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Nick's Steak House & Pizza

2430 Crowchild Trail NW Calgary AB T2M 4N5 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Onions were stored in plastic garbage bins. Facility will remove onions, wash bins, and use food grade liners for bins2) Bowl for mixing salad was stored directly on lettuce. Bowl was removed during inspection and send to dish. Please ensure that equipment is not stored on open food
    • 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) Some tiles in the kitchen were in disrepair. Work to repair the tiles is currently in progress2) Hole was observed in the wall behind the hand sink in the grill area. In the interim the facility has filled the hole with steel wool and is working on repairing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust accumulation was observed on the ceiling vents on the pizza cook line2) Extra cleaning is needed under cook line equipment-Please clean the above-mentioned areas.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the food containers in the hot holding unit were missing lids.-Ensure that the food containers are properly covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Anchovies were stored in an open can in the prep cooler.Ensure that food is removed from opened cans and is stored on food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep line cooler in the grill area and the prep line cooler in the plating area was measured at 7 degrees C and 10 degrees C respectively.-Ensure that the perishable food is measured at 4 degrees C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine test strips were expired.No iodine tests strips were present for the glasswasher.-Obtain valid chlorine, Quat and iodine test strips.
    • 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?
      • Fruit flies were noted between the supply closet and dishwashing area.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 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?
      • Old mouse droppings were noticed under the dishwasher, around the grease trap and behind the ice machine.-Clean the area and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the cookline are not washable.Replace the ceiling tiles. Ensure that they are smooth, non-porous and easily cleanable.
    • 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 3-compartment sink tap was leaking.-Fix the leak.2) Tiles in the upper bar area were in disrepair.-Fix the tiles.3) Baseboard was missing behind the ice machine.-Ensure that the baseboards are fixed.4) Hole was observed in the wall behind the hand sink in the grill area.-Seal the hole.5) The exhaust hood in the grill area was covered with grease and debris.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knife was stored in between the gap of the pizza oven and the sea food prep cooler.The knife was removed.-Ensure that the utensils and equipment is stored in clean and sanitary manner.2) Food debris were noticed on the meat slicer handle.The meat slicer was cleaned.-Ensure that the equipment is maintained in clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rust was observed inside the ice machine.-Clean the ice machine.2) One side of white cutting board and the red cutting board had deep knife gorges.-Resurface/replace the cutting board.3) Lids of flour container was broken.-Ensure that the food containers have intact lids and the containers can be maintained in clean and sanitary manner.4) Scoops were stored inside the food container.-Ensure that the scoops are stored in such a manner that the handle do not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust accumulation was observed on the ceiling vents and the light cover in the pizza prep line area.2) Grime and food debris were observed under the pizza cooler and the sea food prep line cooler.3) Food debris were noticed in the corner under the food storage racks.-Clean the above-mentioned areas.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Anchovies were stored in an open can in the prep cooler.Ensure that food is removed from opened cans and is stored on food grade containers.
    • 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?
      • Fruit flies were noted between the supply closet and dishwashing area.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the cookline are not washable.Replace the ceiling tiles. Ensure that they are smooth, non-porous and easily cleanable.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in the pizza prep cooler were measured between 5-7 degrees Celsius. - To be fixed immediately. All high-risk foods under refrigeration must be stored at a temperature of 4 degrees Celsius or less at all times. Service all coolers noted above and ensure they can maintain a temperature of 4 degrees Celsius or less at all times. Daily temperature have been implemented and maintained.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in the pizza prep cooler were measured between 6-7 degrees Celsius. The walk-in cooler, hot side prep cooler, coke cooler measured below 4C. - To be fixed immediately. All high-risk foods under refrigeration must be stored at a temperature of 4 degrees Celsius or less at all times. Service all coolers noted above and ensure they can maintain a temperature of 4 degrees Celsius or less at all times. Daily temperature have been implemented.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff exhibited a lack of food safety knowledge. Additional food safety training is required. - Kitchen managers or person in care and control of the food establishment must complete/re-take a certificate course in food safety (recognized food safety courses in Alberta: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf All other food handlers are required to complete the certificate course in food safety or the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk-in cooler were rusted. - All surfaces must be smooth, easy to clean and impervious to moisture. Remove rust and re-finish or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Two Knife handles in the kitchen were in disrepair, plastic and or wooden handle broken/peeling. No longer smooth, easy to clean and sanitizer.- Please discard. All utensils must be in a good state of repair. 2) Several cutting boards had deep grooves and were no longer smooth, easily to clean and sanitize. - Discard and replace cutting boards. All food contact surfaces must be smooth, easy to clean and sanitize. 3) Wicker baskets for bread were in use. - Wicker baskets cannot be adequately cleaned and sanitized. Please replace with plastic baskets that can be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • August 23, 2023: Several areas of the facility have been cleaned. More cleaning required. The cleaning schedule has been created. Please implement and revise as need. 1) An accumulation of grease, food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main cooking line, on floors underneath the shelves in the walk-in cooler and on shelves, on mop room surfaces. Interior surfaces of some of the coolers were also unsanitary. Observed water with rust from the shelf pooling in the preparation cooler on the main line. observed an accumulation of food debris on the interior surfaces of the pizza tray cabinet as well. - A thorough deep cleaning is required throughout the kitchen. Clean and maintain in clean and sanitary manner at all times.
