Skip to content
Loading map…

Boston Pizza 275

2201 48 Avenue Athabasca AB T9S 0B8 · Food - General

20 inspections

  1. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor drain is not cover is not fully sitting flush on the drain. Ensure that the drain cover sits properly on the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime buildup is observed inside the dishwasher as well as heavy dust and debris on the top of the dishwasher. The indicated equipment and area must be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Cutting boards are observed to have heavy buildup of grime on the surface. Some cutting boards have food debris and appear to be placed back on the rack after use without being washed and sanitized. 2.The surfaces of some cutting boards are heavily wearing away and are no longer easily cleanable.1.Cutting boards must be properly cleaned and sanitized after usage before storing away. If continuous use is required, cutting boards must be cleaned after every 2 hours. 2.Some cutting boards need to be replaced to be easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The liquor walk-in fridge door handles and outside door area are noted to have buildup of grime. Ensure that the walk-fridge door handles are regularly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under the dishwasher has buildup of grime and debris. Ensure this area is cleaned regularly and maintained clean.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A heavily dirty cleaning cloth is observed to be hanging from the side of the sanitizer container. Cleaning cloths must be changed frequently and when visibly dirty. Cloths that are clean must be fully submerged inside the sanitizer container. Manager instructed staff to replace the dirty cloth during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser above the handwashing station is noted to be empty.The soap dispenser must be supplied with soap at all times. Staff were instructed to restock the soap in the dispenser during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Cutting boards are observed to have heavy buildup of grime on the surface. Some cutting boards have food debris and appear to be placed back on the rack after use without being washed and sanitized. 2.The surfaces of some cutting boards are heavily wearing away and are no longer easily cleanable.3.A bin containing ladles is noted to have heavy spatter of grime. As well ladles and inside of the container have water buildup.1.Cutting boards must be properly cleaned and sanitized after usage before storing away. If continuous use is required, cutting boards must be cleaned after every 2 hours. 2.Some cutting boards need to be replaced to be easily cleanable.3.Ensure that the ladles and the bin they are in is kept clean and sanitary, without buildup of water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Grime buildup is observed inside the dishwasher as well as heavy dust and debris on the top of the dishwasher. 2.The inside of the drawer storage unit under the countertop oven across from the grill is noted to have buildup of food debris inside the drawers as well as food spatter on the wall of the prep cooler beside it.3.Knives stored in a holder on the side of the pizza prep cooler are noted to have food grime and debris behind the knife holder and does not appear to be cleaned frequently.1-3. The indicated equipment and area must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Floors in the back storage area have heavy grime buildup. 2.Shelve above the mixer where large food containers are placed is noted to have black grime. 3.The liquor walk-in fridge door handles and outside door area are noted to have buildup of grime. 4.The main walk-in fridge floors have heavy buildup of food debris and grime. 5.Ceiling vents are noted with buildup of dust throughout the kitchen.6.Floors under the coolers are noted with water buildup as well as heavy grime.7.The wall behind the dishwasher and adjacent wall has heavy growth of what appear to be mold.8.A cart with utensil bins along the side door have heavy dust and grime buildup.9.The back kitchen utensil drawer near the side door has buildup of food debris and grime.10. Various oven gloves are noted to have buildup of grease and grime and stored in a bin that has heavy grime and debris buildup.11. Food spatter is noted on the wall near the side entrance.12. The floor area under the food storage multi drawer unit under the countertop oven is noted have heavy grime and food debris buildup.1-12. All the indicated areas must be cleaned and sanitized.8.The cart has been cleaned. Bins on the cart require further cleaning.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods at the top of the build station /pizza prep cooler on the side wall is measured to be between 7-14.9 degrees Celsius. Staff are using ice in trays under the food containers inside the fridge. Ensure that the fridge is repaired to maintain foods at or below 4 degrees Celsius. Ice must not be used in the fridge under foods as this is not an adequate method to keep food at or below 4 degrees Celsius. Staff are instructed to remove and discard all foods including various cheeses, sauces, meats and etc. at the top compartments of this fridge during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Grime buildup is observed inside the dishwasher as well as heavy dust and debris on the top of the dishwasher. 