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YEG Pizza on Wheels

19 - 2976 Ellwood Drive SW Edmonton AB T6X 0A9 · Food - General

Official record from Alberta →

Inspection summary

YEG Pizza on Wheels has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on August 10, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on November 7, 2023. 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 once on November 7, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 7, 2023. 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?

  • 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 July 28, 2025. 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?

  • 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 once on November 7, 2023. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 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?
      • ** - dirty, single-use disposable cardboard was re-utilized as shelving covers in the storage room. Cease and desist the practice as single use disposable cardboard should not be re-used and does not meet the requirements of smooth, cleanable, non-absorbent and durable.** - unfinished wood surfaces were observed on shelving throughout the kitchen and the storage room that does not meet the requirement of smooth, cleanable, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime, grease, debris and filth were observed in the back storage room on the floors, light switch, shelving, and the chest freezer. The underside of the 2 metal shelves overtop the cook station had a thick build up of grease/grime. Cleaning required.
  3. Monitoring Inspection

    0 infractions

  4. 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?
      • 2023-11-14Discussed at the time of inspection - operator to consult with building landlord following the inspection._________________2023-11-07Staff washroom that opens into kitchen area does not have a self-closing door mechanism. Action required: install a self-closing door mechanism on the staff washroom.
  5. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator observed putting on gloves without performing handwashing first. Action required: review glove-use guidelines. Ensure glove-use is a supplementation to handwashing, not a substitution. Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers were equipped with refrigeration thermometers. Action required: install refrigeration thermometers in all the coolers. Note: several probe thermometers were available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have QUAT test strips but uses a QUAT-based sanitizer for cleaning cloth buckets. Action required: obtain QUAT test strips. Note: facility did have chlorine test strips & uses a chlorine-based sanitizer for dishwashing.
    • 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?
      • Facility had mouse traps set but is not keeping monthly pest control records. Action required: recommended to also set glueboard traps to monitor insect activity. Keep monthly records of pest control efforts. Alternatively, you can hire a 3rd-party pest control service provider. Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom that opens into kitchen area does not have a self-closing door mechanism. Action required: install a self-closing door mechanism on the staff washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation was satisfactory; however, some cleaning and clutter on shelving & storage areas. Facility also had several pieces of unused equipment. Action required: conduct a deep clean and organization of the facility. Remove any equipment that is not needed.

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