Pronto Pizza
2 - 1139 9 Avenue SE Calgary AB T2G 0S8 · Food - General
4 inspections
- Inspection de la gestion des risques
3 infractions
- 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
- Pizza slice oven temperature measured at 25 degrees celsius during the inspection. Staff noted the pizza slices are kept for about 3 hours. Pizza slices should not be kept at danger zone temperatures for more than 2 hours. **Ensure pizza slices are either monitored under time control process and discarded after 2 hours, or maintained under hot holding at 60°C or higher at all times to prevent bacterial growth and ensure food safety.
- 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
- OUTSTANDING on 9/3/2026 - required to use manual sanitizing in the 2-compartment sink and air dryingLow temperature dishwasher sanitizer concentration was detected at below 50 ppm during the inspection. Sanitizer concentration must be at 100ppm for chemical dishwashing to achieve adequate sanitization.**Please contact the service company immediately to adjust the sanitizer concentration of the dishwasher. Do not use the dishwasher for sanitizing until the dishwasher has been repaired. While waiting for repairs, please sanitize the dishes in the 2-compartment sink using the quats sanitizer available.
- 16. L ' installation est-elle exempte d ' animaux, de vermines et/ou d ' insectes non homologués (sauf indication contraire) et est-elle entretenue pour empêcher l ' entrée ou le port de parasites?
- OUTSTANDING on 9/3/2026No pest control records were available at the time of inspection. Ensure that pest control service records are obtained and maintained from the company responsible for monitoring the pest control program. If pest control activities are conducted in-house, monthly monitoring records must be maintained and readily available for review upon request.**Provide pest control reports
- 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
- Inspection de la demande
3 infractions
- 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
- Pizza slice oven temperature measured at 25 degrees celsius during the inspection. Staff noted the pizza slices are kept for about 3 hours. Pizza slices should not be kept at danger zone temperatures for more than 2 hours. **Ensure pizza slices are either monitored under time control process and discarded after 2 hours, or maintained under hot holding at 60°C or higher at all times to prevent bacterial growth and ensure food safety.
- 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
- Low temperature dishwasher sanitizer concentration was detected at below 50 ppm during the inspection. Sanitizer concentration must be at 100ppm for chemical dishwashing to achieve adequate sanitization.**Please contact the service company immediately to adjust the sanitizer concentration of the dishwasher. Do not use the dishwasher for sanitizing until the dishwasher has been repaired. While waiting for repairs, please sanitize the dishes in the 2-compartment sink using the quats sanitizer available.
- 16. L ' installation est-elle exempte d ' animaux, de vermines et/ou d ' insectes non homologués (sauf indication contraire) et est-elle entretenue pour empêcher l ' entrée ou le port de parasites?
- No pest control records were available at the time of inspection. Ensure that pest control service records are obtained and maintained from the company responsible for monitoring the pest control program. If pest control activities are conducted in-house, monthly monitoring records must be maintained and readily available for review upon request.**Provide pest control reports
- 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
- Inspection de la demande
0 infraction
- Inspection initiale
0 infraction