Mama's Pizza and Pasta
115 2 Avenue S Vulcan AB T0L 2B0 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1/30. There was oregano in the walk-in cooler that had gone bad. This was discarded at the time of the inspection. A system needs to be put in place to periodically go through and discard all food items in the walk-in cooler and standing cooler that are unfit for consumption. Foods should be labelled with preparation dates. 1/16. There was imitation crab in the standing fridge that had a best before date of November 9th, 2024. Ensure you are going through all food in your cooler periodically and discarding any food items that are unfit for consumption.The imitation crab was discarded.
- 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?
- 1/30. Violation Outstanding. 1/16. There was a visible gap observed below the back door. Install weatherstripping to remove gap and prevent entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/30.1) Violation Outstanding. 2) Violation Corrected. 1/16. 1) There was a build-up of food debris on the can opener. Clean the can opener. 2) The container for the pizza pans had a build-up of food debris and grease. Remove cardboard lining and thoroughly clean the containter.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1/30. 1) Violation Outstanding. 2) Violation Outstanding - ceiling of the walk-in needs to be cleaned. 3) Violation Corrected. The dishwashing pit was organized and the floors cleaned. 1/16. The following areas require cleaning:1) The floors under the cookline. 2) The walls, floors, and ceiling inside the walk-in cooler. 3) The walls and floors around the dishwashing pit. Reorganization is required in the dishwashing pit.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1/16. There was imitation crab in the standing fridge that had a best before date of November 9th, 2024. Ensure you are going through all food in your cooler periodically and discarding any food items that are unfit for consumption.The imitation crab was discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1/16. There was no handwashing soap available at the handwashing sink. Ensure all handwashing sinks are stocked with soap and paper towels to allow for effective handwashing.
- 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?
- 1/16. There was a visible gap observed below the back door. Install weatherstripping to remove gap and prevent entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/16. There was a build-up of ice on the condenser fan inside the walk-in cooler. Have the cooler looked at and ensure that the walk-in cooler is in good operating condition. Remove all food from below the condenser fan to prevent contamination of food from condensation liquid.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/16. 1) There was a build-up of food debris on the can opener. Clean the can opener. 2) The container for the pizza pans had a build-up of food debris and grease. Remove cardboard lining and thoroughly clean the containter.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1/16. The following areas require cleaning:- The floors under the cookline. - The walls, floors, and ceiling inside the walk-in cooler. - The walls and floors around the dishwashing pit. Reorganization is required in the dishwashing pit.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler had an ambient air temperature of 9-10C. Several food items were moved to the standing cooler. The bacon, ground beef, and salami were discarded at the time of the inspection. The unit must be serviced to ensure it can keep food at 4C or lower. Until the unit is serviced, all perishable foods must be kept in the standing cooler or in ice baths.
- 23. Is the facility maintained in a clean and sanitary condition?
- 4/18. The following areas need to be cleaned:- Underneath equipment in the cookline- Inside the bin for dirty pizza traysViolation Outstanding:General cleaning of the facility is required:- Inside the walk-in cooler- Under equipment- vent canopy filters
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Violation Outstanding:General cleaning of the facility is required:- Inside the walk-in cooler- Under equipment- vent canopy filters
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There were a couple food items in the walk-in cooler that were unlabelled and staff did not know what the food items were or when they were prepared. These food items were discarded during time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) A soap and water solution was being used to sanitizer food prep surfaces. This is not an approved surface sanitizer. Approved food surface sanitizers include:1. Chlorine 100ppm2. Quats 200ppm. A 100ppm chlorine/bleach surface sanitizer solution was prepared during time of the inspection. (1/2tsp of bleach with 1L of water). 2) Cleaning cloths were observed on counters. All cleaning cloths must be stored in sanitizing solution when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Violation Outstanding: There were various food items in inserts or containers that were uncovered in the walk-in cooler. Several food items stored in the walk-in cooler were uncovered. Ensure all food covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The prep cooler containing meats and vegetables was not operating properly. The measured internal temperature of various meats on the top of the prep cooler ranged from 8-10C. All perishable/high-risk foods must be kept at 4C or lower. Various perishable food items (i.e., beef, bacon, etc.) were discarded during time of the inspection. Staff was told to move remaining food items to the walk-in cooler or place in an ice bath. The prep cooler must be serviced to ensure it can maintain a temperature of 4C or lower. 2) The prep cooler containing sauces and vegetables across from the cookline was not able to maintain a temperature of 4C or lower. The unit must be serviced and all perishable items must be moved to the walk-in cooler or placed in an ice bath.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was dispensing 0ppm bleach. The dishwasher must be serviced to ensure it can dispense 100ppm bleach. A manual dishwashing procedure must be done using the 3-compartment sink until the dishwasher has been serviced. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
- 20. Do food handlers at the facility have adequate food safety training?
- The staff did not have a good understanding of food safety basics. Food safety training must be completed by staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Violation Outstanding:The lighting the walk-in cooler was too dim. Replace bulbs and increase level of lighting the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Violation Outstanding:General cleaning of the facility is required:- Inside the walk-in cooler- Under equipment- vent canopy filters
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?