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Western Pizza

2 - 5431 43 Street Red Deer AB T4N 1C8 · Food - General

Official record from Alberta →

Inspection summary

Western Pizza has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on June 22, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 31, 2024. 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 on January 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on November 17, 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 3 times across 2 separate inspections, most recently on June 15, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 28, 2025. For example: Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in back storage area limits cleaning. Replace missing lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dishwasher manifold had some build-up. Cleaned during inspection.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowl used for scooping cheese in walk-in cooler left in cheese. Would have to touch cheese to use. Switch to handle scoop system to prevent contact.
  6. Monitoring Inspection

    2 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Staff initially prevented inspection. Permitted inspection once advised that it was obstruction.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Linen towel at hand sink. Replaced with paper towels.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork ribs observed thawing at room temperature in grey bin on the counter. Items were moved and placed in the sink to thaw under running cool water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in the prep area observed peeling and exposes engineered wood. Surface is no longer, smooth, non-porous and easy to clean. Please ensure all surfaces are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards observed requiring a deep clean. Please deep clean or plane cutting boards.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The procedure for cleaning the meat slicer was unsatisfactory. Staff indicated the equipment is cleaned with soap and water but not sanitized.**Ensure the meat slicer and all equipment requiring to be cleaned in place are sanitized with an approved sanitizer after the cleaning step.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solutions were not maintained at adequate concentrations. Readings taken from two sanitizer buckets in the kitchen area measure at 0ppm and 50ppm of chlorine.**Ensure all sanitizer solutions are maintained at adequate concentrations at all times.The staff on duty mixed the sanitizer to 100ppm of chlorine during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler labeled "G" was not maintaining adequate temperatures. Measured at 7.5 degrees C.**Adjust/Repair the cooler to ensure it maintains adequate temperatures of 4 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris were observed behind the blade of the meat slicer.**Please take the unit apart and thoroughly clean it. This should be done after each use of the slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean tongs were being stored directly over the hand sink in the back kitchen area.**Ensure clean utensils are stored in a manner that protects them from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of ice and debris was observed in chest freezer "H".**Please defrost, clean and sanitize the freezer.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the freezers in the back storage room are starting to have frost and ice buildup, likely due to the higher humidity. It is strongly recommended that these units be defrosted so that the ice does not damage the freezers.The meat slicer had a buildup of debris behind the blade and behind the product feeder. Please take the unit apart and thoroughly clean it. This should be done after each use of the slicer.

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