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Pizza 73 1086

4924 Lakeshore Drive Sylvan Lake AB T4S 1A8 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1086 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 31, 2025. The most recent inspection, on May 26, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 8 times across 5 separate inspections, most recently on May 19, 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 3 times across 2 separate inspections, most recently on May 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 6, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 separate inspections, most recently on May 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 19, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the upright stainless steel fridge was not operating properly and there is no thermometer in the hot holding unit to monitor the temperature. Please provide thermometers in each of these units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water was on to the hand sink in the back area of the kitchen where dough is mixed. Hand sinks are required in close proximity to where food handling occurs. Please restore the hot and cold water under pressure to the hand sink and ensure it is operational as it is located where the dough is made as well as in close proximity to the dishwashing area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Insufficient garbage containers. There is only one garbage container in the kitchen and it is located at the far back of the kitchen away from hand washing and food preparation. Please provide garbage containers in sufficient amounts near the hand sinks and food preparation areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the spray bottle was below 200 ppm of quat solution. Sanitizer should be tested daily to ensure it is at the manufacturer's required concentration. Bottle was refilled from dispenser which was dispensing at 400 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large bag of chicken wings was observed thawing on the shelf in the back area and dripping juices to items beneath. Items were covered and covers were sanitized.Ensure raw meat, poultry and seafood are stored separately and below other foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the upright stainless steel fridge was not operating properly and there is no thermometer in the hot holding unit to monitor the temperature. Please provide thermometers in each of these units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bag of chicken wings was observed thawing on the shelf in the back area and dripping juices to items beneath. Items were covered and covers were sanitized. Chicken was placed in the cooler to continue thawing. Ensure hazardous foods are thawed either under cold running water, in the fridge, as part of the cooking process or in the microwave if further cooking follows immediately after. These foods cannot be thawed at room temperature as this increases the risk of bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water was on to the hand sink in the back area of the kitchen where dough is mixed. Hand sinks are required in close proximity to where food handling occurs. Please restore the hot and cold water under pressure to the hand sink and ensure it is
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exterior serving window was observed open upon arrival and no patrons were present for order pick up. This window is not screened and must remain closed when not being used to provide orders as it will allow pests to enter. Ensure the window remains closed at all times when not in use for serving orders. If wanting to keep the window open for ventilation a screen must be installed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Insufficient garbage containers. There is only one garbage container in the kitchen and it is located at the far back of the kitchen away from hand washing and food preparation. Please provide garbage containers in sufficient amounts near the hand sinks and food preparation areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ongoing violation - Two partial pizzas were being held at 42 C and had been in the holding unit for over two hours. No system was in place to monitor the time as control. Pizzas were discarded due to temperature abuse. Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizzas being hot held are not being monitored for time as a control, and the temperature they are being held at is below 60 C. No thermometer was in the holding unit to verify the holding temperature. Either provide a thermometer and maintain the pizzas at a temperature of 60 C or greater, or have a system in place to monitor time and discard after two hours.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ongoing violation - Two partial pizzas were being held at 42 C and had been in the holding unit for over two hours. No system was in place to monitor the time as control. Pizzas were discarded due to temperature abuse. Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizzas being hot held are not being monitored for time as a control, and the temperature they are being held at is below 60 C. No thermometer was in the holding unit to verify the holding temperature. Either provide a thermometer and maintain the pizzas at a temperature of 60 C or greater, or have a system in place to monitor time and discard after two hours.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was in a spray bottle for use. Used cleaning cloth was left on the counter which can harbor bacteria. Please ensure sanitizer is prepared in a bucket when food handling is occurring and cloths are stored in sanitizer solution between uses. A solution was prepared during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual process described did not include a sanitizer step, only a wash and rinse step. Reviewed proper manual dishwashing with staff. Ensure dishes are washed in soapy water, rinsed, then sanitized in a 400 ppm quat solution for 2 minutes.
  8. Initial Inspection

    0 infractions

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