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Pizza 73 1074

301 - 8888 Country Hills Boulevard NW Calgary AB T3G 5T4 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1074 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 13, 2025. The most recent inspection, on April 14, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 13, 2025. 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 once on January 13, 2025. 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 8 times across 2 separate inspections, most recently on April 14, 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?

  • 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 2 times on January 13, 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.

2 inspections

  1. Monitoring Inspection

    4 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?
      • 1) Cardboard observed on surfaces and as a barrier near the ventilation system above deep fryers. 2) Tape observed on the preparation cooler. Remove all cardboard and tape as these surfaces cannot be cleaned and sanitized. All surfaces must be smooth easy to clean and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build-up on the ceiling tiles. Not sure if the existing ventilation is adequate for the operation. Fix the ventilation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on walk-cooler fan. - Clean and maintain in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up on the ceiling tiles surrounding the ventilation system above the deep fryers. Clean the ceiling tiles.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in one of spray bottles was measured less than 150 ppm.The operator made a new solution which was tested at 200 ppm.-Ensure that the Quat sanitizer concentration is maintained at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep coolers,In the inserts,Sliced mushrooms were measured at 8 degrees C.Sliced Onions were measured at 12 degrees CSliced peppers were measured at 9 degrees C.Tandoori Chicken was measured at 8 degrees C.The operator was asked to put the food inside the working cooler.-Ensure that the perishable foods are stored at 4 degrees C or less under refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build-up on the ceiling tiles. Not sure if the existing ventilation is adequate for the operation. Fix the ventilation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken baseboards by the walk-in cooler. Fix the baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Saran wrap cardboard box holder was covered with grease and debris. Provide a cleanable holder. 2) Deep grooves and black stains the white cutting board. Resurface or replace the cutting board. 3) Debris build-up on the walk-in cooler green shelves and door handle and dust around the fan cover.Clean the walk-in cooler. 4) Green stains on both white knife handles. clean the handles or replace the knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris was observed on the chopper blades.2) Food was observed on the utensil lids.-Clean the food and food debris from the chopper blades and the utensil lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up on the ceiling tiles. Clean the ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food, Food debris and grease accumulation was observed in the area under the fryers.2) Food debris were found on the cooler shelves.3) Dirt and debris were found under the grease trap and under the utensil storage rack beside it.-Clean the above-mentioned areas.

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