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Mother's Pizza

3 - 10 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the cold rail on the prep cooler was measured using an infrared and probe thermometer and recorded at 7C. The ambient temperature of the prep cooler was recorded at 6.7C.Please adjust or repair the cooler to ensure it can maintain temperatures of 4C or below.
    • 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 base of the faucet neck at the prep sink was leaking.Please repair the indicated area to ensure it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Violation (September 3, 2025)Foiled covered cardboard was still observed to be installed along the edges the commercial canopy.Please remove from use.----------Initial ViolationFoil covered cardboard was installed along canopy over pizza oven. Do not use cardboard along canopy, remove from use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The mixer, the Hobart food processor, and the area around it were observed to be soiled with grease, flour, and food debris.Please clean and sanitize the indicated areas.2) The pizza oven handle was wrapped in soiled duct tape. Duct tape is not an easily cleanable, smooth, and impervious surface.Please removed the duct tape from the stainless-steel handle.3) The chest freezer located by the entry door was observed to be in cracked, exposing the insulation and was covered in peeling duct tape which do not provide a smooth, easily cleanable, and impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape and repair the lid so the surface of the chest freezer is a smooth and cleanable.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The ambient temperature of the cold rail on the prep cooler was measured using an infrared thermometer and recorded at 12C. The ambient temperature of the precooler was recorded at 12C. The internal temperature of the bacon stored on the cold rail was measured at 18C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to discard the bacon and move all high-risk items into the drink cooler with temperatures measuring at 4C or below. Please adjust or repair the cooler to ensure it can maintain temperatures of 4C or below.2) The ambient temperature of the undercounter cooler was tested using an infrared thermometer and measured 9C. The ambient temperature of the standing display cooler located in the kitchen was tested using an infrared thermometer and measured at 10C and verified with a probe thermometer. The internal temperature of the block of mozzarella cheese from the cooler was taken with a probe thermometer and read 12C.The operator was instructed to relocated high-risk food items to the drink cooler. Please adjust or service the undercounter and standing display cooler to ensure they can maintain temperatures of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ranch dressing was observed to be left out at room temperature after portioning. The inspector was informed that the ranch portions were recently made. The bottle of ranch dressing stated that the product must be refrigerated after opening.The operator was instructed to move the portioned ranch dressing into a cooler.
    • 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 base of the faucet neck at the prep sink was leaking.Please repair the indicated area to ensure it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Violation (September 3, 2025)Foiled covered cardboard was still observed to be installed along the edges the commercial canopy.Please remove from use.----------Initial ViolationFoil covered cardboard was installed along canopy over pizza oven. Do not use cardboard along canopy, remove from use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The mixer, the Hobart food processor, and the area around it were observed to be soiled with grease, flour, and food debris.Please clean and sanitize the indicated areas.2) The pizza oven handle was wrapped in soiled duct tape. Duct tape is not an easily cleanable, smooth, and impervious surface.Please removed the duct tape from the stainless-steel handle.3) The chest freezer located by the entry door was observed to be in cracked, exposing the insulation and was covered in peeling duct tape which do not provide a smooth, easily cleanable, and impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape and repair the lid so the surface of the chest freezer is a smooth and cleanable.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza cooler- top inserts has 2 compartments (left compartment was @1.2 deg C, right compartment was @7 deg C).Advised operator to refrain from storing food ingredients in right top compartment as it is not able to maintain 4 deg C. There is satisfactory temperature on the left top insert unit and bottom cooler unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Foil covered cardboard was installed along canopy over pizza oven. ** Do not use cardboard along canopy, remove from use.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza cooler- top inserts- food probed @6.5 deg-9 CEnsure defrost is adjusted to ensure top level line of food inserts are still maintained at 4 deg C for temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Foil covered cardboard was installed along canopy over pizza oven. ** Do not use cardboard along canopy, remove from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. prep table is not organized for ease of cleaning. reorganize area**Remove items not needed and ensure items stored on top shelves are stored in proper storage containers. (Discard cardboard trays and boxes from use as storage containers- they are greasy and cannot be cleaned)2. back dough mixer area-miscellaneous items stored on shelf above mixer. Remove items not requried and stored all other items in secure containers. 3. The wall surfaces have dried residue from flour and grease**Clean all wall surfaces to remove spills/grease and grime4. Counter surface and shelf above sink- grease and dust accumulation. **Clean area properly and remove items not required.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza cooler- top inserts- food probed @6.5 deg CEnsure defrost is adjusted to ensure top level line of food inserts are still maintained at 4 deg C for temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Foil covered cardboard was installed along canopy over pizza oven. ** Do not use cardboard along canopy, remove from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. prep table is not organized for ease of cleaning. reorganize area**Remove items not needed and ensure items stored on top shelves are stored in proper storage containers. (Discard cardboard trays and boxes from use as storage containers- they are greasy and cannot be cleaned)2. back dough mixer area-miscellaneous items stored on shelf above mixer. Remove items not requried and stored all other items in secure containers. 3. The wall surfaces have dried residue from flour and grease**Clean all wall surfaces to remove spills/grease and grime4. Counter surface and shelf above sink- grease and dust accumulation. **Clean area properly and remove items not required.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza cooler- top inserts were surface temperature measured @9 deg C. Ensure defrost is adjusted to ensure top level line of food inserts are still maintained at 4 deg C for temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Foil covered cardboard was installed along canopy over pizza oven. ** Do not use cardboard along canopy, remove from use. 2. Knives were stored in gap between wall and kitchen counter. ** Store knives in a clean container or holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. prep table is not organized for ease of cleaning. reorganize area**Remove items not needed and ensure items stored on top shelves are stored in proper storage containers. (Discard cardboard trays and boxes from use as storage containers- they are greasy and cannot be cleaned)2. back dough mixer area- some flour residue buildup on machine**Clean and saniitize equipment after use, keep area clean and tidy3. Cheese grater- the wood surface below has buildup of grime**Clean counter top surface to remove all buildup 4. The wall surfaces have dried residue from flour and grease**Clean all wall surfaces to remove spills/grease and grime5. An old upright freezer unit is no longer used for food storage- miscellaneous items stored inside are not organized and easy to clean. * If this unit is to be used for storage, it must be organized and easy to clean.