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Canadian Pizza Unlimited

102 - 702 Bow Valley Trail Canmore AB T1W 2H4 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Repeat Violation*Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 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 following items need repair or replacement:- Counter next to the pizza prep area, surface is wearing exposing raw/porous wood.
  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Repeat Violation*Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. Please perform monitoring for pest activity and keep records onsite. Pest control services have been contracted, company scheduled to perform pest control in July.
    • 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 following items need repair or replacement:- Counter next to the pizza prep area, surface is wearing exposing raw/porous wood.
    • 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 is a hole in the side window above the door. - Repair the hole.*Repairs have been ordered*
  3. Risk Management Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Repeat Violation*Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repairs were being conducted on the line cooler, however, was being used to store foods when it was not below 4C. Toppings such as pepperoni and ground beef were probed at 14C. Items were discarded*Previously cited:"Line cooler was warm, 10C. High-risk items in the cooler i.e. ground beef, and ham, were discarded. - Do not use this cooler to store and high-risk products until it can maintain temperatures below 4C."
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some ham was observed thawing at room temperature. Was moved to be under cold running water.- Please ensure all products are thawed using a safe method such as under cold running water, in the fridge below 4C, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 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?
      • *Repeat Violation*A couple of flies were observed. Continue to keep doors closed and ensure any food surface/utensils that a fly comes in contact with is cleaned and sanitized and any food that a fly comes in contact with is discarded.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. Please perform monitoring for pest activity and keep records onsite. Pest control services have been contracted, company scheduled to perform pest control in July.
    • 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?
      • Food permit was not on display. Food permit to be on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not appear to have adequate food safety training. - Additional staff require training. Recommend all staff take at least a "Food Safety Basics" course. Certificates of completion to be provided to PHI.
    • 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 following items need repair or replacement:- Ceiling tiles in back area near pizza prep cooler where the finish of the tiles is peeling off- Counter next to the pizza prep area, surface is wearing exposing raw/porous wood.
    • 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 is a hole in the side window above the door. - Repair the hole.*Repairs have been ordered*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning not completed, violation outstanding*There was a significant amount of grease and food debris throughout the facility. The following areas need cleaning:- Shelf above the pizza prep area *Shelving scheduled to be replaced*- Vents above the deep fryer/pizza ovenEnsure these areas are cleaned and are cleaned more frequently in the future.
  4. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no sanitizer was prepared. A 100-ppm chlorine solution was able to be prepared onsite. - Please ensure that whenever food preparation is occurring there is sanitizer available onsite.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Repeat Violation*Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Repeat Violation*Bleach sanitizer spray bottle was unlabeled. - Please ensure all chemicals in use are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repairs were being conducted on the line cooler, however, was being used to store foods when it was not below 4C. Toppings such as pepperoni and ground beef were probed at 14C. Items were discarded*Previously cited:"Line cooler was warm, 10C. High-risk items in the cooler i.e. ground beef, and ham, were discarded. - Do not use this cooler to store and high-risk products until it can maintain temperatures below 4C."
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*1) Both hand sinks did not have paper towel in appropriate dispensers. - Please ensure dispensers are filled with paper towels so staff can adequately wash their hands.
    • 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?
      • *Repeat Violation*A couple of flies were observed. Continue to keep doors closed and ensure any food surface/utensils that a fly comes in contact with is cleaned and sanitized and any food that a fly comes in contact with is discarded.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. Please perform monitoring for pest activity and keep records onsite.
    • 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?
      • Food permit was not on display. Food permit to be on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not appear to have adequate food safety training. - Additional staff require training. Recommend all staff take at least a "Food Safety Basics" course. Certificates of completion to be provided to PHI.
    • 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 following items need repair or replacement:- Ceiling tiles in back area near pizza prep cooler where the finish of the tiles is peeling off
    • 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 is a hole in the side window above the door. - Repair the hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning not completed, violation outstanding*There was a significant amount of grease and food debris throughout the facility. The following areas need cleaning:- Inside of cupboards by pizza table where there is food debris- Inside all of the coolers- Shelf above the pizza prep area- Floor of walk-in cooler - Vents above the deep fryer/pizza oven- Front counter area - Underneath and behind equipment on the cook line.Ensure these areas are cleaned and are cleaned more frequently in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was no paper towel in the washroom. - Ensure this sink is stocked with soap and paper towel in appropriate dispensers.
  5. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Iniitally no sanitizing solution was available onsite for surfaces. - A 100-ppm bleach solution was able to be prepared. Please ensure that there is always sanitizer available whenever food preparation is occurring.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Repeat Violation*Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer spray bottle was unlabeled. - Please ensure all chemicals in use are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler was warm, 10C. High-risk items in the cooler i.e. ground beef, and ham, were discarded. - Do not use this cooler to store and high-risk products until it can maintain temperatures below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When discussing dishwashing, no sanitizing step was described by the staff. Proper dishwashing procedures were discussed, and staff are to follow proper wash, rinse, and sanitize steps that are posted on the wall of the facility. - A 100-ppm bleach solution is to be created in the 3rd basin of the sink, and dishes need to be submerged in the solution for 2 minutes following washing and rinsing. After sanitizing dishes are to be airdried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Both hand sinks did not have paper towel in appropriate dispensers. - Please ensure dispensers are filled with paper towels so staff can adequately wash their hands. 2) Hand sink in the front area was blocked with a pitcher. - Pitcher was removed, please ensure this hand sink is fully accessible at all times, and handwashing is performed as often as necessary.
    • 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 were available onsite. Please perform monitoring for pest activity and keep records onsite.
    • 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?
      • *Repeat Violation*A couple of flies were observed. Continue to keep doors closed and ensure any food surface/utensils that a fly comes in contact with is cleaned and sanitized and any food that a fly comes in contact with is discarded.
    • 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?
      • Food permit was not on display. Food permit to be on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not appear to have adequate food safety training. - Additional staff require training.
    • 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 following items need repair or replacement:- Front counter around hand sink where Arborite is chipping off- Front counter next to pizza hot-holding unit where it is taped- Ceiling tiles in back area near pizza prep cooler where the finish of the tiles is peeling off
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no paper towel in the washroom. - Ensure this sink is stocked with soap and paper towel in appropriate dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant amount of grease and food debris throughout the facility. The following areas need cleaning:- Inside of cupboards by pizza table where there is food debris- Inside all of the coolers- Shelf above the pizza prep area- Floor of walk-in cooler - Vents above the deep fryer/pizza oven- Front counter area - Underneath and behind equipment on the cook line.Ensure these areas are cleaned and are cleaned more frequently in the future.
  6. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in-cooler was at 9C. To be capable of maintaining foods at 4C or less. Adjust/repair so that it is at 4C or less.Probe thermometer could not be located. Find/obtain probe thermometer.
    • 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?
      • A couple of flies were observed. Continue to keep doors closed and ensure any food surface/utensils that a fly comes in contact with is cleaned and sanitized and any food that a fly comes in contact with is discarded.
    • 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?
      • Food permit was not on display. Food permit to be on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not appear to have adequate food safety training. Additional staff require training.Was advised staff will do on-line course this week.
    • 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 following items need repair or replacement:-front counter around handsink where arborite is chipping off-front counter next to pizza hot-holding unit where it is taped-ceiling tiles in back area near pizza prep cooler where the finish of the tiles is peeling off-edge of pizza prep counter -white particleboard shelf above back counter area (is waterdamaged)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-inside of cupboards by pizza table where there is food debris-area around base of can opener where it attaches to the table-shelves in walk-in-cooler above where gravy is keptEnsure these areas are cleaned and are cleaned more frequently in the future.
  7. Demand Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Flies reported to have been in the shaker of Parmesan cheese. Cheese discarded during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps were being shut off with hands after handwashing. To be shut off with paper towel after handwashing to prevent re-contaminating hands. Corrected during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling log not being done to verify that the gravy is being cooled quickly enough. To be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling log to be done.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of chemical in the front/service area that was not labelled. Is to be labelled as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in-cooler was at 9C. To be capable of maintaining foods at 4C or less. Adjust/repair so that it is at 4C or less.Probe thermometer could not be located. Find/obtain probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils are not always being sanitized after cleaning. Proper procedure is to wash, rinse, then sanitize utensils (100ppm chlorine solution); then let air dry. Ensure this procedure is being followed when utensils need cleaning.
    • 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?
      • A couple of flies were observed. Continue to keep doors closed and ensure any food surface/utensils that a fly comes in contact with is cleaned and sanitized and any food that a fly comes in contact with is discarded.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel at the handsink in the kitchen and in the washroom was not being kept in paper towel dispenser. Keep the paper towel in a dispenser to protect it from contamination.
    • 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?
      • Food permit was not on display. Food permit to be on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not appear to have adequate food safety training. Additional staff require training.
    • 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 following items need repair or replacement:-front counter around handsink where arborite is chipping off-front counter next to pizza hot-holding unit where it is taped-ceiling tiles in back area near pizza prep cooler where the finish of the tiles is peeling off-edge of pizza prep counter and back where paint coming off and/or arborite coming loose-top of table in back area where piece of red arborite is coming off-white particleboard shelf above back counter area (is waterdamaged)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items need cleaning:-can opener-baskets for deep fryer-cheese cutter attachment on the mixer-outside surfaces of the mixerThere are some broken food containers in use; discard the broken food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-exhaust hood filters above the stove-inside of cupboards where there is food debris-outside surfaces of the containers used to store cheese-floor under the crates being used for dry storage-floor under equipment (coolers, prep tables) where there is dirt build-up on the tilesEnsure these items are cleaned and are cleaned more frequently in the future.