New Pizza Factory
1772 34 Avenue NW Edmonton AB T6T 1B1 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer currently used in the facility for surface sanitizing requires rinsing after application on food contact surfaces. Discontinue its use and replace it with a no-rinse, food-safe sanitizer. Suitable options include chlorine, iodine, or quaternary ammonium-based sanitizers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dust accumulation was observed inside the kitchen exhaust hood, including the filters and nozzles. The interior of the large prep cooler has dirt and food debris. The mixer head of the dough mixer has grease buildup. These must be cleaned thoroughly to prevent contamination.
- 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
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Unopen bags of flour noted on a counter nearby to an open mop sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw fish were observed submerged in water without cold running water, temperature of fish recorded 14C.
- 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 paper towel dispenser was empty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Unopen bags of flour noted on a counter nearby to an open mop sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw fish were observed submerged in water without cold running water, temperature of fish recorded 14C.
- 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 paper towel dispenser was empty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?