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Pizza 73 1020

3 - 6842 50 Avenue Red Deer AB T4N 4E3 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1020 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on October 31, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times across 2 separate inspections, most recently on July 23, 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?

  • 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 December 4, 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 once on July 23, 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 2 times across 2 separate inspections, most recently on May 27, 2025. 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 July 23, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • permit was not posted and was found to be expired as of September 2025.Please ensure that the current year’s permit is printed and posted in a location that is clearly visible to customers.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • According to the food handler, the meat slicer had not been used on the day of the inspection. The meat slicer is used only for slicing vegetables.Beneath the blade guard, there was an accumulation of food debris.PHI spoke with operator who developed a plan to ensure that staff thoroughly clean the meat slicer after use, before the end of the day.Meat slicer was cleaned and sanitized during inspection.ACTION: Please enforce policies to staff that involve cleaning and sanitizing the meat slicer within 2 hours of use if planning to use the equipment again that day, or by the end of the day if not planning to use the equipment again that day.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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)?
      • Quats test strips were available; however they were expired in 2023.Please ensure; valid, non expired, quats test strips, are restocked, and used to confirm sanitizer solutions, have the correct concentrations of 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection, the front kitchen freezer was observed to have noticeable frost buildup. The rubber seal was also damaged, with only the top edge remaining intact along the perimeter of the lid.Please take the following steps:Move all food products out of the freezer, stored in another freezer, and perform a full defrost, ensuring the freezer is cleaned thoroughly, and no frost buildup is present.Repair or replace the rubber seal to ensure the freezer lid forms a tight seal and operates effectively.
  7. Risk Management Inspection

    1 infraction

    • 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 is light from outside visible around the back door when the door is closed, indicating that the seal is not snug.ACTION: please ensure that the door forms a snug seal when closed to prevent pest entry. This may involves replacing the weatherstripping.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler used for dip storage (near the oven) was measured at 8C with a probe thermometer. Significant ice build up visible.Food items relocated to a cooler measuring below 4C. Operator advised to defrost this cooler.Please ensure that this cooler measured below 4C (39F) before using it to store food items requiring refrigeration.Other notes:Coolers measured below 4C. Freezers measured below -18C. Thawing in cooler observed. No hot holding observed.
    • 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 is light from outside visible around the back door when the door is closed, indicating that the seal is not snug.ACTION: please ensure that the door forms a snug seal when closed to prevent pest entry. This may involves replacing the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a staff washroom that opens directly into the dishwashing area. The door was open during inspection and is not equipped with a self-closing mechanism.ACTION: please ensure that this door remains closed at ALL times to prevent contamination of food, food equipment. A self-closing door mechanism may be required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Under and in front of the 3 compartment sink near the wall, there is a mold-like growth visible on the floor.ACTION: please thoroughly clean and disinfect this area to remove this unsanitary condition. Please routinely clean this area to prevent reoccurrence of this condition.

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