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Pizza 73 1022

9613A Franklin Avenue Fort McMurray AB T9H 2J8 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1022 has been inspected 20 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.

3 of 20 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 6 separate inspections, most recently on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on May 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 20, 2025. 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 16 times across 11 separate inspections, most recently on May 22, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 8 times across 7 separate inspections, most recently on November 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

20 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
  2. Monitoring Inspection

    4 infractions

    • 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?
      • Temperature log was not consistently maintained for last few days. Temperature of the equipment at which foods have been store, were not monitored consistently to ensure food safety. Operator was advised to monitor temperature and make entries in the temperature log.Ensure food safety log is maintained on daily basis as required.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were noted without labeling. Label the sanitizer bottles and all other chemical bottles correctly to indicate their contents to allow their use safely.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • plumbing at the two-compartment sink was noted being leaking. Ensure all plumbing is in good condition and free of leaks and disrepair. Repair required.
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
  5. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer (quats) spray bottles were noted without labeling. Label the bottles to indicate their contents correctly.Ensure all chemical containing bottles are labeled correctly to indicate their contents adequately to allow their safe use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
  6. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer (quats) spray bottles were noted without labeling. Label the bottles to indicate their contents correctly.Ensure all chemical containing bottles are labeled correctly to indicate their contents adequately to allow their safe use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-Wall in the storage area in front of the washroom was badly damaged leaving gaps and uneven surface that can harbor pest and not cleanable surfaces.Wall behind the hand sink was not smooth and need finishing. Complete the repair of the wall and properly paint the wall to obtain smooth and cleanable surface. Backsplash is recommended at the hand sink to prevent mold growth.2-There is insufficient storage space in the facility. More shelving is required for the storage of surplus equipment and utensils. Install more shelves or get rid of extra stuff.
  7. Risk Management Inspection

    6 infractions

    • 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?
      • No temperature logs were available to review during inspection. Operator reportedly did not check internal temperature of foods in coolers and freezer on the day of inspection.Ensure temperatures are monitored daily twice a day and temperature logs are maintained to ensure foods are stored at required temperature all the time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperature of high risk foods (meat) stored in inserts as well as underneath compartment of prep cooler were measured between 10-12 degrees Celsius using probe thermometers of PHI as well as operator. A cheese container was noted with rotting smell. The temperature on thermometer located in the underneath compartment was at 10 degrees Celsius. All foods were discarded voluntarily by the owner and staff. Operator was advised to keep a small quantity of foods in the prep cooler' inserts and discard any leftover foods every two hours to prevent temperature abuse. Keep the log for each food replacement in the prep cooler until cooler is repaired
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot and cold water quantity and pressure were not adequate for adequate handwashing. Repair required. Ensure hand washing station is producing hot and cold water of sufficient quantity and pressure required for proper handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-Wall in the storage area in front of the washroom was badly damaged leaving gaps and uneven surface that can harbor pest and not cleanable surfaces.Wall behind the hand sink was not smooth and need finishing. Complete the repair of the wall and properly paint the wall to obtain smooth and cleanable surface. Backsplash is recommended at the hand sink to prevent mold growth.2-There is insufficient storage space in the facility. More shelving is required for the storage of surplus equipment and utensils. Install more shelves or get rid of extra stuff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- Accumulation of dust was noted on the ceiling of the walk-in cooler. Clean the ceiling and ensure it is maintained in a clean sanitary condition.2- Areas around the facet and top of hand sink area was in unsanitary condition. Clean and maintain in a clean and sanitary condition.
  8. Monitoring Inspection

    8 infractions

    • 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?
      • No temperature logs were available to review during inspection. Operator reportedly did not check internal temperature of foods in coolers and freezer on the day of inspection.Ensure temperatures are monitored daily twice a day and temperature logs are maintained to ensure foods are stored at required temperature all the time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food equipment (slicer) was noted being stored in the washroom. Foods or food related items must not be stored in the washroom. Remove all unnecessary items from the facility and organize all required items in the storage areas. Operator removed the slicer from the washroom shelf during inspection. Areas to have additional shelves were identified during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperature of high risk foods (meat) stored in inserts as well as underneath compartment of prep cooler were measured between 10-12 degrees Celsius using probe thermometers of PHI as well as operator. A cheese container was noted with rotting smell. The temperature on thermometer located in the underneath compartment was at 10 degrees Celsius. All foods were discarded voluntarily by the owner and staff. Operator was advised to keep a small quantity of foods in the prep cooler' inserts and discard any leftover foods every two hours to prevent temperature abuse. Keep the log for each food replacement in the prep cooler until cooler is repaired
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot and cold water quantity and pressure were not adequate for adequate handwashing. Repair required. Ensure hand washing station is producing hot and cold water of sufficient quantity and pressure required for proper handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-Wall in the storage area in front of the washroom was badly damaged leaving gaps and uneven surface that can harbor pest and not cleanable surfaces.Wall behind the hand sink was not smooth and need finishing. Complete the repair of the wall and properly paint the wall to obtain smooth and cleanable surface. Backsplash is recommended at the hand sink to prevent mold growth.2-There is insufficient storage space in the facility. More shelving is required for the storage of surplus equipment and utensils. Install more shelves or get rid of extra stuff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Drain stoppers were noted being not properly holding sanitizer water in the compartment to do manual dish washing. Replace the drain stoppers for 2-compartment sink to facilitate adequate manual dish washing.2-Standup vertical freezer located by prep cooler was noted in unsanitary condition. Heavy build of ice and food debris was noted on all interior surfaces of the freezer. Clean up the freezer and maintain in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- Accumulation of dust was noted on the ceiling of the walk-in cooler. Clean the ceiling and ensure it is maintained in a clean sanitary condition.2- Areas around the facet and top of hand sink area was in unsanitary condition. Clean and maintain in a clean and sanitary condition.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
  12. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
  13. Risk Management Inspection

