4924 Lakeshore Drive
This restaurant has been inspected 5 times since March 31, 2025, with 5 passes and 0 closures on record.
Ongoing violation - Two partial pizzas were being held at 42 C and had been in the holding unit for over two hours. No system was in place to monitor the time as control. Pizzas were discarded due to temperature abuse. , , Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. , , Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
Pizzas being hot held are not being monitored for time as a control, and the temperature they are being held at is below 60 C. No thermometer was in the holding unit to verify the holding temperature. , , Either provide a thermometer and maintain the pizzas at a temperature of 60 C or greater, or have a system in place to monitor time and discard after two hours.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Ongoing violation - Two partial pizzas were being held at 42 C and had been in the holding unit for over two hours. No system was in place to monitor the time as control. Pizzas were discarded due to temperature abuse. , , Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. , , Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
Pizzas being hot held are not being monitored for time as a control, and the temperature they are being held at is below 60 C. No thermometer was in the holding unit to verify the holding temperature. , , Either provide a thermometer and maintain the pizzas at a temperature of 60 C or greater, or have a system in place to monitor time and discard after two hours.
Sanitizer was in a spray bottle for use. Used cleaning cloth was left on the counter which can harbor bacteria. , , Please ensure sanitizer is prepared in a bucket when food handling is occurring and cloths are stored in sanitizer solution between uses. A solution was prepared during the inspection.
Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. , , Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
Manual process described did not include a sanitizer step, only a wash and rinse step. , , Reviewed proper manual dishwashing with staff. Ensure dishes are washed in soapy water, rinsed, then sanitized in a 400 ppm quat solution for 2 minutes.