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Willy's Pizza Bar & Grill

990 Lakeland Village Boulevard Sherwood Park AB T8H 1H9 · Food - General

14 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • A gap was observed at the bottom of the back kitchen door. Replace the weather stripping and ensure there is no gap in the door to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No cover was observed for the ice machine motor. Replace the missing ice machine cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires further cleaning.- Dust accumulation was observed on the ceiling by the vents and lights in the kitchen.- Walk in cooler shelves.
  2. Monitoring Inspection

    6 infractions

    • 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?
      • A gap was observed at the bottom of the back kitchen door. Replace the weather stripping and ensure there is no gap in the door to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.Mar 12, 2026: Food safety certificate was not verified during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large stand mixer was observed to be covered in flour and requires cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles for the standup freezer and broken and in disrepair. Repair/replace the handles such that it is smooth, durable, easy to clean, and to prevent potential cuts from the sharp metal edge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No cover was observed for the ice machine motor. Replace the missing ice machine cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require a deep clean:- The top of the dishwasher.- Around the grease trap and under the compartment sink.- Grease build up was observed on the exhaust canopy filters.- Dust accumulation was observed on the ceiling by the vents and lights in the kitchen area.- Food spillage was observed at the bottom of the stand up freezer.- Some spillage and grime build up was observed under the sinks in the bar area.Deep clean the above mentioned areas.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Bar dishwasher was producing a sanitizer residual of 0ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.
    • 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 dishwashing sink faucet leaks when on. Repair plumbing so that it functions as designed.
  4. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Bar dishwasher was producing a sanitizer residual of 0ppm.
    • 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 back door screen is no longer secure and does not provide for a pest proof environment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.
    • 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 dishwashing sink faucet leaks when on. Repair plumbing so that it functions as designed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on shelving in the walk-in cooler.There was an accumulation of flour on the stand mixer.Clean and sanitize areas noted above.
  5. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was being thawed in standing water.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.Frozen chicken was moved to walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Bar dishwasher was producing a sanitizer residual of 0ppm.2. Kitchen dishwasher was producing a sanitizer residual of 0ppm.Operator to manually sanitizer all dishes and utensils.
    • 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 back door screen is no longer secure and does not provide for a pest proof environment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.
    • 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 dishwashing sink faucet leaks when on. Repair plumbing so that it functions as designed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and dust on the ventilation canopy filters.There was an accumulation of food debris on shelving in the walk-in cooler.There was an accumulation of flour on the stand mixer.Clean and sanitize areas noted above.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items.Use a scoop with a handle and store in a way that protects food from contamination.2. There was a box of eggs being stored on the floor of the walk in cooler.The box was moved onto a shelf.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Bar dishwasher was producing a sanitizer residual of 0ppm.2. Kitchen dishwasher was producing a sanitizer residual of 0ppm.Operator to manually sanitizer all dishes and utensils.
    • 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 back door screen is no longer secure and does not provide for a pest proof environment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.
    • 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 dishwashing sink faucet leaks when on. Repair plumbing so that it functions as designed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and dust on the ventilation canopy filters.There was an accumulation of food debris on shelving in the walk-in cooler.There was an accumulation of flour on the stand mixer.Clean and sanitize areas noted above.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was missing a thermometer. Replace the missing thermometer for proper temperature monitoring.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for use. 100ppm chlorine sanitizer solution was prepared with the assistance of the PHI during inspection.Please ensure an approved sanitizer solution is prepared for use each day. If the facility will continue using chlorine/bleach solution, use the test strips at the facility to measure the concentration and ensure the required 100ppm is maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was missing a thermometer. Replace the missing thermometer for proper temperature monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer concentration for the glasswasher at the bar was measured to be less than 10ppm. A new sanitizer bottle was connected to the glasswasher and 100ppm concentration measured during inspection.Monitor the glasswasher and the dishwasher to ensure the required sanitizer concentration is maintained after running a cycle.
    • 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 for the handwashing sink at the back area was empty. The dispenser was re-filled by the operator during inspection.Ensure all handwashing sinks are always supplied with soap, paper towels, hot and cold running water. Paper towels must be stored in appropriate dispensers.
    • 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?
      • Food handling permit was not displayed.Display a valid food handling permit for the facility at a conspicuous location.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility. Feb 18, 2025: Food safety certificate is still not available for an individual in care and control of facility. A list of recognized courses will be sent with this report. Ensure someone in a managerial position completes a food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some equipment at the facility appeared unclean. Dirt and debris were observed on the equipment's below.- The dough machine.- The dishwasher.- Inserts at the bar.Please clean these equipment's and ensure all equipment's are maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas at the facility appeared unclean. Dirt and debris were observed at the following areas:- Underneath the dishwasher and dishwashing area. - Walls around the dishwashing area and the back food storage room (including areas around the dough machine).- Corners and underneath counters in the back food storage room.- Behind the oven in the kitchen.- Underneath counters at the bar area. Clean these areas and ensure the entire facility is maintained in a sanitary condition.
  9. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility.
  10. Monitoring 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)?
      • Glasswasher in bar was decommissioned due to malfunction. Facility currently waiting for technician repair. All glassware from bar is being sanitized at kitchen dishwasher location.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required cleaning due to visible soiling:Floor surfaces below bar glass washer and counters.Floor surfaces below pizza oven and dishwasher.Ceilng area adjaycent to pizza oven.
  11. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility.
  12. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass sanitizer was measuring a chlorine residual of 0ppm.All items are to be cleaned and sanitized using the kitchen dishwasher until bar dishwasher is repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility.
  13. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions and a bag of potatoes were stored on the floor of the storage area. Ensure food items are always stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers were being used to store bulk-food items. Ensure that all utensils, containers, and equipment are constructed of food grade materials.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass sanitizer was measuring a chlorine residual of 0ppm.All items are to be cleaned and sanitized using the kitchen dishwasher until bar dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not supplied with soap and paper towel.Hand washing sink is to be supplied at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer door handles are in disrepair. Ensure that door handles are repaired so they are easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen dishwasher Rinse Aid Dispenser is not functioning. Detergent is not available for kitchen dishwasher; heavily soiled items will need to be manually cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the walk-in cooler. Clean and sanitize noted area.
  14. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination. 2. A bag of onions and a bag of potatoes were stored on the floor of the storage area. Ensure food items are always stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers were being used to store bulk-food items. Ensure that all utensils, containers, and equipment are constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw meat was being thawed in the handwashing sink. Food items are only to be thawed in the following ways:- Under constant running cold water. - In the Refrigerator.- In the microwave.- As part of the cooking procedure with extra time added.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher was producing a sanitizer residual of 0ppm. Facility is to stop using costumer re-useable plates, bowls, and cutlery. 2. The bar glass sanitizer was measuring a chlorine residual of 0ppm.Use of re-usable glasses is to be ceased until sanitizer is producing 100 ppm chlorine sanitizer residual. All other items still in use (Pizza pans and kitchen utensils) are to be manually sanitized in two compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips were not available for testing dishwasher and surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink was used for purposes other than hand washing.Hand washing sink is to be used for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not supplied with soap and paper towel.Hand washing sink is to be supplied at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate is not available for individual in care and control of facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer door handles are in disrepair. Ensure that door handles are repaired so they are easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the walk-in cooler. Clean and sanitize noted area.