Milano's Pizza and Grill
6 - 100 Real Martin Drive Fort McMurray AB T9K 2S1 · Food - General
28 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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 hood require professional cleaning. Have professional cleaning done.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 June; Temperature of the prep cooler located in the line of hand-washing sink towards the entrance was noted at 7 degrees Celsius. Foods were again moved to the Walkin cooler and operator was advised to keep all high-risk foods in the coolers with internal temperature maintained below 4 degrees Celsius.29 May; 1 prep cooler located from the entrance side by the hand-washing sink has internal temperature 6 degrees Celsius. No high-risk foods were noted in the cooler. Watch for temperature changes and ensure temperature is maintained below 4 degrees Celsius prior to storing any high-risk foods in it.
- 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
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?
- Pest control records were not available for review. Ensure pest control records are available for review.No pest activity was observed.
- 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 hood require professional cleaning. Have professional cleaning done.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 June; Temperature of the prep cooler located in the line of hand-washing sink towards the entrance was noted at 7 degrees Celsius. Foods were again moved to the Walkin cooler and operator was advised to keep all high-risk foods in the coolers with internal temperature maintained below 4 degrees Celsius.29 May; 1 prep cooler located from the entrance side by the hand-washing sink has internal temperature 6 degrees Celsius. No high-risk foods were noted in the cooler. Watch for temperature changes and ensure temperature is maintained below 4 degrees Celsius prior to storing any high-risk foods in it.
- 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
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?
- Pest control records were not available for review. Ensure pest control records are available for review.No pest activity was observed.
- 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 hood require professional cleaning. Have professional cleaning done.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1 prep cooler located from the entrance side by the hand-washing sink has internal temperature 6 degrees Celsius. No high-risk foods were noted in the cooler. Watch for temperature changes and ensure temperature is maintained below 4 degrees Celsius prior to storing any high-risk foods in it.
- 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
0 infractions
- Demand Inspection
1 infraction
- 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?
- Food permit in the facility has passed it expiration date. Owner did not make payment for the renewal. Operator was advised to make payment asap.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler was measured at 10–11°C, which is above the required cold-holding limit. The operator was advised to adjust the cooler settings and closely monitor the temperature.Please ensure the prep cooler is capable of maintaining 4°C or below at all times.Do not store any high‑risk foods in the prep cooler until it is consistently maintaining a temperature of 4°C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler was measured at 10–11°C, which is above the required cold-holding limit. The operator was advised to adjust the cooler settings and closely monitor the temperature.Please ensure the prep cooler is capable of maintaining 4°C or below at all times.Do not store any high‑risk foods in the prep cooler until it is consistently maintaining a temperature of 4°C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler was measured at 10–11°C, which is above the required cold-holding limit. The operator was advised to adjust the cooler settings and closely monitor the temperature.Please ensure the prep cooler is capable of maintaining 4°C or below at all times.Do not store any high‑risk foods in the prep cooler until it is consistently maintaining a temperature of 4°C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer concentration was noted at 0 ppm in the sanitizer bucket. The bucket was refilled during inspection onsite.Ensure sanitizer solution minimum concentration for chlorine 100ppm, quats 200ppm is maintained all the time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop's handle was noted being touching the cheese during storage. The scoops were removed and stored properly preventing the contact between the food and the scoop handle.Ensure the utensils are stored in a way to prevent contamination of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Donair meat was noted being cooling down inadequately. The donair meat with internal temperature 24 was stored in the deep container located on the shelf at room temperature. The donair meat was transferred to a large shallow tray for cooling and operator was advised to store the meat in cooler asap.Ensure cooling process is used as recommended to prevent bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink located near the oven was noted being inaccessible. Storage of a fan and a garbage bin was noted in front of the hand sink. Operator removed the stuff during inspection onsite.Ensure hand sinks are operational, stocked and accessible all the times.
- 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?
- No recent pest control monitoring record was available for review.Email pest control monitoring record to the undersigned for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing chlorine sanitizer during inspection onsite. PHI and operator have tested chlorine sanitizer concentration using different test strips. Operator was advised to contact service provider for service of the dishwasher and manually sanitize all the dishes in 2-compartment sink after being washed in the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser was not dispensing soap at hand washing sink located across the oven. Fix the dispenser.Ensure all handwashing sinks are functioning properly and stocked adequately.
- 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 for review. Reportedly pest control operator visited facility recently and pest control report was available in the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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?
- Soap dispenser was not dispensing soap at hand washing sink located across the oven. Fix the dispenser.Ensure all handwashing sinks are functioning properly and stocked adequately.
- 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
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The facility lacked a valid food safety certificate.The two staff members have taken the basic food safety training course. A staff member is scheduled for the in-person 2 Day Food Safety Alberta Certification in February 20 & 21, 2025.Ensure that an approved and recognized food safety training course is completed, and the certification of completion is provided to the PHI.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium (Quat) sanitizer test strips were unavailable to monitor the concentration of Quats sanitizer during the inspection. Quat sanitizer solutions were tested using PHI's test strips, the concentration was measured at 200ppm.Obtain sanitizer specific test strips to monitor the sanitizer concentration to ensure 200ppm for Quats solution, 100ppm for bleach solution, and 12.5 to 25ppm for an iodine solution is maintained all the times.
