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California Pizza Kitchen

5260 Windermere Boulevard NW Edmonton AB T6W 0L9 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The container with bags of cooked portioned pasta stored in the top compartment of the line cooler was overfilled. Temperature measured at 9C.- Do not store foods in the inserts above the "load limit" indicators. Pasta relocated to the lower cooler compartment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Oil containing fresh garlic brought out to be stored at room temperature in the cooking area.High risk foods must be stored at less than 4C or greater than 60C. Oil with fresh garlic will be stored in a properly maintained ice water bath or in the cooler to ensure a temperature of 4C or lower is maintained.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh garlic and oil mixture is being stored at room temperature. Food discarded.- Store high risk foods at less than 4C or greater than 60C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base boarding under the dishwash counters is loose and has come away from the wall.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk dry food dispensers are being stored inside the food bins with handles in contact with the foods. Corrected- Store dispensers in such a manner that the handle does not contact the foods.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling procedures. A container of cooked chicken was found tightly covered (temperature measured at 12C) before the cooling process had been completed (product reaching <4C)- Operator to review proper cooling procedures with all food handlers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate ice water bath setup for sour cream. Sour cream measured at 14C, needs to be held at <4C.- Ensure that the food container is fully immersed in the ice -water instead of just sitting on a layer of ice.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine initially detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm. Determined that the sanitizer tubing had come out of the solution. The tubing was adjusted, the pump primed and 100 ppm chlorine was achieved.