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Veg Delight Pizza Bakery and Restaurant

9142 34A Avenue NW Edmonton AB T6E 5P4 · Food - General

Official record from Alberta →

Inspection summary

Veg Delight Pizza Bakery and Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on October 23, 2025, found no infractions.

2 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, Chemicals and toxic substances 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 3 times across 2 separate inspections, most recently on October 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on October 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 14, 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 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 September 24, 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 5 times across 2 separate inspections, most recently on October 14, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Wet dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Single use metal can wrapped with nutrition paper label was used as scoop and stored in the dry rice storage bin. The metal can had sharp cut edges which is a safety hazard that may break skin barrier and contaminate food item. Also, the paper wrap may degrade in food and tin coating may leach hazardous chemical into food stored in the container. Discard metal can and replace scoop with food grade plastic or stainless-steel scoop and store scoop outside of bulk supply.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-A single spoon was being used to scoop multiple ingredients on the cook line. Reusing one scoop for all ingredients will contaminate other ingredient and could cause food allergies and safety issues. Please use separate scoops for each ingredient or clean and sanitize between uses.**-A plastic scoop with high touch surface (handle) was stored submerged in bulk yogurt container inside the walk-in cooler. Remove and store scoop outside food containers to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Personal belongings including pain relief gel (Voltaren), hand cream, fruit salt (Eno), eyeglasses and a purse were found on food prep area and counter. Remove all personal items from food preparation and storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • **-Chemical (Lysol spray) was stored beside food ingredients on the shelving unit. Store chemical and cleaning products in a designated area separate from food and food contact items.
    • 09. Are chemicals stored and handled in a safe manner?
      • **-Spray bottle containing chemical solution was found at the server area with no label. All chemical containers must be labelled clearly to identify their content and in such a manner to prevent the contamination of food and food area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-Hand washing sink upstairs had no soap and paper towels. A staff member stated they would use bathroom sink to get supplies. Please supply soap and paper towel at all hand washing stations to ensure all food handlers wash their hands at the designated sinks.
    • 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 weather stripping at the entrance door to the staircase was in disrepair showing rodent chew marks and hole that would permit pest entry. Replace damaged weather stripping and seal all openings to prevent pests and vermin entry.
    • 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 was not posted in a visible area within the restaurant. The owner later emailed a copy of the permit to the public health inspector after the inspection. Please post food handling permit in a visible area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturer's temporary disposable plastic wrap was still on the mechanical dishwasher and ice machine. Please remove the plastic wrap from all food equipment to ensure that surfaces in a kitchen, for food storage, and for food processing are smooth, cleanable, non-absorbent, durable and in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-One metal strainer in the dishwashing area was broken and in disrepair. Please discard broken strainer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Cooking pots were stored directly on the floor. Store food equipment(pots) on the shelf off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Several pieces of food equipment like microwave, ice machine, conveyor oven, storage cart, and cooler door handles had visible buildup of food residue, grease and grime. Clean and sanitize all food contact and non-food contact surfaces.**-The dough roller had visible buildup of grime and dry dough residue. Clean and sanitize roller after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-The floor beneath the cook line and ice machine had accumulated dirt, grease and debris. Men washroom's floor and handwash sink also requires cleaning. Deep clean the areas and implement a regular cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- wet, used, dirty cleaning cloths were observed mounded on countertops throughout the kitchen and not stored in sanitizing solution when not in use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- do not leave cooked vegetables stored at room temperature overnight. Cool for 30 minutes MAXIMUM and store in the cooler or freezer when not in use. If still too warm after 30 minutes, the amount is too big - divide into smaller amounts to cool faster.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- Improper manual dishwashing observed: no sanitizing step was practiced by staff. Follow this method: 1. wash with soap and water. 2. rinse with clean water to remove soap. 3. Completely submerge and soak item in sanitizing solution for a least 2 minutes. 3. Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- do not block any designated handsink at any time
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **- unfinished raw wood is not permitted in kitchens (under the mixer). All surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- DO NOT use bowls as scoops. DO NOT leave bowls or scoops with handles allowing the dirty high touch surface to be stored in direct contact with food ingredients.

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