Joe's Pizza Stone
11308 100 Street Grande Prairie AB T8V 2N5 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
- 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?
- Food handling permit is not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 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?
- High risk foods such as meat & cheese are not dated.Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
- 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 next to the prep cooler is leaking.Ensure hand washing sink is repaired.
- 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?
- Food handling permit is not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
- 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?
- Risk Management Inspection
7 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?
- Temperature logs are available but not completed daily. Ensure temperature logs are completed daily.
- 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?
- High risk foods such as meat & cheese are not dated.Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
- 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 next to the prep cooler is leaking.Ensure hand washing sink is repaired.
- 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?
- Operator is operating without a valid food handling permit. Change of ownership occurred and AHS was not notified. Ensure invoice is paid immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food containers and lids are stored in old cardboard boxes.Ensure cardboard boxes are not used to store dishware or utensils. Use proper storage containers that can be washed and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule has not been implemented, and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
- 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?
- Monitoring Inspection
11 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?
- Temperature logs are available but not completed daily. Ensure temperature logs are completed daily.
- 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?
- High risk foods such as meat & cheese are not dated.Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
- 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?
- Flour batter from previous day was being used to coat chicken wings. Batter is also kept at room temperature all day. Approximately 500 g of flour batter was discarded during inspection.Ensure flour batter is kept at room temperature for only 2 hours and then discarded. Use labels or timers to track time. Left over batter must be discarded at the end of the day.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter was stored at room temperature. Ensure garlic butter is stored inside the cooler when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings: thermometer is not used to verify safe cooking temperatures. Ensure a probe thermometer is used to verify safe cooking temperature once chicken wings are cooked.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. Obtain Quat sanitizer test papers.
- 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 next to the prep cooler is leaking.Ensure hand washing sink is repaired.
- 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?
- Operator is operating without a valid food handling permit. Change of ownership occurred and AHS was not notified. Ensure invoice is paid immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food containers and lids are stored in old cardboard boxes.Ensure cardboard boxes are not used to store dishware or utensils. Use proper storage containers that can be washed and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer was not cleaned properly.Ensure meat slicer is cleaned properly and thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule has not been implemented, and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
- 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?