Little Caesars Pizza
109 - 465 Aviation Road NE Calgary AB T2E 7H8 · Food - General
4 inspections
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops at prep line cooler were stored in the containers, with handles in contact with the product.- Scoops were removed from the food containers.- Ensure all scoops are stored away from the food product or in a separate food-safe container.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitzer bottles were not labelled properly. Staff member corrected during insepectionHave all bottles labelled properly
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips had expired.Chlorine test strip - July 1, 2024Quat test strip - August 1, 2024- New test strips are required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *** Ongoing ViolationHand sinks in the kitchen were slow to drain at the time of inspection.- Ensure the hand sink is repaired to improve drainage.
- 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?
- The food permit was not posted in a visible location for the general public.- Have it posted where it is visible.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a hole observed in the back near the hand washing station. - Repair the wall and have a refinish.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A soiled cardboard box was being used as a barrier for the pizza boxes. - Have barriers non-porous, and easy to clean- Cardboard barrier was removed during inspection
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A box of mushroom was in its original cardboard container, with a paper covers. - Ensure that all containers are food-grade, non-porous and easy to clean. - Ensure that the proper food-grade container and lid is covering the food product.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Ongoing Violation***The staff bathroom was cluttered with many miscellaneous items. - Please remove/declutter/re-organize.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management 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 sinks in the kitchen were slow to drain at the time of inspection.- Ensure the hand sink is repaired to improve drainage.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Ongoing Violation***There was an accumulation of grime/mold on the silicone along the backsplash of the dishwashing sinks. - Please clean or remove and replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Ongoing Violation***The staff bathroom was cluttered with many miscellaneous items. - Please remove/declutter/re-organize.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was initially prepared for food prep area in the back kitchen. - Quat sanitizer was prepared in washcloth bucket and concentration tested at 200 ppm.- As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops at prep line cooler were stored in the containers, with handles in contact with the product.- Scoops were removed from the food containers.- Ensure all scoops are stored away from the food product or in a separate food-safe container.
- 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 at the front of kitchen was slow to drain at the time of inspection.- Ensure the hand sink is repaired to improve drainage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Ongoing Violation***Paper towel was not dispensing from the unit in the staff bathroom. Staff bathroom had no soap in dispenser. - Please replace the battery or conduct necessary repair to the dispenser unit.- Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sewer gas odor detected in rear food prep area due to improper seal around grease trip lid. Grease trap had duct tape placed around the grease trap.- As per owner, grease trap seal was damaged when last cleaning was performed.- Please repair the grease trap and eliminate the odor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Ongoing Violation***There was an accumulation of grime/mold on the silicone along the backsplash of the dishwashing sinks. - Please clean or remove and replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard was used as liners underneath the food prep tables and shelving units in the kitchen.- Remove cardboard liners. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Ongoing Violation***There was an accumulation of old food debris on cooler/food equipment door fronts and handles. - Please clean regularly and develop a weekly cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Ongoing Violation***The staff bathroom was cluttered with many miscellaneous items. - Please remove/declutter/re-organize.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal food was stored among foods for public consumption in the walk-in cooler. Store personal items in areas that will not contaminate public foods and food surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not dispensing from the unit in the staff bathroom. Please replace the battery or conduct necessary repair to the dispenser unit.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was an accumulation of grime/mould on the silicone along the backsplash of the dishwashing sinks. Please clean or remove and replace.
- 20. Do food handlers at the facility have adequate food safety training?
- None of the staff members except for the owner on site who owned more than one food establishment were certified in a recognized course. One staff member who was certified was off on maternity leave. Please note: If five (5) or fewer are working, at least one manager must have approved training (but does not need to be onsite at all times). Owners of more than one establishment must employ a separate manager with approved training for each site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of old food debris on cooler/food equipment door fronts and handles. Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The staff bathroom was cluttered with many miscellaneous items. Please remove/declutter/re-organize.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?