  6. Risk Management Inspection

    7 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?
      • Inadequate food safety policies and procedures. There are no temperature logs, cleaning and sanitation schedules, chemical verification logs in place and or in use. - Prepare, implement and maintain a record of daily, weekly, and monthly sanitation schedules, daily temperature and chemical verification checks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in several coolers were above 4 degrees Celsius. Temperature of high-risk foods stored in the walk-in cooler such raw meats were measured at 8.7-9 degrees Celsius. Temperature of foods stored in pizza prep cooler cooked were measured between 8.7-9 degrees Celsius. Temperature of foods such as creole butter and dressing stored in the preparation cooler on the hot side were measured at 7 degrees Celsius. Actions taken during the inspection were: - Staff were directed to transfer high-risk foods items from the main walk-in cooler to the walk-in cooler in the back and items in the pizza prep cooler to be put on ice baths. Items in the other prep cooler were removed. - To be fixed immediately. All high-risk foods under refrigeration must be stored at a temperature of 4 degrees Celsius or less at all times. Service all coolers noted above and ensure they can maintain a temperature of 4 degrees Celsius or less at all times. Daily temperature logs must be implemented to measure the temperature of foods and identify any issues to prevent time/temperature abuse. - Routinely maintain all coolers to prevent issues. 2) Not all coolers are equipped with thermometers. - Ensure all coolers are equipped with thermometers to facilitate temperature verifications.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff in the rear cooking line cannot easily access the handwashing sink by the dishwashing area. - Remove or relocate the end preparation table to provide an easier/shorter path to the handwashing sink. Also remove cone metal food strainer from the sink to facilitate handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff exhibited a lack of food safety knowledge. Additional food safety training is required. - Kitchen managers or person in care and control of the food establishment must complete/re-take a certificate course in food safety (recognized food safety courses in Alberta: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf All other food handlers are required to complete the certificate course in food safety or the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk-in cooler were rusted. - All surfaces must be smooth, easy to clean and impervious to moisture. Remove rust and re-finish or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Two Knife handles in the kitchen were in disrepair, plastic and or wooden handle broken/peeling. No longer smooth, easy to clean and sanitizer.- Please discard. All utensils must be in a good state of repair. 2) Several cutting boards had deep grooves and were no longer smooth, easily to clean and sanitize. - Discard and replace cutting boards. All food contact surfaces must be smooth, easy to clean and sanitize. 3) Wicker baskets for bread were in use. - Wicker baskets cannot be adequately cleaned and sanitized. Please replace with plastic baskets that can be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of grease, food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main cooking line, on floors underneath the shelves in the walk-in cooler and on shelves, on mop room surfaces. Interior surfaces of some of the coolers were also unsanitary. Observed water with rust from the shelf pooling in the preparation cooler on the main line. observed an accumulation of food debris on the interior surfaces of the pizza tray cabinet as well. - A thorough deep cleaning is required throughout the kitchen. Clean and maintain in clean and sanitary manner at all times. 2) No written cleaning and sanitation schedule in place. - Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
  7. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of Quat sanitizer in sanitizer buckets was measured at approximately 50 ppm. Staff were incorrectly mixing the required dose to prepare about a liter of Quat solution at 200 ppm with 3.5 liters. - Quat solutions must be used at the food safe and required concentration of 200 ppm. - Prepared and trained staff on how to prepare a Quat solution using the Quat dispenser at the required and food safe concentration of 200 ppm. - Concentration of Quat solutions must be verified using Quat test strips. - Recommend installing a wall mounted Quat dispenser that automatically dispenses Quat sanitizer at the required concentration to facilitate with preparation of the sanitizer solution. 2) A dirty cleaning cloth was observed on counter/food contact surface on the main cooking line.- Store cleaning cloth in sanitizer solution in between use. 3) Sanitizer buckets were stored on the floor throughout the cooking line. - Do not store sanitizer buckets on the floor as they would be exposed to contamination. To be stored in a clean area to prevent contamination.
