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Capital Pizza and Steakhouse

17C Ste. Anne Street St. Albert AB T8N 1E8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 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?
      • ***Food safety record keeping was not available for review. Record sheet was provided during the inspection and a online copy will be sent with this report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed effective cooling as there was a large volume of rice in the colander in the cooler. The surface temperature was 24C (cooling quickly), the internal temperature was 56C (not cooling quickly). Spreading out the food will promote quicker cooling than having them all piled up together. Operator spread the rice out into a couple containers to promote quicker cooling.
    • 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 pest control records were not available for review. Ensure records are kept onsite. One month was observed on the phone during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***General sanitation needs improvement. There was a buildup of grease and food debris on bulk containers, splashes and soiled areas on the walls and vertical surfaces, the shelf where plates were stored (across from the pizza oven) was unclean (or uncleanable). Clean and ensure finishes can be maintained in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ***The two dry storage areas had the wall between them removed without plans being submitted and approved. Education was provided that when structural changes are made, the PHI is to be informed and provided with plans prior to construction/deconstruction.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were used/soiled cleaning cloths being left on the counter between uses. Discussed and they were moved to the sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed effective cooling as there was a large volume of half chickens present in the cooler that were not being cooled quickly. Spreading out the food will promote quicker cooling than having them all piled up together. Operator spread them out on several cooking sheets upon request.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Chlorine test strips were not accurately measuring the sanitizer concentration. Ensure working test strips are used and the readings are recorded.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Chlorine sanitizer concentration was not being checked regularly (concentration was <<100ppm). Staff diluted down upon request.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Unacceptable bleach sanitizer was being used (Performance colour guard product was present). Discussed that no additives were to be in the bleach source bottle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Should be checking the sanitizer concentration each time it is made to ensure proper concentration is made and maintained. Concentration of chlorine sanitizer in the cleaning cloth container was not checked and corrected before being put in use.
    • 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?
      • ***Pest control was not available for review. Ensure pest control records are completed monthly and kept onsite for review.