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Freshslice Pizza

10071 109 Street NW Edmonton AB T5J 0J7 · Food - General

6 inspections

  1. 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?
      • Apr 14, 2026: Owner has contacted contractors to get a quote.Apr 9, 2026: Piece of rubber/ vinyl missing in middle of walk in cooler and it’s lifting around the edges and collecting dirt.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Quat sanitizer in spray bottle was much greater than 200ppm.Please ensure an approved sanitizer is used for food prep surfaces (ie.200ppm Quat).
    • 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?
      • 3 full boxes of pizza were being stored in the walk-in cooler for the too good to go program. These were discarded onsite as it is not part of the TPHC approval of pizza which is currently held below 60C. Ensure foods are stored and handled safely. Please follow TPHC approval exactly (ie. pizza placed in the labelled discard tray before or at 90 minutes and then discarded). Please refer to the TPHC approval letter for full requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - White creamy garlic sauce out at room temperature, for approx 1 hour. Measures 16C internal. It had just been filled up. Other sauces also out at room temperature.Please store sauces in a cooler at 4C or less. If shelf stable, please provide documentation supporting this (ie. pH or water activity).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - 0ppm Quat sanitizer in third compartment sink.Please ensure the sanitizer for dishwashing is at an approved concentration (ie. 200ppm Quat).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available, only chlorine. Quat is being used as a sanitizer.Please acquire quat test strips and train staff on its use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Piece of rubber/ vinyl missing in middle of walk in cooler and it’s lifting around the edges and collecting dirt.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not use soap when washing hands. CDI: reminded staff to always use soap when washing hands.
    • 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?
      • Time as a Public Health procedures are not being followed. The timer used to gauge when pizzas should be discarded only had 13 minutes left (11:45 am) but staff reported the pizzas should be removed at 12:30 p.m. The metal pizza labels were not marked with shelf-life times. Action required: review & implement time has a public health control procedure.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have a probe thermometer available at the time of inspection.