Boston Pizza 117
61 Beju Industrial Drive Sylvan Lake AB T4S 0B6 · Food - General
10 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ant Out observed on the floor below the counter in the bar area. Please avoid using pest control products or devices that are poison-based, as these are not permitted in food preparation or service areas.
- 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?
- Gap observed below the receiving door. Please repair to prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors around fryers and small freezer on the cookline observed with heavy grease and food build-up.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Lactic acid-based sanitizer from the dispenser was measuring 0 ppm. GM changed the bucket and ran several tests, and it still read 0 ppm.GM called Ecolab and stated that they will be in that day to repair the issue.2) CDI - wet wiping cloths were all put away and not on the counter.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The water temperature at designated hand wash sink was hot, measured exceeding 50°C.Please ensure that the water temperature at the hand wash sink is maintained within a safe and effective range. This helps prevent the risk of scalding and supports proper hand hygiene by encouraging thorough and comfortable handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Floors in areas behind equipment and other hard-to-reach locations were observed to have visible debris build-up.2) Dust observed on vents.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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 paper towel was not in a dispenser in the staff washroom. The roll was placed in the dispenser during the inspection.All other hand sinks were supplied and operational.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The grill top has a build-up of debris in the bottom tray and sides of equipment had a thick layer of grease build up. 2. The small vent hood has dust across the inside that can fall into food being cooked below. Please ensure the equipment is being cleaned as often as necessary to maintain in a sanitary condition.
- 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
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff were again observed storing cleaning cloths on food contact surfaces. Observed a pizza being cut while a cleaning cloth was in close proximity and was coming in contact with the knife blade while cutting the pizza. Cloths are to be stored in a sanitizing solution when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 27: A refrigeration company was in the process of repairing the unit during inspection. No food was being stored in it. Repairs were ongoing and temperature could not be verified. Potentially high-risk foods in "S-28" prep cooler observed to be measured at 8-12 degrees C. Ensure the prep cooler can maintain a temperature of 4 degrees C or lower. On going violation from other inspections, please ensure prep cooler is fixed before Thursday June 27, 2024. In the event this prep cooler is not able to maintain compliant temperatures a Work Order will be issued.
- 23. Is the facility maintained in a clean and sanitary condition?
- June 27: The plate shelf above the cook line has been cleaned. Walls in the kitchen at end and around hand sink have been cleaned as well as dust removed from the vent hoods. Some deep cleaning still required. On going violationThe overall sanitation and organization in the kitchen, bar and server areas were good.Major cleaning within the kitchen area of the facility, insides of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, ceilings, vent hoods etc. These areas were observed to have major grease, food, or dirt debris. Areas of concern shown to Kitchen Supervisor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths observed to be left on the food preparation area, ensure cleaning cloths are placed in a sanitizer bucket after use. Please ensure sanitizer buckets with cleaning clothes are not being used for other items, such as storing knives, Corrected during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff have been observed not washing hands in-between glove changes, or in-between different kitchen activities such as food preparation and going to the dishwashing pit to rinse dirty dishes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially high-risk foods in "S-28" prep cooler observed to be measured at 8-12 degrees C. Ensure the prep cooler can maintain a temperature of 4 degrees C or lower. On going violation from other inspections, please ensure prep cooler is fixed before Thursday June 27, 2024. In the event this prep cooler is not able to maintain compliant temperatures a Work Order will be issued.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical chlorine dishwasher observed to be reading 0ppm of chlorine sanitizer. Chlorine sanitizer must reach 100ppm on the dish level to sanitize. After some time, dishwasher was primed, and chlorine sanitizer was measured at 100ppm. Please ensure dishwasher routinely reaches 100ppm of chlorine.
- 23. Is the facility maintained in a clean and sanitary condition?
- On going violationThe overall sanitation and organization in the kitchen, bar and server areas were good.Major cleaning within the kitchen area of the facility, insides of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, ceilings, vent hoods etc. These areas were observed to have major grease, food, or dirt debris. Areas of concern shown to Kitchen Supervisor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The overall sanitation and organization in the kitchen, bar and server areas were good.Minor cleaning of the inside of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, cielings etc. Areas of concern shown to Kitchen Supervisor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Please ensure food is being covered, ie the hot holding soup unit, various amount of food on ice baths on top of prep coolers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Unit #026 found to be out of compliance, food measured at around 10-14 degrees C Please ensure to remove all high-risk food out of the refrigerator until it can be serviced and hold a temperature of 4 degrees C or lower.
- 23. Is the facility maintained in a clean and sanitary condition?
- The overall sanitation and organization in the kitchen, bar and server areas were good.Minor cleaning of the inside of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, cielings etc.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?