8511 111 Street NW · GARNEAU
23 septembre 2025
ConformeStaff observed to be washing single-use gloves in the sink. Ensure single-use gloves are used once and then discarded. Informed staff of proper glove-use procedures during the inspection.
Sepp's Pizza se trouve dans le quartier GARNEAU. GARNEAU, Edmonton compte 120 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 109 (91%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 25 février 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Staff observed to be washing single-use gloves in the sink. Ensure single-use gloves are used once and then discarded. Informed staff of proper glove-use procedures during the inspection.
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.
GARNEAU
Cleaning cloth guidelines were not be followed:, -Three used cleaning cloths left on food contact surfaces in the upstairs kitchen, -Two used cleaning cloths left on food contact surfaces in the downstairs kitchen, -Staff reported the facility does not use sanitizer buckets for cloths, , ACTION REQUIRED: review the wiping cloth guidelines & modify current practices. Re-train staff. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
The following coolers were unsatisfactory temperature:, 1. Under counter cooler (pizza holding area, close to hand wash station): Surface temperature of cheese (IR) was 10C, internal temperature of Liberte container containing yellow sauce/condiment (probe) was 10C. , 2. Pizza toppings preparation line: internal temperature (probe) of sausage was 12C., 3. Under counter cooler across from the dishwashing area: ambient temperature (IR) was 19C, internal temperature (probe) of cream cheese was 8-9C. , 4. Garnish cooler (pizza cutting area): internal temperature of grated parmesan cheese was 21C. , , ACTION REQUIRED: discard all high-risk foods that were held above 4C for greater than 2 hours. Service the above indicated coolers. Keep daily temperature logs for all coolers., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
Whole tomatoes were stored in the dishwashing area. , , ACTION REQUIRED: discontinue storing foods in the dishwashing area.
Unable to locate chlorine test strips at the time of inspection., , ACTION REQUIRED: Ensure chlorine test strips are available onsite.
A scoop was stored in the sugar bin with the handle touching the bulk food supply, , ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
Cleaning cloth guidelines were not be followed:, -Three used cleaning cloths left on food contact surfaces in the upstairs kitchen, -Two used cleaning cloths left on food contact surfaces in the downstairs kitchen, -Staff reported the facility does not use sanitizer buckets for cloths, , ACTION REQUIRED: review the wiping cloth guidelines & modify current practices. Re-train staff. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
The following coolers were unsatisfactory temperature:, 1. Under counter cooler (pizza holding area, close to hand wash station): Surface temperature of cheese (IR) was 10C, internal temperature of Liberte container containing yellow sauce/condiment (probe) was 10C. , 2. Pizza toppings preparation line: internal temperature (probe) of sausage was 12C., 3. Under counter cooler across from the dishwashing area: ambient temperature (IR) was 19C, internal temperature (probe) of cream cheese was 8-9C. , 4. Garnish cooler (pizza cutting area): internal temperature of grated parmesan cheese was 21C. , , ACTION REQUIRED: discard all high-risk foods that were held above 4C for greater than 2 hours. Service the above indicated coolers. Keep daily temperature logs for all coolers., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
Hand sink (main floor kitchen, next to pizza ovens) was not equipped with paper towel. CDI: restocked with a loose roll of paper towel. The hand sink is not equipped with a paper towel dispenser. , , ACTION REQUIRED: ensure hand wash stations are always equipped with soap, paper towel, & hot/cold running water.
Whole tomatoes were stored in the dishwashing area. , , ACTION REQUIRED: discontinue storing foods in the dishwashing area.
Unable to locate chlorine test strips at the time of inspection., , ACTION REQUIRED: Ensure chlorine test strips are available onsite.
A scoop was stored in the sugar bin with the handle touching the bulk food supply, , ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
A bleach/chlorine spray bottle was measured at 200ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
1. No soap dispenser was observed at the handwashing sink in the downstairs bakery area. , 2. No paper towel dispenser was observed at the handwashing sink in the downstairs bakery area. , 1. Ensure that a soap dispenser is provided at the handwashing sink. , 2. Ensure that the indicated handwashing sink is equipped with paper towel in a dispenser.
A small section of the wall beside the handwashing sink in the downstairs bakery area was observed to be in disrepair and is no longer smooth and easy to clean. , Ensure that the indicated section of wall is repaired to be smooth, resistant to moisture and easy to clean.