Pizza 73 1009
1080 Strathcona Drive Sherwood Park AB T8A 0Z7 · Food - General
Inspection summary
Pizza 73 1009 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on June 5, 2025, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 2 times across 2 separate inspections, most recently on June 5, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 3, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once 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.
3 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution reading under 100ppm. Solution was remade during inspection and tested over 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Yes (corrected during inspection) - the small single-door refrigeration unit adjacent to the large pizza conveyer oven was at 12 degrees Celsius ambient air temperature, with cut pickles in an insert and one squeeze-container of mayonnaise removed to the large food prep refrigeration unit (at 4 degrees Celsius). The operator had cleaned the filter at the rear of the refrigeration unit and will only use the unit for storage of non-perishable food products, such as hot sauces and vacuum-sealed pre-packaged condiments, etc. A licensed technician will be contacted for a refrigerant re-boost, if the unit is to be used for perishable food product storage.Also, daily food safety temperature logs/checklists are being maintained, available on site for review.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the quat sanitizer in the bottle was inadequate.Ensure sanitizer is maintained at 200ppm of quat.
- 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 door of the staff washroom was opened. Washroom opens directly into the kitchen.Ensure washroom door is always closed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?