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Atomic Pizza & Donair

122 - 4401 48 Street Stony Plain AB T7Z 1N3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The barrel used for making pasta sauce is not a food grade barrel. Please use a food grade barrel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Three coolers were greater than 4C. They should be at 4°C or less. Ensure a thermometer is present inside for measuring.
    • 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 are not present.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The barrel used for making pasta sauce is not a food grade barrel. Please use a food grade barrel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Three coolers were greater than 4C. They should be at 4°C or less. Ensure a thermometer is present inside for measuring.
    • 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 are not present.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The barrel used for making pasta sauce is not a food grade barrel. Please use a food grade barrel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The bowl used for weighing donair meat did not appear to be being washed at least every 2 hours. Please ensure this is done. Please also implement a method for staff and AHS inspectors to understand when it was last changed. The bowl and tongs must be washed at least every two hours. -The pizza cooler is measuring 14°C. It should be 4°C or less. None of the prep coolers have thermometers in them. The prep cooler near the computer is also 10°C. And the walk-in cooler is also too warm at 11°C. Please correct all of these.
    • 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 are not present.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 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 exhaust hood was observed to be due for cleaning in March 2024. Contact a service professional and schedule a cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A leak was observed from the top of the walk-in cooler. Please repair the walk-in cooler.
  8. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A left over Donair cone from day before that had been re-frozen was on the spit to be re-cooked. Left over Donair must either:Continue to be cooked and sliced and second cooked and then cooled for next day use. OrFully cooked in oven, cut up and cooled for next day use. Operator discarded the leftover Donair cone and was accepting of new procedures.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap mixed with bleach was used to sanitize food contact surfaces. Do not mix soap with bleach to ensure that food contact surfaces are adequately sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade package (garbage plastic bag) was used to store pizza dough in the walk-in cooler. Ensure to use a food grade storage container or packaging for storing food items to prevent chemical or physical contamination of food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cups were being used as scoops and stored inside bulk food items containers. Use scoops with a handle and store in a way that protects bulk food items from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter, containing whole garlic, was stored at room temperature, and measured at an internal temperature of 21C.Garlic butter was discarded. It is recommended to have the garlic butter in smaller quantities or batches and disposed of after being kept out for 2 hours at room temperature. Alternatively, an operator can change their recipe so that only powdered garlic is used instead of whole garlic.