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Pizza 73 1073

1 - 289 Powder Drive Fort McMurray AB T9K 0M5 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1073 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on July 24, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 23, 2026. 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 July 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 6 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on July 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 23, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bowls were observed stored inside a bag of flour and directly in contact with the food item. The bowls were removed from the bag and placed in the dishwashing sink during the inspection. Ensure that food items are protected from contamination by using utensils such as scoops with handles and stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler and pizza prep cooler was observed without an internal thermometer. The coolers were measured at a temperature of 4C and below using the public health inspector's thermometer. Facility owner obtained thermometers and placed them in the coolers. Ensure that thermometers are available in coolers to monitor safe food temperatures and equipment are able to maintain temperatures of 4C and below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer test strips were observed to be expired, February 2026. Sanitizer solution obtained from the sanitizer dispenser was tested using the public health inspector's test strips and measured at 200ppm. Obtain non-expired sanitizer specific test strips to verify the minimum required sanitizing concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the preparation area was not functioning properly. Facility owner indicated there was a leak the previous night and attempted to fix the piping. When the tap was turned on during the inspection, no leak was observed, however the water was not draining. Facility owner was instructed to use one basin of the three-compartment dishwashing sink until repairs can be made. Dishwashing sink area was observed with soap and paper towel. Ensure that the hand washing sink is functional, operating, and handwashing be completed properly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cardboard box was observed used to store yeast and utensils. The carboard box was discarded and the yeast and utensils were placed in a cleanable container. Ensure that surfaces used for storage of food items and utensils are smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The inside surfaces of the mini fridge storing individual sauce packs were observed with a build-up of grime. 2. The can opener and counter holder were observed with a build-up of food debris. 3. The walk-in freezer floor was observed with dried liquid under the shelving and a build-up of ice.Clean and sanitize the above-mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces throughout the facility such as cooler and freezer door handles were observed with a build-up of grime and debris. The handles were cleaned and sanitized during the inspection. Ensure that high touch surfaces such as door handles are frequently cleaned and sanitized to mitigate cross contamination.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The washroom door was observed to be held open towards the food handling and storage areas.The facility supervisor was instructed to close the door. Ensure that food is protected from contamination by closing the washroom door and preventing the spread of potential aerosolized pathogenic agents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza prep-cooler and stored high risk food items were measured at a temperature of approximately 17C to 18C. Facility supervisor indicated that a repair/replacement is scheduled.The facility supervisor was instructed to place all high risk food items into the walk-in cooler and should not be used to store high risk food items until repair/replacement is conducted.Ensure that high risk food items such as sliced meats and shredded cheeses are stored and displayed away from the temperature danger zone of 4C-60C. The pizza prep-cooler cannot be used to store high risk food items until the equipment can maintain a temperature of 4C and/or below.
    • 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?
      • Facility was observed to be operating without a valid food handling permit as the permit displayed was expired on September 2025.Obtain and display the valid food handling permit.A review of the food facility ownership was discussed with the facility supervisor onsite and the owner through a phone call. More information was provided via email along with the report.
    • 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 hand sink was observed to be not draining properly after using for hand washing.Investigate the insufficient drainage and repair and/or maintenance is conducted to ensure that the drainage system is operating properly.
    • 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 ceiling air vents above the prep-coolers were observed to be lacking covers. Install covers to prevent food contamination.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/equipment are dirty:- the knife holder by the dishwashing sink- the ventilation hood above the stove- soap and paper towel dispensersClean and sanitize the above items. Ensure that they are cleaned and sanitized regularly.The industrial can opener and dough mixer have been cleaned.
  7. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • An apron was stored hanging in the washroom.A box of plastic bags for packaging food was stored in the washroom. The apron was removed for laundry and the box removed during the inspection. Ensure that aprons and items to be utilized for food are not stored in the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/equipment are dirty:- the knife holder by the dishwashing sink- the ventilation hood above the stove- the industrial can opener- the dough mixer- soap and paper towel dispensersClean and sanitize the above items. Ensure that they are cleaned and sanitized regularly.
  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front food preparation area is not functional. A plumber has reportedly been contacted to address the issue, and is scheduled to complete the repairs. Repair the handwashing sink. Ensure that staff are regularly performing proper handwashing.
  9. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front food preparation area is not functional. A plumber has reportedly been contacted to address the issue, and is scheduled to complete the repairs tomorrow. Repair the handwashing sink. Ensure that staff are regularly performing proper handwashing.
  10. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front food preparation area is not functional. A plumber has reportedly been contacted to address the issue, and is scheduled to complete the repairs tomorrow. Repair the handwashing sink. Ensure that staff are regularly performing proper handwashing.
  11. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front food preparation area is not functional. A plumber has reportedly been contacted to address the issues. Repair the handwashing sink. Provide EPH with an update on the repairs. Ensure that staff are regularly performing proper handwashing.

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