11127 107 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hellcrust Pizza is in the QUEEN MARY PARK neighbourhood. QUEEN MARY PARK, Edmonton has 162 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 123 (76%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
107 Express Mart - Food
QUEEN MARY PARK
This restaurant has been inspected 5 times since September 9, 2024, with 3 in compliance, 1 not in compliance, and 1 closure on record.
No violations
No violations
3 violations
There was no Quat sanitizer detected in the third compartment of the sink where sanitizing of dishes and utensils is to be done. When staff member was asked about this, he went and obtained a new bottle of Quat sanitizer and poured some into the water in the sink. He then asked PHI "is that good?" rather than use test strips to verify the sanitizer concentration. PHI demonstrated how to use the Quat test strips to ensure a concentration of 200 ppm is used to sanitize dishes and utensils., , REQUIRED ACTION: ensure staff know how to use test strips to measure the sanitizing solution concentration, and that they are regularly testing the solution prepared to ensure it is used at 200 ppm Quat.
Cooked pizza slices were measured at 38C to 58C inside the hot-holding cabinet. Staff reported that pizza is kept in the hot-holding cabinet at <60C for 1.5 hours and then is packaged and placed into the cooler for later pick-up when orders are placed via the Too Good to Go app. No timecards were available to mark the pizza slices with the time they were placed into the hot-holding cabinet. A white board was present showing "1:30 pm" for 4 pizzas, however the time of inspection was 3:00 pm. When asked about this, the staff member erased the time marked "1:30 pm" from the white board and marked "4:30 pm", as new slices had just been added to the cabinet., No written records were available to document the number of pizzas made, nor the times that each pizza was held in the hot-holding cabinet and then taken out and packaged for future pick-up., , REQUIRED ACTION: please provide our office with written procedures of how the pizza is handled, starting from when the pizza is first made and cooked, to placing it in the hot-holding cabinet, to taking it out and packaging it for future pick-up. This process will need to be evaluated by our office.
No violations
2 violations
Lemon-scented bleach is currently on-site for use as a food contact surface sanitizer. This contains perfume that may leave a residue on surfaces. Regular, unscented bleach is required to prepare a 100 ppm chlorine solution for sanitizing.
A probe-style thermometer is required for monitoring food temperatures.
The current Food Handling Permit was not posted at the time of inspection. Staff member located the permit in their email inbox at the time of inspection. , , REQUIRED ACTION: print the current Food Handling Permit and post it where the public will see it.