Freshslice Pizza
515 4 Street SE Calgary AB T2G 2J1 · Food - General
8 inspections
- 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)?
- No chlorine test strips on site. Testing equipment for each type of sanitizer used must be kept on site.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Outstanding violation - noted February 21, 2025***The chlorine based dishwasher was not able to dispense 100ppm sanitizer at the end of the cycle.- Manually wash and sanitize the dishes until the dishwasher is fixed. Facility will disable the dishwasher permanently.
- 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?
- Pest control record was not available for review.Provide pest control report.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- ***Outstanding violation - noted February 21, 2025***A food handling permit was not posted. Print and post the food handling permit in a place that is easily seen by the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leak observed at the plumbing connected to the food preparation sinkRepair the leak. Ensure to maintain in good repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Dented canned mushroom and olives stored on the shelves.Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if damaged/dented. The operator discarded the canned mushroom and olives at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available at the time of the inspection. Operators are using water to wipe down the surfaces. Ensure a sanitizer solution of either 100-200ppm of chlorine (bleach) or 200ppm of quats is made daily and readily available for all staff members to use. Cleaning with only water does not adequately remove contamination. The operator made a sanitizer solution of 100ppm of chlorine at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat slices thawing at room temperature. Surface temperature still measured 4C. Food must not be thawed at room temperature as this can allow pathogens to grow. Thaw food in the cooler, under cold running water, in the microwave or cook directly.The operator placed the meat slices in the cooler to thaw at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Outstanding violation - noted February 21, 2025***The chlorine based dishwasher was not able to dispense 100ppm sanitizer at the end of the cycle.- Manually wash and sanitize the dishes until the dishwasher is fixed. Facility will disable the dishwasher permanently.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- ***Outstanding violation - noted February 21, 2025***A food handling permit was not posted. Print and post the food handling permit in a place that is easily seen by the public.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring 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)?
- The chlorine based dishwasher was not able to dispense 100ppm sanitizer at the end of the cycle.- Manually wash and sanitize the dishes until the dishwasher is fixed. Facility will disable the dishwasher permanently.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A food handling permit was not posted
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *PIZZA IN HOT CABINET MEASURED AT 29C. STAFF MEMBER INDICATED THAT HE SHUT IT OFF. HOT FOODS MUST BE MAINTAINED AT 60C OR ABOVE AT ALL TIMES. ALL PIZZA IN HOT CASE DISCARDED**SEPT 19TH: THIS FACILITY HAS AN APPROVAL FOR TPHC, WHICH IS NOT BEING FOLLOWED. NO TIMES WERE LABELLED FOR SPECIFIC PIZZAS, NO DESIGNATED CLOCK WAS IN USE FOR THE 90 MINUTE LIMIT, DISCARD TRAY IN COOLER WAS NOT LABELLED AS SUCH. ALL OF THESE REQUIREMENTS ARE IN THE TPHC APPROVAL LETTER OF JANUARY 30, 2020*
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *PIZZA IN HOT CABINET MEASURED AT 29C. STAFF MEMBER INDICATED THAT HE SHUT IT OFF. HOT FOODS MUST BE MAINTAINED AT 60C OR ABOVE AT ALL TIMES. ALL PIZZA IN HOT CASE DISCARDED**SEPT 19TH: THIS FACILITY HAS AN APPROVAL FOR TPHC, WHICH IS NOT BEING FOLLOWED. NO TIMES WERE LABELLED FOR SPECIFIC PIZZAS, NO DESIGNATED CLOCK WAS IN USE FOR THE 90 MINUTE LIMIT, DISCARD TRAY IN COOLER WAS NOT LABELLED AS SUCH. ALL OF THESE REQUIREMENTS ARE IN THE TPHC APPROVAL LETTER OF JANUARY 30, 2020*
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *PIZZA IN HOT CABINET MEASURED AT 29C. STAFF MEMBER INDICATED THAT HE SHUT IT OFF. HOT FOODS MUST BE MAINTAINED AT 60C OR ABOVE AT ALL TIMES. ALL PIZZA IN HOT CASE DISCARDED*
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *STAFF MEMBER COULD NOT LOCATE PROPER CHLORINE TEST STRIPS. THE ONES HE LOCATED INDICATED THAT THEY WERE FOR POOLS AND SPAS. OBTAIN THE PROPER TEST STRIPS*
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *PACKING FILM REMAINS ON TOP SURFACE OF DISHWASHER - REMOVED DURING INSPECTION*
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?