Pests.

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 February 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 1, 2023. 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?

  • 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 3 times across 3 separate inspections, most recently on February 11, 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 once on February 11, 2025. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked and ready to eat Foods that are being cooled MUST be properly covered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is build up in the dishwasher most likely due to the hardness of the water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris underneath the shelving unit in the back walk-in cooler. The space in the front area where tables and chairs are stored was cluttered. Ensure this area is cleaned and organized better to prevent attracting pests and to assist staff in cleaning properly. A cleaning schedule to be posted that outlines daily, weekly and monthly duties for staff will be provided with this inspection report.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no Quats or Chlorine test strips to measure surface and dishwashing sanitizer in facility. Quats test strips were left with operator. Operator will order test strips online for facility.
    • 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?
      • Flies noted throughout the kitchen. Discussed installing fly traps in nonfood handling or prepping areas. Please provide this office with a copy from the pest control operator's latest inspection. A pest control sanitation template will be provided with this inspection report for staff to monitor/ record in addition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris underneath the shelving unit in the back walk-in cooler. The space in the front area where tables and chairs are stored was cluttered. Ensure this area is cleaned and organized better to prevent attracting pests and to assist staff in cleaning properly. A cleaning schedule to be posted that outlines daily, weekly and monthly duties for staff will be provided with this inspection report.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer has not been cleaned and sanitized. There was food debris still underneath the blade. Dismantle, clean and sanitize all pieces. Meat slicer had food debris underneath the blade. The meat chopper had a roll of tape and a tool sitting directly on it. There were very small pieces of dried food too. Do not store nonfood items with equipment. Please clean and sanitize all movable pieces after every use or if using continuously every 4 hours. Ensure staff are taking apart the meat slicer and any parts that cannot be removed need to be when cleaned and sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 58C at the rinse cycle. A Thermostrip was added to the dishwashing load. The label did not turn black which confirms the dishwasher did not reach the proper sanitizing temperature Operator contacted dishwasher technician during inspection to have them come back. Please contact the office once the dishwasher has been repaired before the response date. Staff were instructed to complete dishwashing using the two-sink manual method. High temperature dishwasher was ran five times during inspection. The maximum rinse cycle temperature was <71C at plate level. Operator will not run dishwasher until it has been fixed. and will communicate this to all staff. Operator was instructed to dishwash equipment and utensils by manual method. Chlorine test strips left with operator. Discussed ordering a waterproof thermometer or thermal strips to ensure proper temperature of dishwasher is being reached.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no Quats or Chlorine test strips to measure surface and dishwashing sanitizer in facility. Quats test strips were left with operator. Operator will order test strips online for facility.
    • 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?
      • Flies noted throughout the kitchen. Discussed installing fly traps in nonfood handling or prepping areas. Please provide this office with a copy from the pest control operator's latest inspection. A pest control sanitation template will be provided with this inspection report for staff to monitor/ record in addition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris underneath the shelving unit in the back walk-in cooler. The space in the front area where tables and chairs are stored was cluttered. Ensure this area is cleaned and organized better to prevent attracting pests and to assist staff in cleaning properly. A cleaning schedule to be posted that outlines daily, weekly and monthly duties for staff will be provided with this inspection report.

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