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Pizza 73

9323 96 Street, Fort St. John, V1J 6V5 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The vents in the walk-in cooler and in the back area were dirty and needed to be cleaned (Public Health Significance) The dirts can lead to cross contamination of food
      • Corrective Action: Clean the vents in the kitchen and ensure it is done when no food preparation is being done
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the handwash station hot water faucet is broken and shut down to prevent leakage (Public Health Significance) Hot and cold running water must be available at all times for handwashing. Handwashing is the single most effective way of preventing foodborne illness.
      • Corrective Action: Ensure the hot water faucet is operational. Pending the fixing, use the handwash station that supplies running cold and hot water for handwashing.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures in the prep cooler are slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The thermometer in the prep cooler was reading at 4 C. This higher temp at the top may be due to lunch rush - will verify temp recorded in the morning on May 3, 2023
  5. Routine Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator discarded the potentially hazardous foods in the prep cooler upon request; Operator was instructed to use the walk-in cooler temporarily until the unit is repaired. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The floor of the walk-in cooler and walk-in freezer were not maintained in a sanitary condition
      • Corrective Action: Premises should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.