Skip to content
Loading map…

Pizza 73 1071

14 - 34 Southridge Drive Okotoks AB T1S 2G5 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1071 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on May 28, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on April 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on April 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on January 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 21, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer bottle was measured at 150 ppm concentration which is too weak. **Ensure QUATs sanitizer is maintained a minimum of 200 ppm concentration.**CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lower prep cooler adjacent to the hand washing station was not working properly. Ambient temperature was measured at approximately 16 degrees Celsius. The internal temperature of the Donair and Creamy Dill Sauce was measured with a probe thermometer and was approximately 15.8 degrees Celsius and 16 degrees Celsius respectively. Items were stored overnight. **Discard all sauces that indicate to "keep refrigerated." Discontinue use of the lower prep cooler until repaired. ***AT THE TIME OF THE INSPECTION, SAUCES AND CHEESE CURDS WERE DISCARDED. SIGNAGE TO INDICATE DO NOT USE LOWER PREP COOLER PUT UP. SEAFOOD SAUCE DID NOT HAVE A CLAIM FOR TO KEEP REFRIGERATED AND PH WAS TESTED TO BE 3 (SHELF STABLE).
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired (2021). **Obtain new QUATs test strips.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired (2021). **Obtain new QUATs test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit was displayed. **Display current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the shelving in the walk in freezer.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a damaged section of floor directly adjacent to the chicken prep cooler, making this area difficult to properly clean. Repair, cover, or seal indicated area to render the surface smooth and easily cleanable.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A packaged of cooked bacon meat product was observed being stored at room temperature, measured at a temperature of 15.4C. Product was disposed of during inspection. Ensure proper thawing methods are being used. 2) A margarine product containing garlic was observed to be stored at room temperature. This product is considered as potentially hazardous due to it containing garlic and was indicated as requiring refrigeration from the manufacturer. Product was destroyed during inspection. Ensure this spread is maintained at proper refrigeration or hot-holding temperatures, or prepare a system to track the amount of time this product is stored outside of temperature control and dispose of remaining product after two hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a damaged section of floor directly adjacent to the chicken prep cooler, making this area difficult to properly clean. Repair, cover, or seal indicated area to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan or cleaning schedule was not observed onsite at the time of inspection. Provide a written cleaning schedule or facility sanitation plan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and/or debris was observed in the following areas:-Fume grates above deep fryer-Large can opener-Pizza pan containersClean indicated areas.

Nearby inspected facilities

Own this business? Add a badge to your website