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Big Mama's & Papa's Pizzeria

5572 Windermere Boulevard NW Edmonton AB T6W 2Z8 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 handwashing sink was found obstructed by a mop and a garbage bin. The operator was instructed to keep the handwashing sink accessible at all times and to refrain from blocking it.
    • 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?
      • Once again, the back exterior door was observed propped open. The operator was instructed to discontinue this practice, as it can allow pests to enter the facility.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 100 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were observed on cutting board. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips were found to be expired (EXP: November 15, 2025). The operator replaced them with valid test strips, which are good until June 15, 2026.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed with a green cutting board placed inside, and a garbage bin positioned in front of it, obstructing access. The operator was instructed that the handwashing sink must remain unobstructed at all times to allow for proper and immediate hand hygiene. The operator removed the cutting board and moved the garbage bin to restore full access to the sink.
    • 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?
      • The back exterior door was observed propped open, and the operator stated it was left open while awaiting a delivery. The PHI instructed the operator to keep the door closed, as leaving it open creates conditions that may allow pests to enter the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator demonstrated a lack of knowledge regarding the required sanitizer concentration and how to properly verify it. The PHI provided education on the correct concentration requirements and the appropriate frequency for testing the sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A leak was observed in the dispensing line running from the sanitizer dispenser to the two‑compartment sink.2. The handwashing sink in the front area was found to be inoperable due to a plumbing issue.The operator was advised to complete the necessary maintenance promptly to correct these deficiencies and ensure all equipment is functioning properly.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored with the handle in contact with the foods. Corrected- Store the dispensers out of the food bins or in such a manner that the scoop does not come into contact with the foods.
  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions measured at 100 ppm, need to be at minimum 200 ppm.- The automatic chemical dispenser was tested and found to be dispensing 100 ppm quats. The operator will have the dispenser recalibrated and in the meantime will use a 100 ppm bleach-water solution for sanitizing.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler floor is rusty.- Refinish or replace.