Acadia Pizza
9172 Macleod Trail SE Calgary AB T2J 0P5 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available onsite to check concentration of surface sanitizer.- Obtain quat test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizer bucket connected to the low temperature dishwasher was empty. Obtain and connect an adequate supply of chlorine sanitizer and to the dishwasher.- Operator was instructed to manually sanitize dishes in the 2-comp sink until the dishwasher is fixed to ensure the dishwasher is able to maintain 100 ppm of chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available onsite to check concentration of surface sanitizer.- Obtain quat test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A QUAT-based surface sanitizer in a spray bottle was found at a concentration of 500 ppm.- Operator was advised to follow the manufacturer's instructions and diluted the solution to achieve a concentration of 200 ppm during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Lasagna in the line cooler and pizza sauce in the walk-in cooler was stored in non-food-grade rubber plastic containers.- All food must be stored in containers that are food-grade to prevent contamination.2. An opened metal can of olives was stored in the line cooler. Operator voluntarily transferred food item to a food-grade container during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Drink bottles, unassembled pizza boxes, pizza sauce cans, and utensils were observed stored on the floor in the back kitchen.- Please ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available onsite to check concentration of surface sanitizer.- Obtain quat test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An electric fly-zapping racket was found in use within the back kitchen area. - Immediately discontinue use of the electric fly-zapping racket
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature, chemical dishwasher was not dispensing the correct concentration of sanitizerCall maintenance to service dishwasher. in the meantime, all dishes are to be manually sanitized
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not properly installed in a dispenser
- 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?
- No food handling permit available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard used to line shelvingSurface must be smooth, non-porous, and easy to clean
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature, chemical dishwasher was not dispensing the correct concentration of sanitizerCall maintenance to service dishwasher. in the meantime, all dishes are to be manually sanitized
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not properly installed in a dispenser
- 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?
- No food handling permit available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard used to line shelvingSurface must be smooth, non-porous, and easy to clean
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?