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Pizza 73 1049

6 - 9620 Elbow Drive SW Calgary AB T2V 1M2 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1049 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on March 20, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 March 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 9 times across 3 separate inspections, most recently on March 20, 2026. 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 across 2 separate inspections, most recently on March 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 January 20, 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All sanitizer bottles were measured at 0-100 ppm Quat. Staff was instructed to refill all bottles from automated sanitizer mix (measured at 200 ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open/torn bag of flour was observed stored on the shelf below the prep area. Please transfer the bulk supply into a food‑grade container with a lid to protect it from contamination.
    • 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 seal/caulking around the handwashing sink was loose and cracked, and the basin was loose/detaching from the wall. Repairs are required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Outstanding"Bottom tile of wall between the dishwashing sink and mop sink is missing, which makes the surface difficult to clean. **Ensure all the surface in the facility are smooth, durable, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in:All hard to reach areas.Behind the equipment.Some of the ceiling tiles need cleaning. Dough plate storage racks in front near to the pizza oven.Organization required on the storage rack near to dishwashing area.Please clean and organize indicated areas.
  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **Corrected**One pizza sauce can in the back kitchen area was dented. - Operator discarded the can during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop stored inside the chicken container with its handle coming into direct contact with chicken in battering area. **Please store scoops in a separate clean food grade container to prevent cross contamination. 2. Scoop handle was coming into direct contact with cheese in the prep cooler in back of the house. **Please store scoop with handle upright or in a separate clean food grade container to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**One light cover was cracked in front of the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom tile of wall between the dishwashing sink and mop sink is missing, which makes the surface difficult to clean. **Please install new tile.**Ensure all the surface in the facility are durable, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up cooler in the back kitchen is missing bottom cover, exposing internal components of the cooler. **Please install the bottom cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Dust accumulation on ceiling tiles and light covers. **Please clean to prevent the contamination of food area below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tape observed on the handle of the cabinet freezer, which is not easy to clean. **Please remove the tape.
  3. 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?
      • One light cover was cracked
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles and light covers

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