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Great Canadian Pizza Plus

3A - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General

8 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was too strong. Fresh solution made, measured at 100 ppm chlorine.
    • 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?
      • Update- weatherstripping strap came loose, please repair. Cited on : Gap was observed at the bottom of the back door. **Please repair the weatherstripping to prevent entry of any potential pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Deep fryer was being used, ventilation system was turner off. Instructed to turn on the ventilation system.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ventilation hoods have a significant grease accumulation.-Floor (dark grease marks seen near back delivery door). -behind the cooking line/fryer-below dishwashing area-front undercounter wooden shelves- front counter-tray used to store the disposable spoons-till areaDevelop cleaning schedule and implement.
  2. 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?
      • Gap was observed at the bottom of the back door. **Please repair the weatherstripping to prevent entry of any potential pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - One of the ventilation hoods (farther from the kitchen entrance) have a significant grease accumulation.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**1. Pizza slices in the display hot holding unit in front of the house measured 47*C, 41*c and 37*C internally. - Operator discarded the pizza slices during inspection. **Ensure high risk cooked food in hot holding unit is kept at 60*C or above at all times to prevent bacterial growth. **Ensure hot holding unit is maintaining a minimum temperature of 60*C.2. Operator was thawing meat in the sink without cold running water. Meat in the sink measured 3*C internally. - Opeartor placed the meet under cold running water.**Ensure frozen high risk food is always thawed under running water to prevent bacterial growth.
    • 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 was observed at the bottom of the back door. **Install new weatherstripping to prevent entry of any potential pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3-compartment sink faucet was leaking. **Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Corrected**Can opener in the back kitchen area was visibly dirty. Operator mentioned that they do not use it for food handling anymore. - Operator discarded the can opener during inspection. **Ensure all the surfaces and food equipment in the facility are maintained in sanitary condition to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Both ventilation hoods have a significant grease accumulation. - Pizza oven grill is visibly dirty.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pizzas stored in the warmer in bottom tray was 51 C and in the top tray was 56C.Requirement:Ensure that perishable foods are stored at 60 C and higher during hot holding.Pizzas were reheated before storing back in the warmer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in the washroom was non-operational as there was no water supply at this sink.-Battery of sensors was dead.Requirement:Restore water supply at hand washing sink in washroom asap.Sensor battery was replaced, and water supply was restored during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Digital thermometer provided outside of walk-in cooler was not accurate.Requirement: Provide accurate thermometer inside walk in cooler.
    • 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 were provided to verify concentration of quat in sanitizer solution made in the sink for utensils.Requirement:Provide quat test strips.
    • 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 inspection report was from Nov, 2023.(Repeat violation from previous inspection).Requirement:Maintain adequate pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sensor at hand washing sink in the washroom was removed and water supply was turned on and off from the valve below. (Repeat violation from previous inspections)Requirement: Repair/replace water tap asap.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of pail located in back prep area measured 0 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pizza slices stored on the top tray in the warmer was 54C.Requirement: Ensure that pizzas are stored at 60 C and higher during hot holding.Pizza slices were reheated before storing back in the warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was made in one of the dish washing sinks for the utensils.Requirement:Provide sanitizer solution in one of dish washing sinks for the utensils and sanitize utensils after washing.
    • 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 inspection report was from Nov, 2023.Requirement:Maintain adequate pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris in the plastic bin being used to store single use cutlery.d) Sensor at hand washing sink in the washroom was removed and water supply was turned on and off from the valve below. (Repeat violations from previous inspection)Requirement:a) Wash and sanitize the plastic bin.b) Repair/replace water tap asap.
  8. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A black garbage bag was in use to cover pizza dough located in walk in cooler.Requirement:Use food grade material to cover/wrap food.Do not use black garbage bag as it is not food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw chicken was being thawed in standing water in a bin.Requirement:Ensure that frozen meat is thawed by any of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwave.Cold water was turned on during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of pizzas stored in the warmer were: 50C,53 C and 58 CRequirement:Ensure that hot perishable foods are stored at 60 C and higher during hot holding.Temperature of the unit was raised during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sanitizer solution was not prepared in the last sink compartment for manual washing of utensils.(Repeat violation from previous inspection)Requirement: Provide sanitizer solution in one of the dish washing sinks. Follow wash, rinse, sanitize method.
    • 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?
      • No pest control records were maintained.Requirement:Maintain adequate pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris in the plastic bin being used to store single use cutlery.b) Dirt buildup on can opener installed on a table in back prep area.c) Dirty cardboard was lined on floor near deep fryer.d) Sensor at hand washing sink in the washroom was removed and water supply was turned on and off from the valve below. Toilet seat was dirty.Requirement:a) Clean the above noted areas and equipment.b) Post a sign near hand washing sink in the washroom to indicate customers about turning water from the valve below until tap is repaired/replaced. Repair/replace water tap asap.c) Clean the toilet seat.