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Hollywood Pizza & Sub

5714 19A Avenue NW Edmonton AB T6L 1L8 · Food - General

6 inspections

  1. Demand 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?
      • Inadequate ventilation noted in facility. Build up of heat and odors and grease noted in facility. Discoloration occurring.
  2. Demand Inspection

    2 infractions

    • 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?
      • Facility has an outstanding invoice for permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate ventilation noted in facility. Build up of heat and odors and grease noted in facility. Discoloration occurring.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Facility has an outstanding invoice for permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate ventilation noted in facility. Build up of heat and odors and grease noted in facility. Discoloration occurring.
  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?
      • Inadequate ventilation noted in facility. Build up of heat and odors and grease noted in facility. Discoloration occurring.
  5. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat sauce and cooked pasta observed on site. Receipts or source not available. Remove all food from the facility that is not from approved sources and is not for commercial use. Facility must be able to demonstrate the source of food with receipts.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared upon arrival at the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Excessive personal items, including exercise equipment, bedding, personal foods and cooking equipment that is not approved for use in the facility is noted in the facility.Remove all items unrelated to the operations of the food business within 5 days.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized during manual dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate ventilation noted in facility. Build up of heat and odors and grease noted in facility. Discoloration occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is cluttered and disorganized. Remove all extra and unused items from the facility.
  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat sauce and cooked pasta observed on site. Receipts or source not available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Excessive personal items, including exercise equipment, personal foods and cooking equipment that is not approved for use in the facility is noted in the facility. Please remove all items unrelated to the operations of the food buisness.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized during manual dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate ventilation noted in facility. Build up of heat and odors and grease noted in facility. Discoloration occurring.