Skip to content
Loading map…

Doughfellas Pizza

118 - 30 Crestridge Common SW Calgary AB T3B 6K2 · Food - General

5 inspections

  1. Risk Management Inspection

    2 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?
      • No pest control reports were available.-Please maintain pest control reports.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was being maintained.Please maintain a cleaning schedule.-Remove the excess items which are not being used in the store.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer made available. Instructed staff to mix 100 ppm bleach solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cloth office chair was located in the back area with the large dough mixer. Remove chair. Ensure all surfaces are smooth and easy to clean
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of cooked chicken left on the shelf in the walk-in cooler. Ensure all foods are properly covered to prevent contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were not available at the time of inspection.-Ensure that Quat test strips are always available.
    • 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?
      • No pest control reports were available.-Please maintain pest control reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet for the 3 compartment dish washing sink was missing. Fix faucet so all 3 compartments are available for proper dishwashing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor under the storage racks was dirty.2) Food counters were dirty.3) No cleaning schedule was being maintained.Please maintain a cleaning schedule.-Remove the excess items which are not being used in the store.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Quat sanitizer solution prepared at the time of the food preparation.A new Quat sanitizer solution was prepared by the operator which was tested to be 200 ppm.-Ensure that Quat solution is always prepared at the time of the food preparation.
    • 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 records maintained in the facility.-Ensure that the temperature records are maintained for the safety of the food processes in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items like purses were being stored in the food rack.2) Food was being stored on the floor.3) Air fryer and cook stove used for the staff was kept with the commercial equipment like meat slicer.-Ensure that personal items are stored separately, and the food equipment used for the staff should be stored separately from the commercial equipment in the facility.-Food should be stored at least 6''(15cm) from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the veggie prep cooler.-Ensure that functional thermometer is always available for checking if the temperatures are properly maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The meat prep cooler was found to be at 7 C.2)The meats in the inserts:Salami was at 9.6 C.Chicken was at 7.8 C.3) The Italian sausage was at 10 C.The operator moved all the meats and other perishable products in the inserts like chicken, ham, peperoni, Italian sausage and cheese from the prep cooler and the inserts into the veggie cooler which was at the temperature of 4 C.-Store all the perishable food products at 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were not available at the time of inspection.-Ensure that Quat test strips are always available.
    • 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?
      • No pest control reports were available.-Please maintain pest control reports.
    • 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 permit had expired in 2023.-Please update the food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were stored inside the flour container.2) The meat debris were found on the meat slicer.3) Meat cooler was not functioning at the correct temperature.-Ensure that the scoops are stored in a manner that the scoop handle does not touch the food.- Clean the meat slicer and fix the meat cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor of the walk-in cooler was stained and dirty.2) The shelves in the veggie prep cooler were wet, stained and had food debris.3) The floor under the storage racks was dirty.4) Food counters were dirty.5) Worn pizza boards being stored in the facility.6) No cleaning schedule was being maintained.-Clean the areas in 1), 2), 3), 4).-Please maintain a cleaning schedule.-Remove the excess items which are not being used in the store.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff food was noted on the food preparation table. The inspector informed the staff that no other activity, such as eating, must be conducted in the food preparation area to reduce chances of cross contamination. The staff food was removed during the inspection.
    • 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 was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food preparation table and other kitchen equipment were noted as dirty during the inspection. The facility opens at 12:00 pm. The inspection was conducted at 12:17 pm. The staff mentioned that the table has not been cleaned from the previous operation (previous day). The inspector informed the staff and operator that a cleaning schedule/sanitation system must be in place to ensure that all equipment and surfaces are cleaned after each use or operations or before leaving the premises each day.