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Pizza 73 1025

14728 Stony Plain Road NW Edmonton AB T5J 3N6 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1025 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on November 26, 2025, recorded 2 infractions.

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

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 once on September 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on September 26, 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?

  • 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 November 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 26, 2025. 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

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom paper towel dispenser was empty at the time. Soap was available.Main hand sink in kitchen was equipped with soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of pizza prep coolers, freezer, and walk in cooler, etc had buildup of dried food. Ensure handles are cleaned and sanitized frequently to reduce risk of cross contamination.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce cooler was at 10C, the thermometer was non-operational. Two bottles of sauces were removed during inspection. Please ensure the cooler is at 4C before using it for perishables.Chicken wings come raw and staff uses the timer for cooking the wings in the deep fryer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in poor condition (cracked), please repair or replace tiles to ensure it is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of equipment/appliance, had buildup of organics and grease. Ensure all high touch areas are cleaned frequently or daily.Plastic inserts that were stored above the two compartment sink were cracked or in poor repair. Ensure all containers are smooth, impervious to moisture, easy to clean and in good repair.Mesh strainers/colanders were in poor repair. Ensure all strainers are in good repair. Inspect all equipment and tools on a routine basis to ensure they are in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation observed on the walls. Please clean walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is needed to target areas that are not part of the daily cleaning routine.

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