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Pizza 73

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

Official record from Northern Health →

Inspection summary

Pizza 73 has been inspected 5 times by Northern Health Authority since March 24, 2023. The most recent inspection, on October 21, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 2, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on September 26, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on September 26, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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.

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.

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