Boston Pizza 130
7494 50 Avenue Red Deer AB T4P 1X7 · Food - General
9 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer buckets were empty upon arrival. When asked, lactic acid solution was prepared in red sanitizer buckets and made available for use on workstation surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag was noted to be on the floor of the walk-in freezer. The operator moved the bag when asked, please ensure that all items are protected from contamination by storing them above the ground.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two uncovered containers of white sauce and marinara sauce, located in the kitchen near the prep coolers, were measured at 10°C.They were stored on top of ice; however, the ice was only making contact with the bottom of the large containers.Lids were placed on the containers, and they were then submerged deeper into the ice. Water was added to improve contact, and after stirring and allowing time for cooling, the sauces were remeasured and found to be below 4°C.Operators reported that they sometimes add water to the ice to improve contact with the containers.Please ensure containers are kept deeply submerged in ice or an ice-water mixture so that food items are effectively maintained at 4°C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of sauce held on ice measured at 8C.Containers moved to prep cooler during inspection.Operator agreeable to not storing containers of food here until 4C or less can be maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The bottoms of the 3 prep coolers were measured at 1-2C. However, the tops of the prep coolers were measured at 6-8C with lids on all food containers.Given the temperature discrepancy, it is most likely an air flow/circulation deficiency.Operator noted that she will discuss with technicians and explore options such as deflector installation.ACTION:Please ensure that food in the prep coolers can be maintained at 4C or less at all times, and take the necessary steps to ensure that the coolers can accomplish this without help from ice baths.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of sauce sit at counter-level between the two prep coolers along the wall, in a recessed cooling area. The food in these containers was measured at 7C.Operator created an ice bath for the two containers to sit in to reduce temperature to 4C or less.ACTION: Please ensure that foods requiring refrigeration can maintain 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on the counter at room temperature, Operator removed the cloths during inspection. PHI discussed using the open buckets to submerge the cleaning cloths when not in use.ACTION: please implement a new procedure to ensure that used cleaning cloths are not held on the counter at room temperature when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The top of the cooling unit looking over to the server area (had 3 sauces during inspection) - temperature measured at 6-7C with probe thermometer.Food items relocated to cooler measuring below 4C. Operator is actively seeking long-term solutions including switching from plastic to metal containers. Please do not put food in this area until temperature less than 4C can be maintained consistently.2) The top of the center prep cooler (with cut produce items) has food grade plastic bags with water (melted ice) on the food to assist with cooling. Food measured at 7C. The affected foods had 2 plastic containers (one inside the other) which is likely insulating the food inside the doubled-up containers. Operator discarded cut produce measuring above 4C and is sourcing metal containers to assist with cooling. PHI noted not to double up the containers or to place an ice bath inside the outer container, with an alarm to change out the ice every 1-2 hours.Other notes: other cooling units measured below 4C, including sauce bottles stored on the wall in ice baths. Freezer measured below -18C. Hot holding measured above 60C. Thawing in cooler observed - satisfactory.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions