Skip to content
Loading map…

Pizza 73 1001

10855 23 Avenue NW Edmonton AB T6J 7B5 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall area behind the staff washroom handwash sink is in disrepair.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 15, 2026: Foods in the top compartment of the pizza make cooler measured at 7C, the lower cooler compartment is operating at 2C. Operator informed that the refrigeration technician had serviced the unit but will call for reservice or replace the cooler. High risk foods to be stored in the lower compartment.Jan 12, 2026: Foods in the top compartment of the pizza prep cooler measured at 9-11C, need to be at less than 4C. High risk foods relocated to the lower cooler compartment which is operating at 4C. Operator informed that they would call the refrigeration technician for service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall area behind the staff washroom handwash sink is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The undersides of the storage shelves above the dough prep tables and the wall in this area have grease accumulation.- Cleaning is required.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff aprons observed hanging off of the "clean" utensil storage shelf and tucked in between foods on the dry food storage shelves. - Store aprons away from foods and dishware/utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer onsite is not accurate. Staff inform that they do not calibrate the thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the top compartment of the pizza prep cooler measured at 9-11C, need to be at less than 4C. High risk foods relocated to the lower cooler compartment which is operating at 4C. Operator informed that they would call the refrigeration technician for service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall area behind the staff washroom handwash sink is in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A knife handle located on the magnetic storage rack was peeling. The knife was discarded as the handle cannot be properly cleaned.2. The handle of the dispenser used to dispense raw chicken was in direct contact with the chicken.- The dispenser was sent for washing. Store dispensers in a manner that the handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The undersides of the storage shelves above the dough prep tables and the wall in this area have grease accumulation.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hole in the wall under the dishwash sinks requires repair.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A squeeze bottle of dressing left out on the counter was measured at 22C, Container label clearly states "To Keep Refrigerated".- Food was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the top compartment of the pizza make cooler were measured at 9C, need to be held at 4C or colder. (the lower cooler compartment temperature was measured at 3C).- High risk foods were relocated to the lower compartment. Operator called the refrigeration technician for service.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator informed the inspector when reviewing manual dishwashing procedures that the "Sanitizing Step' does not need to occur.- Proper manual dishwashing procedures are as follows and are to be reviewed with all staff.1. WASH with soapy water. 2. RINSE3. SANITIZE 4. AIR DRY
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hole in the wall under the dishwash sinks requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored with the handles in contact with the foods.- Store dispensers out of the food containers or in such a manner that the handles do not come into contact with the food- Corrected
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. Spray bottles containing cleaning supplies are visibly dirty with grime and black buildup.2. The sides of the deep fryers and coolers in this area have grease accumulation.3. Tile baseboards by the handwash sink have black buildup on them.4. The rubber hoses of the automatic chemical dispenser located at the dishwash sinks have black buildup and the sink drain plugs are dirty/rusty.5. Staff washroom sink is dirty.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled bottles of cleaners.- Ensure all containers of cleaning supplies are properly labelled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two squeeze bottles of mayonnaise based dressings left out on the counter measured at 15C and 21C, need to be stored at <4C. Food discarded.- High risk perishable foods need to be stored at <4C or >60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the designated hand wash sink. Corrected
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The FRP panel by the mop sink has come off of the wall.- Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/surfaces have an accumulation of grease and require cleaning:the heat lamp, the exterior of the pizza make table lid, interior & exterior of the the pizza pan storage boxes, exteriors of the cleaning supply spray bottles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exteriors of the squeeze bottles storing dressing are dirty. Sent for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff Washroom: The exterior of the garbage can is dirty, the sink is coming away from the wall and there is a strong urine smell.- Clean and repair.