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Pizza 73 1036

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

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.