Next Level Pizza
1667 Dunmore Road SE Medicine Hat AB T1A 1Z8 · Food - General
23 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?
- The weatherstripping at the back door is damaged.* Replace or repair weatherstripping to prevent the entry of pests.Written pest control records were not available during the inspection.* Establish and maintain adequate written pest control records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The faucet of the three-compartment sink was leaking.* Repair the leak and maintain the faucet in good working condition.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bucket with cleaning cloths measured approximately 10 ppm chlorine. A new solution was prepared by the operator, measuring 100 ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings were being thawed in a bucket filled with water on top of the sink. The operator turned on the cold water tap and allowed cold water to run continuously for proper thawing.
- 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?
- The weatherstripping at the back door is damaged.* Replace or repair weatherstripping to prevent the entry of pests.Written pest control records were not available during the inspection.* Establish and maintain adequate written pest control records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The faucet of the three-compartment sink was leaking.* Repair the leak and maintain the faucet in good working condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- The food handling permit posted is expired.
- 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?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no soap in the handwashing sink in the kitchen. Staff are using the sink in the dishwashing area to wash hands.
- 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
- 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 is expired.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is debris/dust buildup in the following areas and they require cleaning:- cleans in the kitchen behind shelves, prep coolers, and hard to reach areas
- 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
- 23. Is the facility maintained in a clean and sanitary condition?
- The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- There is a hole in the wall behind the large chest freezer.Previously noted areas have been cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
- 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?
- The mouse droppings underneath shelving along the wall in the utility room have been cleaned up. Now that some of the clutter in the room has been cleaned up/organized, there is another area along the wall where mouse droppings are able to be seen. There is a hole in the wall behind the large chest freezer.Clean up droppings using the proper procedure and fill the hole in the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
- 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
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?
- The mouse droppings underneath shelving along the wall in the utility room have been cleaned up. Now that some of the clutter in the room has been cleaned up/organized, there is another area along the wall where mouse droppings are able to be seen. There is a hole in the wall behind the large chest freezer.Clean up droppings using the proper procedure and fill the hole in the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a buildup of dust on the ceiling around the ventilation in the kitchen
- 23. Is the facility maintained in a clean and sanitary condition?
- The utility room and dry storage areas are better organized but there are still several items which do not seem relevant to the operation of the facility.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were several dirty cleaning clothes lying on top of cutting boards.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of flour are left open and with scoops left inside of them.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no paper towel available at either handwashing sink in the kitchen.
- 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?
- There are mouse droppings underneath shelving along the wall in the utility room. There is a hole in the wall behind the large chest freezer.Clean up droppings using the proper procedure and fill the hole in the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- The utility room and dry storage areas are cluttered and disorganized. This makes these areas difficult to clean and can provide harborage to pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several areas of the facility require cleaning:- the floors in the kitchen and storage areas require a deep cleaning, particularly underneath and behind equipment (oven, prep coolers, ice cream freezer, fridges/freezers, stand mixer).- there is debris buildup on the doors and sides of coolers/fridges/freezers.- cutting boards are blackened/knife-scarred and require resurfacing, replacement, or better cleaning/maintenance- there is a buildup of debris on the meat slicer- there is a buildup of dust on the ceiling around the ventilation in the kitchen- the floor and sink in the customer washroom are dirty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The correct chemicals are supplied to the dishwasher, but the final rinse solution measures 10 ppm chlorine. Operator was instructed to implement manual washing of dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
- 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?
- The pest control records were not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- The previously noted areas have been cleaned however, the prep cooler cutting boards are stained/blackened and require resurfacing or replacement.
- 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
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The correct chemicals are supplied to the dishwasher, but the final rinse solution measures 10 ppm chlorine. Operator was instructed to implement manual washing of dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
- 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?
- The pest control records were not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- The previously noted areas have been cleaned however, the prep cooler cutting boards are stained/blackened and require resurfacing or replacement.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A used apron was left on top of a food prep surface. It was removed by the operator and they were instructed to clean and sanitize the surface.
- 09. Are chemicals stored and handled in a safe manner?
- There is an unlabeled spray bottle, the operator present did not know what was in the spray bottle.
- 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 measures 0 ppm chlorine, the chemical supply is empty. Operator was instructed to implement manual washing of dishes until the dishwasher is properly supplied with the correct chemicals.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no paper towel at the handwashing sink in the kitchen.
- 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?
- The pest control records were not available.
- 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 permit on display is expired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several areas of the facility require cleaning including:-gas grill tops and adjacent floor and backsplash-floors in kitchen, dishwashing and mop closet areasThe prep cooler cutting boards are stained/blackened and require either, a deep thorough cleaning to remove the staining, or resurfacing
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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)?
- The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
- 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?
- The weather stripping under the back door is fixed.The pest control records were not available.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
- 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?
- The weather stripping under the back door is fixed.The pest control records were not available.
- 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 permit on display was valid until September 30, 2024.
- 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
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were left on food preparation surfaces between uses. Operator made 100ppm chlorine sanitizer solution and placed the used cloths in the sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of flour were left open with scoop inside. The operator removed the scoops and closed the bags.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food items (butter and gulab jamun) were left uncovered in the fridge. Ensure all food items are covered when stored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food stored in the upper compartment of the prep cooler was measured at 8°C. The operator stated that they would reduce the portion of the food stored in the container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have test strips for measuring chlorine concentration for sanitizer solutions or for dishwashing. The operator stated they would acquire test strips and were provided some by the inspector for testing in the meantime.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was available at the staff hand sink in the kitchen. The operator agreed to purchase more paper towels promptly.
- 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?
- The weather stripping under the back door has gaps through which pests may enter. The pest control records were not available.
- 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 permit on display was valid until September 30, 2024.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several areas have debris or dust build up and require cleaning:- ceiling near the vent of the kitchen is covered in black dust- the floor in kitchen area, especially under and behind the equipment- kitchen walls are covered with debris- the burner (top, bottom, sides, underneath, and handle)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few bags of flour were stored on the floor. They were promptly moved by the operator.
- 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?
- Weatherstripping at the back door is in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Light switches were covered in dirt/debris. They were promptly cleaned by the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility does not have written sanitation plans/procedures.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- There is no cold water supply to the handwashing sink in the food preparation area.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was a dirty cloth left on top of a food preparation area. The operator discarded the cloth, prepared a sanitizer solution, sanitized the food preparation area using a new, clean cloth, and placed the cloth in the sanitizer solution after use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several containers of food do not have lids/covers such as bags/containers of flour, sauces, mashed potatoes, and meat in the freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods were being thawed at room temperature. The operator promptly placed all frozen/thawing food in the refrigerator.
- 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 is no cold water supply to the handwashing sink in the food preparation area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several areas of the facility require cleaning including:- lower shelving in food preparation areas- metal racks in the large cooler unit- shelving in the refrigerators- grills and sides of the gas burners- stand mixer
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?