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Boston Pizza

5527A 49 Avenue Wetaskiwin AB T9A 0R5 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few food items (salad, vodka sauce, gravy etc.) were observed stored without proper covering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All three pizza pan holders have an accumulation of food debris on the bottom surfaces, and the large pizza knife was found stored while still dirty on the ventilation equipment shelf. Please clean and sanitize these items immediately and on regular basis and ensure knife is stored properly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dishwasher Area & Prep Room : Significant accumulation of dust, debris, grease, and food particles above and beneath the dishwasher. Debris and food buildup identified under the two‑compartment sink in the prep room.2. Hard‑to‑Reach AreasAreas under prep tables and sections of the kitchen floor show insufficient cleaning.Dust and food particles were present where walls meet the floor. Additional buildup noted inside the walk‑in cooler beneath the blue pallets.3. Ventilation Fan (Storage Room). Heavy dust and debris accumulation observed on and around the storage room ventilation fan.4. General Kitchen Cleanliness: Overall sanitation in the food preparation areas does not meet required standards.Multiple food contact surfaces and equipment (dough press) require deep cleaning.5. Back Storage Room: Room found in a disorganized condition.Cardboard boxes stored directly on the floor; empty bottles and other clutter observed.Floor requires cleaning to prevent sanitation concerns and minimize pest‑attracting conditions.Required Corrective ActionsPlease ensure the above-mentioned corrective measures are completed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During inspection, the prep and cut coolers were found to be operating at elevated temperatures of 8°C and 9°C, respectively. Temperature readings were confirmed using laser and probe thermometers.Corrective Actions Taken:The kitchen staff promptly removed all high-priority food items from the affected coolers and relocated them to the walk-in cooler, where they will remain until the issue is resolved.The manager contacted Central Refrigeration to request a technician visit the site and provide insight into the malfunctioning coolers.
    • 15. Is the facility free of a pest infestation?
      • Approximately 3–5 small flies were observed within the facility, primarily around the dishwashing area and the back room. The presence of these flies may indicate a sanitation that requires immediate attention.Action Required:Please contact licensed pest control company to inspect and treat the facility for the elimination of small flies.The back room was noted to be cluttered with cardboard boxes and appeared disorganized. This can contribute to pest infestation and hinder effective cleaning. Please ensure the area is cleaned, organized, and all unnecessary items are removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden bins used for storing empty pizza pans are not being maintained in a sanitary condition. A noticeable buildup of food debris and particles was observed on the bottom surfaces.Action Required:Please ensure that the pizza pan storage bins are thoroughly cleaned and sanitized immediately. Moving forward, they must be cleaned and sanitized on a regular basis to prevent contamination and maintain food safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General: Overall kitchen flooring and baseboards require attention.Specific: Particular focus is needed at the floor and wall junctions where thorough cleaning is required. Additionally, the staff washroom flooring requires cleaning.Please ensure that the noted areas are cleaned immediately and maintained regularly.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels present at the hand sink in the food prep area.The dispenser was stocked with paper towels, but it was simply jammed.The problem with the stuck paper towel dispenser wasn't a significant violation and was fixed during the inspection with help from the manager.
    • 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?
      • There is small gap under the receiving door (light coming in)Please repair/replace weather stripping to prevent access by pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION NOTICEUpon inspection, the following violations have been noted, which are considered repeat issues requiring immediate attention:Dishwasher Area: Accumulation of dust, debris, grease, and food particles observed above and under the dishwasher.Cooking Line: Similar build-up of grease and debris observed under the cooking line.Hard-to-Reach Areas: The area under prep tables and the flooring in the kitchen has not been properly cleaned, resulting in the accumulation of dust and food particles.Bathroom Ventilation Fan: Significant dust and debris noted around the bathroom ventilation fan.General Kitchen Cleanliness: Overall, cleaning standards in food preparation areas are not up to code and need significant improvement.Back Room: The back room remains disorganized with numerous cardboard boxes left on the floor, posing a potential risk to both sanitation and pest infestation. Corrective Action: These areas be thoroughly cleaned and sanitized. Please ensure that the following actions are carried out promptly:Dishwasher Area: Clean both above and below the dishwasher, removing all food particles, grease, and debris.Cooking Line: Thoroughly clean all surfaces, especially those under the cooking line, ensuring no build-up remains.Hard-to-Reach Areas: Ensure a detailed cleaning of all hidden areas, including under prep tables and the kitchen floor.Ventilation Fan: Clean the bathroom ventilation fan to remove all dust and debris.General Kitchen Cleanliness: Perform a deep clean of the entire food preparation area to ensure that surfaces are sanitary and free from contaminants.Back Room Organization: Remove all unnecessary cardboard and clutter and properly organize the back room to prevent further violations.A follow-up inspection will be conducted to ensure compliance. Please address these issues immediately to avoid further actions.
  7. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There were 2-3 flies present in the facility and back door was open.Monitor fly levels, implement pest control measures or a professional company may be required if fly problems persist.Ensure that back door is kept closed to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build-up on Pizza Oven's hood filtersPHI recommended that hood filters are cleaned now and on regular basis to prevent fire hazards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) above and under the dishwasher areas2) under the cooking line.3) Hard to reach areas, under the prep tables and flooring in the kitchen areas.Ensure these areas are thoroughly cleaned and sanitized.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cook line prep cooler was at 8 degrees Celsius. It might be due to peak lunch hour and frequent opening and closing it and it is just too hot for them to keep up.As per manager, it was maintaining the required temperature this morning.PHI requested to manager to closely monitor the internal temperature of the prep cooler and if prep cooler does not maintain the required temperature (4c or less) and please move all the food items to walk in cooler that is capable of maintaining 4c or less. Please get maintenance to address this before it becomes a larger issue.
    • 15. Is the facility free of a pest infestation?
      • There were 2-3 flies present in the facility and back door was open.Monitor fly levels, implement pest control measures or a professional company may be required if fly problems persist.Ensure that back door is kept closed to prevent entry of pests.
    • 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 control records available onsiteManager did try and search for the last Orkin report, however he was not able to find it.Please send the most recent service report to our office.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build-up on Pizza Oven's hood filtersPHI recommended that hood filters are cleaned now and on regular basis to prevent fire hazards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) above and under the dishwasher areas2) under the cooking line.3) Hard to reach areas, under the prep tables and flooring in the kitchen areas.Ensure these areas are thoroughly cleaned and sanitized.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bar was measured at <50ppm QUATS. A staff member was notified and prepared a fresh solution which was measured at 200ppm QUATS. Please ensure sanitizer solutions are replaced every 2 hours.
    • 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 basin was observed to be broken and held together with duct tape. Please have the sink basin replaced or repaired in such a way that the surface is smooth, durable, non-porous and easily cleanable.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing sink was observed to be out of paper towel. A staff member was notified and the paper towel supply was replenished. Please ensure all hand sinks are stocked with paper towel and soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bins which hold pizza pans were observed to contain a build-up of crumbs. Please ensure these bins are cleaned regularly to prevent the build-up of crumbs which may attract pests.
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soda syrup spills were observed behind the fountain pop machine. These were cleaned.