2.The inside of the drawer storage unit under the countertop oven across from the grill is noted to have buildup of food debris inside the drawers as well as food spatter on the wall of the prep cooler beside it.3.Knives stored in a holder on the side of the pizza prep cooler are noted to have food grime and debris behind the knife holder and does not appear to be cleaned frequently.1-3. The indicated equipment and area must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Floors in the back storage area have heavy grime buildup. 2.Shelve above the mixer where large food containers are placed is noted to have black grime. 3.The liquor walk-in fridge door handles and outside door area are noted to have buildup of grime. 4.The main walk-in fridge floors have heavy buildup of food debris and grime. 5.Ceiling vents are noted with buildup of dust throughout the kitchen.6.The ventilation hood above the grill and deep fryer has heavy dust, grease and grime buildup. The ventilation service date due date is noted to be May 2026. 7.The pizza ventilation hood and the compartments beside the oven are noted to have heavy dust and grime buildup. 8.Floors under the coolers are noted with water buildup as well as heavy grime.9.The wall behind the dishwasher and adjacent wall has heavy growth of what appear to be mold.10.A cart with utensil bins along the side door have heavy dust and grime buildup.11.The back kitchen utensil drawer near the side door has buildup of food debris and grime.12. Various oven gloves are noted to have buildup of grease and grime and stored in a bin that has heavy grime and debris buildup.13. Food spatter is noted on the wall near the side entrance.14. The floor area under the food storage multi drawer unit under the countertop oven is noted have heavy grime and food debris buildup.1-14. All the indicated areas must be cleaned and sanitized.
  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are noted inside of a sanitizer container. Ensure that cleaning cloths are replaced when they become dirty. A staff removed the dirty cloths during the inspection.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelve above the mixer is noted to have grease and grime buildup. 2.Floor under the dishwasher and to the right of the dishwasher is noted to have buildup of debris and grime.3.The floors in the walk in liquor and food cooler have buildup of food debris and grime.4.The shelve under the pop machine in the service area walk through is noted to be cluttered and has buildup of debris and broken glass.1-3. Ensure the indicated areas are cleaned and maintained clean.4.Ensure the shelve is decluttered and cleaned.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in containers throughout the facility are measured to be at 0 ppm. The sanitizer dispenser is noted to be operating improperly.Ensure that the sanitizer concentration is checked with test strips after filling containers. Staff are instructed on making the sanitizer solution manually during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine sanitizer is measured to be at 10 ppm. Staff have been recording concentrations at 50 ppm and 25 ppm over the past day. The chlorine sanitizer must be maintained at 100 ppm. Staff must be trained on the proper concentration for the dishwasher sanitizer and take action when the concentration is below 100 ppm.The dishwasher was able to dispense 100 ppm chlorine sanitizer during the inspection after staff are instructed to change the chemical container.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sanitizer containers that are placed on food contact surfaces are being placed on the floor near the dispenser when being filled. The sanitizer containers must not be placed on the floor to avoid contaminating the bottom of the containers. Discussed with staff and manager on site and advised to find a counter or alternative place to ensure containers are kept clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelve above the mixer is noted to have grease and grime buildup. 2.Floor under the dishwasher and to the right of the dishwasher is noted to have buildup of debris and grime.3.The floors in the walk in liquor and food cooler have buildup of food debris and grime.4.The shelve under the pop machine in the service area walk through is noted to be cluttered and has buildup of debris and broken glass.1-3. Ensure the indicated areas are cleaned and maintained clean.4.Ensure the shelve is decluttered and cleaned.
  7. 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 underside of some prep coolers have textured foil material that is ripping and not easily cleanable.The underside of the cooler cover must be covered with a material that is smooth, easily cleanable and durable. Facility has advised that they have placed an order for proper covers. This will be addressed at the next routine inspection.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some sauce bottles on the right side of the middle prep cooler are measured to be at 9 degrees Celsius.The sauces must be maintained at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside of some prep coolers have textured foil material that is ripping and not easily cleanable.The underside of the cooler cover must be covered with a material that is smooth, easily cleanable and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The salad prep cooler is noted to have lettuce, sauce cups and water buildup on the surface behind the drawers. 2.Floors throughout under equipment and all coolers have heavy grime buildup.1-2.All the indicated areas must be cleaned and/or sanitized and maintained in a clean and sanitary condition.
  9. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are hanging from the undercounter dirty pizza pan bin. Staff advised that they use the cloths to pull the bin out. Ensure that dirty cloths are replaced with clean ones for cleaning or for using to grip surfaces and objects. Cloths are removed during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff is observed to be drinking a beverage from a personal mug with gloves on and proceeding to handle and prepare foods without changing gloves and washing hands.Staff should not consume any foods or drinks while they are preparing foods. Staff must remove gloves, wash hands and use new gloves after consuming food, touching personal items or nonfood related items. A manager is advised to discuss not eating or drinking while handling food with the staff during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some sauce bottles on the right side of the middle prep cooler are measured to be at 9 degrees Celsius.The sauces must be maintained at or below 4 degrees Celsius.
    • 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.Tiles in the ceiling area where there is a possible leak have been replaced with tiles that are absorbent and not smooth and easily cleanable.2.The lights in the freezer are very dim and the freezer area is not very visible.1.Ceiling tiles that are smooth and easily cleanable must be installed in this area.2.The freezer lights must be replaced to be bright and allow visibility for cleaning purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The top of the dishwasher has debris and dust buildup and the inside of the dishwasher along the top corners has heavy grime.2.The knives holder beside the pizza prep cooler has buildup of debris, as well the wall of the cooler behind the knife holder has food spills and grime. 3.Cheese measuring cups have grime buildup.4.A large plastic paddle used for stirring pasta is damaged and has areas where its not easily cleanable. Plastic paddle is hung in contact with the wall near the side door.5.Salad measuring bowls have a black grime on the rim and some areas on the surface. Bowls are stored directly on the counter beside the countertop oven where food debris buildup is observed.6.The underside of some prep coolers have textured foil material that is ripping and not easily cleanable.7.The staff ladies' bathroom as well as the public bathroom paper towel dispensers are not functioning properly.1-3.Ensure that the indicated items and areas are cleaned and sanitized and maintained clean.4.All utensils must be smooth and easily cleanable. 5.Salad measuring bowls must be inspected after washing and stored in manner that allows them to be maintained clean and sanitary.6.The underside of the cooler cover must be covered with a material that is smooth, easily cleanable and durable. 7.Ensure that the paper towel dispensers are working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Door handles and outside door areas of the walk-in foods/liquor cooler is noted to have grime buildup.2.The food/liquor cooler floor and the back storage area floors are sticky and grimy.3.The crouton drawer has food spills and debris on the inside and outside of the drawer.4.The salad prep cooler is noted to have lettuce, sauce cups and water buildup on the surface behind the drawers. 5.A fan on top of the oven in the corner of the kitchen is dusty and unclean.6.Floors throughout the kitchen have food and debris and floors under equipment and all coolers have heavy grime buildup.7.The shelves above the back food prep counter have grease and food debris on the surface.8.The floors under the ice sink in the bar area have debris and grime. 9.The service trays bin near the entrance to the kitchen are noted to have food spills and debris buildup.10.A wall across from dishwashing area is spattered with food debris.1-10. All the indicated areas must be cleaned and/or sanitized and maintained in a clean and sanitary condition.
  10. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced cheese in the garnish (Expo) cooler is measured to be at 15 degrees Celsius and has been in this cooler for over 2 hours as advised by staff. The cheese is placed with its plastic packaging into the cooler.The cooler must be maintained at 4 degrees Celsius or below. Staff are instructed to discard the cheese during the inspection. Staff were also instructed to place sliced cheese without the plastic packaging and monitor the temperature of the sliced cheese.
