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Express Pizza Plus

E - 4813 50 Avenue Bonnyville AB T9N 2H8 · Food - General

6 inspections

  1. Monitoring 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?
      • The mechanical ventilation system/range hood servicing has been overdue since December 2025. The operator indicated that a work order has already been submitted and they are currently awaiting service from the maintenance team. The hood filters were observed to be clean at the time of inspection.Please follow up with the maintenance company regarding the pending work order. In the meantime, ensure that the hood filters continue to be cleaned manually on a routine basis until professional servicing is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "OUTSANDING VIOLATION"-Additional cleaning is required in the following areas:-above the dishwasher and under the dishwashing area.-Dry storage area-can opener-floor inside the walk-in cooler.-the shelving of the walk-in coolerMarch 6, 2026: Overall, the facility was observed to be in a clean and sanitary condition. However, additional deep cleaning is required in the following areas:- Above the dishwasher and underneath the dishwashing area- The floor beneath the deep‑frying units- The floor and wall corners under and behind the dough preparation counter- Disposable cup holder underneath the soup/gravy hot holding counter.Action required:-Please clean the indicated areas and send pictures via email.-Continue to work on cleaning and sanitation schedule.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • In the back portion of the kitchen, the bleach and other chemical bottles were stored on the above shelf and on the below shelf, food cans were stored. Staff was instructed to store the chemicals on below shelve to prevent any accidental contamination of food via chemicals.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal on the doors of the preparation cooler located near the dishwashing area was found to be ripped or missing in several places. Additionally, some sections of the damaged/missing seal have been temporarily repaired using duct tape, which has accumulated dirt and food debris.Action Required:Please arrange for proper repair of the cooler. Duct tape is not an acceptable solution as it is not durable, nor is it a cleanable material suitable for food preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "OUTSANDING VIOLATION"-Additional cleaning is required in the following areas:-above the dishwasher and under the dishwashing area.-Dry storage area-can opener-floor inside the walk-in cooler.-the shelving of the walk-in coolerAction required:-Please clean the indicated areas and send pictures via email.-Continue to work on cleaning and sanitation schedule.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Additional cleaning is required in the following areas:-above the dishwasher and under the dishwashing area.-Dry storage area-dough making area-floor inside the walk-in cooler.Action required:-Please clean the indicated areas and send pictures via email.-Cleaning schedule template will be shared with the operator via email.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the gravy in the hot holding unit was 25C. The operator took it for heating. PHI emphasized that foods must be heated first then placed in hot holding. Liquid food must be brought to a rolling boil before hot holding.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was using hot holding unit to reheat food. Please reheat food first then put it in hot holding. Please ensure leftover food is reheated quickly to 74C or higher within 2 hours; soups, stew, and gravies must be brought to a boil before putting in hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips were available. Please ensure the availability of sanitizer testing strips to ensure sufficient strength of sanitizer solution.
    • 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 record was available. Please complete the attached monthly pest control checklist.