Columbus Pizza & Donair
8230 175 Street NW Edmonton AB T5T 1V1 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator required to have a probe thermometer to be available to verify temperatures. In addition, recommended operator to consider getting infrared thermometer to aid with temperature checks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit for pizza slices (front of house) and the vertical broiler for the donair cone were not maintaining temperatures of 60°C or hotter, as required for safe hot holding.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning for following items:- Walk in cooler: Exterior and lid to all food container.- Main cook line: Exterior of all the condiment squeeze bottles
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was measured at >1000 ppm, exceeding acceptable concentration limits. The operator was instructed to prepare a new sanitizer solution at the appropriate strength (100PPM of chlorine, approx less then 1/2 a cup of bleach in spray bottle and check concentreation with test papers) during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Miscellaneous tools were stored alongside food items, including soy sauce containers, canned olives, and rolls of plastic wrap. The operator was instructed to reorganize the area and establish a dedicated section for non‑food items to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing a pink solution was observed without proper labeling. The operator was advised to ensure all chemical containers are clearly and accurately labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vertical broiler containing a donair cone was operating without the temperature control unit turned on. The operator was advised to ensure proper temperature controls 60C or hotter being maintained at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated hand sink’s paper towel dispenser appeared to be broken, with temporary paper towels placed nearby. The operator was instructed to repair or replace the dispenser. Additionally, the soap dispenser had duct tape applied as a repair, and the operator was advised to replace or properly fix the unit.
- 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?
- Possible mouse dropping in the back of the kitchen in the white shelving. Please clean and monitor area and or report to pest control operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixture above the phones in the back kitchen was flickering and requires repair or replacement.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning is required for the large can opener, which had an accumulation of dried food debris.Additional cleaning is required for several pizza pans, as some were found with food residue. The operator was reminded to ensure all pans are thoroughly cleaned, sanitized, and properly stored.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles, particularly those near the vents, showed a buildup of grease and debris. Additional cleaning is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 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?
- Possible mouse dropping in the back of the kitchen in the white shelving. Please clean and monitor area and or report to pest control operator.
- 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?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Additional attention on covering food items - a couple pails of food inside prep cooler and container of croutons.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal belongings (bottle of lotion and a rug) stored in kitchen space along with food and other food related items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dish pit area - stainless steel strainer and metal spoons hung up and ready to use observed some food debris on it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following area:- Back corner near washroom where the orange ladder is stored: hard to reach back and corner (observed accumulation of debris).- White shelving by back -> consider repainting for easy clean up.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair required for walls behind staff bathroom sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair required for walls behind staff bathroom sink
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for shelving around prep/cook area and shelving above 3 compartment sink.Please repaint shelving around prep/cook area if surfaces are no longer smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repairs required for following areas- walls behind staff bathroom sink - kitchen ceiling -> cleaned and any broken required to be replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- * Please go thru inventory of utensils/dishes/equipment. Observed a broken strainer - discarded at time of inspection. Additional cleaning required for a metal strainer with buildup around crevices.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for shelving around prep/cook area and shelving above 3 compartment sink.Please repaint shelving around prep/cook area if surfaces are no longer smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?