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2 for 1 Pizza House

112 - 2550 Country Hills Boulevard NE Calgary AB T3N 1E4 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a dead fly on the windowsill in the food preparation area.The dead fly was removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was a buildup of food debris on covers for pizza pans.Pizza pans were cleaned and sanitized during the inspection.2) The flip lid of the line cooler by the conveyor oven had a broken hinge.Repair the flip lid of the line cooler.
  2. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Submerge cleaning cloths in an approved sanitizing solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Strands of hair were found on a windowsill in the food preparation area.All food handlers must demonstrate proper hair control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal food was stored on a food preparation table. A charger for electronic devices was stored on boxes of pizza liners.Store personal belongings in a separate area away from food handling or food storage areas.2) A container was stored in a bag of flour. It was for scooping flour from the bag.Provide a proper utensil for scooping flour. Store utensils in a manner that prevents the handles from being in contact with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored in non-food grade containers.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer and cleaner were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two bags of chicken were being thawed at room temperature. Internal food temperatures of the chicken measured 15C and 17C.Chicken was discarded. Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process.2) Mahhani sauce, a tomato-based cream sauce, was being thawed at room temperature. The sauce measured 14.3C.Sauce was discarded.3) Ham and salami in the small line cooler measured 7C and 10.7C.Discard salami. Repair the cooler so that perishable foods are stored at 4C or less under refrigeration.4) Cheese, butter chicken and regular flavored chicken and mushrooms measured between 9.6C to 13C in the line cooler located by the window.Discard all perishable foods in this cooler. Repair the cooler.5) Tandoori chicken was stored without any means of temperature control. Chicken measured 8.5C.Do not store perishable foods in the temperature danger zone between 4C to 60C.6) The operator's probe thermometer was difficult to use due to buttons being saturated with heavy build-up.Clean the probe thermometer or replace it with a new probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The sanitizing procedure was not performed as part of manual dishwashing.2) The drainboard of the dishwashing sink was being used to store dirty food equipment.Follow proper cleaning and sanitizing procedures for manual dishwashing. Use the drainboard for air-drying clean food equipment only and ensure there is a one-way flow from dirty to clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Provide chlorine test strips for monitoring sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the handwashing sink in the washroom.Provide paper towels in a suitable dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A large quantity of dead flies was found on a windowsill in the food preparation area.Remove dead flies.2) The weatherstripping on the rear door was damaged, revealing a gap on the side of the door.Replace the weatherstripping and seal all gaps from the exterior.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a leakage from the grease interceptor in the dishwashing area.Repair or replace the grease interceptor and ensure that it is in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The finishing on the wooden table in the dishwashing area was damaged, revealing unfinished wood with water damage that could not be easily cleaned.Remove the damaged wooden table from the premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Circular cutting boards had cut marks throughout, and they were blackened with old food debris.Replace cutting boards.2) There was a heavy buildup of food debris on covers for pizza pans.Clean and sanitize pizza pans.3) The interior of the small line cooler was repaired with tape.Remove tape. Properly repair or replace the damaged part.4) There was tape on the faucet of the dishwashing sink.Remove tape. Repair any leaks.5) The food processor was severely cracked, and a large piece had broken off from the cover.Replace the food processor.6) The flip lid of the line cooler by the conveyor oven had a broken hinge.Repair the flip lid of the line cooler.7) Thick ice had accumulated on shelves in the upright freezer.Remove ice buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry storage area was disorganized. Food was stored with miscellaneous items such as screws.Organize the dry storage area and store non-food service items separately.2) The toilet paper dispenser in the washroom was broken.Replace the toilet paper dispenser.3) The area by the hot water heater was cluttered and not accessible.Remove items that are no longer required to operate a food establishment. Organize all areas within the premises to ensure accessibility for cleaning and pest control services.4) The food establishment was filthy with debris, dust and grime including but not limited to walls, floors, storage units, food equipment and the ventilation hood.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.Clean and sanitize all food equipment.5) A cleaning schedule was not available.Prepare a written daily/ weekly/ monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface. Provide the sanitation schedule to an Alberta Health Services, Executive Officer for review. Implement the cleaning schedule in the food establishment.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, non-food grade totes were used to store cut vegetables.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine sanitizer were not available at the facility. - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of old food debris on and besides prep line coolers and adjacent equipment. Food stains noted on cooler/food equipment door fronts and handles. - Please clean equipment and handles. Develop a weekly cleaning schedule.2. Dough mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.