    • 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.The ceiling area near the handwashing station close to the front exit appears to be leaking and pooling water on the floor, staff confirmed that there is a leak. Staff have placed paper towels on the floor to control the pool of water.2.Tiles in the ceiling area where there is a possible leak have been replaced with tiles that are absorbent and not smooth and easily cleanable.3.The lights in the freezer are very dim and the freezer area is not very visible.1-2.The ceiling leak must be investigated and repaired and the proper ceiling tiles that are smooth and easily cleanable must be installed in this area.3.The freezer lights must be replaced to be bright and allow visibility for cleaning purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A bin above the flour mixer is noted to be wet and has buildup of food debris. Mandolin slicers stored in the bin have food debris on them. 2.The top of the dishwasher has debris and dust buildup and the inside of the dishwasher along the top corners has heavy grime.3.The knives holder beside the pizza prep cooler has buildup of debris, as well the wall of the cooler behind the knife holder has food spills and grime. 4.Cheese measuring cups have grime buildup.5.A large plastic paddle used for stirring pasta is damaged and has areas where its not easily cleanable. 6.Salad measuring bowls have a black grime on the rim and some areas on the surface. Bowls are stored directly on the counter beside the countertop oven where food debris buildup is observed.7.The salad cooler is observed to be leaking water; cardboard has been placed on the floor under the cooler. 8.The underside of some prep coolers have textured foil material that is ripping and not easily cleanable.9.The staff ladies' bathroom as well as the public bathroom paper towel dispensers are not functioning properly.1-4.Ensure that the indicated items and areas are cleaned and sanitized and maintained clean.5.All utensils must be smooth and easily cleanable. 6.Salad measuring bowls must be inspected after washing and stored in manner that allows them to be maintained clean and sanitary.7.Ensure that the cooler leak is investigated. Staff are advised to place a container inside the cooler to catch the water leak where it originates inside the cooler for the time being and remove cardboard boxes from the floor.8.The underside of the cooler cover must be covered with a material that is smooth, easily cleanable and durable. 9.Ensure that the paper towel dispensers are working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Door handles and outside door areas of the walk-in foods/liquor cooler is noted to have grime buildup.2.The food/liquor cooler floor and the back storage area floors are sticky and grimy.3.The crouton drawer has food spills and debris on the inside and outside of the drawer.4.The salad prep cooler is noted to have lettuce, sauce cups and water buildup on the surface behind the drawers. 5.A fan on top of the oven in the corner of the kitchen is dusty and unclean.6.Floors throughout the kitchen have food and debris and floors under equipment and all coolers have heavy grime buildup.7.The ceilings vents throughout the kitchen have buildup of dust.8.The shelves above the back food prep counter have grease and food debris on the surface.9.The utensil drawer near the side door is noted to have food debris buildup.10.The ventilation hood above the deep fryer and grill have heavy grease and dust buildup. The walls around the grill and deep fryer and the side wall of the deep fryer have heavy grease buildup.11.A bin holding take-out containers has buildup of dust and debris. 12.the cabinet under the wines in the bar area has food spills and debris on the cabinet shelves. 13.The floors under the ice sink in the bar area have debris and grime. 14.The service trays as well as the bin holding the trays near the entrance to the kitchen are noted to have food spills and debris buildup.15.A wall across from dishwashing area is spattered with food debris.1-15. All the indicated areas must be cleaned and/or sanitized and maintained in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins are noted to be full, and some are overflowing on the floor.Garbage bins must be emptied when they become full.
  11. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Some foods in the garnish (Expo) cooler are measured to be at 7.8-15 degrees Celsius. 2.The small countertop cooler is measured to be at ~8 degrees Celsius. 1.The cooler must be maintained at 4 degrees Celsius or below. Sliced cheese, sauces and some other food items in the cooler are discarded during the inspection, staff are advised not to use the cooler until the cooler can maintain temperature at 4 degrees or below.2.The cooler must be maintained at or below 4 degrees Celsius. Advised staff to defrost the cooler and remove the heavy ice buildup. Staff are instructed to discard all sauces that require refrigeration as per container label.
