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Great Canadian Pizza

130 - 15 Masters Drive SE Calgary AB T3M 1Y · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in various areas of kitchen, including the walk-in cooler.All surfaces must be clean and well maintained.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in various areas of kitchen, including the walk-in cooler.All surfaces must be clean and well maintained.
  4. Monitoring Inspection

    2 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?
      • Intact donair and shawarma from previous day had been saved overnight in the cooler and were present on vertical broilers that were not yet turned on at the time of inspection.Products discarded.Partially cooked cones cannot be kept intact for future use.This same violation was noted during an inspection in September of 2022. Food handlers may:a. continue cooking and slicing on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74 degrees Celsius has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74 degrees Celsius on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer;ORc. discard all remaining partially cooked meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in various areas of kitchen, including the walk-in cooler.Dirty tinfoil lining shelf near butter chicken cooking area.Clean noted areas. All surfaces must be clean and well maintained.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at front area hand wash sink was not consistently dispensing.Soap must be easily accessed for hand washing.Paper towel dispenser in staff washroom was empty.Ensure dispenser is equipped with paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Numerous shelves near chicken prep cooler are raw wood.As noted in previous inspections, raw wood is not an acceptable surface in a kitchen.All surfaces must be properly finished.Some shelves lined in tinfoil. Remove tinfoil and clean shelves regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust/dirt present on walls and ceiling above vent hood.Build-up of dirt on floor in various areas throughout kitchen.Prep cooler holding butter chicken ingredients dirty.Clean noted areas.All surfaces must be clean and well maintained.