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Chicago Deep Dish Pizza

103 - 3517 17 Avenue SE Calgary AB T2A 0R5 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • Mice droppings noted behind the standup fridge and near the back entrance. - Clean and sanitize the areas, provide the most recent 3 months pest control reports for review.Gaps noted under the back entrance door.- Seal the gaps.
    • 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 violation was still outstanding**No pest control records were maintained in facility.- Ensure routine pest control measures are in place and maintain records on site.
    • 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?
      • **The violation was still outstanding**The FHP displayed behind the cash register was expired.- Post the valid/current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris on the stove ventilation system. - Thoroughly clean and sanitize the area
  2. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of rotten produce was observed in a standing cooler.The operator discarded the produce during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours.The operator discarded the meat during inspection.- Always store high risk food products below 4C.
    • 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 violation was still outstanding**No pest control records were maintained in facility.- Ensure routine pest control measures are in place and maintain records on site.
    • 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?
      • The FHP displayed behind the cash register was expired.- Post the valid/current permit.
    • 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 wooden border around the prep tables at the back were missing trim.- Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture.2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings.- Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove.3. Cardboard was used throughout the facility to line surfaces and shelving.- Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. 4. The finish on the shelves at the back was peeling off.Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment.- Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment.2. Air intakes appeared dirtyClean the air intakes.3. A written cleaning schedule was not available.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of rotten produce was observed in a standing cooler.The operator discarded the produce during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of peperoni was measured to be 18C. The peperoni were left in the container for more than 4 hours.The operator discarded the meat during inspection.- Always store high risk food products 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?
      • Hand washing sink was blocked and did not have hot and cold water. The operator cleared the sink and repaired it.A picture of operation sink was received with in 2 hours of inspection.
    • 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 violation was still outstanding**No pest control records were maintained in facility.- Ensure routine pest control measures are in place and maintain records on site.
    • 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?
      • The FHP displayed behind the cash register was expired.- Post the valid/current permit.
    • 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 wooden border around the prep tables at the back were missing trim.- Apply a finished wood border/trim to seal the exposed raw wood so that is smooth, easy to clean and impervious to moisture.2. The facility did not have an approved commercial canopy and uses a gas stove to boil chicken wings.- Adhere to the Calgary Fire Department instructions to install a sufficient ventilation canopy for the stove.3. Cardboard was used throughout the facility to line surfaces and shelving.- Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable. 4. The finish on the shelves at the back was peeling off.Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on baseboards, floors, walls and equipment.- Thoroughly clean and sanitize the food establishment baseboards, walls, floors and equipment.2. Air intakes appeared dirtyClean the air intakes.3. A written cleaning schedule was not available.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.