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Coast To Coast & Gondola Pizza

7 - 1332 Northmount Drive NW Calgary AB T2L 0E6 · Food - General

4 inspections

  1. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***** Recurrent Violation *****Washed/sliced mushrooms were stored in the cardboard box that the unwashed mushrooms came in. - Store in a plastic container that can be washed and sanitized to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food cans observed in the preparation cooler. - Transfer the food out of the cans into a food safe container after opening the can.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers, bags and food was stored on the floor in the walk in cooler and various other areas in the kitchen.-Ensure that the food containers/ food is stored at least 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bulb burnt out in the walk in freezer. -Fix the bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***** RECURRENT VIOLATION ***** Slicer machine and cheese shredder attachment were dirty from previous day(s). Observed dried food debris on their surfaces and blades. - Slicer must be disassembled, washed and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***** RECURRENT VIOLATION *****1) A thorough cleaning and sanitation is required throughout the facility.- Dust accumulation on the ventilation.- Grime and food debris observed on the hard-to-reach areas. - Dried food residue observed on the pizza prep cooler lid and equipment door handles.- Dried food residue observed on the pizza oven conveyor belt and pizza dough spreader. - Clean and maintain in clean and sanitary condition at all times. 2) Deep cleaning is not routinely done.-Written cleaning schedule was posted in the facility it is not being carried out.-Ensure that the written schedule is followed.
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Washed/sliced mushrooms were stored in the cardboard box that the unwashed mushrooms came in. - Store in a plastic container that can be washed and sanitized to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers, bags and food was stored on the floor in the walk in cooler and various other areas in the kitchen.-Ensure that the food containers/ food is stored at least 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bulb burnt out in the walk in freezer. -Fix the bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • " Repeated Violation" Slicer machine was dirty. Observed dried food debris on its surfaces and blade. - Slicer must be disassembled, washed and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty and clean utensils were stored together in a bucket.2) Flour mixer bowl had not been cleaned since the day before and had flour stuck in the walls and the bottom of the bowl.3) Food container lids were grimy.-Clean and sanitize the utensils regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter with miscellaneous items that do not belong to food establishment observed at the back of the facility. - Declutter, organize and remove any items that are unnecessary to the operation of a food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning and sanitation is required throughout the facility.- 2 compartment sink was dirty. - Splatter was observed on walls. - Dust accumulation on the ventilation.- Grime observed on the hard-to-reach areas. - Dried food residue observed on the pizza prep cooler and equipment door handles.- Prep cooler shelves had accumulation of grime and food debris.-Food shelves were greasy and stained.-Food juices were accumulated on the bottom of the prep cooler.-Clean the areas mentioned.- Clean and maintain in clean and sanitary condition at all times. Deep cleaning is not routinely done.-Written cleaning schedule was posted in the facility, but the duties were not divided among the operators.-Ensure that the written schedule is followed.
  3. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Washed/sliced mushrooms were stored in the cardboard box that the unwashed mushrooms came in. - Store in a plastic container that can be washed and sanitized to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils are sanitized suing a bucket after they are washed and rinsed. - All equipment and utensils must be washed, rinsed and sanitized by full submersion in sanitizer solution such as chlorine at 100 ppm in the sink for at least 2 minutes. Implement immediately.- https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer machine was dirty. Observed dried food debris on its surfaces and blade. - Slicer must be disassembled, washed and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter with miscellaneous items that do not belong to food establishment observed at the back of the facility. - Declutter, organize and remove any items that are unnecessary to the operation of a food establishment.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A lot of dirty plastic bags were stored in the tray racks. These are being re-used for food storage. Please immediately discard. Foods must be stored in re-usable food containers which can be washed, rinsed and sanitized for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils are not being sanitized after they are washed and rinsed. - All equipment and utensils must be washed, rinsed and sanitized with an approved sanitizer such as chlorine at 100 ppm for at least 2 minutes. Implement immediately.- https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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) Mice dropping observed under shelves in the back and near the mixer. - Clean and sanitize all areas where droppings are found. 2) No pest control records available onsite. It appears that the facility does not have an adequate pest control program in place. - Retain the services of a professional pest control company immediately on a bi-weekly frequency and eliminate the presence of pests in the food establishment. - Provide documentation of all onsite pest control records to an Alberta Health Services, Public Health Inspector.3) Large gap observed at the door screen attached to the backdoor of the facility. Door was left open at the time of inspection. - Door must be shut at all times or replace the door screen that is fully sealed. Assess any other pest entry point and close/seal holes and gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning and sanitation is required throughout the facility.- 2 compartment sink dirty. - Splatter observed on walls. - Dust accumulation on the ventilation.- Grime observed on the hard-to-reach areas. - Dried food residue observed on the pizza prep cooler and equipment door handles.- Walk cooler surfaces were dirty. - Clean and maintain in clean and sanitary condition at all times. Deep cleaning is not routinely done. It appears that certain areas are only cleaned if it is required on an inspection report.Please provide a written cleaning schedule to assist with the regular maintenance of your facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter with miscellaneous items that do not belong to food establishment observed at the back of the facility. - Declutter, organize and remove any items that are unnecessary to the operation of a food establishment.