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Innisfail Pizza & Pasta 241

5104 48 Street Innisfail AB T4G 1M2 · Food - General

9 inspections

  1. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available prior to the inspection. The operator prepared a spray bottle which was measured to exceed 500 ppm.The operator was instructed on the correct preparation of bleach sanitizer spray bottles. A properly prepared solution was then measured at 200 ppm, using 1/2 teaspoons of bleach for the 750 mL spray bottle.Please ensure sanitizer spray bottles are properly prepared and available at all times during food handling operations to ensure effective cleaning and disinfection of food handling surfaces can be maintained in a safe and responsible manner.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operators were observed to be clean, appropriately dressed, and free from signs of illness.The operators reported washing hands regularly as required and whenever hands became visibly soiled. However, no staff handwashing was observed during the inspection, and many cooler and cupboard handles had a greasy residue present.Please ensure regular handwashing is conducted and that all staff wash their hands when required, including when hands become visibly soiled, after handling raw foods, after handling cash, after using the restroom, after eating or drinking, after touching the face or hair, after handling garbage or cleaning chemicals, and between tasks to prevent contamination of food and food contact surfaces.
    • 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?
      • No temperature logs were available, suggesting the facility is not actively monitoring all fridges, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A full unopened bag of precooked chicken was observed sitting on top of the pizza oven. It was explained that the product had been placed there while frozen.The meat was measured at 30°C and was completely defrosted, indicating significant temperature abuse. The chicken was discarded and adulterated in the garbage during the inspection.Please ensure all thawing is conducted in a safe manner, including under refrigeration at or below 4°C, under cool running water, or in the microwave immediately prior to use. Leaving high-risk foods such as chicken at unsafe temperatures presents a significant risk of bacterial growth and may pose a serious health risk to customers consuming these products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility had one handwashing sink in the food handling area, which was obstructed by pizza pans stored in front of it, and food debris was observed in the sink basin. The sink drain did not adequately remove water, as water pooled in the sink during handwashing.A shelf was also located directly above the sink, hindering accessibility and requiring handwashers to duck underneath the shelf while attempting to wash their hands.Please ensure the shelf is relocated and that the handwashing sink remains fully accessible and in good working order, with the drain effectively removing water during use without pooling. Do not dispose of food products or food waste in the sink, to support safe and responsible handwashing procedures.
    • 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?
      • The facility conducts its own pest control however, no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner explained that no staff currently have valid food safety training.Please ensure the operator in care and control obtains a valid food safety certificate to support safe and responsible food handling practices and promote a positive food safety culture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two small deep fryers were set up adjacent to the wall with no ventilation present. The only other ventilation in the facility was located over the pizza oven in another area of the facility.Please ensure deep frying is discontinued until an adequate ventilation system is installed to support the safe and responsible removal of grease-laden vapours and smoke produced during food handling operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple freezers had significant frost accumulation present.Please ensure all freezers are emptied, defrosted, and cleaned to ensure no significant frost buildup is present.Please also update routine practices and cleaning protocols to include regular monitoring and cleaning of freezers to prevent significant frost accumulation from occurring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer was observed to be in significant disrepair. The internal plastic liner of the lid was missing, leaving the styrofoam insulation fully exposed. The exposed material was significantly discoloured yellow and had substantial frost buildup present.Please discontinue use of this freezer until the lid is fully repaired or replaced to allow for proper cleaning and to prevent potential contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many cooler and cupboard handles had a greasy residue present.Please ensure regular cleaning and sanitization of all food handling surfaces and handles is conducted to prevent the accumulation of grease residues or other contamination, and to ensure environmental surfaces are maintained in a clean condition and free from potential sources of food contamination.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fume canopy is due for servicing.**Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The lid of the chest freezer was observed to be in disrepair. **Please have the lid repaired/replaced to allow for proper cleaning and to prevent the contamination of food.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The lid of the chest freezer was observed to be in disrepair. **Please have the lid repaired/replaced to allow for proper cleaning and to prevent the contamination of food.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom compartment of prep cooler adjacent to the hand sink measured at 9 degrees during the reinspection.**Please have the cooler repaired to ensure it maintains 4 degrees C or below. Discontinue the use of the cooler pending when it is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelves of the multi-compartment steel cooler located at the back kitchen area measured at 6 degrees C.**Please repair the cooler to ensure it maintains adequate temperatures of 4 degrees C or below. Please discontinue the use of this cooler pending when it is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The lid of the chest freezer was observed to be in disrepair. **Please have the lid repaired/replaced to allow for proper cleaning and to prevent the contamination of food.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The inserts at the top of the prep cooler adjacent to the hand sink measured at 7.8 degrees during the reinspection.**Please have the cooler repaired to ensure it maintains 4 degrees C or below. Discontinue the use of the cooler pending when it is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelves of the multi-compartment steel cooler located at the back kitchen area measured at 10.5 degrees C.**Please repair the cooler to ensure it maintains adequate temperatures of 4 degrees C or below. Have food items stored in the bottom compartment or in a functioning cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The lid of the chest freezer was observed to be in disrepair. **Please have the lid repaired/replaced to allow for proper cleaning and to prevent the contamination of food.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of utensils and food items were being stored in the basement bedroom.**Ensure food, utensils, equipment and all articles for food preparation are stored in areas that are distinctly separate from areas designated for personal activity, staff areas and living quarters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The inserts at the top of the prep cooler adjacent to the hand sink measured at 6 degrees.**The operator adjusted the temperature of the cooler during the inspection and will monitor to ensure it maintains 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelves of the multi-compartment steel cooler located at the back kitchen area measured at 8 degrees C.**Please repair/adjust the cooler to ensure it maintains adequate temperatures of 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not supplied with paper towel.**Please ensure hand sinks are supplied with all articles required for proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The lid of the chest freezer was observed to be in disrepair. The chest freezer requires cleaning.**Please have the freezer defrosted and cleaned.**Please have the lid repaired/replaced to allow for proper cleaning and to prevent the contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area in the basement was not maintained in an organized manner. **Please have the basement storage area including the shelves organized and cleaned to prevent the harborage of pests and allow for proper sanitation activities.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bubble package of medication was found stored above the main prep-table. Personal items and medication should be stored well away from food preparation areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink was empty. Ensure the hand sink is properly supplied with soap and paper towel at all times.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Coolers were measured from 8-12C. Coolers must be maintained at 4C. Owner called refrigeration repair company to make an appointment, during the inspection.All foods in the coolers to be moved over to the nearby Innisfail Hotel kitchen coolers, while the pizza facility coolers were repaired.
    • 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?
      • 1. The back door was wide open at the time of the inspection. If the door is to be held open for air flow, an insect screen must be installed.The owner said a screen door was already on order and expected soon.