  4. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, non-food grade totes were used to store cut vegetables.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine sanitizer were not available at the facility. - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling above the food preparation area was visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.2. Walls near and around the food prep areas were visibly dirty with food stains.- Please clean the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the pizza prep line coolers was not covered.- Ensure lights used in the facility are shatterproof or have covers over them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of old food debris on and besides prep line coolers and adjacent equipment. Food stains noted on cooler/food equipment door fronts and handles. - Please clean equipment and handles. Develop a weekly cleaning schedule.2. Dough mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pizza cutting boards stored beside the pizza oven had several score marks, were discolored and not easily cleanable.- Please resurface or replace.2. Plastic covers used at the facility to cover pizza dough were visibly dirty with food stains.- After use, all covers must be cleaned and sanitized using proper dishwashing techniques.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the counter and food prep table.- Do not store used cleaning cloths on the counter.- Store cleaning cloths in an approved sanitizing solution (i.e. 100ppm chlorine or 200ppm quats).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Improper storage practices observed as food products including but not limited to drink bottles, flour bags, bell pepper boxes, and food containers were stored directly on the floor in the facility. - Operator promptly moved the items off the floor.- Please ensure all food products are stored in a safe and sanitary manner at least 6 inches off the ground.2. Food container in the walk-in cooler containing freshly cut tomatoes and flour container in the dry storage area were stored uncovered.- Operator placed lids/covers over the containers.- Ensure all food items are stored in food-safe containers and covered appropriately with a lid or plastic wrap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, non-food grade totes were used to store cut vegetables.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A packet of frozen pepperoni was left overnight to thaw at room temperature, resulting in an internal temperature of 15.2° Celsius.- Food was promptly discarded by the operator.2. Two packages of cut chicken were observed thawing on food prep table during the inspection. Internal temperature was noted between 6-8 degrees Celsius.- Operator immediately placed packages in the walk-in cooler.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution for at least 2 minutes to sanitize.2. One compartment of 2 comp-sink in the facility was being used as storage for clean utensils and was inaccessible.- Operator removed clean utensils out of the sink. Ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine sanitizer were not available at the facility. - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink near the front counter was blocked with boxes and other items at the time of inspection. - The boxes were removed by staff during the inspection. - Staff informed that the handwashing station must be readily available for handwashing at all times. 2. Handwashing stations in the washroom, front and back kitchen were not supplied with paper towels. - Available paper towels were placed at all three handwashing stations during inspection. - Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling above the food preparation area was visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.2. Walls near and around the food prep areas were visibly dirty with food stains.- Please clean the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the pizza prep line coolers was not covered.- Ensure lights used in the facility are shatterproof or have covers over them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of old food debris on and besides prep line coolers and adjacent equipment. Food stains noted on cooler/food equipment door fronts and handles. - Please clean equipment and handles. Develop a weekly cleaning schedule.2. Dough mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pizza cutting boards stored beside the pizza oven had several score marks, were discolored and not easily cleanable.- Please resurface or replace.2. Plastic covers used at the facility to cover pizza dough were visibly dirty with food stains.- After use, all covers must be cleaned and sanitized using proper dishwashing techniques.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing spray bottle was measured at 0 ppm.Spray bottle content was dicarded.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handler had beard around the chin and did not wear beard net.Obtain beard nets.2. Food handler did not wash their hands after touching their nose.3. Food handler used paper towel to clean their nose then use the same paper towel to clean their hands.Food handler's hands were rewashed.Food handler shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled or contaminated prior to commencing work.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Condensate was being collected in a red open bowl on the top shelf above foods in the walk-in cooler. Please lengthen the drainage hose and have collection into a pail on the floor.2. Plastic container that was not food-grade was used to store food in the walk-in cooler. Remove container and replace one that is food-grade.Previous violations:1) A basket of onions was stored on the floor in the walk-in cooler. Store foods at least 6 inches off the floor and in a sanitary manner.2) Condensate was being collected in an open bowl on the top shelf above foods in the walk-in cooler. Please lengthen the drainage hose and have collection into a pail on the floor.3) Plastic container that was not foodgrade was used to store food in the walk-in cooler. Remove container and replace one that is foodgrade.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were stored inside the bulk food containers.Scoops were promptly removed.Use scoops with handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to determine their content.Previous violation:Prepared bottle of chlorine sanitizer had illegible label (printing discolored). Ensure all labels on chemical bottles clearly indicate the chemical content or use (ie. Label as SANITIZER)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pizza sauce bottles including Teriyaki sauce, Bull's Eyes Barbeque sauce, and Honey garlic were kept on the counter at room temperature at 12°C.2. Opened barbeque sauces including Teriyaki sauce, Bull's Eyes Barbeque sauce and Honey garlic were kept in the dry storage room.Pizza sauces were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 2-comparment sink dishwashing methods. Staff noted to wash, rinse and sanitize in one-compartment, and air-dry in the second compartment. One compartment should be used to wash and rinse and the other compartment to sanitize dishes and utensils for 2min then air-dry on the shelves.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Prep cooler was lined with a rubber mat.Remove linen and wash the area.2. The hot water tap for the prep line hand sink was turned off beneath the sink. when turned on the faucet was leaking. Please repair so the faucet does not leak.3. A light fixture in the prep area was missing a cover. Please install light cover.Previous violations:1) The interior of a small prep insert cooler was lined with a nonslip/rubber mat. This liner is not easily cleanable. Please remove.2) A light fixture in the prep area was missing a cover. Please install.3) The hot water tap for the prep line hand sink was leaking. Please repair so the tap does not leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was observed at the kitchen ceiling close to the ventilation canopy.Close ceiling gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White cutting board kept on prep coolers were absorbent to moisture not smooth and easily cleanable.Food contact surfaces must be smooth, non-absorbent, free from breaks, cracks, open seams, chips, pits and similar imperfections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with dust and grime.2. Ceilings were accumulated with dust.3. Walk-in cooler condenser fan covers had buildup of dust.4 Walk-in cooler walls had buildup of dust and grime.5. Ventilation ceiling in the dry storage room had buildup of dust and grime.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violation:A few ceiling air change units and grates were dusty. Please clean.