Ferraro Truly Italian
5101 - 403 Mackenzie Way SW Airdrie AB T4B 3V7 · Food - General
9 inspections
- Risk Management 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)?
- Chlorine test strips were expired. Please obtain new test strips and ensure dishwasher is tested regularly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Chlorine sanitizer solution in spray bottle was greater than 200ppm. It was diluted during inspection and remeasured at 100ppm. Ensure chlorine sanitizer is mixed to 100ppm. 2. Spray nozzle on bottle was not working. It was replaced during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine sanitizing dishwasher measured 0 ppm. The operator contacted a repair company during the inspection. Ensure the dishwasher is repaired and capable of dispensing sanitizer at a minimum of 100 ppm for effective sanitization. Until the unit is repaired, manually sanitize all dishes using a 100 ppm chlorine solution in the two-compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Please obtain new test strips and ensure dishwasher is tested regularly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink near dishwashing area was turned off at valve below sink. It was turned back on during the inspection. Ensure hand sink is operational at all times. 2. Area with stand-up mixers does not have hand sink immediately accessible. Area is used to prep pizza dough several times a week. Operator stocked hand sink in adjacent storage room with soap and paper towel during the inspection. Ensure door is left open when prep is occurring and that hand sink is kept accessible for food handlers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Hand on cook line had hot water, but was still dripping. Operators have plans to fully repair. Repair so that hand sink faucet is not dripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on cook line did not have hot water. Operator had already spoken with plumber to ensure hot water valve is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some scoops in dry ingredient bins were stored with their handles directly contacting food. This was corrected during the inspection. Ensure scoops are stored so their handles do not directly contact food in order to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Four drawer cooler in dessert area was not equipped with a thermometer. Please place thermometer in cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in staff washroom next to public washroom did not have hand soap. Ensure hand sink is stocked with soap and paper towels at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on cook line did not have hot water. Operator had already spoken with plumber to ensure hot water valve is repaired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer was not dispensing chlorine. Staff will switch to using dishwasher. Operator phone repair person during inspection. Glass washer will not be used until repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of sanitizer was not labelled. This was corrected during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water at both hand sinks and the prep sink had been turned off below since tap was leaking. Operator had scheduled plumber in for repair to ensure hot water could be easily used at these sinks.
- 09. Are chemicals stored and handled in a safe manner?