Fresh Slice Pizza
5201 43 Street Rimbey AB T0C 2J0 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quats solution in the sanitizer bucket registered between 0 and 150 ppm. The sanitizer solution was remade during the inspection in order to achieve a satisfactory quats concentration of 200 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- A bag of "high performance ice melter" (a calcium chloride-based product) was stored in proximity to food items in the dry storage area. The bag was moved during the inspection to eliminate risks associated with chemical contamination of food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Quats sanitizer in the 3-compartment dishwashing sink registered at 100 ppm. The facility was using Sparta-San 10, which requires 8 mL of product per 4 L of water for adequate sanitization of food contact surfaces (according to the manufacturer's instructions for use).At the time of inspection, the facility did not have an automatic sanitizer dispenser or a standardized process for mixing a 200 ppm quats sanitizer solution.Corrective action: A process must be developed in order to consistently obtain a quats sanitizer concentration of 200 ppm for adequate sanitization.
- 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?
- A small gap had formed in the weatherstripping at the bottom of the receiving door such that there was light infiltration, which could permit the entry of pests into the facility.Corrective action: The aforementioned weatherstripping must be repaired or replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- - The facility is not performing monthly pest control observation. Please ensure monthly pest control monitoring is being performed and documented.
- 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?
- - Gap observed at the rear door threshold area. Please ensure the rear door threshold is properly sealed to minimize the risk of pest entry.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in the prep cooler observed to be over 5C. Operator advised to monitor temperature and move foods to another cooler if food temperature does not decrease after lids are placed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT sanitizer was measured at greater than 200 ppm at the dishwashing sinks.Corrective Action:- Staff diluted the QUAT sanitizer to 200 ppm during the inspection.- Please ensure QUAT sanitizers are at 200 ppm moving forward.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were dirty cloths being stored at both hand washing sinks. There were also chemical bottles being stored at the front hand washing sink. Corrective Action:- Directed staff to move items from the hand washing sinks.- Please ensure hand washing sinks are kept in a clean and sanitary condition and are not used to store items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions