Cochrane Pizza & Grill
2113 - 239 Griffin Road E Cochrane AB T4C 2B9 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Repeat ViolationUsed cooking utensils were stored in water with no ice or sanitizer. Keep used utensils in a food-grade sanitizer at appropriate concentration. Staff prepared 200 ppm QUAT sanitizer for utensil storage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Hand sink by the cooking area with deep fryer is leaking. Repair.Update (June 8, 2026): Caulking previously noted to be damaged is now in good repair. Hand sink is still leaking. Repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cooking utensils were stored in water with no ice or sanitizer. Keep used utensils in a food-grade sanitizer at appropriate concentration. Staff prepared 200 ppm QUAT sanitizer for utensil storage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Hand sink by the cooking area with deep fryer is leaking. Repair.2. Caulking around the hand sink next to dishwashing area is damaged. Replace caulking.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 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?
- Temperature records for all coolers were not available onsite. Please make sure temperature of the coolers are recorded on regular basis and keep the records onsite for inspection to review.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were not labelled. Please make sure sanitizer bottles are labelled with the name of the product to prevent any misuse of chemicals.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Garbage bin was in front of the hand sink. Corrected during the inspection. Please make sure hand sink is accessible at all times.
- 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?
- Pest control records were not available onsite. Please make sure keep the pest control records onsite for inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the dishwashing sink was not in good repair. It was separating from the wall surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust on the ceiling by the oven*Fridge at the front counter at the cash area was not in clean condition. *Coolers handles were sticky and food debris built up. Please make sure cleaning of areas in concern above are completed.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was temperature fluctuating between 7-10C at the pizza prep cooler holding containers. Containers were left open. Corrected during the inspection. Operator closed the stainless steel cover on them.Please make sure the lid/ cover kept closed when the topping station is not in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Exhaust filters*Dust on the paper towel dispensers and soap dispensers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution (Bleach -Water) concentration was measured at 0 ppm. New solution was prepared onsite by the operator. New solution concentration was measured at 100ppm. Corrected during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- One of the employees was using the phone while working. Please make sure proper hand washing occurs after touching personal items to prevent cross contamination.
- 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?
- There was no temperature logs being recorded for refrigeration units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available in the fringe by the front counter. Please make sure thermometer is placed into the fridge.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?