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Joe's Pizza Stone

1603 Pine Plaza Road Grande Cache AB T0E 0Y0 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed beef gravy being cooked in a warmer. The internal temperature of the gravy was measured at 45C. - Advised staff that gravy must be cooked using proper cooking equipment, and that the warmer is intended only to hold already cooked gravy at safe hot temperature (60C or warmer). - The staff cooked the gravy on the stove (burner) to 74C and stored it in the warmer during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No paper towels were available at the staff washroom hand sink basin - the dispenser was empty. Please ensure paper towels are available in the paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hot water faucet handle at the cooking area hand sink is loose and does not control water flow. The cook is using the under-sink shut-off valve to control water flow when washing hands. - Please repair the faucet handle.2. One ceiling tile in the kitchen above the pizza oven is water damaged. - Please replace the water-damaged ceiling tile. Ensure replacement tile is smooth, non-absorbent to moisture, and easy to clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a single-use disposable glove placed on flour next to the deep fryer. - Educated kitchen staff that single-use disposable gloves are intended for one-time use only and must not be reused to prevent cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood is not maintained in a clean sanitary manner.- Please ensure the ventilation hood is maintained in a clean and sanitary manner and is professionally serviced in accordance with the manufacturer's recommended frequency. - The service sticker on the hood does not indicate service dates. 2. One of the sink spray hoses at the 3-compartment sink was not maintained in a sanitary manner.- Please clean.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed cooked poutine at internal temperature of 53C held in a warmer. - Advised the cook to reheat the poutine to 74C during inspection. - Poutine needs to be cooked to 74C using a cooking equipment (such as stove, grill, oven, or microwave), and if not served immediately to be held at 60C or hotter in a hot holding unit (such as warmer, steam table). Food warmer is not appropriate for cooking or reheating.
    • 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?
      • Observed the back door left wide open when not in use for delivery. Corrected at the time of inspection.Please ensure the back door is kept closed when not in use for delivery purposes to prevent the entry of pests.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available in a chest freezer in the food preparation area.2. No probe thermometer was available in the facility for staff to use. Please provide a thermometer in each cooler/freezer and at least one probe thermometer capable of measuring between 0C and 100C for staff to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The preparation area hand sink was not equipped with a hand soap.Please provide a liquid hand soap with appropriate dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The staff washroom hand sink was not equipped with a hand drying device.Please provide a single-use hand drying device, such as paper towels or an air dryer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The inside of the walk-in cooler baseboard was in disrepair in the southside. - Please repair or replace the baseboard. 2. One floor tile was in disrepair in the walk-in cooler. - Ensure the cooler floor surfacing is smooth, non-absorbent, and easy to clean.3. One ceiling tile was water damaged in the food preparation area. - Please replace the water damaged ceiling tile.