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Pizza 73 1036

6839 170 Street NW Edmonton AB T5T 4W4 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1036 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on December 16, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on November 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 19, 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)?

  • 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 once on April 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on December 16, 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 across 2 separate inspections, most recently on November 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - Along cookline - Silver K brand cooler used to store individual sauce not maintaining temp of 4c or colder (surface temp 10C). Please relocate any perishable foods and check on the cooler.Nov 19/25: Internal monitoring thermometer inside cooler at 10C. Food was measured between 5-12C. Please repair or replace cooler. Discard perishable foods held >4C for over 2 hrs.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in a small warmer was measured around 20C. The warmer was not on. The operator confirmed that the gravy had been out since morning (>2 hours). Please do not leave high-risk foods at room temperature. Ensure high-risk foods are kept <4C or above 60C at all times. Discard any high-risk food kept between 4 and 60C for over 2 hrs. The gravy was discarded onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. The operator indicated that the facility will soon receive a supply. Please ensure sanitizer test strips are available and are used to verify sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - Along cookline - Silver K brand cooler used to store individual sauce not maintaining temp of 4c or colder (surface temp 10C). Please relocate any perishable foods and check on the cooler.Nov 19/25: Internal monitoring thermometer inside cooler at 10C. Food was measured between 5-12C. Please repair or replace cooler. Discard perishable foods held >4C for over 2 hrs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Two flour container surfaces near the prep cooler and in the back area near the dishwashing area were grimy. Please clean and sanitize. Ensure all food containers are kept sanitary.2. The underside of the lid of the wings prep cooler was unsanitary, with accumulated food debris. Please clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention: - High-touch surfaces (Handles of coolers and freezers)
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator indicated they would pull frozen food such as slice pepperoni and leave at a counter next to the stand-up freezers to potentially thaw. However, operator also pointed out they use the walk in cooler to thaw too. Food may be thawed:i) under refrigeration at 4C (40F) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) by microwaving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Along cookline - Silver K brand cooler used to store individual sauce not maintaining temp of 4c or colder (surface temp 10C). Please relocate any perishable foods and check on the cooler.
  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Back prep across from dishwashing area - observed a used disposable glove on the prep table. Please discard after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Shelving on top of back prep table - Observed a spray bottle of cleaner next to bottles of olive oils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Along cookline - Silver K brand cooler used to store individual sauce not maintaining temp of 4c or colder (surface temp 10C). Please relocate any perishable foods and check on the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required - Shelving top of dishwashing area: build up of grimes/debris.- Cooler and freezer handles: accumulation of food smears/fingerprints.

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