    • 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.The ceiling area near the handwashing station close to the front exit appears to be leaking and pooling water on the floor, staff confirmed that there is a leak. Staff have placed paper towels on the floor to control the pool of water.2.Tiles in the ceiling area where there is a possible leak have been replaced with tiles that are absorbent and not smooth and easily cleanable.3.The lights in the freezer are very dim and the freezer area is not very visible.1-2.The ceiling leak must be investigated and repaired and the proper ceiling tiles that are smooth and easily cleanable must be installed in this area.3.The freezer lights must be replaced to be bright and allow visibility for cleaning purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A bin above the flour mixer is noted to be wet and has buildup of food debris. Mandolin slicers stored in the bin have food debris on them. 2.The top of the dishwasher has debris and dust buildup and the inside of the dishwasher along the top corners has heavy grime.3.The knives holder beside the pizza prep cooler has buildup of debris, as well the wall of the cooler behind the knife holder has food spills and grime. 4.Cheese measuring cups have grime buildup.5.A large plastic paddle used for stirring pasta is damaged and has areas where its not easily cleanable. 6.Salad measuring bowls have a black grime on the rim and some areas on the surface. Bowls are stored directly on the counter beside the countertop oven where food debris buildup is observed.7.The salad cooler is observed to be leaking water; cardboard has been placed on the floor under the cooler. 8.The underside of some prep coolers have textured foil material that is ripping and not easily cleanable.9.The staff ladies' bathroom as well as the public bathroom paper towel dispensers are not functioning properly.1-4.Ensure that the indicated items and areas are cleaned and sanitized and maintained clean.5.All utensils must be smooth and easily cleanable. 6.Salad measuring bowls must be inspected after washing and stored in manner that allows them to be maintained clean and sanitary.7.Ensure that the cooler leak is investigated. Staff are advised to place a container inside the cooler to catch the water leak where it originates inside the cooler for the time being and remove cardboard boxes from the floor.8.The underside of the cooler cover must be covered with a material that is smooth, easily cleanable and durable. 9.Ensure that the paper towel dispensers are working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Door handles and outside door areas of the walk-in foods/liquor cooler is noted to have grime buildup.2.The food/liquor cooler floor and the back storage area floors are sticky and grimy.3.The crouton drawer has food spills and debris on the inside and outside of the drawer.4.The salad prep cooler is noted to have lettuce, sauce cups and water buildup on the surface behind the drawers. 5.A fan on top of the oven in the corner of the kitchen is dusty and unclean.6.Floors throughout the kitchen have food and debris and floors under equipment and all coolers have heavy grime buildup.7.The ceilings vents throughout the kitchen have buildup of dust.8.The shelves above the back food prep counter have grease and food debris on the surface.9.The utensil drawer near the side door is noted to have food debris buildup.10.The ventilation hood above the deep fryer and grill have heavy grease and dust buildup. The walls around the grill and deep fryer and the side wall of the deep fryer have heavy grease buildup.11.A bin holding take-out containers has buildup of dust and debris. 12.the cabinet under the wines in the bar area has food spills and debris on the cabinet shelves. 13.The floors under the ice sink in the bar area have debris and grime. 14.The service trays as well as the bin holding the trays near the entrance to the kitchen are noted to have food spills and debris buildup.15.A wall across from dishwashing area is spattered with food debris.1-15. All the indicated areas must be cleaned and/or sanitized and maintained in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins are noted to be full, and some are overflowing on the floor.Garbage bins must be emptied when they become full.
  12. 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?
      • A tile is missing from the floor near the back door. Ensure that this floor area is repaired to be smooth and easily cleanable.
  13. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff is observed touching their face and nose and proceeding to put on previously used disposable gloves to continue with food handling.Ensure that staff are instructed on proper hygiene practices such as when to wash hands and proper glove usage. Once gloves are removed, they must be discarded, and staff must wash hands before putting on new clean gloves. Staff is instructed to wash hands and obtain new gloves during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is missing from the floor near the back door. Ensure that this floor area is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some small bowls used to portion salad are noted to have heavy grime buildup. Ensure that the bowls are thoroughly cleaned. If the bowls cannot be cleaned, they must be replaced, and alternative options should be considered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A drawer with utensils as well as the utensils in the drawer have buildup of food debris and grime. Ensure that the drawer and the utensils are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cart near the side door is noted to be unclean with food debris and grime buildup.Ensure that the cart is cleaned and sanitized and maintained clean.
  14. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops are stored on holders above the ice machine and are directly in contact with the wall.Ice scoops should be stored in a container above the ice machine and not in contact with the wall to ensure scoops remain clean and sanitary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is missing from the floor near the back door. Ensure that this floor area is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The outside areas, top and inside of the dishwasher has buildup of grime and grease.2.Some small bowls used to portion salad are stored on top of the small oven beside the salad cooler which is unclean, the bowls are also noted to have heavy grime buildup. 1.Ensure all the indicated areas are cleaned and sanitized.2.Ensure that the bowls are thoroughly cleaned and stored in a proper manner to maintain clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The surfaces of some cutting boards are noted to be wearing away and are no longer smooth and easily cleanable.2.A drawer with utensils as well as the utensils in the drawer have buildup of food debris and grime. 3.The ice storage bin in the bar area is cracked in several spots and is no longer easily cleanable. 1.Cutting boards must be replaced to be smooth and easily cleanable.2.Ensure that the drawer and the utensils are cleaned and sanitized.3.The ice bin needs to be replaced to be easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The back prep area shelves have buildup of grease and debris.2.A cart near the side door and another cart used for transporting food are noted to be unclean with food, debris and grime buildup.1-2.All the indicated areas must be cleaned, sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelf above the large dough mixer is noted to have buildup of grime and grease and water buildup from dishes being put away while still wet after being removed from the dishwasher. 2.Several large containers on the shelf above the large dough mixer are noted to have buildup of grime.1-2.All the indicated areas and items must be cleaned and sanitized. A staff member cleaned the shelf above the dough mixer during the inspection.
