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Pizza 73 - EDM-708

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

Official record from Alberta →

Inspection summary

Pizza 73 - EDM-708 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on July 8, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 7 times across 7 separate inspections, most recently on June 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on May 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on July 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 6, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 6, 2024. For example: 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?

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.

13 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food crumbs and debris all over floor.Pizza pans covered in food crumbs.Back tent area disorganized and dirty.Facility requires thorough cleaning.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution was at ~50 ppm. Operator added bleach and the solution reached 100 ppm.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    3 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof the sanitizer prior to operation of the facility.
    • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fine soot observed in the pizza oven; cleaning required.
  6. Demand Inspection

    3 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof the sanitizer prior to operation of the facility.
    • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fine soot observed in the pizza oven; cleaning required.
  7. Demand 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof 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?
      • Fine soot observed in the pizza oven; cleaning required.
  8. Demand 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof 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?
      • Fine soot observed in the pizza oven; cleaning required.
  9. 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof 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?
      • Fine soot observed in the pizza oven; cleaning required.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 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 handhygiene.
    • 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 foodfacility.
    • 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 allfood contact surfaces. Ensure all equipment are in good working.

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