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Pizza 73 1044

109 - 600 Saddletowne Circle NE Calgary AB T3J 5M1 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1044 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on August 4, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 March 26, 2025. 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 once on March 26, 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 September 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for bulk items was stored in the container, with handle covered in product. Operator removed scoop from food and placed it in the dishwashing sink.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine temperature placed in the hot holding unit (crock pot) was measured at 8 degrees Celsius. Operator was instructed to return poutine to the cooler immediately. - Ensure that hot holding unit is capable of maintaining temperature of 60 degrees Celsius or higher before placing food into it.
    • 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?
      • ***Ongoing Violation***The weather stripping on the back door is in disrepair - some light can be seen coming through gaps at the bottom of door. - Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution prepared in spray bottles was tested at 100 ppm.- Operator instructed to prepare refill sanitizer solution and concentration should be tested at 200 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
    • 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?
      • The weather stripping on the back door is in disrepair - some light can be seen coming through gaps at the bottom of door. - Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.

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