Skip to content
Loading map…

A-1 Pizza

161 Civic Avenue NW Magrath AB T0K 1J0 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 ventilation hood was due for servicing March 2026.Please ensure the ventilation hood is serviced as soon as possible.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza prep cooler has a temperature of approximately 8.4C.The walk-in cooler has a temperature of approximately 8.6C.As inspection was conducted after lunch rush, so PHI advised operator to observe temperatures to ensure they returned to 4C or less. If the temperatures do not return to 4C or less within an hour, the units may need to be repaired.
    • 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 ventilation hood was due for servicing March 2026.Please ensure the ventilation hood is serviced as soon as possible.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed using the phone and immediately after, handling food without washing hands. This was corrected during the inspection. Staff was asked to wash their hands which they did. Please ensure that proper hand hygiene is followed prior to handling food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Walk in cooler temperature was 14 degree Celsius. Operator was asked to move the high risk items into the other cooler.Pleasure ensure that meat and dairy products are being kept at temperatures 4 degree Celsius and under.**This is a repeat violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler temperature has measured 14 degree Celsius in the past two inspections. Please ensure the temperature of the cooler is corrected, or have the items permanently stored in the other cooler.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit containing pizza was being held at 38 degree Celsius. Pizza had been put in 30 mins prior to inspection. Operator corrected the temperature during the inspection. Corrected temperature measured was 61 degree Celsius.Please ensure that items in hot holding units are kept at temperatures 60 degrees or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was measuring 9-11 degree Celsius. Operator was asked to move the high-risk cheese and meat items to the other cooler. Please ensure that temperatures are being recorded and the walk in cooler temperature is decreased. Cold holding temperatures have to be maintained at 4 degree Celsius or under.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood ventilation is past its servicing date. Please ensure that it is serviced.There is dust and grease built up on the hood ventilation. Please ensure this is cleaned to prevent food contamination.
  7. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station was missing paper towels. This was corrected during the inspection. Operator replaced the paper towel roll.Please ensure that the handwash station is equipped with soap and paper towels to allow for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station had dishes in it. Please ensure that the dedicated handwash station is not obstructed by dishes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff requires additional food safety training. Staff was observed handling raw vegetables and then opening refrigerator and shelves and proceeded to handle the vegetables without washing hands.The same staff member was observed rinsing their hands with water, without using soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Several corners of the kitchen were missing baseboards. Please ensure these are repaired or replaced. *Walls in the storage area with the walk-in cooler are incomplete. Please ensure that the wall is painted over to ensure effective cleaning and sanitizing. *This is an outstanding violation.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several corners of the kitchen were missing baseboards. Please ensure these are repaired or replaced. Walls in the storage area with the walk-in cooler are incomplete. Please ensure that the wall is painted over to ensure effective cleaning and sanitizing.
  9. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several corners of the kitchen were missing baseboards. Please ensure these are repaired or replaced. Walls in the storage area with the walk-in cooler are incomplete. Please ensure that the wall is painted over to ensure effective cleaning and sanitizing.
  10. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine strips were not available for testing the chlorine sanitizer in the spray bottle. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler temperature was measured to be 11 degree Celsius. Please ensure this is corrected to 4 degree Celsius to prevent bacterial growth in food.
    • 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 stations were missing soap and paper towels. Please ensure all handwash stations are stocked with soap and paper towels for effective handwashing. The faucet for one of the handwash station was broken. Please ensure this is repaired.
    • 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?
      • Dried mice feces were observed on the kitchen shelves and under the cabinets. Please ensure this is cleaned up to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several corners of the kitchen were missing baseboards. Please ensure these are repaired or replaced. Walls in the storage area with the walk-in cooler are incomplete. Please ensure that the wall is painted over to ensure effective cleaning and sanitizing. There is inadequate shelving in the walk in cooler. Please ensure appropriate shelving is added to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep coolers had a crack on the inside. Please ensure this is sealed for effective cleaning. Chest freezer in the other storage area had cracks on the inside, please ensure this sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walkin cooler, prep coolers, standing refrigerator and freezers have grime build up on the inside.Areas under the prep coolers, shelves, fryer and grill have food and grime build up. Bathroom had coffee cups inside and there was construction debris on the counter tops. Please ensure all these areas are thoroughly cleaned and sanitized. Please ensure a detailed cleaning procedure and schedule is provided for all equipment and areas of the kitchen.
  11. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was not labelled. This was corrected during inspection. Please ensure that all chemical bottles are correctly labelled for identification.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was measured to be 8°C-10°C . Please ensure that cooler temperatures are below 4°C to prevent bacterial growth in food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility will be manually dishwashing. Chlorine strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several corners of the kitchen were missing baseboards. Please ensure these are repaired or replaced. Walls in the storage area with the walk-in cooler are incomplete. Please ensure that the wall is painted over to ensure effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure a detailed cleaning procedure and schedule is provided for all equipment and areas of the kitchen.