Bridge Pizza
991 Columbia Boulevard W Lethbridge AB T1K 4M5 · Food - General
7 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quats sanitizer in the spray bottle was measured at 400 ppm. The operator prepared a new solution, which was measured at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available in one of the prep cooler and refrigerator. The operator placed thermometers in both units to monitor the temperature of the cooling equipment.
- 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 paint on the wall behind the can opener is worn down and no longer smooth, durable, or easily cleanable. The board on the wall near the three-compartment sink is worn out and needs to be replacedPlease ensure that the indicated areas are repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- Deep cleaning of the entire floor in the facility, including the handwashing sink area and areas underneath equipment.- The interior and exterior surfaces of the prep coolers and refrigerators.- The dough mixer.- The prep counter located next to the three-compartment sink.- The grease trap needs to be emptied
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- November 7th, 2023: The facility did not have test strips to test the quats sanitizer. Please have test strips available to ensure that quats sanitizer concentrations are maintained between 200ppm-400ppm.
- 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 paint on the wall behind the can opener is worn down and no longer smooth, durable, or easily cleanable. Please ensure that the indicated areas are repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 23rd, 2024: There was buildup of grease on the ceiling tiles.Please ensure that the indicated areas are cleaned and maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Improper scoops were found in the bulk flour.Please ensure that scoops are stored either outside of the bulk container or in a manner where the handle of the scoop does not come into contact with the food to mitigate the likelihood of cross-contamination.The bulk flour container and area had a build-up of food debris.Please ensure that the indicated areas are cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- November 7th, 2023: The facility did not have test strips to test the quats sanitizer. Please have test strips available to ensure that quats sanitizer concentrations are maintained between 200ppm-400ppm.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility did not have a valid food handling permit. Please ensure that you have a valid food handling permit displayed in an area that is easily visible to patrons.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough mixer, bowl, and attachments had significant food-debris build-up on them. Operator indicated that it did not get cleaned regularly. Please ensure that the indicated equipment is cleaned and sanitized adequately after every use to mitigate growth of potentially harmful bacteria.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 23rd, 2024: There was buildup of grease on the ceiling tiles. There was buildup of grime on the wall by the can opener and in the hard-to-reach areas such floor corners.November 6th, 2025: There was a build-up of dust and food debris on the floor underneath of the coolers, tables, and prep coolers. Please ensure that these areas are cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips to test the quats sanitizer. Please have test strips available to ensure that quats sanitizer concentrations are maintained between 200ppm-400ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was buildup of dust on the ceiling tiles. There was buildup of grime on the wall by the can opener and in the hard-to-reach areas such floor corners.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips to test the quats sanitizer. Please have test strips available to ensure that quats sanitizer concentrations are maintained between 200ppm-400ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips to test the quats sanitizer. Please have test strips available to ensure that quats sanitizer concentrations are maintained between 200ppm-400ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an accumulation of dust on the ceiling above the pizza oven. The operator reported that he is not sure when the pizza oven ventilation system was last serviced. Please ensure that the ventilation system is clean and serviced to prevent the risk of a fire.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of debris on the cooler shelves. Please ensure the facility is clean and sanitary to prevent cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips to test the quats sanitizer. Please have test strips available to ensure that quats sanitizer concentrations are maintained between 200ppm-400ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an accumulation of dust on the ceiling above the pizza oven. The operator reported that he is not sure when the pizza oven ventilation system was last serviced. Please ensure that the ventilation system is clean and serviced to prevent the risk of a fire.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris build up behind the prep cooler and freezer. There was accumulation of dust on the walls and surfaces. Please ensure the facility is clean and sanitary to prevent cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?