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Woodside Pizza

6 - 905 1 Avenue NW Airdrie AB T4B 2X7 · Food - General

Official record from Alberta →

Inspection summary

Woodside Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on May 13, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 6 times across 5 separate inspections, most recently on April 29, 2026. 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 4 times across 3 separate inspections, most recently on April 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 5, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on April 29, 2026. 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 4 separate inspections, most recently on May 5, 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records of temperature monitoring and sanitizer concentration monitoring were observed. Monitor all food storage temperatures at least twice daily (AM/PM), and dishwashing sanitizer concentration daily in the beginning of day.
    • 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?
      • Weatherstripping under the back door of the pub was noted to be damaged with a gap observed under the door. Replace weatherstripping and seal all potential pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles in front of walk-in cooler were noted to be damaged.2. Wood shelving shows signs of wear with raw wood material exposed.Repair/resurface to ensure that all surfaces are maintained smooth, non-porous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher was measured at 0ppm chlorine. Repair dishwasher and keep chlorine level at 100ppm. Continue manual sanitization with QUAT sanitizer at 200ppm in two-compartment sink.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer from a wall-mount dispenser was measured at 0ppm. Staff stated that QUAT sanitizer was used for manual dishwashing. Cease use of QUAT sanitizer, and complete manual dishwashing using chlorine solution at 100ppm. Household bleach and chlorine test strips are available on site.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Aprons for employees were stored in staff bathroom. Remove aprons from bathroom and store in a space that is protected from contamination.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records of temperature monitoring and sanitizer concentration monitoring were observed. Monitor all food storage temperatures at least twice daily (AM/PM), and dishwashing sanitizer concentration daily in the beginning of day.
    • 09. Are chemicals stored and handled in a safe manner?
      • Pails containing chlorine sanitizer and cleaner were unlabelled. Staff labelled the containers during the inspection. Ensure that all chemical containers are properly labelled to indicate the content to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pre-made uncooked roux mixture was stored at room temperature. Staff stated that the mixture was prepared 3 days prior to the inspection. Staff discarded the roux mixture during the inspection.2. Cut fruits in bar condiment holder had no ice bath for cold-holding. Bar staff added ice in the container during the inspection. Store all potentially hazardous foods at or below 4 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher (chlorine) was measured at 50ppm. Monitor dishwashing sanitizer concentration daily and ensure that sanitizer is maintained at 100ppm. Staff may complete wash and rinse steps using the dishwasher, and complete manual sanitization using 2-compartment sink available onsite in the interim.
    • 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?
      • Weatherstripping under the back door of the pub was noted to be damaged with a gap observed under the door. Replace weatherstripping and seal all potential pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles in front of walk-in cooler were noted to be damaged.2. Wood shelving shows signs of wear with raw wood material exposed.Repair/resurface to ensure that all surfaces are maintained smooth, non-porous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged metal strainer was noted. Staff discarded the damaged utensil during the inspection. Replace/repair damaged utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up noted on ceiling surface. Clean ceiling routinely to prevent build-up of dust and debris.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including phones, jackets, and a purse were stored in the prep room off to the side. Ensure personal items are not stored in food preparation areas. Staff stated these would be moved to the back.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand up fridge/freezer was not equipped with thermometer. Ensure all fridges have thermometers inside so that temperature can be easily monitored.
    • 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?
      • Weatherstripping on back exterior door on Bogey's Pub side was damaged and there was a gap beneath door. Staff stated operator was aware and has plans to repair. Ensure weatherstripping is repaired to prevent pest entry.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small fridge in back area of Bogey's pub was not equipped with working thermometer. Please place thermometer inside and monitor temperature.*October 24, 2024 - Thermometer had been placed inside, but temperature reading was not accurate.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in bar area measured 0ppm chlorine. Staff called dishwasher technician while inspector was on-site. Use dishwasher in kitchen until repaired.*October 24, 2024 - Dishwasher had been serviced after last visit, but was reading 0ppm chlorine at time of inspection.
  8. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Located in Bogey's Pub: Sanitizer solutions in spray bottles located in the bar area were not labelled. Please label all spray bottles to ensure that staff members know which products they are using. *Cited again September 13, 2024
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small fridge in back area of Bogey's pub was not equipped with working thermometer. Please place thermometer inside and monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings were thawing at room temperature. Staff placed meat back into cooler during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in bar area measured 0ppm chlorine. Staff called dishwasher technician while inspector was on-site. Use dishwasher in kitchen until repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf in keg cooler where pickles and milk were stored was unfinished plywood. Please paint or finish so that surface is non-porous and easy to clean.
  9. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Located in Bogey's Pub: Sanitizer solutions in spray bottles located in the bar area were not labelled. Please label all spray bottles to ensure that staff members know which products they are using.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Located in Bogey's Pub: The small refrigerator was measured to be 8 degrees Celsius. The operator corrected this during the inspection and adjusted the temperature of the refrigerator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Located in Bogey's Pub: The ceiling in the far walk-in cooler, closest to the back door on the bar side, had some caulking that was missing and falling off. Please replace the caulking to ensure no pieces are hanging and the surface is easy to clean.

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