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Best Choice Pizza

3 - 5008 Whitehorn Drive NE Calgary AB T1Y 1V1 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of two spray bottles of chlorine sanitizing solution exceeded 1000ppm.- Operator diluted the concentration to 100 ppm.Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.2. Cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. - Ensure all cleaning cloths are placed in chlorine sanitizing solution with a concentration of 100 ppm between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper technique for manual washing in the three-compartment sink was being done. Operators reported cleaning utensils first in a sanitizer solution, washing with detergent, rinsing with water and then air drying.- The correct technique was explained to the operators during the inspection.Ensure to follow the proper technique as described below for proper cleaning and sanitization of utensils:1. Scrape to remove excess food prior to immersion.2. Clean in the first sink in a detergent solution.3. Rinse in the second sink using clean water.4. Sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C.5. Air dry dishes and utensils.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required for all kitchen staff as operators were unable to correctly answer questions on sanitizer concentration, dishwashing technique and food temperatures.- Take the free basic online food safety training.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 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 sink in the three-compartment sink was observed to be partially clogged and draining slowly.Repair the sink to ensure it drains properly to facilitate adequate cleaning and sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed with food debris and dirt:1. The commercial dough mixer2. The dough pressing machine3. The shelving unit with pizza boxes.- Clean, sanitize and maintain all equipment in a sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the kitchen, heavy dust build-up observed on the ceiling, including on covers of light fixtures.- Clean thoroughly and ensure to always maintain in a sanitary manner to prevent contamination of food.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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?
      • Must display the Food Handling Permit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and maintain clean the hand sink at the storefront.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw and cooked meat stored in the walk-in cooler without being covered.All food stored in the walk-in cooler must be covert to be protected from contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed 2 flies but no pest control measures were in place for flying insects.Apply proper pest control measures to solve the problem.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw and cooked meat stored in the walk-in cooler without being covered.All food stored in the walk-in cooler must be covert to be protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • SS work table dirty. All food contact surfaces should be maintained in sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The swing door between the kitchen and service area is dirty and the painting is peeling. Clean and repaint the door. All surfaces should smooth and washable.
  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed flies. Enhance control measure. Keep doors closed