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Pizza 73 1084

16236 Ellerslie Road NW Edmonton AB T6W 3S8 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1084 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on March 20, 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 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on January 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 2 times across 2 separate inspections, most recently on January 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)?

  • 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 6 times across 4 separate inspections, most recently on February 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on February 6, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on January 23, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed practicing improper hand hygiene. The operator used a cell phone and then proceeded directly to the kitchen, handling food without washing hands. PHI provided on-site education on proper handwashing practices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mayonnaise, buffalo sauce, and Donair sauce were observed at 10.2°C. The operator was instructed to place them in a cooler or an ice bath and to ensure that all perishable foods are maintained at less than 4°C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were found expired (EXP: Jan 01, 2026). The operator was instructed to obtain new, valid test strips.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of garlic spread left out on the counter is measured at 12C. Relocated to the cooler.- The manufacturer's instructions on the label indicates to keep the product refrigerated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Feb 6, 2025:1. The prep cooler interior still requires further cleaning of the sides. 2. Once again dirty metal pizza pan covers were stored on the shelf above the dough prep counter. Only "clean" covers are to be stored here. Covers need to be sent for washing when removed from the pan of dough.3. Grease droplets noted on the exhaust hood canopyJan 24, 2025;Further cleaning of the main prep cooler interior is required some buildup still noted in the rubber door gaskets and interior sides of the cooler.Dirty metal pizza pan lids are still noted on the shelf above the dough prep counter. Lids must be sent for washing/dishwash area immediately after use.Jan 16, 2025:1. The red and green coverings on the tong handles are damaged with sections missing.- Discard these utensils are they cannot be properly cleaned.2. Many of the metal pizza pan covers are visibly dirty and greasy.- These must be washed after each use.3. The interior of the pizza prep cooler has food particle/grime buildup as well as many of the cooler door handles are dirty to the touch. Grease accumulation is noted on the exhaust hood filters, the wall behind the deep fryers and on the top of the heat lamp.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 6, 2025:- This area remains dirty and requires cleaning.Jan 24, 202:5The floor on the side of the cooking area upright freezer is visible dirty with food particles/grime.- Cleaning of the area is required.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 24, 2025;Further cleaning of the main prep cooler interior is required some buildup still noted in the rubber door gaskets and interior sides of the cooler.Dirty metal pizza pan lids are still noted on the shelf above the dough prep counter. Lids must be sent for washing/dishwash area immediately after use.Jan 16, 2025:1. The red and green coverings on the tong handles are damaged with sections missing.- Discard these utensils are they cannot be properly cleaned.2. Many of the metal pizza pan covers are visibly dirty and greasy.- These must be washed after each use.3. The interior of the pizza prep cooler has food particle/grime buildup as well as many of the cooler door handles are dirty to the touch. Grease accumulation is noted on the exhaust hood filters, the wall behind the deep fryers and on the top of the heat lamp.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor on the side of the cooking area upright freezer is visible dirty with food particles/grime.- Cleaning of the area is required.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty used wiping cloths were noted on several surfaces as well as stored next to where the cleaning supply spray bottles are stored.- Reusable wiping cloths must be immersed in a sanitizer solution in between uses. If these cloths are single-use then they must be immediately discarded after use.2. 0 ppm sanitizer detected in the spray bottle labelled as "Sanitizer"- Staff were instructed to prepare the 200 ppm quat sanitizer and have it readily available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Baseball caps were stored on top of "clean" wiping cloths as well as on top of containers of hot peppers located on the back storage shelves. A backpack was stored on the prep counter next to the dough press.- All staff personal belongings must be stored out of the food handling areas and away from foods, food equipment, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sink full of raw chicken wings were measured at 16C. Staff member on duty informed that they had been rinsing the chicken but had been called away to do other activities. - High risk foods must be stored at less than 4C or greater than 60C. The staff member was instructed to relocate the meat to the cooler and to bring out smaller amounts of food to handle at a time, especially if alone on shift.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The red and green coverings on the tong handles are damaged with sections missing.- Discard these utensils are they cannot be properly cleaned.2. Many of the metal pizza pan covers are visibly dirty and greasy.- These must be washed after each use.3. The interior of the pizza prep cooler has food particle/grime buildup as well as many of the cooler door handles are dirty to the touch. Grease accumulation is noted on the exhaust hood filters, the wall behind the deep fryers and on the top of the heat lamp.- Cleaning is required.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Olives and red peppers are being stored in the aluminum cans after being opened. The lid with sharp edges also still left attached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of cooked diced chicken left on top of the pizza make cooler measured at 19C.2. Container with packaged peppercorn ranch dressings on the counter measured at 22C. Foods discarded.- All high risk foods to be stored at less than 4C or greater than 60C.
    • 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 faucet at the 3 compartment dishwash sink will not completely shut off and is dripping.- Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove accumulations of food particles, dried food splashes and/or grease: the interiors of the pizza make cooler, raw chicken cooler and upright freezer, pizza pan storage boxes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior lid of the raw chicken cooler is loose and requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff inform that the pizza cutting boards, knives, tongs are only being sent for washing once during operating hours.- Utensils/food contacts surfaces must be sent for frequent washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor in the dishwash area, around equipment legs is dirty and requires cleaning.2. The walls in the dishwash area have dried food splashes and require cleaning.
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