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Family Pizza

4702 50 Street Red Deer AB T4N 1X2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • Test strips for chlorine were expired as of 2025. Please ensure that non expired test strips are accessible for staff to use.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed to be immersed in a bulk container full of flour. The utensil was removed and the operator was informed. Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The bottom portion of the door seal for the walk-in cooler was observed to be worn. - The "General" cooler was observed to have temporary handles made of duct tape and cardboard. - A white cutting board used for portioning dough was observed to have black/grey discoloration. The cutting board was asked to be discarded/replaced. Please ensure food equipment is maintained in a condition that ensures the safe and sanitary handling of food.
  6. 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?
      • The staff washroom door was observed to be without a self-closing mechanism. The washroom leads/opens directly into the food handling area. Please ensure that a self-closing mechanism is installed for the washroom door to ensure adequate separation of incompatible activities from food preparation/handling.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 0 ppm at the time of inspection. A new solution was mixed and measured at 100 ppm. The staff were informed of the concerns.Please ensure that bleach sanitizer is maintained at 100 ppm to ensure proper cleaning and sanitation of food contact surfaces.
    • 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 staff washroom door was observed to be without a self-closing mechanism. The washroom leads/opens directly into the food handling area. Please ensure that a self-closing mechanism is installed for the washroom door to ensure adequate separation of incompatible activities from food preparation/handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling of the walk-in cooler was observed to be in need of cleaning. Please ensure that the noted areas are cleaned to ensure the safe and sanitary handling of food.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that the concentration of the chlorine solution exceeded the required levels of 100 ppm. Operator complied to make a new solution which was measured at 100 ppm. - Please procure a chloring test strips in order to validate the correct concentration. Test strips was given to be used for the meantime.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the cold holding unit was measured at 4.9 degrees C. - Please closely monitor the temperature of the unit and keep daily temperature logs of the cold holding unit. Also please ensure to have a functional thermometer inside the unit. Operator placed a functional thermometer inside the unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that the temperature of the pizza hot holding unit was measured at 58 degrees C. -The operator complied to have an implementation of a time tracking record logs with a predetermined time frame of 90 mins, for each cooked pizza entry and exit from the hot holding unit ensures that food items are discarded promptly after the designated duration.
    • 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 infestation noted. No pest control records on file. - Operator complied to conduct monthly pest control checklist.