Coliseum Steak, Pizza And Rib
8015 118 Avenue NW Edmonton AB T5B 0R7 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed staff to remove wet, used cleaning cloths from countertops and wipes countertops with an approved sanitizer, 200ppm QUATsAction Required:Recurring violation! Please coach your staff on the following to prevent recurrence of issue.Do not store wet, used paper towel or cleaning cloths on food contact surfaces. Ensure cleaning cloths are stored in approved sanitizers at all times, to prevent contamination of food contact surfaces.2. QUATs sanitizer was 400ppm, a concentration higher than the approved level of 200ppm QUATs. PHI coached staff on diluting QUAT to an approved concentration of 200ppm.Action Required:Please ensure your approved sanitizers are maintained at their required concentrations (200 ppm QUATs, 100 ppm bleach, or 12.5–25 ppm iodine) and not higher, to prevent chemical contamination of food-contact surfaces.Resource: AHS guidance on wiping cloths emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel holder by the hand sink opposite the pizza ovens was not appropriately mounted.Action Required: Please mount the paper towel holder appropriately to facilitate sanitary dispensing and use of single-use, disposable paper towel thus promoting effective handwashing procedures. Email PHI photo or video evidence of corrective action by January 21, 2026.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a visibly clean scoop stored in bulk flour container. Corrected during inspection. Scoop removed from bulk flour container and put away for washing and proper storage. Flour allowed to use as there was no visible evidence of cross contamination. Action required: Do not reuse, single-use disposable utensils. Do not use scoops without handles. Do not store scoops in food containers to reduce the risk of cross contamination of food. Ensure scoops with handles are used and stored in a sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2026-01-19New Interior, wall surfaces, in good repair, impervious and made of easily cleanable material had been installed in the vegetable and meat walk-in coolers. However, the walk-in freezer ceiling was still in disrepair with repairs on track to completed by January 25, 2026, as per Operators and tradesman on site.Action Required: One time extension granted to Jan 25, 2026, to ensure effective and proper resurfacing of the affected food storage equipment surfaces. Please email PHI Photos of repaired or new freezer interior, ceiling surface by Jan 25, 2026. Alternatively contact PHI to prompt an onsite visit by January 25, 2026.2025-12-01Interior, wall surfaces of the walk-in cooler and walk in freezer were still in disrepair. Operators were still in the process of receiving quotations and a painter was scheduled to assess the cooler and freezer on December 3, 2025.Action Required: One time extension granted to Jan 25, 2026, to ensure effective and proper resurfacing of the affected food storage equipment surfaces. Please email PHI Photos of repaired or new cooler and freezer interior surface by Jan 25, 2026. Alternatively contact PHI to prompt an onsite visit by January 25, 2026.2025-11-25Interior, wall surfaces of the walk-in cooler and walk in freezer were beginning to peel off. Action required: Repair or replace worn out wall surfaces by November 25, 2025, to facilitate sanitary food storage and easy cooler cleaning and sanitizing procedures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2025-12-01Interior, wall surfaces of the walk-in cooler and walk in freezer were still in disrepair. Operators were still in the process of receiving quotations and a painter was scheduled to assess the cooler and freezer on December 3, 2025.Action Required: One time extension granted to Jan 25, 2026, to ensure effective and proper resurfacing of the affected food storage equipment surfaces. Please email PHI Photos of repaired or new cooler and freezer interior surface by Jan 25, 2026. Alternatively contact PHI to prompt an onsite visit by January 25, 2026.2025-11-25Interior, wall surfaces of the walk-in cooler and walk in freezer were beginning to peel off. Action required: Repair or replace worn out wall surfaces by November 25, 2025, to facilitate sanitary food storage and easy cooler cleaning and sanitizing procedures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed multiple wet, used cleaning cloths and single-use, disposable paper towels mounted on countertops. Corrected during inspection. soiled paper towels discarded and soiled cleaning cloths removed from countertops, food contact surfaces wiped with an approved sanitizer, 200ppm QUATsAction Required:Do not store wet, used paper towel or cleaning cloths on food contact surfaces. Ensure cleaning cloths are stored in approved sanitizers at all times, to prevent