  15. Monitoring Inspection

    6 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A fan on top of the small oven near the salad prep cooler is noted to have buildup of heavy dust and grime and the cord is contact with food containers below.Ensure that if a fan is used for cooling the air that it is regularly being cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is missing from the floor near the back door. Ensure that this floor area is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The surfaces of some cutting boards are noted to be wearing away and are no longer smooth and easily cleanable.2.A drawer with utensils as well as the utensils in the drawer have buildup of food debris and grime. 3.Some containers holding utensils and takeout sauce containers above the salad prep cooler are noted to have buildup of grease and food debris. 4.The ice storage bin in the bar area is cracked in several spots and is no longer easily cleanable. 1.Cutting boards must be replaced to be smooth and easily cleanable.2.Ensure that the drawer and the utensils are cleaned and sanitized.3.The utensils and containers must be cleaned and sanitized and maintained clean.4.The ice bin needs to be replaced to be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The outside areas, top and inside of the dishwasher has buildup of grime and grease.2.The small counter top oven is noted to have clutter, grime and debris on the top and the sides.3.Some small bowls used to portion salad are stored on top of the small oven beside the salad cooler which is unclean, the bowls are also noted to have heavy grime buildup. 1-2.Ensure all the indicated areas are cleaned and sanitized.3.Ensure that the bowls are thoroughly cleaned and stored in a proper manner to maintain clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelf above the large dough mixer is noted to have buildup of grime and grease. 2.Several large containers on the shelf above the large dough mixer are noted to have buildup of grime.3.The bottom of the cooler storing glass mugs is noted to have debris buildup.1-3.All the indicated areas and items must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The back prep area shelves have buildup of grease and debris.2.Shelves around the pizza oven have buildup of heavy dust.3.A cart near the side door and another cart used for transporting food are noted to be unclean with food, debris and grime buildup.1-3.All the indicated areas must be cleaned, sanitized and maintained clean.
  16. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.The QUAT sanitizer solution in a container in the pass-through area is measured to be at 50ppm.2.A staff is noted to be carrying a cleaning cloth hanging from their back pocket that is used to clean food contact surfaces. A couple of other cleaning cloths are hanging from the dirty pizza pan bin under the food prep counter.1.Ensure that the sanitizer solution is being changed frequently and maintained at 200 ppm. Sanitizer was replaced during the inspection and measured to be at 200 ppm.2.Cleaning cloths must be stored in the QUAT sanitizer containers to ensure they are kept clean and sanitary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Some sauce packages are being thawed in a sink full of water. 2.The salad prep cooler is measured to be ~7.4-9.1 degrees Celsius at the bottom of the cooler as well as the food stored on the top. 1.Ensure that foods are thawed by having cold running water on the food with water flowing freely and draining into the sink.2.The cooler must be maintained at or below 4 degrees Celsius. Staff are instructed to discard some cheese containers and some sauces during the inspection. Staff are instructed to ensure that temperatures are being monitored and food items not at 4 degrees or below are discarded after two hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile above the food prep areas is missing.Ensure that the tile is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The outside and inside of the oven in the back kitchen area is noted to have buildup of grime and grease.2.The outside areas, top and inside of the dishwasher has buildup of grime and grease.3.The small counter top oven is noted to have clutter, grime and debris on the top and the sides.4.Dust is observed on ceiling vents in the back kitchen area. 5.The side of the pizza oven is noted to be covered in flour debris. 