Luigis Pizza & Steak House
306 13 Street N Lethbridge AB T1H 2R8 · Food - General
14 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Garbage and food debris was observed under the grill area which requires cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation was satisfactory. Discussed areas that need more attention:1. Area around dough mixer had build up of food. Please ensure this area is thoroughly cleaned and added to the cleaning schedule.2. Some wet and water damaged materials were noted in the basement (not food related). Please remove these materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a build-up of grime on the can opener. Please ensure that the indicated equipment is cleaned and sanitized to prevent cross-contamination from occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- The lower shelves along the back corner of the kitchen used to store pizza trays and other food equipment had a build-up of food debris and grime. Please ensure that the indicated areas are cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a wire fry skimmer in disrepair. Operator immediately discarded of the equipment in the garbage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a build-up of grime on the can opener. Please ensure that the indicated equipment is cleaned and sanitized to prevent cross-contamination from occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- The lower shelves along the back corner of the kitchen used to store pizza trays and other food equipment had a build-up of food debris and grime. Please ensure that the indicated areas are cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Shelves in the walk in cooler are in poor repair and are no longer easily cleanable. Please either resurface or replace the indicated shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy requires servicing. Ventilation canopy filters appeared clean. These along with the drip tray are cleaned weekly. Please also ensure to clean the wall underneath the filters.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Shelves in the walk in cooler are in poor repair and are no longer easily cleanable. Please either resurface or replace the indicated shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required under cooking area and grill. Noted build up of food debris and grease.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATS measured 50 ppm in the kitchen bucket. Upon investigation, the concentrate was nearly empty and not fully screwed into the dispenser. This was corrected and measured 200 ppm.Ensure staff are testing sanitizer and refilling regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- August 26: The prep cooler storing sauces measured 5°C which is an improvement from the previous inspection as maintenance had been in. Discussed with cook turning the cooler so the bottom measured 0-2.0°C. Additionally, the small freezer gasket has been ordered as the seal is in disrepair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cloths were left on food prep areas. Cloths must be stored in sanitizer when not in use as leaving them at on food surfaces can allow growth harmful bacterial, and can contaminate the counters. Cloths were moved during inspection. This is a reoccurring violation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler storing sauces measured 15-18°C. The sauces were moved during the inspection, and maintenance called to check this cooler. Staff will use an ice bath during dinner service for sauces. Coolers must measure 4.0°C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were buckets in the hand sink. Do not leave anything in the hand sink, as it must be available for hand washing at all times.This is a reoccurring violation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cloths were left on food prep areas. Cloths must be stored in sanitizer when not in use as leaving them at on food surfaces can allow growth harmful bacterial, and can contaminate the counters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Discussed hot holding: Hot foods must be fully cooked to 74.0°C prior to placing in the hot holding unit. Ensure the steam tables are fully heated before placing cooked foods into them so they maintain ≥60.0°C. Have staff stir foods often, cover when not in use, and check with thermometer throughout meal service. A back up cream sauce measured 50°C at the surface and was uncovered. Once stirred, staff covered the food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were multiple containers of opened meat sauce in the walk-in cooler. Ensure foods are covered during storage so contamination does not occur.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy measured 20°C in the hot holding unit. Employees place hot foods into unit to reheat and hold. A hot holding unit is not meant to reheat potentially hazardous foods.Potentially hazardous foods that have been cooked shall be reheated to 74 °C or higher in a manner that they will passthrough the Danger Zone, as quickly as possible (i.e. boiling on the stove). The cook was reheating gravy on the stove during inspection. Additionally, the cooler under the hot holding unit 7°C .
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were buckets in the hand sink. Do not leave anything in the hand sink, as it must be available for hand washing at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large metal tin is being used to scoop flour for making dough. Scoops must be food grade and stored in a manner that protects the food from contamination (not right inside the product).
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas under prep coolers, and the stove have food and grime build up. Please ensure these are cleaned thoroughly to prevent contamination and pest harbourage.*Outstanding*
- 23. Is the facility maintained in a clean and sanitary condition?
- The fans in both walk-in coolers have an accumulation of dust. Clean these fans.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 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?
- Permit posted was expired. This was corrected during the inspection. Operator posted a copy of the new permit during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas under prep coolers, and the stove have food and grime build up. Please ensure these are cleaned thoroughly to prevent contamination and pest harbourage.
- 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?