Joe's Pizza Stone
130 - 15502B 101 Street Grande Prairie AB T8V 0P7 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer to monitor.Ensure hot holding unit is equipped with a thermometer to monitor temperature.April 25, 2025Operator stated that hot holding unit will not be used and will be removed from the premises.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.On order.
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was not wearing a hat or beard net.Food handler usual wears a hat net. Ensure food handlers wear a hat or hair net and beard net. This is to prevent potential contamination of food by hair.Education on handwashing was also provided to operator.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.On order.
- 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.Obtain QUAT sanitizer test papers. On order.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Walk in freezer floor has a build up of ice which is a slipping hazard.Ensure all the ice on the floor is removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. REPEAT VIOLATION
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk bins: scooping cups are thrown inside the bin and handles are touching the food product.Ensure scoop handles are not touching the food product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.On order.
- 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.Obtain QUAT sanitizer test papers. On order.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Walk in freezer floor has a build up of ice which is a slipping hazard.Ensure all the ice on the floor is removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. REPEAT VIOLATION
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
20 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths are not stored inside a sanitizing solution after use. Ensure cleaning cloths for food contact surfaces are stored in a 200 ppm QUAT sanitizer. Sanitizer must be replaced frequently through out the day.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler wear gloves prior to washing hands. Glove use does not replace hand washing. Ensure hands are washed prior to wearing gloves and gloves must be changed and discarded after each task.
- 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 meats, seafood etc. are not dated for tracking purposes. Ensure all high risk foods are dated.
- 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. Last entry was October 7, 2023.Ensure daily temperature logs are kept for all refrigeration units.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Open can of olives were stored inside the walk in cooler.Ensure once a can is open, leftover food must be transferred to a food grade container. Never use tin cans to store food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dirty mop was stored on top of pizza box. Pizza box was still wrapped in plastic. Ensure mop is either stored inside the mop bucket or in the mop sink. Never store mop on top of food or food containers or takeout boxes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard was used to cover mushrooms inside the walk in cooler.Ensure proper lids are used to cover foods .
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk bins: scooping cups are thrown inside the bin and handles are touching the food product.Ensure scoop handles are not touching the food product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza hot holding unit was reading at 55 Deg C. Temperature was adjusted. Ensure hot holding unit is maintaining food temperature at 60 Deg C or hotter at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer to monitor .Ensure hot holding unit is equipped with a thermometer to monitor temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upright freezer and prep coolers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store high risk food items are equipped with a thermometer to monitor temperature.
- 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.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 sink near the walk in cooler was blocked by crates of pop. Liquid soap dispenser was paper towel dispenser was also empty. This was corrected during inspection.Ensure designated hand washing sink is always accessible to food handlers and must be adequately supplied with single use paper towel and liquid soap at all times.
- 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 to verify the facility is monitoring to prevent pest entryEnsure one checklist is completed once (1) per month and kept in this binder so that they can be reviewed during future inspections.REPEAT VIOLATION
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Walk in freezer floor has a build up of ice which is a slipping hazard.Ensure all the ice on the floor is removed.
- 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?
- A valid food handling permit is not posted. Ensure a valid food handling permit is posted in a location where it is easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk in freezer: light bulb has burnt out. Ensure light bulb is replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy has not been professionally cleaned. There is no sticker on the hood. Grease is dripping from the hood as well. Ensure ventilation canopy is professional cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer after being used was not cleaned properly. Meat slicer was taken to the 3 compartment sink for washing.Ensure meat slicer is cleaned thoroughly after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. REPEAT VIOLATION
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The breading to dredge the chicken was kept at room temperature. Ensure the breading is always kept refrigerated below 4 degrees Celsius. If kept at room temperature, ensure to discard after 2 hours.
- 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 to verify the facility is monitoring to prevent pest entryEnsure one checklist is completed once (1) per month and kept in this binder so that they can be reviewed during future inspections.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning and sanitation record is maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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?
- Hand sink is not equipped with paper towel and soap. Ensure hand sink is fully equipped with hot and cold running water, paper towel and soap.
- 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 to verify the facility is monitoring to prevent pest entryEnsure one checklist is completed once (1) per month and kept in this binder so that they can be reviewed during future inspections.
- 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 drain is being covered with a sticky tape.Remove the tapeEnsure all surface is smooth, durable and easy cleanable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?