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Canadian Pizza Unlimited

550 - 205 Festival Way Sherwood Park AB T8A 4Y7 · Food - General

5 inspections

  1. 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 kitchen ventilation/exhaust system and hoods appeared due for cleaning. No professional cleaning sticker was observed, and grease build-up was present on the hood.Ensure the ventilation/exhaust system and hoods are professionally cleaned.
  2. Risk Management Inspection

    2 infractions

    • 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 kitchen ventilation/exhaust system and hoods appeared due for cleaning. No professional cleaning sticker was observed, and grease build-up was present on the hood.Ensure the ventilation/exhaust system and hoods are professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Quat sanitizer dispenser connected to the dishwashing sink was dispensing 50ppm Quat sanitizer solution. Contact your chemical service provider to re-calibrate the dispenser 200ppm Quat sanitizer concentration is required.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for use during inspection. 200ppm Quat sanitizer solution was prepared manually with the help of the PHI during inspection. The facility had no Quat test strips. The PHI's Quat test strip was used to measure the sanitizer concentration. Please ensure an approved sanitizer is always prepared and available for use each day. Use test strips to measure the concentration and ensure the required concentration is always maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings were observed on the front counter. The staff moved the chicken to the freezer during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not observed. The facility uses Quat solution as sanitizer.Obtain Quat test strips. 200ppm Quat sanitizer concentration is required.
    • 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 handling permit was not displayed.Display your food handling permit at a conspicuous location 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 kitchen ventilation/exhaust system and hoods appeared due for cleaning. No professional cleaning sticker was observed, and grease build-up was present on the hood.Ensure the ventilation/exhaust system and hoods are professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Quat sanitizer dispenser connected to the dishwashing sink was dispensing 50ppm Quat sanitizer solution. Contact your chemical service provider to re-calibrate the dispenser 200ppm Quat sanitizer concentration is required.
  4. Initial Inspection

    0 infractions

  5. Initial Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer soultion available for testing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • front handwashing sink requires hand soap dispenser and paper towel holder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Printed copy of food safety training required on site. Digital copy shown during time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment not plugged in or at appropriate temperature during time of inspection. No food on premise.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms require general cleaning.