contamination of food contact surfaces.Resource: AHS guidance on wiping cloths emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed raw meat, beefs ribs, stored on top of raw (carrots) and beside (cheese and dips) ready to eat foods. Corrected during inspection. No visible evidence of contamination noted. raw meat relocated and stored below ready to eat foods. Action required:Do not store raw meat below or beside ready to eat foods, to reduce the risk of cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers were not equipped with detachable thermometers.Action required. Add detachable thermometers to your coolers or check temperatures periodically and keep up-to date records on site to ensure proper temperature control at all times and reduce the risk of food spoilage.Email our office photo evidence of your thermometers or up-to-date temperature logs.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips had expired. Please have in place valid QUAT test strips to ensure accurate verification of your approved sanitizer concentration. Action Required:Email PHI photo evidence of valid QUAT test strips onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two compartment hand sink did not have an easily accessible garbage bin. Corrected during inspection. Action Required:Garbage bin added by the hand sink to ensure sanitary soiled paper towel disposal.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor by the cooking areas was damaged. Action Required. Repair or replace damaged floors by Oct 25, 2025, to ensure facilitate easy cleaning procedures and to prevent conditions that may promote harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The caulking around the hand sink faucet opposite the cooking line was in disrepair.Action required. Repair or replace damaged caulking by November 4, 2025, to facilitate sanitary hand washing procedures and easy faucet cleaning and sanitizing procedures. Email our office photo evidence showing the faucet caulking in good repair.2. Observed a broken knife handle repaired with masking tape. Corrected during inspection. Knife discarded at the time of inspection. Do not repair food equipment with masking tape. Ensure all equipment within the food establishment is made of material that is smooth, durable, water resistant and easily cleanable to facilitate easy cleaning and sanitizing procedures.3. Observed multiple scoops stored in bulk food containers. Corrected during inspection. Scoop removed from bulk food containers and put away for washing. Action required: Do not reuse, single-use disposable containers. Do not use scoops without handles. Do not store scoops in food containers to reduce the risk of cross contamination of food. Ensure scoops with handles are used and stored in a sanitary manner. 4.The fan and fan housing of the walk-in cooler had accumulated dirt and fuzz. Action required: Thoroughly clean and sanitize the fan and its housing by November 4, 2025, to ensure safe and sanitary food storage conditions, reduce the risk of contamination of food and prevent conditions that may promote harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior, wall surfaces of the walk-in cooler and walk in freezer were beginning to peel off. Action required: Repair or replace worn out wall surfaces by November 25, 2025, to facilitate sanitary food storage and easy cooler cleaning and sanitizing procedures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-03-19Overall sanitation was satisfactory. Additional cleaning recommended in the following areas:-Food debris in the track/base of the sliding door cooler (dry storage area)-Exterior of dry storage containers were visibly dirty-Debris on the floor of the walk-in freezer_________________________2023-12-01-The inside floor and wall joint edges of the walk in coolers still had a build up of grease and food. -The floor and wall joint underneath the pizza ovens still had a build up of grease and food. Have all of the above areas thoroughly cleaned to prevent attracting pests and food contamination.All other areas mentioned in the previous report were cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -There was no chlorine test strips available. You must obtain chlorine test strips to ensure concentration of chlorine in bleach water is maintained at 100 ppm and above. Mechanical dishwasher was functioning properly.
- 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?
- -Cleaning had been conducted, but there were still some mouse droppings in the corners and along the walls and behind equipment in the mechanical room. Have this area thoroughly cleaned and disinfected. Wear appropriate personal protective equipment when doing so. Monitor this area closely and clean up regularly. It is recommended that traps are placed in this 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?
