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Pizza 73 - EDM-1087

13703 164 Street NW Edmonton AB T5V 0C8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Pizza 73 - EDM-1087 has been inspected 20 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on July 31, 2026, found no infractions.

10 of 20 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 July 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on July 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on May 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on May 28, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

20 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bin of pizza dough was placed directly on the pavement and left uncovered at the back prep tent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cleaning equipment stored directly in hand sink
  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine @ 50ppm.Bleach was expired.
  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please have proper food safety records to ensure food safety. The facility must maintain accurate and up-to-date food safety records (e.g., temperature logs, cleaning schedules, pest control logs, and receiving records) to ensure food safety practices are consistently followed. These records must be readily available for review and maintained in accordance with regulatory requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment surfaces were found with accumulation of dust, food debris, and grime example pizza grill.All affected equipment must be thoroughly cleaned and sanitized appropriately to remove visible contamination. Establish and maintain a routine cleaning schedule to ensure all food contact and non-food contact surfaces are kept in a clean and sanitary condition at all times, in compliance with food safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has accumulation of dust and grime throughout the facility. All affected areas must be thoroughly cleaned and sanitized to remove the accumulation. Implement and maintain a regular cleaning and maintenance schedule to ensure the facility is kept in a clean and sanitary condition at all times, in accordance with food safety requirements.
  6. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please have proper food safety records to ensure food safety. The facility must maintain accurate and up-to-date food safety records (e.g., temperature logs, cleaning schedules, pest control logs, and receiving records) to ensure food safety practices are consistently followed. These records must be readily available for review and maintained in accordance with regulatory requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment surfaces were found with accumulation of dust, food debris, and grime example pizza grill.All affected equipment must be thoroughly cleaned and sanitized appropriately to remove visible contamination. Establish and maintain a routine cleaning schedule to ensure all food contact and non-food contact surfaces are kept in a clean and sanitary condition at all times, in compliance with food safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has accumulation of dust and grime throughout the facility. All affected areas must be thoroughly cleaned and sanitized to remove the accumulation. Implement and maintain a regular cleaning and maintenance schedule to ensure the facility is kept in a clean and sanitary condition at all times, in accordance with food safety requirements.
  7. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Unsatisfactory water result - total coliforms detected.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    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?
      • Hand wash sink not accessible.Large fan sitting over sink.Unit moved during inspection.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler was at 11C. Please ensure it can hold 4C or lower.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring 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)?
      • Expired sanitizer test strips (for chlorine) observed in the facility and not measuring the concentration of the sanitizer concentration. Please have a good working test kit to check the concentration of the sanitizer prior to operation of the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Following required attention Prior to using the facility:- Fine soot observed in the pizza oven; cleaning required.
  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The lids on the prep cooler was being left open when there were no staff in that area preparing pizza (they had finished and walked away. Discussed that the lids were to be closed when there was no-one using them. Corrected onsite, lids were closed upon request.
  18. Risk Management Inspection

    0 infractions

  19. Risk Management Inspection

    0 infractions

  20. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All equipment require cleaning. Please sanitize all food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please have liquid soap and single use towel in appropriate dispensers to ensure hand hygiene.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The first sample came back unsatisfactory. Re-sampling was not done. Please ensure the water tank is shock chlorinated, sample submitted to the lab. A satisfactory water sample report is required prior to operating the facility.
    • 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?
      • Please have a copy of the food handling permit posted at easy to see location in the food facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mobile unit is unclean and not organized. Please have a general cleaning and sanitize all food contact surfaces. Ensure all equipment are in good working.

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