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Pizza 73 1019

1544 16 Avenue NW Calgary AB T2M 0L5 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1019 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 6 times across 4 separate inspections, most recently on October 8, 2026. 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 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 3 times across 2 separate inspections, most recently on September 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 9, 2025. For example: 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?

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. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • September 25, 2026, inspection:Quat test strips were expired since July 2026.Previous inspection:Quat Test strips were expired since Nov 30, 2024.- Replace proper test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrugated plastic container was used to hold dips. debris noted on the container ribbed core that can't be cleaned and sanitized properly.Do not use corrugated plastic for storage.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were fraying along the edges and middle. Provide new cleaning cloths.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Old sticker residues were observed on the raw chicken container lids.Rewash the lids.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • September 25, 2026, inspection:Quat test strips were expired since July 2026.Previous inspection:Quat Test strips were expired since Nov 30, 2024.- Replace proper 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?
      • September 25, 2026, inspection:Soap dispenser broken off the wall, no soap at the front handwash sink for handwashing. Previous Inspection:The front-hand sink had no hand soap dispenser.- Install a new hand soap dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrugated plastic container was used to hold dips. debris noted on the container ribbed core that can't be cleaned and sanitized properly.Do not use corrugated plastic for storage.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut mushroom was observed in the walk-in fridge, where the original box had a cardboard lid. - All cut food must be in a food container that is easy to clean, non-absorbent and in good repair.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat Test strip are expired since Nov 30, 2024.- Replace proper 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?
      • The front-hand sink had no hand soap dispenser.- Install a new hand soap dispenser.
    • 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 has expired since May 31, 2025.- Replace with the current food permit.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are not sanitized. - All equipment and utensils must be sanitized by full submersion into an approved sanitizer solution such as Quat at 200 ppm for a minimum of 2 minutes.

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