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Pizza 73

107 770 Central Street, Prince George, V2M 3B7 · Restaurant

Official record from Northern Health →

Inspection summary

Pizza 73 has been inspected 4 times by Northern Health Authority since February 7, 2023. The most recent inspection, on April 23, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 3 times across 2 separate inspections, most recently on March 23, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 across 2 separate inspections, most recently on March 23, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 23, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 April 10, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on February 7, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The slicer was observed with visible vegetable debris remaining on the equipment surface. Food-contact equipment that is not properly cleaned and sanitized can allow the growth and survival of harmful micro-organisms. Debris left on the slicer can transfer pathogens onto ready-to-eat foods during use, increasing the risk of food-borne illness.
      • Corrective Action: Operator was informed to ensure that staff follow a strict cleaning schedule and train staff to inspect the slicer before each use to verify it is free of food debris.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the corner of the storage area. Operator reported having an active pest-control contract with Orkin, and the most recent service report noted no activity. Rodent droppings can contaminate food and food-contact surfaces with harmful pathogens, posing significant public health risks
      • Corrective Action: Droppings should be cleaned, and the area should be sanitized and monitored closely. If additional activity is observed, the operator must contact their pest-control provider for follow-up service.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Storage areas contained excessive boxes and unused equipment, resulting in clutter and reduced organization. Cluttered storage areas impede effective cleaning and monitoring for pest activity. Unnecessary boxes and equipment can also create sanitation challenges and should be removed.
      • Corrective Action: The operator was informed to reorganize the storage area and discard or move all unneeded boxes and equipment to maintain clear, cleanable spaces and improve pest prevention.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: (CORRECTED DURING INSPECTION) The walk-in freezer did not have an internal thermometer available. Freezers can fluctuate in temperature, and without an accurate internal thermometer, the operator cannot confirm that frozen foods are being maintained at –18°C or below, increasing the risk of temperature abuse and potential pathogen survival.
      • Corrective Action: The operator provided a probe thermometer that will be used as the internal temperature-monitoring device.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The operator had an expired FOODSAFE Level 1 certificate. A valid FOODSAFE certificate ensures the operator is trained in essential food safety principles such as proper cooking, sanitizing, and preventing cross-contamination. Expired certification increases the risk of improper food handling practices
      • Corrective Action: The operator is required to complete a FOODSAFE recertification course to restore compliance.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bowls in the flour conatiners are left in product for ongoing use allowing significant hand-food contact and probable contamination. (Public Health Significance) Bowls allow significant hand contact and potential contamination which can cause food-borne illness.
      • Corrective Action: Clean and sanitize bowls after every and store them separately.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Slicer used for vegetables had accumulation of food debris. Public Health Significance: Inadequately cleaned food processing equipments, such as a slicer, when stored at room temperature, may lead to growth of pathogens and toxin formation and can cross contaminate the other food products when reused.
      • Corrective Action: Ensure that meat/vegetable slicer is cleaned and sanitized after every use.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigerators and freezers in the prep kitchen area were observed without working thermometers. Public health Signifficance: Consistently monitoring temperatures is essential to identify if perishable food items have entered the danger zone (between 4 degree Celsius to 60 degree Celsius) for over than 2 hours, reducing the risk of foodborne illness. Additionally, having functioning thermometers allows for early detection of refrigeration issues preventing potential food spoilage.
      • Corrective Action: Ensure all refrigerating units in the premise are equipped with a working thermometer.
  4. Routine Inspection

    2 infractions

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings observed under dry storage area racks in the back of the premise by the mouse trap.
      • Corrective Action: Ensure that area is cleaned from food debris and mouse droppings using a disinfectant such as bleach and a damp paper towel. Inform pest control company of the observed mouse activity upon next visit.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant grease buildup in ventilation hood area. This presents a potential contamination hazard for items being prepared inside of the hood as drippings may come into contact with food.
      • Corrective Action: Clean the vent hood from grease.

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