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Alexander's Steakhouse & Pizzeria

310 - 800 Veterans Boulevard NW Airdrie AB T4B 3G9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box is being used to store pizza pan lids in the kitchen adjacent to the pizza oven. This material is not suitable due to it not being cleanable. Replace with container that can be regularly cleaned as needed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread loafs were observed being stored directly on a metal shelf in the back storage shelving without any sort of covering.Ensure that stored foods are suitably protected to prevent potential contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was initially measured at a concentration of 0ppm chlorine sanitizer. The dishwasher was not connected to a correct sanitizing solution.Sanitizer solution was connected during inspection, and dishwasher was measured at 100ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of countertop around the bar sink are damaged, creating gaps that would be difficult to clean. Repair or otherwise seal damaged surfaces to make area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the legs of the food slicer is duct taped. This creates a surface that is difficult to clean and sanitize.Remove duct tape. Ensure that equipment surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk foods were observed with bowls inside, presumably used as scoops. Utensils for transferring food must have handles to reduce potential for cross-contamination by food handlers. Scoops were removed during inspection. Keep scoops out of food or with a handle that can be reliably kept outside of stored food.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer available onsite was measured at a concentration of 100ppm. Sanitizer was manually mixed during inspection to achieve a concentration of 200ppm. Have sanitizer dispenser serviced so that a concentration of 200ppm quats is reliably available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food were observed being stored directly on the floor of the walk-in cooler.Move boxes so that they are stored up off the floor. Provide additional elevated surfaces or shelving to facilitate proper food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw meat was observed being stored directly above containers of prepared sauces.Raw meat was moved to an alternate suitable storage space during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A gravy and a meat sauce stored on a hot-holding unit were stored at temperatures of 32-38C. The temperature of these items suggest that foods stored were not being correctly reheated. Hot-holding unit was adjusted during inspection to ensure satisfactory hot-holding. Foods were reheated on a stovetop to achieve a temperature of at least 71C, then transferred to corrected hot-holding unit.
    • 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 to verify the concentration of quats sanitizer in use were not available onsite. Acquire suitable quats test strips.
    • 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 side of the counter directly adjacent to the cooking line, where the can opener is mounted, has raw wood edges that would be difficult to properly clean.Cover or seal counter edge to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Area underneath dry storage shelving- Interior of right-most microwave on the cooking lineClean indicated areasUtensil storage shelving initially cited onsite was cleaned during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food in the walk-in cooler were observed being stored directly on the floor. Move boxes of food so they are stored up and off the floor.*Ongoing violation*
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags were observed being used to store bread and as covers for food equipment. These types of bags are not suitable as food containers due to their material not being rated as food grade. Use alternate food-grade containers/covers to store food.
    • 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 suitable for confirming the concentration of dishwasher sanitizer were not available onsite during inspection. Acquire suitable chlorine test strips.*Ongoing violation*
    • 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?
      • The food handling permit for this facility was not posted in a publicly viewable area.Post food handling permit in a conspicuous place.*Ongoing violation*
    • 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 baseboard behind the kitchen cooking appliances is peeling. Repair baseboards to ensure the wall behind the kitchen line is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring beneath the pizza oven is damaged, creating an area difficult to properly clean. Repair noted area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mould observed inside ice machine.COMPLETE THE FOLLOWING:1. Clean and sanitize ice machine.*Ongoing violation*
  7. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food in the walk-in cooler were observed being stored directly on the floor. Move boxes of food so they are stored up and off the floor.*Ongoing violation*
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags were observed being used to store bread and as covers for food equipment. These types of bags are not suitable as food containers due to their material not being rated as food grade. Use alternate food-grade containers/covers to store food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lids were removed from several prep coolers, raising the temperatures inside to unsafe levels (~10C). Lids were replaced during inspection. Ensure that coolers are maintained in a state that keeps stored food at a temperature of 4C or lower.
    • 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 suitable for confirming the concentration of dishwasher sanitizer were not available onsite during inspection. Acquire suitable chlorine test strips.*Ongoing violation*
    • 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?
      • The food handling permit for this facility was not posted in a publicly viewable area.Post food handling permit in a conspicuous place.*Ongoing violation*
    • 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 baseboard behind the kitchen cooking appliances is peeling. Repair baseboards to ensure the wall behind the kitchen line is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring beneath the pizza oven is damaged, creating an area difficult to properly clean. Repair noted area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mould observed inside ice machine.COMPLETE THE FOLLOWING:1. Clean and sanitize ice machine.*Ongoing violation*
  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food in the walk-in cooler were observed being stored directly on the floor. Move boxes of food so they are stored up and off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags were observed being used to store bread, and as covers for food in prep cooler. These types of bags are not suitable as food containers due to their material not being rated as food grade. Garbage bags were removed from noted areas during inspection. Use alternate food-grade containers/covers to store food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of gravy were observed being cooled in the walk-in cooler, measured at a temperature of 62.3C. The size and volume of product makes it unlikely to reach a temperature of 4C within four hours. Product was split into smaller containers and placed into ice bath during inspection to allow for more rapid initial cooling. Use ice wands or other suitable means to rapidly lower food temperature prior to placing into walk-in cooler.
    • 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 suitable for confirming the concentration of dishwasher sanitizer were not available onsite during inspection. Acquire suitable chlorine test strips.
    • 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?
      • The food handling permit for this facility was not posted in a publicly viewable area.Post food handling permit in a conspicuous place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mould observed inside ice machine.COMPLETE THE FOLLOWING:1. Clean and sanitize ice machine.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths not stored in sanitizer. COMPLETE THE FOLLOWING:1. Please have a bucket of sanitizer available for cloths whenever food preparation is occurring. Ensure solution is maintained at 200ppm and replace solution if concentration goes down or solution is dirtied.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips are expired.COMPLETE THE FOLLOWING:1. Please replace test strips.
    • 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. The washroom door that opens into the kitchen is not equipped with a self-enclosing door mechanism. COMPLETE THE FOLLOWING:1. Please install a self-enclosing mechanism so door is always kept shut.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mould observed inside ice machine.COMPLETE THE FOLLOWING:1. Clean and sanitize ice machine.