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Pizza 73 1001

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

Official record from Alberta →

Inspection summary

Pizza 73 1001 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 1, 2025. The most recent inspection, on January 20, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 5 separate inspections, most recently on January 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 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.

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