Pizza 73 1095

150 - 155 Carrington Plaza NW Calgary AB T3P 1Y3 · Food - General

3 inspections

1. Monitoring InspectionJul 27, 2026

   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 front hand sink was obstructed by utensils.**Ensure hand sinks are kept clear and accessible for use at all times.The sink was cleared during the inspection.
2. Monitoring InspectionFeb 19, 2025

   3 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The cleaning cloths were placed on the counters.The cleaning cloths were removed.-Ensure that the cleaning cloths are placed inside the sanitizer solution.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The Quat sanitizer was measuring less than 200 ppm at the main dispenser at the 3 - compartment sink as well as in one of the spray bottles and in the red sanitizer bucket.The operator prepared the bleach solution which was tested at 100ppm.The operator was provided with chlorine test strips by the inspector.-Ensure that the Quat sanitizer dispenser is working properly and is maintaining the concentration at 200 ppm.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • In the inserts of the prep cooler,Tandoori paneer was measured at 8 degrees C at the topPeperoni was measured at 8 degrees C.The tandoori panner and the peperoni was placed inside the prep cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.
3. Monitoring InspectionMar 15, 2024

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Dirty paper towels were stored on a food-contact surface. The inspector informed the operator to ensure that all single-use paper towels are discarded after use.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • An opened bag of flour was stored on the floor by the stand-up mixer. The inspector informed the operator that all food and other food-related items must be stored off the floor with at least six inches clearance.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • High-risk food items, including cheese, pepperoni slices, cut onions, and other similar food items, were measured at 6-7°C in the prep table inserts. The inserts were kept open during the inspection. Other food items that were covered in the inserts were maintained at adequate temperatures (below 4°C). The inspector informed the operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to keep all containers in the cooler inserts covered at all times when not in use. During the inspection, the food containers were covered.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • There were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT TEST STRIPS.
   • 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 was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. A copy of a valid permit was obtained and displayed during the inspection.