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Legal Pizza & Donair

4727 50 Avenue Legal AB T0G 1L0 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were stored on prep counters throughout the facility. Please note all wiping cloths must be always stored in bleach solution. Please do not store wiping cloths on prep counters. 2. A sanitizing solution was not observed in the facility.The operation prepared fresh bleach solution during the inspection. The operator was further advised to ensure that the bleach solution is available in the facility times. 3. Food prep surfaces were not being sanitized between tasks. An apron, towel and cleaning cloths were noted on prep counters.The operator was advised to ensure that all food prep surfaces are being sanitized between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Food handlers were noted to be wiping hands using cleaning cloths, stored on the prep counter and preparing food. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken wings were noted to be stored on top of ready-to-eat food items. Please be advised that raw meat must either be stored on the bottom shelf or in an area that is designated for raw meat storage only. Please do not store raw meat on top of ready-to-eat food items. Raw meat was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items such as aprons, towels etc. noted on prep counters. These were moved during the inspection. The operator was further advised to designate an area to store staff personal items. 2. Food items such as cheese were noted to be stored on the floor in the walk-in-cooler. Please note that all food items must be stored at least six inches above the floor. Please do not store food items on the floor. All food items were moved during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the facility was not following proper manual dishwashing procedures. The operator indicated that they use soap and bleach in the first sink and rinse the dishes afterwards. Proper three compartment manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- Wash dishes with soap and water in the first sink, - Rinse with clean water in the second sink, - Prepare a bleach solution at 100 ppm in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes.- Air dry the dishes.2. Food handlers were noted to be wiping pizza cutting board and knife using cleaning cloth.Please be advised to wash all utensils every three to four hours when in continuous use or whenever they get contaminated. These were moved to the dishwashing area during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was noted that the facility was using the hand washing sink to prepare bleach solution. The operator also poured water with cleaning cloths in the hand washing sink, contaminating both the hand washing sink and cleaning cloths. Please be advised that the hand washing sink must only be used for hand washing purposes. Please do not use this sink for any other purpose.
    • 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 observed. AHS pest control checklist will be emailed to the operator along with this inspection report. Please maintain monthly pest control records.
  4. Risk Management Inspection

    1 infraction

    • 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 second washroom electrical switch plate was noted to be cracked. Please install/replace electrical switch plates.2. The ventilation fan of one of the washrooms was not in operational state. Please repair the ventilation fan.
  5. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not installed by the front hand washing sink. Please install 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. An electrical switch plate was not observed on one of the electrical outlets located in the washroom. 2. The second washroom electrical switch plate was noted to be cracked. Please install/replace electrical switch plates.3. The ventilation fan of one of the washrooms was not in operational state. Please repair the ventilation fan.
  6. Demand Inspection

    0 infractions