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Bravo Pizza

105 - 20 Westpark Link SW Calgary AB T3H 0V5 · Food - General

5 inspections

  1. Risk Management 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 front house handwashing sink was obstructed with a kart.Ensure the handwashing stations are accessible at all times to allow easy access for handwashing.**This is a reoccurring infraction** Manager stated the kart will be removed from the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under shelves in the walk-in cooler
  2. Monitoring Inspection

    4 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 front house handwashing sink was obstructed with a kart.Ensure the handwashing stations are accessible at all times to allow easy access for handwashing.**This is a reoccurring infraction**
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel and soap dispensers for the front hand wash station were emptyAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin.
    • 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
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on walls at the back prep area, under back hand wash station, and under shelves in the walk-in cooler
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle measured 0 ppm.Fresh quat sanitizer spray bottle was prepared and measured 200 ppm.
    • 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 house handwashing sink was obstructed with a kart.Ensure the handwashing stations are accessible at all times to allow easy access for handwashing.
    • 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?
      • The front door was opened at the time of the inspection.The front door was promptly closed.Install a screen door if you want to have the front door open. Ensure the front door is closed at all times to prevent the entry of pest.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 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?
      • 1. No pest control record available.2. There was a gap at the bottom of the front door. Weatherstripping was installed but not extended to the bottom to cover the gap.Install weatherstripping to prevent the entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available.
    • 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 no light in the mop sink room.2. There was no light in the storage room.Ensure the indicated areas are equipped with light with adequate intensity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The mop sink room was dirty and disorganized. 2. The storage room was cluttered.3. The ceiling air vents were accumulated with dust and grime.4. No written sanitation procedure available.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Develop written sanitation procedures.