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Lil Ava's Pizza & Pasta

105 - 9505 68 Avenue Grande Prairie AB T8V 7X8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The two bulk containers (& the sanitizer solution prepared using these) of bleach showing no concentration on the paper test strips.The facility has one bottle and one container of prepared sanitizer which has the required concentration levels tested by test strips and can be used.Ensure the bleach and sanitizer used are appropriate and shows concentration levels when tested with the test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths are used / reused without keeping them in the sanitizer solution container.Ensure cleaning cloths are kept sub-merged in the sanitizer solution container.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. The sanitizing solution bottles contained an exceedance of chlorine bleach (i.e. over 200 PPM).The owner / operator of this facility is requested to conduct the following, namely:1. Re-mix the sanitizing spray bottles to ensure they all contain a chlorine concentration of 100-200 PPM.
    • 25. Is food being protected from contamination during transportation?
      • At time of inspection:1. It was revealed that donair meat was being cooked and sliced at a different permitted facility location. It is therefore unclear as to the process of the donair meat from how it was cooked, cooled, packaged, transported, re-cooked, and served.The owner / operator of this facility is requested to conduct the following, namely:1. Verify the process (from start to finish) on how donair meat is processed and transported to this facility.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions