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Pizza 73 1037

100 - 392 St. Albert Trail St. Albert AB T8N 3V3 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1037 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on December 5, 2025, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 December 5, 2025. 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 4 times across 2 separate inspections, most recently on January 5, 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?

  • 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 2 times on December 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 July 11, 2024. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two cardboard pop boxes were observed in the office, on the floor, with chicken wings inside of them. One contained 21 breaded chicken wings with a temperature of 18.2 C, and one contained 116 plain chicken wings were a temperature of 55.3C-69C. Due to inadequate explanation by employee, improper storage container, proximity to floor and other potential contaminants and temperature variation, these items were destroyed by the PHI.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee food was being stored alongside food for public consumption; both in the walk-in cooler and in the non-functioning cooler storing spices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A partially empty squeeze bottle of creamy garlic dipping sauce was left out at room temperature, temperature confirmed at 15.8C. When asked, the employee stated it was empty and no longer in use. Item was disposed of at the request of the PHI.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both prep coolers were found to be operating at 10-12C. The facility was very warm due to hot exterior temperatures and the operation of the pizza oven. The motors could not keep up. A small container of whole liquid egg was destroyed. Two metal inserts of raw chicken wings were approximately 3-5C, as they had just been moved from the walk in cooler, and thus were permitted to be moved back. These prep coolers must not be used for perishable items until they are capable of maintaining 4C or colder at all times. Of note, there were several other coolers which were able to maintain temperature which could be used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Proof of ventilation maintenance was not available at time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system and hoods are overdue for cleaning. Please ensure the exhaust system and hoods are professionally cleaned. Jan 05, 2024: The kitchen exhaust system was yet to be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. Dec 15, 2023: There was still no written sanitation procedure. Please create and maintain a written sanitation procedure. A template will be sent with this report. Jan 05, 2024: The required written sanitation procedure was still not observed. Note that this is an on-going violation and must be corrected immediately.
  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system and hoods are overdue for cleaning. Please ensure the exhaust system and hoods are professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. Dec 15, 2023: There was still no written sanitation procedure. Please create and maintain a written sanitation procedure. A template will be sent with this report.

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