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Laziza

154 - 15277 Castle Downs Road NW Edmonton AB T5X 3N5 · Food - General

7 inspections

  1. 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 seal on one of the chest freezers was in disrepair. The temperature was measured at <-18C; however, the freezer was not closing properly. Please repair the seal or replace the freezer.**The operator indicated that the two other chest freezers will be replaced in the near future. Please ensure that all equipment is in good repair.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in the sanitizer bucket. Ensure that a proper sanitizer solution is readily available at all times. Maintain chlorine sanitizer solution at 100 ppm. Corrected onsite. The operator added chlorine bleach to the solution. Chlorine was then detected at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front prep cooler with vegetable toppings was measured at 9C using a probe and IR thermometer. The internal monitoring thermometer also read 9C. Ensure coolers are maintained at or below 4C at all times. Please monitor the cooler and repair as required.The operator was instructed to limit the amount of toppings in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, toppings may be stored in another cooler until the unit is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy on a cooktop was measured at around 50C. Ensure cooked high-risk foods are held above 60C at all times. The operator stated that the gravy had been left out for less than one hour. Corrected onsite. The gravy was then reheated to boiling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was detected in the chemical dishwasher after a few cycles. Ensure that the dishwasher is properly functioning and that chlorine concentration is maintained at 100 ppm at all times. The operator adjusted the sanitizer pipe; chlorine was then measured at 100 ppm.**Please continue to monitor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand mixer and slicer had dried food debris. Ensure all food equipment is thoroughly cleaned and sanitized. Discussed the cleaning and sanitizing process with the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on one of the chest freezers was in disrepair. The temperature was measured at <-18C; however, the freezer was not closing properly. Please repair the seal or replace the freezer.**The operator indicated that the two other chest freezers will be replaced in the near future. Please ensure that all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor dust accumulation was observed on ceiling tiles in the back kitchen area. Please clean and maintain.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • ** Outstanding March 10/25: Operator provided wrong test strips. Since the facility is using bleach, chlorine test strips are appropriate to monitor the sanitizer concentration. Make sure the strips can measured up to 200ppm. Facility was not equipped with test strips to monitor mechanical dishwasher and surface sanitizer. ** Provide chlorine test strips to monitor the performance of the dishwasher and chlorine sanitizer.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets was measured at 0ppm, while food preparation was occurring. Once notified, a chlorine sanitizer of 100ppm was provided. ** Ensure chlorine solutions are changed more often, and test strips are used to confirm the concentration. ** Do not mix bleach with soap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with test strips to monitor mechanical dishwasher and surface sanitizer. ** Provide chlorine test strips to monitor the performance of the dishwasher and chlorine sanitizer.
    • 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?
      • Pest control records were not available for review at the time of the inspection. Operator noted that pest control inspections are conducted every 6months by an external company, which is not sufficient. ** Start conducting monthly pest control inspections. The AHS pest control inspection checklist meets this requirement (copy attached on email). Please note that moving forward, records should be readily available for review upon request.** I strongly recommend installing pest traps throughout the facility to facilitate proper monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the dishwashing area, the lighting feature was not equipped with a cover. ** Provide a suitable cover for the light bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Multiple freezers were not in good repair. Improper seal and lifted tape were observed. ** Provide suitable equipment surface which allows proper cleaning and sanitation.2. Clean utensils were stored directly on contaminated surfaces while in storage. ** Properly clean and sanitize the container intended to store utensils.3. Cutting boards with rough/chipped surfaces was in use. Operator was required to discontinue the use of cutting boards in poor repair. ** Repair or replace cutting boards. Please note that all food contact surfaces should be smooth, non-absorbent, and easy-to-clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Backroom was not properly organized to accommodate routine cleaning and pest inspections. Operator noted that the backroom was in the process of being re-organized. ** Re-organize the back room to facilitate routine cleaning and pest control inspections.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets was measured at 0ppm, while food preparation was occurring. Once notified, a chlorine sanitizer of 100ppm was provided. ** Ensure chlorine solutions are routinely changed, and test strips are used to confirm the concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with test strips to monitor mechanical dishwasher and surface sanitizer. ** Provide chlorine test strips to monitor the performance of the dishwasher and chlorine sanitizer.
    • 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 was not available. ** Print and display a valid food handling permit at a location visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2023-12-28Hot water tap at the hand wash sink. Still not in good repair, the hot water setting is only controllable with valves below the sink. During the inspection, hot water was not readily available. Operator noted that a plumber will be contacted to conducted repair the following week. ** Once the repairs are completed within the discussed timeline contact district inspector. 2023-05-03Hot water tap at the hand wash sink had not yet been repaired. 2023-04-26Hot water tap at the hand wash sink was in disrepair. Tap needed to be turned on and shut off using the hot water supply line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple freezers were not in good repair. Improper seal and lifted tape were observed. ** Provide suitable equipment surface which allows proper cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards with rough/chipped surfaces was in use. Once notified, operator voluntarily discarded the equipment and replaced it with a proper one. ** Please note that all food contact surfaces should be smooth, non-absorbent, and easy-to-clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Backroom was not properly organized to accommodate routine cleaning and pest inspections. Operator noted that the backroom was in the process of being re-organized. ** Re-organize the back room to facilitate routine cleaning and pest control inspections.