Chicago Deep Dish Pizza
211 - 227 153 Avenue SE Calgary AB T2X 2K2 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on counter after use in back prep area of the kitchenRequirement:Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of walk in cooler was 7.6CRequirement:Adjust the temperature of walk-in cooler at 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chopped mushrooms stored overnight in insert of prep cooler was 10.7 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Chopped mushrooms were discarded.
- 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?
- Side exterior door was left wide open, which could allow entry of pest/verminRequirement:Keep exterior doors closed all the time.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked beef stored in insert of prep cooler was 7.3 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cooked beef was moved to bottom part of the prep cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - As explained by the staff, utensils were not sanitized after washing.- No ready to use sanitizer solution was provided in one of the dish washing sinks for utensils.Requirement:a) Provide ready to use sanitizer solution in one of the dish washing sinks.b) Sanitize utensils by immersing in sanitizer solution for minimum two minutes. Followed by air drying.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard start coming off the wall in dishwashing area.Requirement:Repair the dish washer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's personal raw meat was stored along with cooked meat in chest freezer.Requirement:-Personal food must not be stored along with food for commercial use.-Store raw meat seperately from any other food.
- 09. Are chemicals stored and handled in a safe manner?
- Quat label was provided on spray bottle containing bleach sanitizer located in prep area.Requirement:Provide correct label on spray bottle to identify its contents.
- 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?
- Side exterior door was left propped open, which could allow entry of pests/vermin.Requirement:Keep exterior doors completely closed to prevent entry of pests/vermin.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were kept on dirty shelf along with prep cooler electric motor in the kitchen.Requirement: Store knives on a clean surface/container.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing on the wall in dish washing area.Requirement: Provide baseboard on the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) accumulation of heavy dirt on two stools kept near the oven to place pizza pansb) Dirt buildup on wooden cabinet located near prep cooler in the kitchen.c) Loose dust on the wall located in dish washing area.Requirement: Ensure that facility is thoroughly cleaned under and behind equipment in addition to above noted areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?