Bellissimo Pizza & Pasta
13905 127 Street NW Edmonton AB T6V 1A8 · Food - General
2 inspections
- Risk Management Inspection
0 infractions
- Initial 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)?
- Two compartment sink was equipped with dish detergent and fibre guard protection bleach. Operator was advised to obtain regular bleach for food contact surfaces. Discussed three step dishwashing method. Mechanical dishwasher was connected to a food pail that contained a yellow liquid and rinse solution. The unit took more than10 minutes run a cycle. Repair or replace the unit. The unit must be properly connected to appropriate chemicals. Chemical containers must be labeled with manufacturers information.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back hand sink was equipped with soap and paper towels. However, the spout was spraying water when turned on. Repair or replace sink.The front area contained no hand sink. Operator was instructed to not perform any food handling such as handling any open food. Only simple beverages without touching food contact surfaces or open food. Should there be any food handling, a hand sink will be required to be installed in the front area.
- 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 few ceiling tiles were missing. Install ceiling tiles.Baseboards were missing by the dishwashing area. Install baseboards.Some holes were observed around the piping in the dishwashing area, ceiling, etc. Any unwanted open holes, gaps, etc, please close them up to prevent entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One strainer was in poor repair and was discarded during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?