Moe T's Pizza
5 - 142 Dickins Drive Fort McMurray AB T9K 1X4 · Food - General
17 inspections
- Risk Management Inspection
2 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 record was not available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1-Some cleaning of the exterior was done. more cleaning of exterior and interior of the 3-compartment sink required. Ensure surfaces are properly cleaned and maintained in a clean and sanitary conditions all the time.2-Cleaning schedules were not consistently maintained.
- 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
2 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 record was not available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1-Some cleaning of the exterior was done. more cleaning of exterior and interior of the 3-compartment sink required. Ensure surfaces are properly cleaned and maintained in a clean and sanitary conditions all the time.2-Cleaning schedules were not consistently maintained.
- 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
2 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 record was not available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1-Some cleaning of the exterior was done. more cleaning of exterior and interior of the 3-compartment sink required. Ensure surfaces are properly cleaned and maintained in a clean and sanitary conditions all the time.2-Cleaning schedules were not consistently maintained.
- 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
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature log was not consistently maintained. Ensure temperatures of the equipment are monitored twice a day. It is important to ensure that any readings taken are logged and maintained for any further review.
- 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 in the washroom was not functional. Water supply was turned off. Faucet was broken. Operator was advised to use washroom in neighboring facility until hand sink is fully functional. Repair required at earliest convenience.Hand sink located in food prep area is for food handler to use it during food preparation.
- 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 record was not available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1-Exterior and interior of the 3-compartment sink was noted in an unsanitary condition. Cleaning required. Ensure surfaces are properly cleaned and maintained in a clean and sanitary conditions all the time.2-Cleaning schedules were not consistently maintained.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 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)?
- Drain stoppers for the 3 compartment sink were not available to fill the sink to prepare sanitizer solution and follow 3 step manual dishwashing procedures. Obtain the drain stopper and follow adequate dishwashing procedures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- Drain stoppers for the 3 compartment sink were not available to fill the sink to prepare sanitizer solution and follow 3 step manual dishwashing procedures. Obtain the drain stopper and follow adequate dishwashing procedures.
- 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
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink located in the prep area was not operational. Hot water supply was turned off due to disrepair of the faucet.One sink of the 3-compartment sink was temporarily designated as handwashing sink during the day. For dishwashing, operator will decontaminate the sink and use 3-compartment dishwashing method to wash the dishes.Repair the hand sink as soon as possible.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand washing sink faucet was leaking. Fix it.Ensure all plumbing in the facility is maintained in a state of good repair.
- 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
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand washing sink faucet was leaking. Fix it.Ensure all plumbing in the facility is maintained in a state of good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not available in the facility for review. Temperature of the equipment were not monitored on the day of inspection.Ensure temperature of the equipment are monitored twice a day and reading are recorded in the log sheet.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand washing sink faucet was leaking. Fix it.Ensure all plumbing in the facility is maintained in a state of good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Daily, weekly and monthly cleaning procedures were not available for review. Ensure above mentioned procedures are established and available in the facility for review during re-inspection.Facility was maintained in a clean and sanitary condition.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle was not labeled to indicate its contents correctly.Operator labelled the sanitizer spray bottle during inspection onsite.Ensure all chemical containing containers/bottles are labeled adequately to indicate their contents correctly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to monitor the concentration of the sanitizing agent (chlorine) passed their expiry date of 10/2024, were observed during inspection.Provide test strips with valid expiry date to effectively monitor the sanitizing agent concentration in the sanitizer solution buckets and during dish washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife was noted with duct tape wrapped around its handle in the prep cooler. The knife has been removed and replaced with another knife in good condition. A knife with duct tape on the handle is not cleanable and can have bacterial growth for not being cleaned properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1-Dough maker was not cleaned since it was last used reportedly 2 days ago.2-Flour build up was noted on the surfaces of the dough roller equipment. Consult the manual of the equipment for its cleaning. Establish a cleaning procedure for the equipment to maintain it in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. AHS template for cleaning schedule was provided with the report.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Caulking at the 3-compartment sink was stained/in disrepair and requires cleaning and/or replacement. Update: Caulking was removed and replaced with duct tape. - Remove tape from this surface and replace with non-porous, cleanable, sealant material for caulking at the 3-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were missing for light fixture above the dishwashing area. Replace covers over the light fixtures.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were missing ceiling tiles above the dishwashing area.Replace ceiling tiles.
- 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
4 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?
- Light covers were missing for light fixture above the dishwashing area. Replace covers over the light fixtures.
- 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) The shelving in the walk-in cooler needs to be raised to be at least 6 inches above the floor.Update: shelving raised using porous and non-washable materials including cardboard box and wood. Ensure wood is finished to make water resistant. Remove cardboard and replace with cleanable, non-porous material.2) Caulking at the 3-compartment sink was stained/in disrepair and requires cleaning and/or replacement. Update: Caulking was removed and replaced with duct tape. Remove tape from this surface and replace with non-porous, cleanable, sealant material for caulking at the 3-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were missing ceiling tiles above the dishwashing area.Replace ceiling tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom toilet bowl was insanitary. Clean and disinfect toilet and floor surfaces of the washroom.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
16 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Boxes of shredded cheese stored in the walk-in cooler were past their expiry dates. Products will be returned to the supplier by the owner. Ensure that food products' expiry and best before dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning clothes were stored on food preparation tables in the kitchen and on the donair steamerStore cleaning cloths in a sanitizing solution between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single use take-out containers including compostable plates, sauce cups and lids were stored on the floor beside the back entrance door. Store all food equipment off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Employee personal food items were stored on top of packaged foods for public consumption in the walk-in freezer. Store employee items separately from customer food items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the staff washroom did not have any paper towels.Provide paper towel in dispenser. Ensure handwashing supplies are provided at sinks 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?
- Staff washroom hand sink faucet dial was loose and come off easily. Repair sink faucet dial.
- 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?
- Exterior door and door screen were left open.Exterior openings should be protected against the entry of pests. Keep exterior doors or screens closed at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Walk-in cooler door handle was in disrepair.Properly repair door handle using a smooth, cleanable and durable material. Ongoing violation.
- 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 food handling permit posted at the checkout counter wall was expired. Post the current valid food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were missing ceiling tiles above the dishwashing area.Replace ceiling tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Accumulation of dust particles on ventilation hood fan and guards. Ventilation hood was scheduled for professional service in June 2024. Arrange professional cleaning immediately. Maintain regular cleaning service for ventilation hood system.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were missing for light fixture above the dishwashing area. Replace covers over the light fixtures.
- 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) The shelving in the walk-in cooler needs to be raised to be at least 6 inches above the floor.2) Caulking at the 3-compartment sink was stained/in disrepair and requires cleaning and/or replacement. - Replace the caulking at the 3-compartment sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Pizza cutting board and knife were not changed or washed till the end of the day. - Change or clean and sanitize board and knife at least every 4 hours.2) Surfaces of the glassdoor cooler used for sauces including the tracks of coolers and inside of coolers were dirty with food stains. - Clean interior of the glass door cooler thoroughly. 3) Interior surfaces of the microwave were dirty. - Clean microwave.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mixer guard had a buildup of food debris and requires cleaning.Ensure the entire mixer including the guard is cleaned and sanitized after every use.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas of the facility were insanitary and require thorough cleaning:- Floor area behind the dough mixer- Staff washroom toilet bowl and sink surfaces- Kitchen handwashing sink surfaces. Ensure all areas are cleaned and disinfected.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?