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Pizza 73 1024

101 - 10012 99 Avenue Grande Prairie AB T8V 0R9 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1024 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on October 8, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 2 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 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 November 29, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 28, 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 once on December 1, 2023. 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer logs for manual dishwashing are not being maintained. No documentation available to verify that sanitizer concentrations are being routinely monitored and maintained at effective levels.** Ensure sanitizer logs are maintained for manual dishwashing and that sanitizer concentrations are routinely tested and recorded to verify effective sanitization.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in all spray bottles and from the Quat sanitizer dispenser measured 0 ppm. Sanitizer test strips only detected sanitizer in the initial foam/bubbles immediately upon dispensing.During the inspection, the operator obtained bleach and was instructed on the proper preparation of a chlorine sanitizing solution for use in spray bottles and manual dishwashing.All sanitizer bottles were filled with a 100ppm chlorine sanitizing solution during the inspection.** Ensure the Quat sanitizer dispenser is repaired and maintained in good working order so that it consistently dispenses sanitizer at the required concentration of 400ppm. Until repairs are completed, ensure that a chlorine based sanitizing solution is properly prepared and used for sanitizer bottles and manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer logs for manual dishwashing are not being maintained. No documentation available to verify that sanitizer concentrations are being routinely monitored and maintained at effective levels.** Ensure sanitizer logs are maintained for manual dishwashing and that sanitizer concentrations are routinely tested and recorded to verify effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink faucet does not fully close, resulting in a continuous slow flow of water.Operator advised that they are working on getting it repaired
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wing cooler is not in good working order and has been turned off. No food inside.- The manager states it is awaiting a new compressor ENSURE THE COOLER IS IN GOOD WORKING ORDER OR IS REMOVED OR IS REPLACED
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler with wings and breading is high at 8-9 degrees Celsius. - This was not after a busy period and temperature logs had not been completed yet for the day.- Temperature was adjusted down and PHI advised to monitor for the next couple of hours. - High risk foods moved to a different coolerENSURE ALL COLD HOLDING UNITS ARE ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES CELSIUS OR COLDER

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