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Pizza 73 1013

2803 17 Avenue SW Calgary AB T3E 0A8 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1013 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on July 23, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on October 30, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times on June 13, 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 11 times across 5 separate inspections, most recently on May 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on October 30, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 23, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Container of breading left out at room temperature had remnants of raw chicken and chicken juice - Breading was discarded
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty below upright freezer.Clean noted area.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Quat sanitizer test strips were not available.Provide quat sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler's food safety certificate was not available. The food handler indicated that she is in the process of completing her food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up was noted on the storage racks beside the chicken prep cooler.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris build-up were noted on the storage shelves.Clean the indicated area.
  5. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Quat sanitizer test strips were not available.Provide quat sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler's food safety certificate was not available. The food handler indicated that she is in the process of completing her food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up was noted on the storage racks beside the chicken prep cooler.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris build-up were noted on the storage shelves.Clean the indicated area.
  6. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Quat sanitizer test strips were not available.Provide quat sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler's food safety certificate was not available. The food handler indicated that she is in the process of completing her food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:Flooring was damaged under the heat lamp. Debris and grease had accumulated on uneven surfaces of the floor.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up was noted on the storage racks beside the chicken prep cooler.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris build-up were noted on the storage shelves.Clean the indicated area.
  7. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handler's apron and cap were stored in the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler used to refrigerate the condiments measure 7.9°C.The condiments were stored in the pizza topping cooler and walk-in cooler.Fix the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal temperature of the chicken in the chicken prep cooler measured 10°C.2. The chicken batter measured 10.9°C.The bottom of the chicken prep cooler measured between 7.9°C to 9.3°C.The foods were discarded.Fix the chicken prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine was kept on the counter at 19.5°C. The poutine was discarded.Ensure perishable food is kept at 4°C or less or above 60°C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Quat sanitizer test strips were not available.Provide quat sanitizer test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was stored underneath the cabinet. The food permit was displayed on the counter where it can be easily seen by customers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler did not know the temperature of cold and hot food.Enroll food handler(s) in a food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:Flooring was damaged under the heat lamp. Debris and grease had accumulated on uneven surfaces of the floor.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted on the ceiling light covers.2. Underneath the standing freezer adjacent the ventilation canopy and hard-to-reach areas had dust build-up.3. Dust and debris build-up were noted on the storage shelves.4. Underneath the pizza topping cooler and hard-to-reach areas was dirty.Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up was noted on the storage racks beside the chicken prep cooler.**Please clean.2. Grease build-up noted on the handles of the prep cooler in the front food prep area.**Please clean.3. Grease build-up noted on the microwave handle.**Please clean.4. Debris build-up noted under the storage shelf with bag of onions.**Please clean.

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