- -The sink in the server area was leaking water underneath. This must be repaired to prevent contamination, damage to the facility and attraction of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The inside floor and wall joint edges of the walk in coolers still had a build up of grease and food. -The floor and wall joint underneath the pizza ovens still had a build up of grease and food. Have all of the above areas thoroughly cleaned to prevent attracting pests and food contamination.All other areas mentioned in the previous report were cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -The bar handwash sink was in-between 2 ice wells used to keep glasses chilled. Splashing from handwashing could contaminate the glasses. It was indicated that a cover would be placed over the ice wells to prevent contamination. -A Juice bottle and a jug were placed directly in the ice well. Do not place these on the ice as these may not be clean and may contaminate the ice. These were taken out of the ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Pails of soft margarine (open and sealed) were kept in the back hall at room temperature. The label on the pails stated "Keep Refrigerated'. Follow the label and keep these refrigerated. These were moved to the walk in cooler during the inspection. -Sliced lemons and limes were kept on the counter in the bar. These must be refrigerated when not in use or after 2 hours to prevent germ growth. These were placed in a cooler during inspection. Thermometers available. Received picture of prep cooler at 35.9 degrees F. This is satisfactory.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The mechanical dishwasher was not functioning. It was indicated that the part required would be arriving tonight and a technician would be contacted to arrange for repairs. Once repairs are made double check to ensure that the sanitizing cycle reaches a temperature of at least 180 degrees C at the manifold or 71 degrees C on the dishes. -Staff were currently manually cleaning dishes and utensils but were not following the correct steps. Ensure staff are spraying off dishes and utensils at the spray sink first. Then bring the dishes and utensils to the 2 compartment sink. In the first compartment, wash with soap and rinse with fresh water. Then soak the dishes and utensils in bleach water (add 1 cap full of bleach for each gallon of water) for 2 minutes. Then take them out to air dry, no final rinse is needed. -There was no chlorine test strips available. You must obtain chlorine test strips to ensure concentration of chlorine in bleach water is maintained at 100 ppm and above.
- 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 in the bar area was not placed by the handwash sink. Keep the paper towel by the handwash sink and place it in a holder or dispenser to allow for easier access and to prevent it from being misplaced.
- 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?
- -There were mouse droppings in the corners and along the walls and behind equipment in the mechanical room. Have this area thoroughly cleaned and disinfected. Wear appropriate personal protective equipment when doing so. Monitor this area closely and clean up regularly. It is recommended that traps are placed in this area. Pest control records were e-mailed by the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The back prep line/hall had a build up of food debris and grease along the back wall floor joints underneath the prep tables and large stand mixer. -The pantry room shelf for soup base had a build up of food and debris.-The light switches for the 3 walk in coolers and freezer units had a build up of grease.-The inside floor and wall joint edges of the walk in coolers had a build up of grease and food. -The floor and wall joint underneath the pizza ovens had a build up of grease and food. Have all of the above areas thoroughly cleaned to prevent attracting pests and food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -The bar handwash sink was in-between 2 ice wells used to keep glasses chilled. Splashing from handwashing could contaminate the glasses. It was indicated that a cover would be placed over the ice wells to prevent contamination. -A Juice bottle and a jug were placed directly in the ice well. Do not place these on the ice as these may not be clean and may contaminate the ice. These were taken out of the ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The server prep cooler for salads and dressing was measured at 10 degrees C.Salads and creamy dressings were moved to another cooler. Do not use this cooler until we can verify that it can maintain food at 4 degrees C or less. This is required to prevent rapid germ growth. -Pails of soft margarine (open and sealed) were kept in the back hall at room temperature. The label on the pails stated "Keep Refrigerated'. Follow the label and keep these refrigerated. These were moved to the walk in cooler during the inspection. -Sliced lemons and limes were kept on the counter in the bar. These must be refrigerated when not in use or after 2 hours to prevent germ growth. These were placed in a cooler during inspection. Thermometers available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The mechanical dishwasher was not functioning. It was indicated that the part required would be arriving tonight and a technician would be contacted to arrange for repairs. Once repairs are made double check to ensure that the sanitizing cycle reaches a temperature of at least 180 degrees C at the manifold or 71 degrees C on the dishes. -Staff were currently manually cleaning dishes and utensils but were not following the correct steps. Ensure staff are spraying off dishes and utensils at the spray sink first. Then bring the dishes and utensils to the 2 compartment sink. In the first compartment, wash with soap and rinse with fresh water. Then soak the dishes and utensils in bleach water (add 1 cap full of bleach for each gallon of water) for 2 minutes. Then take them out to air dry, no final rinse is needed. -There was no chlorine test strips available. You must obtain chlorine test strips to ensure concentration of chlorine in bleach water is maintained at 100 ppm and above.
