Skip to content
Loading map…

Good Hands Pizza And Asian Cuisine

9808 Rainbow Boulevard High Level AB T0H 1Z0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • high Risk foods left uncovered.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods must be properly stores and protected from potential cross contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods must be protected from contamination. Bags of flour should be closed when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals under the dishwashing sink must be storesd properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods must be kept at the correct temperature until the point of use.Please ensure that temperature logs are present and used to maintain records of daily temperature for each freezer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sinks are not equipped with liquid soap. Empty soda cans should not be stored in the handwash sink.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste bins in the establishment do not have a cover.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • Observed wood pallet underneath mixer raw wood material and it needs to be finished and smooth and non porous.
  5. Demand Inspection

    10 infractions

    • 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?
      • Operator explained that ginger beef was marinated for 1 to 2 days and is used for the rest of the week, In the future, products should only be used for maximum of 4 days after preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces observed left in room temperatures. Ensure sauces are kept at 4C at all time. Follow manufacturing storage instructions.
    • 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 have expired. Obtain test strips for all sanitizers used on site. Repeated violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels not in dispenser. Ensure paper towels are in the dispenser and near hand sink
    • 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 monitoring records are not available. Even when pests are not present a pest monitoring program is required. Records of pest monitoring must be maintained and be available for review by the inspector. A sample pest monitoring sheet will be included with this report. Repeat violation
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Fire supression system is overdue for inspection . A referral will be sent to Fire Safety Officer
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is used to line shelving units. Cardboard is not cleanable and therefore is not acceptable for this use. Remove the cardboard. Repeated violation.The ventilation system maintenance sticker not legible. Submit proof that the ventilation system was professionally serviced within the last 12 months. Repeated violation
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed wood pallet underneath mixer raw wood material and it needs to be finished and smooth and non porous.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris observed in stored meat slicer. Ensure it is cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation schedules are not maintained. Develop and maintain sanitation schedules. A sample schedule and documents to help develop the plan will be sent with this report. Repeated violation.