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Pizza 73 1040

107 Haddow Close NW Edmonton AB T6B 3W3 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1040 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on July 30, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 25, 2026. 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 2 times on May 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 25, 2026. 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 June 25, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps are noted at the bottom of the side delivery door.- All exterior doors must be tight sealing to prevent the possible entry of pests.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squeeze bottles containing high risk sauces are being left out at room temperature for the entre day. Staff informed that the sauces are placed back into the cooler at the end of the day. The manufacturer's instructions on the labels state "Keep Refrigerated". 3 bottles of sauces were discarded.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps are noted at the bottom of the side delivery door.- All exterior doors must be tight sealing to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The metal slicer had visible grease accumulation on areas of the equipment. Cleaning initiated at the time of inspection.2. Black buildup observed in the ridges of the squeeze bottle lids used for sauces. The bottle and lids were sent for washing.3. The upright freezer interior walls and door have grime buildup in areas. Requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:The exhaust hood and filters have grease/fuzz accumulation.The walk-in cooler door around the handles and the metal shelving unit under the condensers have food particle/grime accumulation.The pizza pan storage boxes require cleaning to remove food particles and grease.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning: the slicer has visible food particles on it while in storage, the exterior of the 2 drawer warmer and in between the cook line equipment has grease accumulation, the heat lamp has grease accumulation and the interiors of the pizza prep cooler doors have grime/food particle buildup in the rubber gaskets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood and filters have grease and dust accumulation. The shelving and edges above the back aree prep table are greasy to the touch.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The green cutting boards has black buildup in the cuts and grooves. Clean or discard the board.2. Grease accumulation noted on the exhaust hood filters, below and on the sides of the deep fryer and around the Alto Sham hot holding unit.- Cleaning required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils are being stored in a dirty/greasy plastic container.- Send the container and all utensils stored in the container for washing.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters.- Wiping cloths must be immersed in a sanitizer solution after each use. Staff prepared a 200 ppm quat sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw chicken wings was stored above cheese in the walk-in cooler.- All raw meats are to be stored below cooked and or ready to eat foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Egg wash mixture used for preparing the raw chicken wings was left out on the counter and measured at 19C. Food discarded.- Perishable foods must be stored at less than 4C or greater than 60C.2. Overfilling of the food insert containing pepperoni in the top compartment of the pizza make cooler. food measured at 14C. Corrected.- Perishable foods must be stored at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not always conducting the sanitizing step when washing items at the 2 compartment sink.- Review proper dishwashing practices with all staff. Wash with soapy water-> Rinse -> Sanitize (immerse items in the sanitizer solution) -> Air Dry
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The green cutting boards has black buildup in the cuts and grooves. Clean or discard the board.2. Grease accumulation noted on the exhaust hood filters, below and on the sides of the deep fryer and around the Alto Sham hot holding unit.- Cleaning required.

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