Skip to content
Loading map…

Chicago Deep Dish Pizza

34 Edgedale Drive NW Calgary AB T3A 2R4 · Food - General

4 inspections

  1. 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?
      • Broken counter edge by the handwash sink. Fix the counter edge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted below the tiles at the front customer area.Insall baseboards on the floor joints.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer bucket available.Chlorine sanitizer bucket was prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Leftover olives were stored in tin can in the prep cooler.Food was transferred to a food grade container.Transfer leftover food into food grade containers.2. Broken glass of leftover pepper was stored in the prep cooler. Food discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 10.5°C.Fix or adjust the temperature of the prep cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no chlorine sanitizer test strip available.Obtain chlorine sanitizer to test the sanitizer concentration.
    • 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 dispenser was jammed. The dispenser was not dispensing paper towel after adjusting the handle.Fix or replace as needed.
    • 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?
      • Front entrance door was opened.The front entrance door was promptly closed.Ensure doors are closed to prevent the entry of pests.
    • 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?
      • Expired food handling permit was displayed.Print and display a valid food handling permit where customers can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken counter edge by the handwash sink. Fix the counter edge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black material was noted along the baseboard walls at the front customer area.Clean the indicated areas or replace the baseboards.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Tin cans were used to store food. Transfer food into food grade containers.
    • 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?
      • Operator must keep pest control records for monitoring facility for pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken counter edge by the handwash sink. Fix the counter edge.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Stock bottle for chlorine contains 'lemon scent'*Advised operator that chlorine sanitizer cannot contain any additives. Use only plain, unscented bleach for preparing a sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Tin cans were used to store food. Transfer food into food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of cut pineapple was stored ontop of the insert for the top cold line for pizza prep cooler. Store the inserts directly in the prep cooler and store perishable food at 4 degrees C or below.2. Upright coke cooler- air temperature was @7-8 deg C. Ensure cooler is maintained at a temperature @4 deg C or lower at all times.3. Probe thermometer not sensitive for accurate reading. Obtain a new probe thermometer for accurate temperature measurements for foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed utensils stored in handsink, operator stated they were placed there to dry. *Ensure all utensils dishwashed are air dried in the drying rack.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator had discolored test strips onsite. PHI provided new test strips and info on supplier that can be used for purchasing chlorine testing strips.
    • 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?
      • 1) Few mouse droppings were found in the back storage room. Clean and remove the mouse droppings. 2) No monitoring traps in the facility or pest recordsProvide monitoring traps to monitor pest activity and pest records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken counter edge by the handwash sink. Fix the counter edge.