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Big John's Pizza & Donair

3 - 1403 8 Street SW Calgary AB T2R 1B8 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Reusable wiping cloths were being manually laundered and air dried in the facility.Either have reusable wiping cloths laundered with mechanical washers and dryers, or use disposable wiping cloths.
    • 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?
      • A counter top deep fryer was present in the facility.The facility is not equipped with commercial ventilation or fire suppression systems. The permit restrictions state deep frying is not permitted in the facility.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The front prep cooler was found to be in disrepair. At the time of the inspection, the cooler was empty and not in use. Staff indicated that maintenance had been notified of the issues.*Please repair the cooler and ensure it consistently maintains a temperature below 4°C.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed a wet cleaning cloth on the front prep cooler and not being stored in sanitizer. Staff corrected the violation onsite.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Olives were stored in their original opened metal packaging, which has since been discarded by staff.*Opened metal cans are susceptible to reacting with air and may leach harmful substances into the food product. Therefore, it is crucial to transfer food items to a food-grade container immediately after opening any canned goods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed metal can use as a scoop and stored in the sugar and flour containers and were in contact with the dry ingredients. Staff removed the scoops and discarded in the garbage.*Please ensure bulk dry ingredients scoops are appropriate and stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A broken probe thermometer was observed during the inspection. Staff have since discarded the broken thermometer and ordered a replacement.*It is essential to have a functional probe thermometer to accurately monitor the internal temperature of cooked potentially hazardous food items, before, during and after cooking. Please ensure that a working thermometer is available at all times.
    • 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?
      • - Staff was unable to produce any records of pest control.*Please ensure to maintain pest control records onsite at all times.
    • 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?
      • - No food handling permit was posted/ visible to the public.*Please ensure current food handling permit is always visible to the public
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The front prep cooler was found to be in disrepair. At the time of the inspection, the cooler was empty and not in use. Staff indicated that maintenance had been notified of the issues.*Please repair the cooler and ensure it consistently maintains a temperature below 4°C.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • - Staff was unable to produce any records of pest control.*Please ensure to maintain pest control records onsite at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The front prep cooler was found to be in disrepair. At the time of the inspection, the cooler was empty and not in use. Staff indicated that maintenance had been notified of the issues.*Please repair the cooler and ensure it consistently maintains a temperature below 4°C.
  5. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff demonstrated a lack of adequate hand washing. Staff member took an order, and then went to put on gloves without washing hands first. Staff member was also observed answering and talking on the phone, and failed to change gloves and wash hands before returning to food handling.Ensure that hands are washed frequently throughout the day including: before handling food, between handling raw food and food that is ready to eat, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage and other waste.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and containers of food were being stored directly on the floor of the walk-in cooler.All items must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.