102 - 11010 101 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Royal Pizza se trouve dans le quartier CENTRAL MCDOUGALL. CENTRAL MCDOUGALL, Edmonton compte 116 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 94 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 19 décembre 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
The chlorine test strips have an expiry date of October 2019. New chlorine test strips are required.
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.
Royal Alex Daycare - Food
SPRUCE AVENUE
2 infractions
-All the chemical bottles were not labeled., -The sanitizer solution was stored inside the food grade container and the bucket was unlabeled., , Actions taken:, -Staff was instructed to label all the chemical bottles/buckets with their names to avoid chemical misuse., -Education was provided not to store food items in the sanitizer buckets (as the buckets are food grade).
"Outstanding violation", - The dishwasher was not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink., -Operator confirmed that they are temporarily shifting to single use disposables for customer utensils. A signage was posted on the dishwasher "not in use" and staff was instructed not to use the dishwasher until the repair work is done. , -All the customer utensils (beverages, cups, plates etc.) were removed from the shelves and the facility will solely use single use disposables temporarily. , *Please notify PHI, once the facility plans to repair the dishwasher.
5 infractions
No sanitizing solution prepared and ready for use during food preparation and handling. The operator took the old bottle of chlorine sanitizer connected to the dishwasher and prepared a bucket of bleach water. Ensure that all staff are aware that they must have a sanitizing solution available and ready for use at all times. A 100 ppm chlorine solution is required- use the test strips to monitor the sanitizer concentration. Prepare fresh sanitizer as needed throughout the day.
The dishwasher is not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.
There was no liquid soap or paper towels provided in the dispensers at the kitchen hand sink. The hand sink must always be supplied with liquid soap and paper towel in dispensers at the hand sink.
Someone in care or control of the facility is required to complete an approved course in food safety. The violations noted during today's inspection indicates that additional food safety training is required.
The plastic pitcher that is used to scoop pizza sauce out of the large pail in the walk-in cooler was sitting directly in the pizza sauce. Scoops/utensil etc. must be stored in a manner that prevents contamination of food. The pitcher must be stored outside of the pail of sauce, or in a manner that the handle of the pitcher does not come into direct contact with the sauce.
5 infractions
No sanitizing solution prepared and ready for use during food preparation and handling. The operator took the old bottle of chlorine sanitizer connected to the dishwasher and prepared a bucket of bleach water. Ensure that all staff are aware that they must have a sanitizing solution available and ready for use at all times. A 100 ppm chlorine solution is required- use the test strips to monitor the sanitizer concentration. Prepare fresh sanitizer as needed throughout the day.
The dishwasher is not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.
There was no liquid soap or paper towels provided in the dispensers at the kitchen hand sink. The hand sink must always be supplied with liquid soap and paper towel in dispensers at the hand sink.
Someone in care or control of the facility is required to complete an approved course in food safety. The violations noted during today's inspection indicates that additional food safety training is required.
The plastic pitcher that is used to scoop pizza sauce out of the large pail in the walk-in cooler was sitting directly in the pizza sauce. Scoops/utensil etc. must be stored in a manner that prevents contamination of food. The pitcher must be stored outside of the pail of sauce, or in a manner that the handle of the pitcher does not come into direct contact with the sauce.