Crossfield Pizza
1204 Railway Street Crossfield AB T0M 0S0 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of shelving above the dishwasher is damaged, creating a surface that would be difficult to clean as needed.Repair or cover damaged shelving to render surface smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Ceiling air vent above pizza oven-Back utensil storage shelving-Interior of the chest freezer in the back storage room -Floor behind the chest freezer and prep cooler in the pizza cooking areaClean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer prepared onsite was measured at a concentration of 0ppm. Sanitizer was corrected to a concentration of 100ppm chlorine during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit for this facility was not posted in a conspicuous place.Post current food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of shelving above the dishwasher is damaged, creating a surface that would be difficult to clean as needed.Repair or cover damaged shelving to render surface smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Ceiling air vent above pizza oven-Back utensil storage shelving-Interior of the chest freezer in the back storage room -Floor behind the chest freezer and prep cooler in the pizza cooking areaClean indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Floor behind the stand mixer-Ceiling air vent above pizza ovenClean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cardboard container was observed being used to store pizza pans on the counter.A visibly soiled cardboard surface was observed being used to store utensils on the shelf beside the pizza oven. Remove cardboard from noted areas on a more routine basis or replace with alternate material that can be more easily cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Floor behind the stand mixer-Shelving above food preparation and dishwashing area-Ceiling air vent above pizza ovenClean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- Records of pest control measures undertaken at this facility were not available for review at the time of inspection. Provide written records of pest control measures undertaken at this facility.
- 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 wall under the dough preparation area, behind a shelf under this counter, is damaged and crumbling.Cover this area with a cleanable surface to ensure this area can be maintained in a sanitary state. Repair of wall is advised to prevent further damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Under walk-in cooler shelving-On equipment shelving-The surface of the pizza prep cooler
- 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
5 infractions
- 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?
- Records of pest control measures undertaken at this facility were not available for review at the time of inspection. Provide written records of pest control measures undertaken at this facility.
- 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 small quantity of mouse droppings were noted in hard-to-reach areas of the facility storage areas, including behind chest freezers and under storage shelving. Safely clean droppings to effectively monitor any ongoing pest activity.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit of this facility was not posted. Post current food handling permit in a conspicuous place.
- 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 wall under the dough preparation area, behind a shelf under this counter, is damaged and crumbling.Cover this area with a cleanable surface to ensure this area can be maintained in a sanitary state. Repair of wall is advised to prevent further damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Under walk-in cooler shelving-Under flour storage area-On equipment shelving-The surface of the pizza prep cooler
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Cardboard was being used as a storage surface for utensils at the pizza cutting station and the dough hook in the back prep area.COMPLETE THE FOLLOWING:1. Do not use cardboard for storing food utensils, as it is absorbent and not easily cleanable. Surfaces must be smooth, non-absorbent and easy to clean.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- **CORRECTED**1. The kitchen washroom door was propped open. Door was closed during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. The bleach sanitizer in the spray bottle measured less than 10ppm chlorine. Bleach was added to the sanitizer to bring the solution up to 100ppm. COMPLETE THE FOLLOWING:1. Ensure solution is maintained at 100ppm chlorine. Check solution frequently with available test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. Dishwashing procedures were discussed during the inspection. Dishes were not being submerged in sanitizer for a minimum 2-minute contact time. COMPLETE THE FOLLOWING:1. Ensure dishes are left in sanitizer for 2 minutes for adequate sanitizing.
- 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. There is a piece of unfinished wood at the mixer.2. Mixing bowl stored on unfinished wood. COMPLETE THE FOLLOWING:1. Refinish wood, so it is smooth, non-absorbent and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The lids for the large white cheese bins are in disrepair.COMPLETE THE FOLLOWING:1. Replace lids.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?