- 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 in the bar area was not placed by the handwash sink. Keep the paper towel by the handwash sink and place it in a holder or dispenser to allow for easier access and to prevent it from being misplaced.
- 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?
- -There were mouse droppings in the corners and along the walls and behind equipment in the mechanical room. Have this area thoroughly cleaned and disinfected. Wear appropriate personal protective equipment when doing so. Monitor this area closely and clean up regularly. It is recommended that traps are placed in this area. Pest control records were e-mailed by the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The back prep line/hall had a build up of food debris and grease along the back wall floor joints underneath the prep tables and large stand mixer. -The pantry room shelf for soup base had a build up of food and debris.-The light switches for the 3 walk in coolers and freezer units had a build up of grease.-The inside floor and wall joint edges of the walk in coolers had a build up of grease and food. -The floor and wall joint underneath the pizza ovens had a build up of grease and food. Have all of the above areas thoroughly cleaned to prevent attracting pests and food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -The bar handwash sink was in-between 2 ice wells used to keep glasses chilled. Splashing from handwashing could contaminate the glasses. It was indicated that a cover would be placed over the ice wells to prevent contamination. -A Juice bottle and a jug were placed directly in the ice well. Do not place these on the ice as these may not be clean and may contaminate the ice. These were taken out of the ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The server prep cooler for salads and dressing was measured at 10 degrees C.Salads and creamy dressings were moved to another cooler. Do not use this cooler until we can verify that it can maintain food at 4 degrees C or less. This is required to prevent rapid germ growth. -Pails of soft margarine (open and sealed) were kept in the back hall at room temperature. The label on the pails stated "Keep Refrigerated'. Follow the label and keep these refrigerated. These were moved to the walk in cooler during the inspection. -Sliced lemons and limes were kept on the counter in the bar. These must be refrigerated when not in use or after 2 hours to prevent germ growth. These were placed in a cooler during inspection. Thermometers available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The mechanical dishwasher was not functioning. It was indicated that the part required would be arriving tonight and a technician would be contacted to arrange for repairs. Once repairs are made double check to ensure that the sanitizing cycle reaches a temperature of at least 180 degrees C at the manifold or 71 degrees C on the dishes. -Staff were currently manually cleaning dishes and utensils but were not following the correct steps. Ensure staff are spraying off dishes and utensils at the spray sink first. Then bring the dishes and utensils to the 2 compartment sink. In the first compartment, wash with soap and rinse with fresh water. Then soak the dishes and utensils in bleach water (add 1 cap full of bleach for each gallon of water) for 2 minutes. Then take them out to air dry, no final rinse is needed. -There was no chlorine test strips available. You must obtain chlorine test strips to ensure concentration of chlorine in bleach water is maintained at 100 ppm and above.
- 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 in the bar area was not placed by the handwash sink. Keep the paper towel by the handwash sink and place it in a holder or dispenser to allow for easier access and to prevent it from being misplaced.
- 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?
- -There were mouse droppings in the corners and along the walls and behind equipment in the mechanical room. Have this area thoroughly cleaned and disinfected. Wear appropriate personal protective equipment when doing so. Monitor this area closely and clean up regularly. It is recommended that traps are placed in this area. -No pest control records could be provided at the time of inspection. E-mail or provide copies of your most recent pest control records so these can be reviewed and verified.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -A butcher knife place in a holder mounted at the end of the pizza prep table in the back prep area/hallway was not clean. Ensure you wash the knives before placing them back in the holder.This was washed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The back prep line/hall had a build up of food debris and grease along the back wall floor joints underneath the prep tables and large stand mixer. -The pantry room shelf for soup base had a build up of food and debris.-The light switches for the 3 walk in coolers and freezer units had a build up of grease.-The inside floor and wall joint edges of the walk in coolers had a build up of grease and food. -The floor and wall joint underneath the pizza ovens had a build up of grease and food. Have all of the above areas thoroughly cleaned to prevent attracting pests and food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?