Bell's Pizza
935 5 Avenue SW Calgary AB T2P 0N8 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple dry food items such as flour and sugar were in their original bags with the tops cut off and left open. Please either fold and clip the tops of bags or transfer to a food safe container with lids to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The tabletop can opener was dirty and had food splatter and debris on it. Please clean and sanitize the can opener regularly. 2) The deep fryers had a build-up of grease on the sides and backs. Please clean and sanitize the deep fryers regularly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Bags of raw onions were stored directly on the floor in the back dry storage area. Food must not be stored directly on the floor to protect from contamination and aid in proper cleaning of the facility. 2) Multiple dry food items such as flour and sugar were in their original bags with the tops cut off and left open. Please either fold and clip the tops of bags or transfer to a food safe container with lids to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front hand washing sink was not stocked with paper towel at the time of the inspection. Operator restocked the paper towel during the inspection. Please ensure that all hand washing sinks are stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- (Outstanding violation)The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The tabletop can opener was dirty and had food splatter and debris on it. Please clean and sanitize the can opener regularly. 2) The deep fryers had a build-up of grease on the sides and backs. Please clean and sanitize the deep fryers regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls behind the prep counter and the ceiling air vent above the prep counter were dirty and require cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink located further back in the kitchen was not operational. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The hand sink located closer to the front service area was not stocked with liquid hand soap or paper towels. 2) The hand sink located further back in the kitchen was not operational. Staff were using the soap and paper towel at this hand sink and then washing their hands at the front hand washing sink. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The pizza in the pizza warmer/display case had an internal temperature of 40.3C. Food being hot held must be kept at a temperature of 60C or higher. The pizza was discarded at the time of the inspection.Please add a thermometer inside the warm display case to verify the temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only one drain plug was available for the three-compartment sink.Three drain plugs are needed to properly wash, rinse, and sanitize equipment. Please obtain two more drain plugs.
- 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 could not be located at the time of the inspection. Please obtain Quat test strips to test and verify the concentration of the surface sanitizers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The hand sink located closer to the front service area was not stocked with liquid hand soap or paper towels. 2) The hand sink located further back in the kitchen was not operational. Staff were using the soap and paper towel at this hand sink and then washing their hands at the front hand washing sink. Both hand sinks must be operational and stocked with liquid hand soap, paper towel in a dispenser, and hot/cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The sides and back of the deep fryer had a build-up of grease and grime. Please clean the indicated equipment.2) The facility was using a wooden knife block. Discontinue the use of this knife block as it is uncleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facilities Quat-based test strips had expired on December 1st, 2023. Please replace the test strips with new ones to be able to accurately test and verify the concentration of the Quat sanitizer solutions.
- 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 leak was observed at the faucet for the three-compartment sink. Please repair the leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White plastic wrapping was observed on the bottom shelf of two stainless steel preparation tables. The plastic was lifting and rolling off allowing for dirt and debris to accumulate. Please remove the plastic wrapping off of both of the shelves to allow for proper cleaning and sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?