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Pizza 73 1087

5008 50 Avenue Wetaskiwin AB T9A 0S4 · Food - General

Official record from Alberta →

Inspection summary

Pizza 73 1087 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 19, 2025. The most recent inspection, on September 15, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on September 4, 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?

  • 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 September 26, 2025. 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 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 September 23, 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 5 times across 3 separate inspections, most recently on September 4, 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 4 times across 2 separate inspections, most recently on September 23, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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?
      • Light was visible through a gap at the lower left side of the receiving door, and no pest control records were available for review.Please install appropriate weather stripping to fully seal the gap and prevent the entry of pests.
    • 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?
      • The food handling permit expired on August 31, 2026. Operator Vidya advised that the permit renewal was processed, and payment was submitted by the franchise approximately three weeks ago; however, the renewed permit has not yet been received. The District Inspector coordinated with the Permits Office via a separate email regarding the renewal status. Renewal will be processed within the next 4 to 5 days.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top surfaces of the dishwasher were not clean. The can opener was observed to be stored in a dirty condition. The area beneath the dishwashing station was not adequately cleaned, and the pizza holding unit contained burnt food debris at the bottom. Please clean and sanitize the above-noted areas and equipment immediately and maintain them in a clean and sanitary condition on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • New test strips are purchased.
    • 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?
      • Back Doors:The external back door does not close properly, and the internal back door screen is damaged. These openings to the outside must be maintained in good condition to prevent the entry of vermin.Please repair both doors to prevent potential pest infestation.Sept 26:Operator confirmed that both doors has been ordered and will be installed in next 5-7 days.
  5. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure that all cooling units are equipped with thermometers to monitor internal temperatures. A few units are currently missing thermometers and need to be addressed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • During inspection, expired chlorine test strips were observed. Please ensure new test strips are purchased and available for use.
    • 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 sink in the main kitchen and those in the washrooms are lacking proper supplies in their designated dispensers.Action Required:Please ensure that all hand sinks are equipped with soap and paper towels placed in appropriate dispensers, rather than being left loosely around the area.
    • 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?
      • Back Doors:The external back door does not close properly, and the internal back door screen is damaged. These openings to the outside must be maintained in good condition to prevent the entry of vermin.Please repair both doors to prevent potential pest infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure the ventilation hood cleaning is completed as scheduled on September 25, 2025. Once the service is finished:- Provide a service report detailing the work completed.- Affix a service sticker on the hood to confirm the cleaning date and service provider.
    • 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 in the main kitchen has noticeable discoloration. Repainting will improve lighting conditions, enhance cleanliness, and contribute to a more efficient working environment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was noted that staff used the can opener but did not clean and sanitize it afterward. The can opener was stored in a dirty condition.Action Required:Please ensure that staff properly clean and sanitize the can opener and its holder after each use. This is important to prevent cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:The dishwasher well has a buildup of residue in the well area, and there is noticeable dust accumulation on the top surfaces.Action Required:Thorough cleaning is needed to remove the buildup and dust.
  6. Initial Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure that all cooling units are equipped with thermometers to monitor internal temperatures. A few units are currently missing thermometers and need to be addressed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • During inspection, expired chlorine test strips were observed. Please ensure new test strips are purchased and available for use.
    • 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 sink in the main kitchen and those in the washrooms are lacking proper supplies in their designated dispensers.Action Required:Please ensure that all hand sinks are equipped with soap and paper towels placed in appropriate dispensers, rather than being left loosely around the area.
    • 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?
      • Back Doors:The external back door does not close properly, and the internal back door screen is damaged. These openings to the outside must be maintained in good condition to prevent the entry of vermin.Please repair both doors to prevent potential pest infestation.
    • 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 in the main kitchen has noticeable discoloration. Repainting will improve lighting conditions, enhance cleanliness, and contribute to a more efficient working environment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure the ventilation hood cleaning is completed as scheduled on September 25, 2025. Once the service is finished:- Provide a service report detailing the work completed.- Affix a service sticker on the hood to confirm the cleaning date and service provider.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:The dishwasher well has a buildup of residue in the well area, and there is noticeable dust accumulation on the top surfaces.Action Required:Thorough cleaning is needed to remove the buildup and dust.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was noted that staff used the can opener but did not clean and sanitize it afterward. The can opener was stored in a dirty condition.Action Required:Please ensure that staff properly clean and sanitize the can opener and its holder after each use. This is important to prevent cross-contamination.
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