Chicago Deep Dish Pizza
108 - 2002 Luxstone Boulevard SW Airdrie AB T4B 3K8 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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?
- *Repeat ViolationBack door was left open unattended. Keep back door closed or install a screen door to prevent pest entry. Staff closed the back door during the 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?
- 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?
- No records of temperature monitoring were observed on site. Monitor food storage temperatures and sanitizer concentration daily, and keep records on site.
- 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?
- Back door was left open with insect mesh installed at the door. Staff closed the back door during the inspection. Keep door closed to prevent entry of rodent pests.
- 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?
- Rodent droppings were noted in hard-to-reach corners. Complete facility wide cleaning and sanitization of surfaces to remove any food debris and rodent droppings. Provide copies of recent pest control reports to district PHI.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles around the floor drain were noted to be in disrepair. Repair floor surface and ensure that it is kept smooth, non-porous, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wood platform where flour bags are stored need cleaning. Remove cardboard boxes and clean surfaces routinely.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in hot holding unit. Please ensure a thermometer is placed inside to monitor temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bin of cheese was left at room temperature and was not being used at time of inspection. It was placed into cooler during inspection. Ensure all high risk food is stored under temperature control.
- 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 at front hand sink was not in dispenser. This was corrected during the inspection. Ensure paper towel dispenser remains stocked.
- 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?
- There was a gap along bottom of back exterior door. Replace weatherstripping to ensure that door closes tightly to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink at front was leaking. Operator was already aware and had scheduled plumber. Ensure hand sink is repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer measured greater than 200ppm. Ensure bleach is mixed to create a 100ppm chlorine solution to prevent contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken was thawing in the sink at room temperature. Thawing must be done under cold running water, in the fridge or as part of the cooking process. This was corrected during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff were using paper towel that was not in dispenser. Please ensure paper towel dispenser is stocked and paper towel is used from dispenser. This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bottle in front of house area measured 0ppm chlorine. This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?