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Little Caesars Pizza 4833-0002

66 Sandarac Drive NW Calgary AB T3K 4L2 · Food - General

3 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Balls of dough on rack and rolls, and processed mushrooms were left uncovered in the walk-in cooler.Please obtain food-grade covers for the dough on the rack and rolls, and ensure that processed mushrooms are always covered to protect the food from physical contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were observed to be expired affecting the accuracy of the test.Please obtain quat sanitizer test strips within their expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature at the bottom of the sandwich cooler was measuring at 6.2C using a probe thermometer. Coolers must maintain a temperature of 4C or lower to ensure food stays out of the danger zone (4C - 60C).The operator adjusted the sandwich cooler and retested it at 3.8C. Please continue to monitor the cooler to ensure it maintains 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover located in the walk-in cooler and the areas around it had a build-up of dust and loose debris.Please clean the fan cover and all the areas around it so it is free of dust and loose debris to prevent any physical contamination.
  3. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • PHI observed food handler touching order screen and not washing hands before resuming to handle foods. Ensure food handlers wash hands as necessary.Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer onsite. Obtain a probe thermometer for use onsite to measure internal food temperatures for cold storage, hot holding and cooking doneness
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses a Quat sanitizer solution, but only had chlorine test strips. -Obtain proper test strips to test your Quat sanitizer and ensure that the sanitizer is within the proper range of 200-400 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink cold water tap was leaking. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the walk-in cooler, the fan cover had a build-up of dust and debris. -Ensure to clean the fan cover to prevent any possible cross-contamination, since the facility cools the pizza dough directly under the fan.