Dianne’s Tri-Village Pizza
4947 50 Avenue Alberta Beach AB T0E 0A0 · Food - General
10 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A plastic portion cup was being used as a scoop in a bulk supply container. It was removed during the inspection.Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply. Or, if single use plastic utensils are used, they must be discarded after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Bulk flour storage containers showed a slight buildup of food debris. The owner was advised to conduct a thorough deep cleaning once the current product is emptied and indicated that this will be completed, with photographic confirmation to follow.2. A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods.Action Required: prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenance.Operator has a blank template onsite, and the Health Inspector will provide an additional template option by email.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen and food handling areas were clean and well organized. Minor cleaning of the below noted areas was required: 1. Light switches near the walk-in cooler. 2. The cupboards and utensils stored in the cupboard next to the stove have a layer of dust due to non-use. Discussed with operator that if equipment is available for use on site, then it must be kept in a clean and sanitary condition. These cleaning tasks completed by the operator during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the following noted areas is required as there was some dust and grease build up noted:- high touch points (door handles, around cooler handles, and light switches)- condenser fan cover in the walk-in cooler - under and behind the pizza pan storage shelf
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sampling has not been completed according to the required frequency (monthly). Last water sample submitted was in November 2024. The health inspector has scheduled a follow up visit for Tuesday April 15. A routine water sample will be collected at this time.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the following noted areas is required as there was some dust and grease build up noted:- high touch points (door handles, around cooler handles, and light switches)- condenser fan cover in the walk-in cooler - under and behind the pizza pan storage shelf
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chemical concentration of the bleach sanitizer was higher than the required concentration. The solution was diluted appropriately during the inspection. Please ensure that sanitizer solutions are maintained at 100 ppm. Test strips are available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand soap at the front of house service area was missing hand soap. It was determined that an operator had taken it with them when cleaning some restaurant equipment in another area. The soap was replaced at the hand sink during the inspection. Please ensure that all hand sinks remain properly stocked at all times. The front of house hand sink is important to the ice cream service area and needs to be stocked for staff to use before serving ice cream to the public.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoops used at this facility were being stored in a plastic container. The operator advised that the scoops are rinsed after use at the nearby sink and placed back into the plastic container. Action required: There must be a sanitizer step in addition to cleaning. This can be done at the service area OR extra scoops can be obtained so that many are available, then after the scoops have been used, they can be taken back to the kitchen to be properly cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The white commercial cutting board on the food prep area near the pizza oven shows signs of wear. In its current condition, it is unable to maintain a sanitary look. Grooves of various depths are also present and may harbour bacteria. The cutting boards must be either resurfaced or replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- FOR SANITIZER SOLUTIONS: Bleach is used as the approved sanitizer. The facility has a sample bag of chlorine test strips given to them by the inspector. They have ordered more test strips online and are waiting for them to arrive. Please advise this office when they arrive.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?