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Mamma's Italian Pizza & Steak House

610 1 Street Thorhild AB T0A 3J0 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine bleach sanitizer were observed during the inspection. Test strips are required to ensure that there is an adequate concentration of chemical for adequate sanitization. Ensure that test strips are available during reinspection.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was observed during the inspection. Thermometers are required to ensure proper heating and temperature control to prevent bacterial growth. Ensure that a thermometer is available during re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine bleach sanitizer were observed during the inspection. Test strips are required to ensure that there is an adequate concentration of chemical for adequate sanitization. Ensure that test strips are available during reinspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were observed during the inspection. All facilities are required to have written cleaning procedures to maintain clean and sanitary conditions. Ensure that written cleaning procedures are available for reinspection.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The slicer on the prep station was observed to have food debris. All equipment that is used in food prep or comes into contact with food is required to be cleaned and sanitized after every use to prevent cross contamination and bacterial growth. Ensure that the slicer is cleaned in place, where applicable, with a 200 ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk in cooler, raw chicken wings were observed to be stored over ready to eat noodles. All foods are required to be stored and handled in a way that the food is protected from cross-contamination. Ensure that the noodles are moved from under the raw chicken wings.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A serving spoon was observed to be left in a cream sauce container. All utensils used in food contact or prep are required to be cleaned and sanitized after every use to prevent cross contamination. Required the operator to remove, clean and sanitize the spoon.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was observed during the inspection. Thermometers are required to ensure proper heating and temperature control to prevent bacterial growth. Ensure that a thermometer is available during re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine bleach sanitizer were observed during the inspection. Test strips are required to ensure that there is an adequate concentration of chemical for adequate sanitization. Ensure that test strips are available during reinspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were observed during the inspection. All facilities are required to have written cleaning procedures to maintain clean and sanitary conditions. Ensure that written cleaning procedures are available for reinspection.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a measuring cup in the bulk sugar bin. Cups and scoops left in the bulk foods can lead to direct hand contact with the food. Ensure the measuring cup is stored outside of the bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler at the end of the kitchen has a temperature of 10 degrees Celsius. Perishable foods can support microbial growth and activity at temperatures above 4 degrees Celsius. Ensure the cooler has a temperature of 4 degrees Celsius or less in order to store perishable foods.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were wiping cloths on the food preparatation countertop rather than being in a sanitizer solution. Wiping cloths can harbour bacteria and spread it to other surfaces and foods. Ensure the wiping cloths are kept in the sanitizer solution between uses. The chlorine concentration in the sanitizer solution was only 50 ppm. Ensure it is kept at 100 ppm to control microbes in the wiping cloths and on kitchen surfaces.