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Chicago Deep Dish Pizza

4803 50 Avenue Wetaskiwin AB T9A 0S1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was available in the main kitchen containing a bleach and water solution at 200 ppm. Staff were instructed to mix ½ teaspoon of unscented bleach with 1 liter of warm water. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation:- No cleaning schedule was in place.- Storage area is congested and poorly organized.- Overall, the facility requires thorough cleaning. The main food processing area was inadequately maintained and in an unsatisfactory hygienic condition.Specific Issues Noted:- Pizza dough container has a buildup of grease particles.- White pizza dough container box has debris accumulation on bottom surfaces.- Coke fridge trim channels have buildup.- Can opener have stored in a dirty condition.- General flooring and area around the dough mixer require cleaning.Required Action:Please clean the above-noted items immediately and ensure regular cleaning is carried out as part of a documented schedule.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizer was measured at 25 ppm. A new solution was prepared and measured at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing bleach was not labelled.The operator labelled it onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen knives were kept unclean and stored improperly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule in place.The storage area is congested and not well arranged.In general, a thorough cleaning is needed, the food processing main area was noted to be inadequately maintained and in unsatisfactory hygienic condition.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that 4 bags of frozen sausages, sliced ham/turkey in plastic bags high risk food items in on ee of the three-compartment sink were improperly thawed at the room temperature. The internal temperature was measured, and it was 4.4 Celsius. When asked, staff indicated that these food items were pulled out from freezer 90 minutes ago. Correct thawing methods were reviewed with operator's son. Operator placed meats items back in the walk-in cooler
    • 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?
      • Food handling permit for the facility is expired.If you cannot find or have lost your Food Permit - please call Provincial Single Point of Contact: 1-833-476-47 to arrange for a replacement Food Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The can opener is kept unclean.2) Cleaning is required for the upper part and interior of the microwave oven and airfryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, a thorough cleaning is needed, the food processing main area was noted to be inadequately maintained and in unsatisfactory hygienic condition.The food contact and flooring surfaces noted with accumulation of food and dust debris included: the space beneath the three-compartment sink, the storage area, the vicinity around the dough mixer and the sliding door tracks on the soft drinks' cooler. The space above the pizza ovens (under the pizza boxes) and the holder white box for pizza pans is covered in food scraps. Ensure sure this area is regularly cleanedPlease clean all the noted areas now and on regular basis.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • i) Food items were stored together with non-food materials ii) Scoop was left inside the flour bowl
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The coke/sprite refrigerator shelves are rusty and may not be easily cleanable. Please replace the shelves.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was measured at <50ppm chlorine. Upon request, bleach was added to the solution until it measured at 100ppm. Ensure sanitizer solutions are re-made regularly so they are always at a minimum of 100ppm chlorine.
    • 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?
      • The facility was not maintaining temperature logs for coolers. Please maintain temperature logs for coolers and freezers that contain high-risk foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was made inaccessible due to boxes being stored on top of the basin. Upon request, the boxes were relocated. Ensure the handwashing sink is always accessible to staff.