10 - 445 St. Albert Trail
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Pizza Hut 4707
This restaurant has been inspected 11 times since March 7, 2025, with 2 in compliance, 9 not in compliance, and 0 closures on record.
No violations
4 violations
Cleaning cloths were noted to be stored on prep counters, and inside the hand-washing sink located in the server area. Staff members were also noted to be wiping hands sing cleaning cloths. , Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or hand washing sinks or use them to wipe hands.
Staff members were noted to be wiping hands using cleaning cloths. , Please be advised to wash hands using soap and water and dry them using a disposable paper towel. Please do not use cleaning cloths to wipe hands instead please perform hand washing.
General cleaning is required in the facility. Grease and debris buildup was noted on the ceiling, walls, floor, inside and underneath equipment, shelving units, on ventilation system. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please ensure to implement cleaning templates.
A through cleaning and disinfection was not conducted after the sewer backup. , Please clean and disinfect the facility thoroughly. A copy of "Reopening Your Food Facility After a Sewage Back up" was provided to the operator during the inspection.
6 violations
Cleaning cloths were noted to be stored on prep counters, and inside the hand-washing sink located in the server area. Staff members were also noted to be wiping hands sing cleaning cloths. , Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or hand washing sinks or use them to wipe hands.
Staff members were noted to be wiping hands using cleaning cloths. , Please be advised to wash hands using soap and water and dry them using a disposable paper towel. Please do not use cleaning cloths to wipe hands instead please perform hand washing.
The paper towel dispenser was noted to be empty by the hand-washing sink located in the dishwashing area., The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that all hand washing sinks are fully stocked at all times.
No violations
1 violation
Jan 2026, ***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled., March 2025, ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
5 violations
***Sanitizer in the bucket with cleaning cloths was measured at 50ppm. Checked the sanitizer concentration from the dispenser and observed the manager testing procedures., The sanitizer solution from both of the dispensers was inadequate for sanitizing. The test strips were swished through the solution which provided an inaccurately high reading. Manager was educated on manually adding sanitizer concentrate until the effective 200ppm solution was present. New solutions were made up during the inspection with manual addition of sanitizer concentrate.
***Discussed the two inserts that were no 60C. The mashed potatoes in a bag were 35C. Discussed that reheating in the hot holding would not be effective as a reheating process since reheating was to reach 74C before being allowed to cool down to 60C for hot holding., The same was true for the white gravy (light orange sauce) that was less then 60C. Both were reheated to over 74C during the inspection before being put back in the hot holding unit.
2 violations
Jan 2026, ***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled., March 2025, ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
***There was an accumulation of dirt/grunge build up on the uncleanable area of the flooring. Ensure the flooring is maintained in a clean and sanitary condition.
2 violations
Jan 2026, ***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled., March 2025, ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
***There was an accumulation of dirt/grunge build up on the uncleanable area of the flooring. Ensure the flooring is maintained in a clean and sanitary condition.
1 violation
***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
4 violations
***the line cooler was not maintaining 4C or colder. Staff removed and discarded the temperature abused products and started filling the area with ice during the inspection. good temporary measure to protect food safety.
***The inserts were being stacked wet and not being given time to dry. Discussed options dishes must be allowed to air dry before being put away.
***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
6 violations
***Sanitizer in the bucket with cleaning cloths was measured at <50ppm. Discussed with the manager who replaced the solution. when the new solution was checked, it had a concentration of 200ppm Quat solution.
***There was one cooler top that was not maintaining 4C. The temperature was going down by the end of the inspection and the manager was going to be checking for their records shortly.
***there were creamers being put out at room temperature. Manager directed staff to ensure that there was an ice pack put in the insert.
Fruit flies were noted in the server area. The glue trap noted in this area was noted to be full. , Please replace the glue trap.
General cleaning is required in the facility. Grease and debris buildup was noted on the ceiling, walls, floor, inside and underneath equipment, shelving units, on ventilation system. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please ensure to implement cleaning templates.
A through cleaning and disinfection was not conducted after the sewer backup. , Please clean and disinfect the facility thoroughly. A copy of "Reopening Your Food Facility After a Sewage Back up" was provided to the operator during the inspection.
***Procedures used to check the sanitizer concentration provided inaccurate readings. Education was provided,, Standard Instructions for Using Quat Test Strips (Roll Type), 1. Prepare the Solution: Mix the quat sanitizer according to the manufacturer’s instructions. Ensure the solution is at room temperature, ideally between 65°F and 75°F., 2. Dispense Strip: Tear off a 1- to 2-inch strip of the test paper from the dispenser., 3. Dip the Strip: Immerse the test strip into the sanitizing solution. Hold it steady for 10 seconds., Tip: Do not move or shake the strip while it is in the water., Tip: Avoid testing in heavy foam, as it can cause artificially high readings., 4. Compare Color: Remove the strip and immediately compare the color of the strip to the color chart provided on the dispenser., 5. Evaluate: Match the color to the nearest ppm value. If the concentration is not within the target range (e.g., below 200 ppm), adjust the solution and retest.
Jan 2026, ***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled., March 2025, ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
***Sanitizer in the bucket with cleaning cloths was measured at 50ppm. Checked the sanitizer concentration from the dispenser and it was inadequate for manual sanitizing.
***the line cooler was not maintaining 4C or colder. Ensure the cooler is properly working and capable of maintaining a temperature of 4C or colder.
***There were inserts that were being stacked and not given time to air dry. Discussed and explained why this was a concern. There was signage posted indicating the inserts were to be dry before being stacked. Discussed ensuring that the bottom inserts have air flow when drying.
***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
***There was some buildup of dirt/debris on the non-food contact areas of the bulk storage containers.