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Zuppa Cafe & Pizza

9843 110 Street NW Edmonton AB T5K 2P5 · Food - General

Official record from Alberta →

Inspection summary

Zuppa Cafe & Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 27, 2025. The most recent inspection, on October 6, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 25 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 once on August 5, 2026. 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 10 times across 5 separate inspections, most recently on October 6, 2026. 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 10 times across 5 separate inspections, most recently on August 11, 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 2 times across 2 separate inspections, most recently on August 11, 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?

  • 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 2 times across 2 separate inspections, most recently on August 5, 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?

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

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving for the QBD cooler at the back area had significant rust. Re-coat or change the cooler shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher at the kitchen was in disrepair. The facility will be using the 3-comparment sink at the facility for dishwashing until the dishwasher is repaired.
  2. Risk Management Inspection

    5 infractions

    • 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 for the facility was not displayed.Ensure the facility's permit is displayed at a visible location.
    • 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 kitchen exhaust system and hood appeared to be overdue for cleaning. Grease accumulation was observed inside the hood and observed professional cleaning sticker was overdue.Ensure the kitchen exhaust system and hood are professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving for the QBD cooler at the back area had significant rust. Re-coat or change the cooler shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher at the kitchen was in disrepair. The facility will be using the 3-comparment sink at the facility for dishwashing until the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was unavailable at the time. Operator indicated they clean as needed but will try to work on developing a written schedule. Please develop a cleaning schedule to address the hard-to-reach areas.Aug 05, 2026: Observed cleaning procedure did not appear detailed. Create a detailed cleaning schedule that will include all areas in the facility. A checklist will be sent with this report.
  3. Risk Management Inspection

    3 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?
      • The kitchen exhaust system and hood appeared to be overdue for cleaning. Grease accumulation was observed inside the hood and observed professional cleaning sticker was overdue.Ensure the kitchen exhaust system and hood are professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving for the QBD cooler at the back area had significant rust. Re-coat or change the cooler shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher at the kitchen was in disrepair. The facility will be using the 3-comparment sink at the facility for dishwashing until the dishwasher is repaired.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. 100ppm solution was prepared by the staff during inspection.2. The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.3. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the food preparation counter at the kitchen. The cloths were removed during inspection. Cleaning cloths were stored in 100ppm chlorine sanitizer solution during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Used cleaning cloths must be stored in a sanitizer solution when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the kitchen hand washing sink was empty. The staff refilled the dispenser during inspection.
    • 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 for the facility was not displayed.Ensure the facility's permit is displayed at a visible location.
    • 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 kitchen exhaust system and hood appeared to be overdue for cleaning. Grease accumulation was observed inside the hood and observed professional cleaning sticker was overdue.Ensure the kitchen exhaust system and hood are professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment appeared unclean. - Dough machine at the back area, alongside the tray and counter it was placed on. Dirt and debris accumulation was observed on the surfaces. - The refrigerators at the back area. Dirt and debris were observed on the shelves and the door grooves.- The dishwasher in the kitchen.Clean these equipment's and ensure all equipment in the facility are always maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving for the QBD cooler at the back area had significant rust. Re-coat or change the cooler shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher at the kitchen was in disrepair. The facility will be using the 3-comparment sink at the facility for dishwashing until the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was unavailable at the time. Operator indicated they clean as needed but will try to work on developing a written schedule. Please develop a cleaning schedule to address the hard-to-reach areas.Aug 05, 2026: Observed cleaning procedure did not appear detailed. Create a detailed cleaning schedule that will include all areas in the facility. A checklist will be sent with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas at the facility require cleaning as dirt and debris accumulation were observed.- The ceiling and vent above the exhaust hood and the exhaust hood vent pipe. - Floor around the entire kitchen area.- Hard to reach corners, wall edges, underneath counters and dishwashing sink in the kitchen area and underneath shelfs in the dry storage room.- Beside and behind coolers, freezer and equipment. Clean these areas and ensure the entire facility is maintained in a sanitary condition.
  5. Risk Management 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?
      • There was a hole in the wall closest to the table holding the panini grill and toaster. Please close off the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was unavailable at the time. Operator indicated they clean as needed but will try to work on developing a written schedule. Please develop a cleaning schedule to address the hard-to-reach areas.
  6. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was draining slowly and the paper towel dispenser was empty. There was a roll of paper towel nearby. However, please replace paper towel dispenser with a paper towel holder. Ensure the drain is working properly to allow good drainage.Hand wash sinks were equipped with soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall closest to the table holding the panini grill and toaster. Please close off the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handles of the pizza prep cooler had buildup of dried food, please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was missing. Please develop a cleaning schedule to address the hard-to-reach areas. There was buildup of debris, food, and grease under the cookline equipment, behind large equipment, and in the storage room. Storage room and front cabinets had accumulation of items. Please re-organize to allow for proper cleaning.

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