9837 113 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Grandma Pizza se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 219 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 164 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 8 fois depuis le 10 décembre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Minor mouse droppings were present in the corner of the floor underneath the meat slicer counter. Please clean.
4 infractions
No sanitizer was used during the inspection.
The Habco cooler was at 8C. A pot of noodles was probed at 7.6C. The refrigerator thermometer showed 9C. All food was discarded during inspection such as a large bin of shredded cheese, two packages of spring rolls, two containers of feta cheese, etc. Operator was advised to have the cooler at 4C or less.
Some mouse droppings were present underneath the counter by the meat slicer and by the wall closest to the slicer.
The two wooden bins holding the pizza pans had accumulation of dried food. Please clean the inside to prevent attraction of pests., The pizza dough mixer had some flour and dough buildup, please clean.
7 infractions
No sanitizer was used during the inspection.
Hand wash sink was obstructed by an open door. , There was a leak underneath the sink.
Operators indicated that the Frigidaire Cooler was for personal use only. Please indicate on door with a sign to state personal use.
A reduction in mouse droppings was observed. Some areas still had some droppings such as under the counter by the meat slicer. Continue cleaning affected areas and repairing areas showing unwanted gaps, cracks, openings, etc.
11 infractions
Perishable items such as raw meat, deli meats, cheese, and produce (peppers and greens) showed signs of spoilage including mold/rot/discoloration/slime.
No sanitizer was used during the inspection.
Raw meat was observed to be stored above ready-to-eat or low risk food in the Habco cooler and the Frigidaire cooler, , Some raw meats (hamburger patties) were uncovered in the freezer and were in direct contact with other foods.
11 infractions
Perishable items such as raw meat, deli meats, cheese, and produce (peppers and greens) showed signs of spoilage including mold/rot/discoloration/slime.
No sanitizer was used during the inspection.
Raw meat was observed to be stored above ready-to-eat or low risk food in the Habco cooler and the Frigidaire cooler, , Some raw meats (hamburger patties) were uncovered in the freezer and were in direct contact with other foods.
3 infractions
Mouse droppings were removed in affected areas., , Some mouse droppings were found in drawer under the back stove. Please remove and clean.
Leak noted with plumbing lines under the two compartment sink. Operator contacted plumber during inspection. Please ensure the leak is rectified as soon as possible to prevent moisture damage of walls/floors., , Update: operator had confirmed the plumbing leak was rectified., , Operator has painted the walls of the facility as well.
Meat slicer had a minor buildup of food., , Dough mixer/machine had buildup of flour., , Ensure all equipment/appliances are cleaned and sanitized after use to prevent cross contamination and attraction of pests.
10 infractions
Bottles/jars of food appeared to have been past its best before dates as there was significant color change. Those items were discarded during inspection. Focus on the "first in and first out" system to ensure there is proper flow of food and to prevent waste. A dating system is good for items that do not get used frequently.
Several food items such as cured meats were sitting on the counter without protection and temperature control. The meats were discarded during inspection. Cut produce on the counters appeared to have been left out on the counter for some time as it appeared dehydrated. Those items were discarded as well. , , Improper food storage was observed in the coolers. There was raw meat stored above ready to eat/low risk foods. Also, there was little air flow in the cooler due to the amount of food present inside. Ensure there is adequate air flow by allowing a reasonable amount of food to be stored in the cooler. Obtain more coolers should there be a need for additional storage., , Some food was stored on the floor. Ensure all food is stored off the floor. Due to the current pest issue, it is important to keep all open food stored in a large plastic bin with tight fitting lids.
The Corporate Search showed a different owner on file. Currently, the facility is operating without a valid Food Handling Permit.
The cabinet underneath the hand wash sink had moisture damage and mold growth., Baseboards required near the back door, the dishwashing area, etc
Reduction of items observed. Items such as glass jars, lids, personal belonging (clothing, shoes), cases of food, equipment, etc, was reduced. Continue removing items and clean.
Deli meats were found to range from 7-30C. Both the two pails of sliced deli meat on the pizza preparation area counter were at 18C. The cured meat sitting on top of the pizza pans in by the back kitchen was at 31C. The meat log in the Frigidaire Cooler was at 7C. The temperature abused food were discarded during the inspection. , , The Frigidaire Cooler was at 7C., , Two pots of soup were at >60C (78C and 81C). Please either cool the soups rapidly to 4C or less or keep it hot held at 60C or greater.
Hand wash sink was obstructed by an open door. , , Hand sink was equipped with soap and paper towels.
Significant accumulation of items including non-food related and personal items were present throughout the facility such as the back kitchen, pizza preparation area, food storage area, etc. Items included but not limited to toiletries, paper/stationary, clothing, tires, and equipment., , Black garbage bag was used to cover deli meats in the cooler, , Containers were stacked on top of deli meats in the cooler.
