Chicago Deep Dish Pizza
F - 208 Haddon Road SW Calgary AB T2V 2Y6 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was too strong (paper bleached out immediately during test). Fresh solution made at 100 ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers were expired. Please purchase new supplies.
- 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 baseboard in the back storage room was loose and coming away from the wall, with dirt and debris accumulated behind it.Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the chest freezers in the front area had rusted spots in the interior portion, please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required below the dishwashing areaFoor needs through cleaning (front and back area).Organization is required in back portion.Clean all hard-to-reach areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Several food items: pizza sauce, pasta and cheese were kept uncovered in walk in cooler.b) A container of chili flakes was kept uncovered on pizza ovenRequirement:Keep food covered during storage to prevent from contamination.
- 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?
- **Outstanding**1. Back screen door was damaged.Note: gaps were noticed on the bottom and top of the door. Note: Facility asked to provide the past 3 months of pest records.
- 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?
- a) Several ants were noted near the back door.b) Front door was left wide open, which could allow entry of pest/vermin.c) Gaps were noted at the side bottom of front door.Requirement:a) Clean and disinfect this area.b) Close all entry points for ants.c) Contact pest control company for the treatment to eradicate this issue.d) Conduct pest control inspection after the treatment is done and provide this report to the health inspector.e) Maintain pest control records on monthly basis.f) Keep exterior doors closed all the time.g) Seal the gap at side -bottom part of front door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic bags laden with oil were reused to cover dough trays in walk in cooler.Requirement:Use food grade plastic bagsDo not reuse these plastic bags to cover food. Dispose them off after each use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **Corrected**Dirty non-food garde cover was observed on pizza in walk-in-cooler. - Opeartor discarded the pizza during inspection. **Please use clean food grade covers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Single use container without handle stored inside bulk chilli flakes container. - Operator removed the container to prevent contamination. **Please use the container with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Pizza sauce observed on the floor in walk-in-cooler. **Please ensure all food items are stored 6 inches above the ground.2. Staff food stored with the store food items in the prep cooler in back kitchen. **Please ensure staff food is stored separately from store food to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**Honey garlic and bbq sauce were stored at room temperature for more than 4 hours. - Operator discarded the sauces during inspection. **Please ensure high-risk foods are stored at 4°C or below at all times to prevent contamination.Note: The original containers of honey garlic and BBQ sauce specify refrigeration after opening.
- 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?
- **Outstanding**1. Back screen door was damaged. Back door left open. Note: gaps were noticed on the bottom and top of the door. 2. Update 2025-01-20Mouse droppings still present in the back storage area.Note: Facility asked to provide the past 3 months of pest records. Mouse droppings observed in back storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Foam sheet used as a barrier between oven and cutting table. **Please remove the sheet as it is not easily cleanable. **Please use material, which is durable, easy to clean, and impervious to moisture such as stainless steel.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning required through out the kitchen, as heavy debris/dirt were found in the areas. - Ceilings in the oven area
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas:- Floor of walk-in-cooler was visibly dirty.- Dirty utensils were stored in a plastic container under prep table next to the walk-in-cooler. - Can opener as it has a significant food debris build up. **Please clean the above-mentioned areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spices stored in the back room were not properly covered
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza prep cooler measured at 10C. Cold foods are to maintain a temperature of 4C or below
- 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. Back screen door was damaged. Back door left open. 2. Mouse droppings observed in back storage area
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required through out the kitchen, as heavy debris/dirt were found in the areas. - Ceilings in the oven area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?