6.The paper towel dispenser is noted to have buildup of dust and grime.7.Some containers with cheese measuring cups as well as the measuring cups are noted to have buildup of grime.8.Some small bowls on top of the counter top oven and some clean containers on a shelve in the kitchen are noted with buildup of food debris. A clean mug on a plate in the pass through area is noted with lipstick on the rim.9.The underside of the salad prep cooler lid is damaged and is therefore no longer smooth and easily cleanable.1-7.All dishes, equipment and utensils must be cleaned and sanitized.8.Clean dishes must be inspected to ensure food debris has been properly removed. Clean dishes must be stored properly in a clean area.9.Ensure that the prep cooler lid is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The back prep area shelves have buildup of grease and debris.2.Shelves around the pizza oven have buildup of heavy dust.3.A cart near the side door and another cart used for transporting food are noted to be unclean with food, debris and grime buildup.4.Knives holder attached to the prep cooler and another along the wall have grime and sticky buildup.5.Shelves above the pizza prep cooler have buildup of water, grime and debris. 6.Containers holding tongs, other utensils and customer to go sauce cups and bags throughout the kitchen have buildup of grime and debris. 7.Shelves in the pass-through area are noted to have buildup of dust and food debris. 8.The clean dishes shelve above the food prep areas are noted to have grease and dust buildup.9.High touch areas such as switched for monitors are noted to have buildup of grime and grease.10.The prep cooler lid is noted to be stored touching the floor and has heavy buildup of grease, grime and food debris.11.A puddle of water is observed under the pizza prep cooler. 12.The men's washroom is missing a paper towel dispenser, towels are placed on the side of the sink. 13.Garbage is observed to be overflowing in the men's washroom.1-10.All the indicated areas must be cleaned, sanitized and maintained clean. 11.The water under the pizza prep cooler needs to be cleaned and the source of the leak must be investigated.12-13.The paper towel dispenser needs to be installed in the men's washroom and the garbage bin emptied.
  17. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the bar area is measured to be at 50 ppm.Ensure that the QUAT sanitizer is changed frequently and maintained at a concentration of 200 ppm. Staff replaced sanitizer solution during the inspection during the inspection.
  18. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the bar area is measured to be at 100 ppm. Sanitizer must be changed frequently to ensure a concentration of 200ppm is maintained. Sanitizer was changed by operator during the inspection, it was determined that the water dispenser temperature was not correct from the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Floors in the bar area under the sink are noted to have heavy dust and debris buildup.2.Floors in the back dry storage area in the kitchen, under the dishwashing sink as well as the floors in the beer cooler are noted to have buildup of food debris and grime. 1-2.Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The pizza oven vent area is noted to have heavy buildup of dust and grease. 2.Tray bins near the kitchen are noted with build up of food debris and grime and some trays are noted to be sticky and have food grime.1-2.Ensure that the indicated areas are cleaned and sanitized.
  19. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution in the bar area is measured to be at 50 ppm. Ensure that the sanitizer solution is changed frequently and maintained at 200 ppm. Staff replaced the QUAT sanitizer during the inspection and the concentration is measured to be at 200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The ice cream dipper well is shut off. 2.Bowls, plates and containers that had been processed through the dishwasher are noted to have buildup of food debris and grime indicating that they are not washed properly through the dishwasher.3. A staff member is noted to be cleaning the large dough mixer and after the cleaning the dough mixer is observed to have buildup of flour and dough. 1.Ensure that the dipper well water is continuously running. Staff are instructed to turn the dipper well on during the inspection. 2.Dishes should be inspected closely after processing through the dishwasher to ensure they are clean. 3.Ensure that the dough mixer is cleaned and sanitized thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Shelves where glassware is being dried as well as some shelves and cabinets in the bar area are noted to have buildup of debris and dust. 2.Drawers of cutlery and take out area shelves in the bar are noted to have heavy buildup of dust. 3.Floors in the bar area under the sink are noted to have heavy dust and debris buildup.4.Floors in the back dry storage area in the kitchen, under the dishwashing sink as well as the floors in the beer cooler are noted to have buildup of food debris and grime. 1-4.Ensure that the indicated areas are cleaned and sanitized.
  20. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The floor drain covers are not being kept in place on the drains. The floor drains must have covers secured and in place at all times. Manager advised that new drain covers have been ordered. This will be reviewed during the next routine inspection.