Mouse droppings were present in various areas of the facility such as but not limited to counter by the meat slicer, shelves, cabinets, the floor, especially the perimeter of rooms including a decommissioned walk-in unit. Two deceased mice were found in the cabinet of the pizza preparation area and the decommissioned walk in unit., , Flies were present throughout the facility., , Pest control company comes on a biweekly basis.
The Corporate Search showed a different owner on file. Currently, the facility is operating without a valid Food Handling Permit.
The cabinet underneath the hand wash sink had moisture damage and mold growth.
Meat slicer had buildup of dried food/grease.
Accumulation of items such as glass jars, lids, personal belonging (clothing, shoes), cases of food, equipment, etc, was preventing proper cleaning. Remove/re-organize the facility to facilitate proper cleaning.
Deli meats were found to range from 7-30C. Both the two pails of sliced deli meat on the pizza preparation area counter were at 18C. The cured meat sitting on top of the pizza pans in by the back kitchen was at 31C. The meat log in the Frigidaire Cooler was at 7C. The temperature abused food were discarded during the inspection. , , The Frigidaire Cooler was at 7C., , Two pots of soup were at >60C (78C and 81C). Please either cool the soups rapidly to 4C or less or keep it hot held at 60C or greater.
Hand wash sink was obstructed by an open door. , , Hand sink was equipped with soap and paper towels.
Significant accumulation of items including non-food related and personal items were present throughout the facility such as the back kitchen, pizza preparation area, food storage area, etc. Items included but not limited to toiletries, paper/stationary, clothing, tires, and equipment., , Black garbage bag was used to cover deli meats in the cooler, , Containers were stacked on top of deli meats in the cooler.
Mouse droppings were present in various areas of the facility such as but not limited to counter by the meat slicer, shelves, cabinets, the floor, especially the perimeter of rooms including a decommissioned walk-in unit. Two deceased mice were found in the cabinet of the pizza preparation area and the decommissioned walk in unit., , Flies were present throughout the facility., , Pest control company comes on a biweekly basis.
The Corporate Search showed a different owner on file. Currently, the facility is operating without a valid Food Handling Permit.
The cabinet underneath the hand wash sink had moisture damage and mold growth.
Meat slicer had buildup of dried food/grease.
Accumulation of items such as glass jars, lids, personal belonging (clothing, shoes), cases of food, equipment, etc, was preventing proper cleaning. Remove/re-organize the facility to facilitate proper cleaning.
A can of pesticide was stored by the back pizza prep table shelf. No pesticide spray can be used. Only the pest control technician can apply chemicals as they are required to follow proper safety protocols. Remove pesticide from facility.
Two half logs of cured meat were defrosting at room temperature. Ensure all thawing occurs in the cooler, cooked from frozen, under cold running water, or in the microwave. Thawing cannot occur at room temperature as the facility's ambient air temperature is very warm., , Cold holding units were at 4C or less. Ensure all coolers are equipped with functioning thermometers.
Two compartment sink was equipped with dish detergent, however, was missing a sanitizer. Ensure an approved sanitizer is readily available at all times. , , Three step dishwashing method was discussed with operators. Ensure all reusable items are washed in hot soapy water, rinsed with hot water and sanitized using an approved sanitizer for a minimum of 2 minutes before air drying. Approved sanitizers include regular bleach at 100ppm, QUAT at 200ppm, or iodine at 12.5-25ppm. Ensure applicable test strips are available for verification. , , The two compartment sink was operating as a single compartment sink as one compartment was obstructed by a large tray and other items. Ensure the two compartment sink is always accessible and unobstructed at all times for proper 3 step dishwashing.
Pest control technician comes on a monthly basis. , Mouse droppings were present in several areas of the facility. Areas such as but not limited to the back pizza prep counter shelves, hard to reach areas of the floor, storage room, flooring in the front pizza prep areas. Ensure a thorough cleaning is completed of the affected areas., Exterior back door was ajar during inspection. It is important to keep the door closed at all times to prevent entry of pests. Alternatively, a screen door may be installed, provided there are no gaps present, especially at the bottom of the door.
Food was prepared for the vulnerable/homeless population. Ensure all food prepared/handled is kept separate from the food made for the public. It is recommended that scheduled times are in place to prevent cross contamination/allergy issues.
Meat slicer had a buildup of cured meat shavings. Dough mixer/machine had buildup of flour. Ensure all equipment/appliances are cleaned and sanitized after use to prevent cross contamination and attraction of pests.
The entire facility had an accumulation of items that needed to be re-organized or removed from the facility. Should the item no longer serve a purpose to the facility, remove it from the facility. Accumulating unnecessary items adds to the pest issue and makes cleaning difficult. , , Going forward, there must be proper separation of business items, personal items and donated food items. There cannot be any mixing or sharing of ingredients to avoid any food safety issues.
Piles of refuse was observed by the exterior back door. It was removed during the inspection. Going forward, all garbage is to be removed at the end the day. Keeping it overnight or accumulating can encourage pest harborage.