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Bow Tie Pizza

106 - 330 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

3 inspections

  1. Monitoring Inspection

    2 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?
      • 1. There was a missing ceiling tile above the 3-compartment dishwashing area.The manager indicated that the facility had experience a leak in the ceiling and the leak had been fixed and are currently monitoring the issue but there is a plan to replace the ceiling tile when they determine there are no leaks.2. Water marking was observed on the ceiling tiles at the back food preparation area.Replace/repair the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust build-up was accumulated on the ventilation canopy filters.Clean the filters at least once a week or more frequently.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Quat sanitizer was prepared in the facility.A new solution was prepared by the operator which was measured at 200 ppm.-Ensure that the Quat sanitizer is always prepared at the time of food preparation and handling and the concentration is maintained at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce boxes were stored on the floor.The operator placed the boxes on the shelf.-Ensure that the food is stored at least 6 inches above the floor.
    • 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 ceiling tiles above the food prep counter were water damaged.The operator mentioned that they have plans to replace the tiles but were waiting to find out the origin of the leak before the replacement.-Replace/repair the ceiling tiles.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the spray bottles. Use 200ppm quat sanitizer and verify with sanitizer test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labelled.Label all chemical bottles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test daily.