- 20. Do food handlers at the facility have adequate food safety training?
- The facility lacked a valid food safety certificate.The two staff members have taken the basic food safety training course. A staff member is scheduled for the in-person 2 Day Food Safety Alberta Certification in February 20 & 21, 2025.Ensure that an approved and recognized food safety training course is completed, and the certification of completion is provided to the PHI.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium (Quat) sanitizer test strips were unavailable to monitor the concentration of quats sanitizer during the inspection. Obtain sanitizer specific test strips to monitor the sanitizer concentration to ensure 200ppm for Quats solution, 100ppm for bleach solution, and 12.5 to 25ppm for an iodine solution is maintained all the times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot and cold running water supply at the hand sink located in the prep area where the pizza oven, deep fryer, two food prep counters were located. Ensure the hand sink is functional and fully supplied with hot and cold running water, soap, and paper towels.Note: The hand sink located by the dishwashing 3-compartment sink was functional and adequately supplied with hot/cold water, soap and paper towels.Update December 18, 2024: Facility operator indicated contractor will be onsite on January 3, 2025, to fix the hand washing sink.
- 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?
- The valid food handling permit was not posted in the facility.Print and display the valid food handling permit in the facility visible to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- The facility lacked a valid food safety certificate.The two staff members have taken the basic food safety training course. A staff member is scheduled for the in-person 2 Day Food Safety Alberta Certification in February 20 & 21, 2025.Ensure that an approved and recognized food safety training course is completed, and the certification of completion is provided to the PHI.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was stored on top of a chopping board prep counter. The facility operator removed and stored the cleaning cloth in the sanitizer bucket. Used cleaning cloths must be stored submerged in the sanitizer bucket in between uses or discarded into the laundry basket immediately after use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium (Quat) sanitizer test strips were unavailable to monitor the concentration of quats sanitizer during the inspection. Obtain sanitizer specific test strips to monitor the sanitizer concentration to ensure 200ppm for Quats solution, 100ppm for bleach solution, and 12.5 to 25ppm for an iodine solution is maintained all the times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot and cold running water supply at the hand sink located in the prep area where the pizza oven, deep fryer, two food prep counters were located. Ensure the hand sink is functional and fully supplied with hot and cold running water, soap, and paper towels.Note: The hand sink located by the dishwashing 3-compartment sink was functional and adequately supplied with hot/cold water, soap and paper towels.
- 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 unavailable for review during the inspection. There was no pest activity noted during the inspection.Ensure the pest control records are available in the facility for review during the reinspection.
- 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?
- The valid food handling permit was not posted in the facility.Print and display the valid food handling permit in the facility visible to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- The facility lacked a valid food safety certificate.The two staff members have taken the basic food safety training course. A staff member is scheduled for the in-person 2 Day Food Safety Alberta Certification in February 20 & 21, 2025.Ensure that an approved and recognized food safety training course is completed, and the certification of completion is provided to the PHI.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The electric donair meat slicer was observed with a build-up of food debris. The facility operator cleaned and sanitized the slicer during inspection onsite. Cleaning and sanitization procedure was established to properly clean the slicer after every two hours.Ensure slicer is adequately stored to prevent environmental contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher had a chlorine sanitizer concentration below 100ppm. Ensure that the concentration is at least 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The fan covers of the walk-in cooler and freezer had a build up of dirt and food debris. Ensure that the covers are cleaned on a regular basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher measured less than 100ppm chlorine on multiple runs. Have the dishwasher serviced as required to be operating properly. In the meantime all customer dishes/utensils must be single use disposable and reusable cooking tools must be manually cleaned and sanitized using the 2-compartment sink. The dishwasher may be used to wash dishes, however a final chemical sanitization step in the sink must be observed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food products stored uncovered in the walk-in freezer - products were wrapped during the inspection once the issue was discussed with staff onsite. Ensure all products are stored in a way that protects them from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher measured less than 100ppm chlorine on multiple runs. Have the dishwasher serviced as required to be operating properly. In the meantime all customer dishes/utensils must be single use disposable and reusable cooking tools must be manually cleaned and sanitized using the 2-compartment sink. The dishwasher may be used to wash dishes, however a final chemical sanitization step in the sink must be observed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Spatulas with large cracks and missing chunks were in use - spatulas were discarded during the inspection. Ensure all tools are regularly evaluated and replaced as needed - all tools must be in good working order.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths stored on counters. Cloths were transferred to sanitizing solutions during the inspection. All wiping cloths must be stored in a sanitizing solution when not in active use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff belongings were stored in the food preparation area. Personal belongings were transferred to a separate location during the inspection. Ensure all personal belongings are stored separately from all food storage and preparation areas in the facility.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Doorknob to staff washroom/mop sink area was in disrepair and requires attention.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were stored on counters and no sanitizer solutions were prepared. Sanitizer solutions were made during the inspection and all cloths transferred to them. Ensure sanitizer solutions are always available in areas where food preparation is happening.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing from the wall end between the dishwashing area and the front prep area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The reach-in stainless steel freezer was visibly dirty and requires cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?