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YEG Pizza on Wheels - CGY-1289

5413 106 Street NW Edmonton AB T6H 2T2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

YEG Pizza on Wheels - CGY-1289 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on May 1, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 May 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on April 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times on May 2, 2024. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 30, 2026. For example: 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not readily available at the hand sink. A soap dispenser was added during the visit.
    • 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?
      • Valid food handling permit not posted/available onsite.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution to sanitize food contact surfaces was not observed. Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. Following are the approved sanitizer:- a bleach solution at 100 ppm. - a quaternary ammonium solution at 200 ppm, or, - an Iodine solution at between 12.5 ppm to 25 ppm. 2. A lemon scented chlorine gallon was noted in the facility. Please noted that the chlorine must be unscented in order to use it as a sanitizing solution. 3. Wiping cloth was noted to be hanging off food handler's apron. Please be advised that all wiping cloths must be stored in a sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator. Hands must be washed between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator indicated that dishwashing is occurring at their restaurant. According to facility's initial approval inspection report, the dishwashing is occurring using three compartment dishwashing sink method located inside the mobile unit. Please reach out to your district inspector to discuss dishwashing process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing soap was not observed at the time of inspection. Please be advised that the hand washing sink must remain fully stocked with appropriate hand washing supplies (soap, paper towel, hot and cold running water) at all times. Please stock the hand washing sink. 2. Water was not observed at the hand washing sink. The operator indicated that they turned off the water. Please be advised that the water must stay on while the mobile unit is in operational state. The operator turned the water on during the inspection.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was not available at the hand washing sink. The operator indicated that they have turned the water off. Please note that the water must be turned on at all times while the mobile unit is in operational state. The facility must not perform food handling in the event the water is turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was noted to be in insanitary state at the time of inspection. Please clean, sanitize and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedules.
  6. Initial Inspection

    0 infractions

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