Maple Pizza & Donair
13020 50 Street NW Edmonton AB T5A 4V9 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer spray bottle was not labelled and measured concentration was in excess (1000ppm). Requested operator refill solution and properly dilute the sanitizer with correct amounts of water and chlorine. Retested concentration was acceptable (100ppm). Please ensure sanitizer concentrations are monitored and at the correct concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One scoop was observed with the handle touching the dry goods ingredient in the bulk container. Requested operator rewash scoop. Please ensure all scoops are stored with the handle upright or out of the container to prevent contamination of dry good product.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- August 28, 2025: Afternoon. Pest control records were still not available onsite at the time of inspection. Please implement an effective pest control program and have always, at least the three most recent monthly records onsite. Correct on or before September 24, 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- August 29, 2025: Corrective actions will be assessed via an onsite re-inspection.The ceiling above the cooking and food preparation areas still had fuzz and appeared visibly dirty. Thoroughly clean the ceiling and floor beneath it. Ensure floors, walls and ceiling throughout the facility is kept in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cream chest freezer door handle was in disrepair and fixed with masking tape. Repair or replace the damaged freezer door handle. Ensure all food equipment is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
- 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?
- Risk Management Inspection
4 infractions
- 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?
- August 28, 2025: Afternoon. Pest control records were still not available onsite at the time of inspection. Please implement an effective pest control program and have always, at least the three most recent monthly records onsite. Correct on or before September 24, 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- August 28, 2025: Afternoon. The ceiling above the cooking and food preparation areas still had fuzz and appeared visibly dirty. Thoroughly clean the ceiling and floor beneath it. Ensure floors, walls and ceiling throughout the facility is kept in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- August 28, 2025: Afternoon. 1. Light bulb in washroom where the hand sink is, was still not working. Address this immediately to allow for proper hand washing procedures. 2. 2x 2 fluorescent light bulbs above the vent fan still had no covers. Please replace current bulbs with ones that are shatterproof or install a light cover to reduce the risk of physical hazards on food, in case of bulb breaking. Address this immediately to allow for safe food preparation. Please email video evidence showing proof of correction of violations 1 and 2 today.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cream chest freezer door handle was in disrepair and fixed with masking tape. Repair or replace the damaged freezer door handle. Ensure all food equipment is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed multiple soiled, single-use disposable paper towels mounted on countertops. Do not reuse single-use, disposable paper towels. Do not store wet, used cleaning cloth on countertops. Ensure soiled paper towels are discarded after use and cleaning cloths are stored in approved sanitizers when not in use, to prevent contamination of food contact surfaces.Resources:AHS Guidelines for the Use of Wiping Cloths emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 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?
- Pest control records were not available onsite at the time of inspection. Please implement an effective pest control program and have always, at least the three most recent monthly records onsite. Correct on or before September 24, 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ceiling above the cooking and food preparation areas had accumulated fuzz and was visibly dirty. Thoroughly clean the ceiling and floor beneath it. Ensure floors, walls and ceiling throughout the facility is kept in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Light bulb in washroom where the hand sink is, is not working. Address this immediately to allow for proper hand washing procedures. 2. 2x 2 fluorescent light bulbs above the vent fan have no covers. Please replace current bulbs with ones that are shatterproof or install a light cover to reduce the risk of physical hazards on food, in case of bulb breaking. Address this immediately to allow for safe food preparation. Please email video evidence showing proof of correction of violations 1 and 2 on or before August 28, 2025.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cream chest freezer door handle was in disrepair and fixed with masking tape. Repair or replace the damaged freezer door handle. Ensure all food equipment is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated hand sink in the kitchen was not equipped with paper towel or soap in a pump-style dispenser. CDI: paper towel dispenser restocked at the time of inspection.Discussed the importance of handwashing. Please ensure all hand wash stations are stocked and accessible at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- -The chlorine (bleach) sanitizer bottle was not labelled. This was corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The paper towel dispenser at the handwash sink above the 3 compartment sink was empty. This was refilled during the inspection.
- 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?
- -It was indicated by the owner that no cockroaches have been observed. -No cockroaches were observed during inspection.-The facility conducts their own pest control in the facility but has no written pest control plan or records were available. -No traps were placed in the facility. -There appeared to be some mouse droppings in a crevice beside the stand up deep freezer. An pest control checklist will be e-mailed to you. Fill out this checklist regularly to keep track of the pest control measures and monitoring you will need to conduct. Keep a copy of these records as we will ask to see these during future inspections. Obtain traps and place them in areas where pests will likely be active, such as along the walls, in corners, under equipment, under the dishwashing sinks, etc. Thoroughly clean and sanitize around the deep freezer. Ensure you wear appropriate personal protective equipment while doing so.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The ceiling lights did not have any covers. Covers must be reinstalled for the lights to prevent shattering.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The following areas had a build up of dust, grease and food: the wall under the semolina/corn meal table and the table itself; the ceiling; the vent hood; around the stand up deep freezer; in around the cabinet in the storage room; the white foods bins in the back; underneath the cutting board on the back prep table. These areas must be thoroughly cleaned to prevent attracting pests and to prevent contaminating food.
- 09. Are chemicals stored and handled in a safe manner?