Bona Roma Pizza & Steakhouse
89 Bowridge Drive NW Calgary AB T3B 3R6 · Food - General
9 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the spray bottle was over 200ppm.Corrected on site. Ensure the chlorine sanitizer is mixed around 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza prep cooler was measured around 11C. The staff mentioned doughs were just placed in it so the temperature might be high. Monitor the temperature. If the cooler does not drop back down to 4C, repair or replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a hole in the wall by the dishwashing area.Finish the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas especially under the dry storage shelves and around the dishwashing areas were dirty.Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a hole in the wall by the dishwashing area.Finish the wall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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)?
- The mechanical dishwasher was not functional. Repair.
- 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?
- No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.
- 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) Kitchen floor is bare concrete. Grease build-up on the floor. Fix the floor.2) Unfinished wall by the dry storage room entrance.Finish the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Scented bleach was used to make food contact surfaces sanitizer.Use only plain bleach and water to make food contact surfaces sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not functional. Repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen hand sink beside the stove were missing taps. Repair so the hand sink is operational with hot/cold running water, soap and paper towels.
- 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?
- No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.
- 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) Kitchen floor is bare concrete. Grease build-up on the floor. Fix the floor.2) Unfinished wall by the dry storage room entrance.Finish the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 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?
- No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.
- 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) Kitchen floor is bare concrete. Grease build-up on the floor. Fix the floor.2) Unfinished wall by the dry storage room entrance.Finish the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
- 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?
- Risk Management Inspection
11 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Container of McDonald's French fries was on the pizza prep counter. Ensure staff do not eat while preparing food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler- inserts- ham @ 9.9 degrees C , Salami @ 7.8 degrees C and Pepperoni @ 10.9 degrees C. Discarded the ham, salami and pepperoni.Fix the cooler and store all cold perishable food at 4 degrees C or below.  Previous Inspection:Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of shredded cheese was stored at room temperature. Cheese was measured at 7.9 degrees C. Store shredded cheese in the prep cooler insert at 4 degrees C or below.
- 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?
- 1) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.2) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
- 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) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
- 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) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Calcium build-up on the sink taps. 2) Grime build-up underneath the sink.3) Grease build-up on the mixer plug and wire and on the wall. 4) Debris build-up on the fire extinguisher. 1 to 4) Clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
- 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?
- 1) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.2) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
- 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) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
- 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) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease and dust build-up on the canopy filters. 2) Calcium build-up on the sink taps. 3) Grime build-up underneath the sink.4) Grease build-up on the mixer plug and wire and on the wall. 5) Debris build-up on the fire extinguisher. 1 to 5) Clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
- 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?
- 1) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.2) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
- 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) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
- 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) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease and dust build-up on the canopy filters. 2) Calcium build-up on the sink taps. 3) Grime build-up underneath the sink.4) Grease build-up on the mixer plug and wire and on the wall. 5) Debris build-up on the fire extinguisher. 1 to 5) Clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and dust build-up on the shelves and walls by the pizza pans storage.Clean this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler - Inserts- Pepperoni @ 12.0 degrees C and ham @ 8.8 degrees C. and bottom cooler air temperature was measured at 5.0 degrees C. New pizza dough was causing the cooler temperature to increase. Discarded the pepperoni. Monitor cooler and store cold all perishable food at 4 degrees C or below.
- 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?
- 1) Black flies in the kitchen. Remove black flies. 2) No pest monitoring in the facilities and pest report available. Provide pest monitoring and report.3) Food debris and grease build-up throughout the kitchen.Clean the entire kitchen.
- 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) Two kitchen lights were burnt out. Fix the kitchen lights.2) Dry wall was peeling off the wall by the prep cooler. Fix the wall.
- 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) Unfinished door frame into the dry storage room.2) Kitchen floor is bare concrete. Grease build-up on the floor. 3) Baseboard was displaced by the dishwasher. 1 to 3 ) Fix these items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried sauce on the back small cooler shelf. Food debris build-up on the cooler handles. Clean the cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris and grease build-up on the cooler doors and frames, inside the microwave.Clean the cooler and microwave. 2) Deep grooves and stains on rectangle and round plastic cutting boards. Replace or resurface these cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris build-up on the floor's hard to reach areas. 2) Food debris and grease build up on the wall and shelves by the pizza oven. 1 TO 2)Clean these areas. 3) NO CLEANING SCHEDULE OR TEMPERATURE, DISHWASHER AND SANITIZER RECORD CHARTS.PROVIDE CLEANING SCHEDULE AND CHARTS.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease and dust build-up on the canopy filters. 2) Calcium build-up on the sink taps. 3) Grime build-up underneath the sink.4) Grease build-up on the mixer plug and wire and on the wall. 5) Grey stains on the back white cooler door and handles.6) Debris build-up on the fire extinguisher. 1 to 6) Clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?