25-137 Gibson Bend
Not in Compliance
2 violations were found at the most recent inspection.
Source: the Saskatchewan Health Authority
April 7, 2026
Not in ComplianceTemperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Maintenance & General Sanitation: Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
This restaurant has been inspected 6 times since April 11, 2024, with 1 in-compliance result, 5 not-in-compliance results, and 0 closures on record.
2 violations
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Maintenance & General Sanitation: Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
This record comes from the Saskatchewan Health Authority, via the provincial Inspection InSite portal. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
SK inspections are recorded as In Compliance, Not in Compliance, or Closed. In Compliance means no violations were cited on the visit. Not in Compliance means issues were found and the operator must correct them, with a re-inspection scheduled. A closed order means the inspector required the place to stop serving customers until the issues were corrected.
Family Pizza-Brighton
1 violation
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
3 violations
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Food Storage & Equipment: Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
No violations
3 violations
Licence: A valid public eating establishment licence is not displayed in a conspicuous place where it may be seen by persons served. Refer to section 10 The Food Safety Regulations.
Temperature Control - Cooking, Reheating and Hot Holding: Food was not reheated to an internal temperature of 74°C (165°F) or higher within one hour of commencing the reheating process. Refer to 2.1.5 of the Public Eating Establishment Standards.
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
3 violations
Ventilation: Food facility is not equipped with properly operating ventilation to prevent the accumulation of odours, fumes, steam, vapours, smoke or excessive heat. Refer to subclause 13(b)(iv) of The Food Safety Regulations.
Handwashing: Food handlers do not wash their hands frequently and thoroughly with soap, and warm water, and dry their hands with disposable paper towels. Refer to section 27 of The Food Safety Regulations and 7.3 of the Public Eating Establishment Standards.
Handwashing: Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.