    5 infractions

    • 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?
      • No temperature log was available. High risk foods monitoring was not done consistently. Use AHS template for keep records of temperature monitoring. Temperature monitoring must be done at least twice a day am/pm to ensure high risk foods are stored at required temperature.
    • 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 expired September 15, 2024. Obtain test strips with valid expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not provided at the hand sink located by the entrance. Owner installed paper towels roll in dispenser during insepction.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler temperature was measured at 10 degrees Celsius. Temperature on the portable thermometer inside the prep cooler 10 degrees Celsius. Cooler was unable to store high risk foods at 4 degrees Celsius or below.Ensure the equipment is working properly and maintaining temperature below 4 degrees Celsius prior to storing high risk foods in it.
  14. Monitoring Inspection

    9 infractions

    • 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?
      • No temperature log was available for review. High risk foods monitoring was not done consistently. Use AHS template for keep records of temperature monitoring. Temperature monitoring must be done at least twice a day am/pm to ensure high risk foods are stored at required temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate utensils being used to handle dry food items. Disposable plastic container was being used to dispense dry yeast. Provide scoops with handles for dry food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza sauce cans were stored on the floor inside the washroom. The can box was being used to hold open the washroom door. The cans were removed during inspection by the operator. Operator was advised to sanitize the cans prior to their use.Ensure no foods are utensils are stored in the washroom to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler temperature was noted at 10 degrees Celsius on thermometer installed in side the prep cooler. Temperature of high risk foods including deli meat, cooked chicken strips, tandori chicken was measured between 8-12 degrees Celsius using EXEC Needle probe thermometer. Operator reported the foods were placed in cooler last night more than 12 hours ago. There was no temperature log available. No evidence of temperature monitoring was noted for last 12 hour was available. All meat products were discarded by operator and owner voluntarily during inspection. Operator was advised to adjust the temperature of cooler at 4c or below and do not store foods in inserts until required temperature is maintained.
    • 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 expired September 15, 2024. Obtain test strips with valid expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at the hand sink located by the dough maker.Provide soap at the hand sink and ensure the hand sink is supplied with hot/cold water, liquid soap and paper towels all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler temperature was measured at 10 degrees Celsius. Temperature on the portable thermometer inside the prep cooler 10 degrees Celsius. Cooler was unable to store high risk foods at 4 degrees Celsius or below.Ensure the equipment is working properly and maintaining temperature below 4 degrees Celsius prior to storing high risk foods in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Plastic containers/prep-cooler inserts were noted cracked and rough surface making them not cleanable. Discard the cracked and broken utensils and ensure all utensils are in good condition and cleanable.2- Utensils were noted being stored in the employee washroom. Remove all utensils from the washroom and store them properly after cleaning and sanitizing.
  15. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.
  16. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.2. The 2-door black freezer in the main cook line had no ice build up.
  17. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple sauce containers were stored at room temperature even though the manufacturer label indicated that it is required to be refrigerated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.2. The 2-door black freezer in the main cook line had a significant build up of ice. Operator indicated that the cause of the ice build up has been rectified and the unit is defrosting. Ensure that the freezer is operating within regular parameters and maintained in good working order.3. The pizza pan storage shelves and surrounding surfaces have been cleaned.
  18. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple sauce containers were stored at room temperature even though the manufacturer label indicated that it is required to be refrigerated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The following pizza pan storage shelves had a build up of food debris and require cleaning:- shelves by white handwash sink- blue shelf in the walk-in coolerEnsure that all food storage surfaces are maintained in a clean and sanitary condition.2. There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.3. The 2-door black freezer in the main cook line had a significant build up of ice. Operator indicated that the cause of the ice build up has been rectified and the unit is defrosting. Ensure that the freezer is operating within regular parameters and maintained in good working order.
  19. Risk Management Inspection

    0 infractions

  20. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available to measure the ambient temperature of the mini-fridge in the food prep area. Ensure that all cold holding units have a thermometer to measure the ambient temperature of each cold holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no waste receptacle near the hand wash station for staff to dispose of used paper towels. Ensure that a garbage can is located in close proximity so staff can dispose of used paper towels easily.
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