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Pizza 73 1016

8 - 7196 Temple Drive NE Calgary AB T1Y 4E8 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1016 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on January 8, 2026, recorded 1 infraction.

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

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 once on September 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on January 8, 2026. 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 once on September 4, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *OutstandingAccumulation of food debris and grease noticed in hard-to-reach areas including but not limited to areas underneath deep fryer, prep line cooler and walk-in cooler.- Make sure to deep clean the mentioned areas and set up a cleaning schedule to reduce accumulation of food debris.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in spray bottles was weak and measured at 50 ppm during inspection.- Owner refilled spray bottles and sanitizer solution was tested at 200 ppm.- Ensure to regularly check sanitizer concentration using the available test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen had no soap and paper towels at the time of inspection.- Hand soap and paper towel installed during inspection. Make sure all hand sinks are stocked properly with paper towels and soap at all times.- Ensure hand sink is exclusively used for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and grease noticed in hard-to-reach areas including but not limited to areas underneath deep fryer, prep line cooler and walk-in cooler.- Make sure to deep clean the mentioned areas and set up a cleaning schedule to reduce accumulation of food debris.

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