Alimo's Pizzeria
217 2 Avenue Slave Lake AB T0G 2A0 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers stored on the floor of the walk-in cooler. Operator indicated they have ordered rolling pedestals to store food on.Update: Facility has moved more items off the floor, but there are still items remaining.ENSURE:Foods products are stored off the floor to allow for proper cleaning and protection from pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers stored on the floor of the walk-in cooler. OUTSTANDING VIOLATION.Operator indicated they have ordered rolling pedestals to store food on.ENSURE:Foods products are stored off the floor to allow for proper cleaning and protection from pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler fans are in a sanitary condition.Walk-in cooler floors are in an unsanitary condition. OUTSTANDING VIOLATIONENSURE:The entire facility is in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers stored on the floor of the walk-in cooler.ENSURE:Foods products are stored off the floor to allow for proper cleaning and protection from pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler fans are in an unsanitary condition.Walk-in cooler floors are in an unsanitary condition.ENSURE:The entire facility is in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wooden prep table still has gaps and needs to be made smooth. - OUTSTANDING VIOLATIONENSURE:All surfaces are smooth, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic cutting board has been planed and is now smooth, durable, and easily cleanable. Dishwasher no longer leaks while running. Wooden prep table still has gaps and needs to be made smooth.ENSURE:All surfaces are smooth, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes stored on floor in walk-in cooler. Operator moved them on to milk crates during inspection. ENSURE:Foods are stored at least six inches off the floor to allow for easy cleaning and avoiding potential pest harborage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Cutting boards and wooden prep table have deep gashes and are not easily cleanable.ENSURE:Food contact surfaces are smooth, durable, and easily cleanable.2. Dishwasher is leaking out of the door hatch during a cycle.ENSURE:The dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop and tongs stored flat in bulk containers - operator removed them during inspection.ENSURE:Bulk bin scoops and serving utensils are stored in a manner such that a workers' hands do not touch the product.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the bucket had a concentration higher than 200ppm. This was corrected by the operator. Corrected bleach sanitizer concentration was 100ppm. Please ensure that the bleach sanitizer concentration is kept at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the gyro cone ranged between 45-55 degree Celsius. This was corrected during the inspection. Operator increased the temperature and corrected temperature was measured to be 62 degree Celsius. Please ensure the heating unit is maintained at 60 degrees for the gyro cone to prevent bacterial growth.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling tiles are in disrepair and there was evidence of mould growth due to the water damage. Operator will be replacing the tiles this month.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of re-inspection, bleach concentration in the mechanical dishwasher was observed to be less than 50 ppm. After additional bleach dispenses by manually pushing the button for 20 seconds, bleach concentration was observed to be close to 100 ppm. 12% available chlorine commercial sanitizer container from Calahoo Meats Ltd. was observed to be greater than 200 ppm.Correction:- Repair or replace the bleach dispense system in the chemical dishwasher.- Informed staff to sanitize utensils and equipment in a separate sink temporarily.- Educated staff on steps to make 200 ppm bleach solution.- Educated staff on steps to test bleach concentration using testing 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bleach concentration in the mechanical dishwasher was observed to be less than 50 ppm.Correction:- Repair or replace the bleach dispense system in the chemical dishwasher.- Informed staff to sanitize utensils and equipment in a separate sink temporarily.- Educated staff on steps to make 200 ppm bleach solution.- Educated staff on steps to test bleach concentration using testing strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach testing strips were not available to measure the bleach solution in the chemical dishwasher.Correction:- Ensure that bleach testing strips are available.- Some bleach testing strips were provided to the operator by PHI.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions