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Canadian Pizza Unlimited

105 - 4804 50 Street Innisfail AB T4G 1C2 · Food - General

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer spray bottles or clean-in-place buckets were available.The operator prepared a spray bottle, which was measured at 200 ppm chlorine (bleach).Please ensure sanitizer is prepared at the beginning of the day and is always available during food handling operations to enable effective cleaning and sanitizing procedures when required.
    • 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 back door was wide open during the inspection. The operator reported this was being done to help cool the facility.A screen door was present but left open. The screen door would not close fully to the frame, as a door sensor had been installed in the frame. The screen material was also ripped and had visible holes.Please ensure the ripped screen material is repaired or replaced, and that the sensor is relocated to the middle portion of the frame so both the screen door and exterior door can close effectively.Once repaired, please ensure the back door is either kept closed, or at minimum that the screen door remains closed. The door should not be routinely left completely open during operations, to ensure pests are prevented from entering the facility.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza warmer in the front service area was not maintaining adequate temperatures. Food under storage measured at 50 degrees C.**Please have the hot holding equipment adjusted/repaired/replaced to ensure it can keep food items under storage at 60 degrees C or above.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach is being used as sanitizer.**Please ensure only bleach with no additives is used as sanitizer for food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza warmer in the front service area was not maintaining adequate temperatures. Food under storage measured at 50 degrees C.**Please have the hot holding equipment adjusted/repaired/replaced to ensure it can keep food items under storage at 60 degrees C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with the staff on duty was inadequate. Dishes are not being sanitized.**Please ensure dishes are washed, rinsed, immersed in an approved sanitizer for at least 2 minutes and then set to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet was observed to be in disrepair and was being held with duct tape.**Please have the faucet repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Areas of the lids of the prep cooler were being held with tape.**Please have the lids repaired to ensure the surfaces are smooth and cleanable.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles around the fume canopy require cleaning.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no mixed sanitizer available for use at time of the inspection. The contents in the spray bottle measured at 0ppm of chlorine.**Ensure to have an approved sanitizer mixed to the required concentration available for use at all times.-The operator had bleach concentrate available on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as jackets, caps and scarves were observed on a shelf holding food and utensils.**Ensure to designate an area for the storage of personal items that is separate from food prep areas, and areas for storage of food and utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles holding chemicals were observed in the kitchen. The staff on duty was unable to identify the contents of the bottles.**Please ensure all containers holding chemicals are adequately labeled to identify their contents.
    • 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?
      • An expired permit was posted on site.**Ensure a valid permit is posted on site at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles around the fume canopy require cleaning.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 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?
      • 1. Cold pizza sauce was held on the counter top in a large container. Only keep a small container of pizza sauce on the counter top. The bulk container should be maintained under refrigeration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk bins for sugar and salt. Scoops should not be left inside bulk food bins. Provide a container or hook to store food scoops.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The slice pizza hot cabinet was measured at 54C. Hot foods must be maintained at 60C or above. The temperature was adjusted up during the inspection.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    4 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handlers only had the online Food Safe course. A Food Safe course recognized by Alberta Health Services is required.The Food Safe courses recognized by AHS can be found here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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. The floor in the back area was dirty around the edges and sides. Ensure the floor is properly cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lid of a chest freezer was damaged and falling apart inside the freezer. Repair or replace the chest freezer.2. The wire storage shelving around the 3-compartment sink was dirty. Ensure the storage shelving is cleaned regularly.3. Several bulk bins and lids were cracked and damaged. Replace the cracked and damaged bulk bin containers and/or lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no written sanitation plan. Create a written sanitation plan.
  12. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. A slice of pizza in the hot hold case at the front counter was measured at 45C. Foods must be maintained hot at 60C or above. The pizza slice was discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer was measured at less than 50ppm. A 100ppm bleach solution was mixed up with the operator to show the concentration needed. Ensure test strips are used to produce a 100ppm bleach sanitizer concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were found in several bulk food containers. Scoops should not be stored in bulk food. Store scoops in cleanable containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A large container of pizza sauce was found on the counter and measured at 8C. The pizza sauce should be divided into smaller containers so it will be used up quicker. Smaller container will also cool quicker, so as to limit bacterial growth in the warm sauce.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handlers only had the online Food Safe course. A Food Safe course recognized by Alberta Health Services is required.The Food Safe courses recognized by AHS can be found here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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. The floor in the back area was dirty around the edges and sides. Ensure the floor is properly cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lid of a chest freezer was damaged and falling apart inside the freezer. Repair or replace the chest freezer.2. The wire storage shelving around the 3-compartment sink was dirty. Ensure the storage shelving is cleaned regularly.3. Several bulk bins and lids were cracked and damaged. Replace the cracked and damaged bulk bin containers and/or lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no written sanitation plan. Create a written sanitation plan.