150 - 155 Carrington Plaza NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 27, 2026
In ComplianceThe 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.
Pizza 73 1095 is in the CARRINGTON neighbourhood. CARRINGTON, Calgary has 46 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 32 (70%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since March 15, 2024, with 1 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
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.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
COBS Bread
CARRINGTON
3 violations
The cleaning cloths were placed on the counters., , The cleaning cloths were removed., , -Ensure that the cleaning cloths are placed inside the sanitizer solution.
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.
In the inserts of the prep cooler,, , Tandoori paneer was measured at 8 degrees C at the top, Peperoni 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.
5 violations
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.
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.
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.
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.
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.