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Pizza 73 1007

3512 Tudor Glen Market NW St. Albert AB T8N 3V3 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1007 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on January 27, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on January 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 17, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on January 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on February 5, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on January 29, 2024. 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?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple spray bottles of quat sanitizer were tested and were found to be at 100 ppm. These were remade to 200 ppm at the request of the PHI.Approved sanitizer had not been prepared into buckets for in use cleaning cloths. This was done at the request of the PHI.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed in use and not in an approved sanitizer solution. The rags were immersed in a solution of 200 ppm quat, at the request of the PHI.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottles was at inadequate concentration.Ensure sanitizer is tested at 200ppm at the dispensing station and replace sanitizer daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no pest control monitoring program in place.Ensure a pest control monitoring program developed.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough pans were stored under fly lights at the back area. Store the pans away from the fly light or change the position of the fly light away from food, utensils, equipment or food storage area.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was measured to be at 9.6C at the time of inspection. Temperature of food items in the cooler were also measured to be between 9.0C - 10C. The operator indicated the cooler was not properly closed when the facility ended operations 11pm the previous day. The operator was instructed to discard high risk food items that required temperature control. Food discarded include 1 box of chicken, 1 box of pepperoni, 1 pack of donair meat, 1 box of ham, a bowl of ham and an almost empty bowl of gravy. The cooler was closed during inspection and confirmed to be in a proper working condition. Please ensure coolers are always closed properly to maintain food at the required temperature (at or below 4C).
    • 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 light fixture above the storage area in front of the walk-in cooler was missing a protective cover. Please replace the missing cover to help prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough pans were stored under fly lights at the back area. Store the pans away from the fly light or change the position of the fly light away from food, utensils, equipment or food storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some equipment in the facility appeared unclean. Dirt and food debris were observed inside a prep cooler at the back area, on the dough making and dough flattening machines.The top and underneath surfaces of kitchen counters at the back area also appeared unclean. Please clean these equipment's and ensure all food equipment in the facility are always maintained in a sanitary condition. Also ensure these equipment's are added on your cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils such as trays on the lower section of a kitchen counter at the back area appeared unclean. Old food debris were observed on the trays. 2. An oil application brush at the back area was unclean. Dirt accumulation was observed on the handle.Please wash and sanitize these utensils and ensure all food utensils are maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and hard to reach corners around the dough making machine appeared unclean. Please clean this area and ensure all hard-to-reach corners in the facility are maintained in a sanitary condition.
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