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Canadian Pizza Unlimited

143 - 555 11 Avenue SW Calgary AB T2R 1P6 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at 500 ppm.- Staff member diluted the sanitizer solution to 200 ppm. Sanitizer solution must be tested after, to accurate measure the proper concentration.
    • 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 were available during the inspection.- Ensure that the pest control reports are always available and maintained in the facility.
    • 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 wire rack shelving in the prep cooler is starting to rust. - Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.Raw wood was observed in the walk in cooler. It was being used as an elevated surface. - Ensure to finish raw wood by paint and sealing the raw wood or remove the raw wood from the fridge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tabletop can opener and the stand mixer had a buildup of grime and food debris on them. Please clean and sanitize both of these items and add them to a regular cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer (located at middle storage area) lid was broken.- Ensure to repair or replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents had a build-up of dust around them. Please clean.
  2. Risk Management Inspection

    1 infraction

    • 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 wire rack shelving in the walk-in cooler is starting to rust. Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat-based surface sanitizer was tested and had a concentration of 400ppm which is too strong. The Quat-based sanitizer is to be mixed to a concentration on 200ppm to be food safe.The solution was diluted at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler inserts were overfilled at the time of the inspection. The inserts should only be filled to the fill line to ensure the food is kept at 4C or below. Food stored above the fill line cannot be properly cooled.
    • 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 was not stocked with paper towel at the time of the inspection.The paper towel was re-stocked by staff at the time of the inspection. Please ensure the hand sink is always stocked with paper towel, liquid hand soap, and hot/cold running water to facilitate proper hand washing by food handlers.
    • 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 few mouse droppings were observed on the floor in the back storage room behind and between the chest freezers. Please safely clean up the droppings and sanitize the affected areas. Please monitor for further pest activity.
    • 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 caulking around the hand washing sink and the two-compartment sink was deteriorating and harbouring dirt and grime. Please remove the old caulking and replace.
    • 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 wire rack shelving in the walk-in cooler is starting to rust. Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tabletop can opener and the stand mixer had a buildup of grime and food debris on them. Please clean and sanitize both of these items and add them to a regular cleaning schedule. The stand mixer also had duct tape on the top of it. Remove the duct tape as it is not a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents had a build-up of dust around them. Please clean.
  4. Monitoring 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?
      • Paper towel dispenser was out of paper towels. Paper towels were replaced during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some baseboards are missing and some baseboards are not impervious to moisture. Please replace.