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The Pizza Stop

4 - 1350 Robinson Avenue Penhold AB T0M 1R0 · Food - General

Official record from Alberta →

Inspection summary

The Pizza Stop has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on August 24, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

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

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

  • 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 February 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on January 23, 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 2 times across 2 separate inspections, most recently on October 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Corrected: Clear garbage bags are no longer being used to cover rising dough - food grade plastic wrap is being used instead.2) Update: No change in this practice. Please employe a food grade, easy to clean material for this purpose.Plastic sheets (similar to poster board) are used to cover pizza dough that is pressed into pans; pans are stacked on top of the poster board sheets.Operator on-site was unsure if these poster board sheets are food-grade or not. The sheets have unsmooth edges with visible accumulation of food debris. These sheets are not easy to clean.ACTION:Food covers should be food-grade and easy to clean. Please discontinue use of the plastic poster board-style sheets and implement covers that are food-grade and easy to clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update: Operator noted that these strips are on order and will be available shortly. Please notify me when the strips have arrived.Valid test strips are not available to measure the sanitizer concentration for the following sanitizers on-site:-Chlorine (bleach)-Quats -Lactic acidACTION: Please ensure that valid (not expired) test strips are available for all sanitizing agents used in the facility.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Clear garbage bags are being used to cover dough while it is rising. Garbage bags are not food grade and are typically treated with chemicals that are not intended for consumption.ACTION:Use of garbage bags for food contact should be discontinued immediately. Please use a food-grade product for all food contact/covering.2) Plastic sheets (similar to poster board) are used to cover pizza dough that is pressed into pans; pans are stacked on top of the poster board sheets.Operator on-site was unsure if these poster board sheets are food-grade or not. The sheets have unsmooth edges with visible accumulation of food debris. These sheets are not easy to clean.ACTION:Food covers should be food-grade and easy to clean. Please discontinue use of the plastic poster board-style sheets and implement covers that are food-grade and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The far left lid of the prep cooler (storing produce toppings) was measured ambiently and with probe thermometers at 8C. The internal temperature of food was measured at 8C - leaving the lid open for several hours may increase the temperature of the food surface, however, elevated internal temperatures indicate prolonged temperature abuse. The food in the other two sections of the top prep cooler measured 4-5C.PHI removed a container and the temperature was then measured at 6C, indicating that air circulation may be inhibiting temperature maintenance.The manifold of the prep cooler read 5C. There was a significant accumulation of dust visible on the condenser coils, which can affect performance of the unit.ACTION:Ensure that food in the prep cooler can be maintained at 4C or less.PHI suggests consulting with a technician about thoroughly cleaning the coils of the unit and verifying that air circulation is operating optimally.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce, gravy, and au jus are hot held in a steamer. Using a probe thermometer, the center of the gravy was measured at 50-51C and the center of the meat sauce was measured at 45-46C. These foods were discarded by operator at the direction of PHI.The water in the steamer was measured at 95C and the au jus was measured at 80-85C. These temperature differences suggest that the meat sauce and gravy may not have been heated to 74C+ prior to being hot held.ACTION:Ensure that hot held foods are maintained above 60C at all times and ensure that food is reheated to 74C or higher prior to hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Valid test strips are not available to measure the sanitizer concentration for the following sanitizers on-site:-Chlorine (bleach)-Quats -Lactic acidACTION: Please ensure that valid (not expired) test strips are available for all sanitizing agents used in the facility.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza display cabinet was not maintaining adequate temperatures. The food items being stored measured at 49 degrees C using a prob thermometer.**Please have the unit adjusted/repaired/replaced to ensure it can maintain adequate hot holding temperatures of 60degreesC or above. Alternatively, food items may be discarded 2 hours after they have been prepared.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was not maintained in a sanitary state, food debris were observed on the blade and the back surface of the equipment.**Please take the unit apart and thoroughly clean it. This should be done after each use of the slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the shelves in the dry storage area require cleaning.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • The fume canopy was due for maintenance as of December 2023.**Please have the fume canopy serviced.
  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles were observed in the kitchen area.**Ensure all containers holding chemicals are adequately labeled to indicate their content.
    • 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 fume canopy was due for maintenance as of December 2023.**Please have the fume canopy serviced.
    • 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 lower part of the wall beside the dish sink is covered with unsuitable materials.**Ensure the wall is finished with materials that are smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust was observed on the ceiling tiles and air vents in several areas of the facility.**Please have these areas/items cleaned.
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