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Pizza 73 1047

107 - 6404 Bowness Road NW Calgary AB T3B 0E7 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1047 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on August 8, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 February 11, 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 February 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on February 11, 2025. 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?

  • 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 5 separate inspections, most recently on September 26, 2025. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust hood above the pizza oven/preparation area observed to be covered with a lot of dust.Clean up the exhaust hood and ensure regular cleaning to avoid accumulation of dust and other debris.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the counters.The cleaning cloths were removed by the operator.-Ensure that the cleaning cloths are placed inside a sanitizer bucket and are changed regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler inserts,Beef was measured at 7 degrees C at the top.The internal temperature of the peperoni was measured at 7 degrees C.*Top layer of the beef was removed and placed inside the prep cooler.*Peperoni insert was placed inside the prep cooler.-Ensure that the perishable food under refrigeration is maintained at 4 degrees C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the washroom door. Fix the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the flour containers.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with the food.
  5. Demand Inspection

    3 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?
      • Paint was peeling off the washroom door. Fix the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Self-closing mechanism on the staff washroom door was broken. Staff mentioned that mechanism was taken off by manager because the door slammed into the staff hand. Replace the mechanism with a slower closure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green stains on the sanitizer spray bottles. Clean the bottles.
  6. Demand Inspection

    3 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?
      • Paint was peeling off the washroom door. Fix the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Self-closing mechanism on the staff washroom door was broken. Staff mentioned that mechanism was taken off by manager because the door slammed into the staff hand. Replace the mechanism with a slower closure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green stains on the sanitizer spray bottles. Clean the bottles.
  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored at room temperature. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the washroom door. Fix the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Self-closing mechanism on the staff washroom door was broken. Staff mentioned that mechanism was taken off by manager because the door slammed into the staff hand. Replace the mechanism with a slower closure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green stains on the sanitizer spray bottles. Clean the bottles.

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