    • 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?
      • Inadequate food safety policies and procedures. There are no temperature logs, cleaning and sanitation schedules, chemical verification logs in place and or in use. - Prepare, implement and maintain a record of daily, weekly, and monthly sanitation schedules, daily temperature and chemical verification checks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several containers of foods were stored uncovered in the walk-in cooler and freezer. - All foods must be covered to prevent contamination. 2) Raw beef and hamburgers were stored shelves above cooked chicken wings and batter in the walk-in cooler. - Store all raw high-risk foods such as meats on dedicated shelves or on shelves below cooked or ready to eat foods. 3) A knife in sanitizer bucket was stored on the floor on the main kitchen line. Also, a large portion of the was not submerged in the sanitizer solution. - Store all utensils in a sanitary manner to prevent contamination. Ensure all parts of the utensils that come into direct contact with foods are fully submerged in a sanitizer solution at the correct conecentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unknown chemical solution in bucket that did not react with Quat test strips was found on the main line. All sanitizer buckets were not labelled. - Label all chemical container with their contents to prevent misuse. - Unknown chemical was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in several coolers were above 4 degrees Celsius. Temperature of high-risk foods stored in the walk-in cooler such as cooked cannelloni, raw meats were measured at 8.7-9 degrees Celsius. Temperature of foods stored in plastic bags such as cooked ground beef and goat cheese were also measured between 8.7-9 degrees Celsius. Temperature of high-risk foods such as ham, cooked chicken and pepperoni in the coke cooler were measured between 12-13 degrees Celsius. Temperature of foods such as creole butter and dressing stored in the preparation cooler on the hot side were measured at 7-8 degrees Celsius. Actions taken during the inspection were: - Staff were directed to transfer high-risk foods items from the main walk-in cooler to the walk-in cooler in the back. - High-risk foods in the stored in the walk-in cooler were discarded. - Foods in plastic bags were placed directly into preparation cooler inserts. - Service calls were placed at the time of inspection and technicians arrived on-site during the inspection. All high-risk foods under refrigeration must be stored at a temperature of 4 degrees Celsius or less at all times. Service all coolers noted above and ensure they can maintain a temperature of 4 degrees Celsius or less at all times. Daily temperature logs must be implemented to measure the temperature of foods and identify any issues to prevent time/temperature abuse. - Routinely maintain all coolers to prevent issues. 2) Not all coolers are equipped with thermometers. - Ensure all coolers are equipped with thermometers to facilitate temperature verifications.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher in the kitchen and the bar were in disrepair. The dishwasher in the kitchen was not dispensing detergent or chlorine. The concertation of chlorine during the sanitation cycle of the dishwasher was measured at 0 ppm. - A service call was already in place for the glasswasher at the bar. Technician arrived on-site during the inspection. - Staff were instructed to implement the 3-compartment dishwashing method. A Quat sanitizer solution at 200 ppm was prepared in one of the compartments at the time of inspection. A copy of the 3-compatment manual dishwashing method instructions were provided to staff on-site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No Quat test strips available on-site. Staff also could not locate the chlorine test strips when requested. - Ensure Quat and chlorine test strips are available on-site and staff are adequately trained on how to use them and where they are stored. 2) Chemical concentrations are not being verified. - Ensure all chemical concentrations are verified daily and recorded. Chlorine concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm. Quat sanitizer solutions must be used at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff in the rear cooking line cannot easily access the handwashing sink by the dishwashing area. - Remove or relocate the end preparation table to provide an easier/shorter path to the handwashing sink. Also remove cone metal food strainer from the sink to facilitate handwashing.
    • 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 on-site for review at the time of inspection. Tin can traps were misplaced, a glue board in one trap appeared to have become wet. - Latest pest control report was sent to PHI via email post inspection. Please ensure the noted structural issue on pest control report - the wall void nearest back door behind shelf - is addressed to prevent the entry of pest into the facility. - Recommend placing identifying stickers on walls to prevent misplacing the traps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff exhibited a lack of food safety knowledge. Additional food safety training is required. - Kitchen managers or person in care and control of the food establishment must complete/re-take a certificate course in food safety (recognized food safety courses in Alberta: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf All other food handlers are required to complete the certificate course in food safety or the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk-in cooler were lined with cardboard. Some shelves were also rusted. - Remove all cardboard immediately as they cannot be cleaned and sanitized. - All surfaces must be smooth, easy to clean and impervious to moisture. Remove rust and re-finish or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Two Knife handles in the kitchen were in disrepair, plastic and or wooden handle broken/peeling. No longer smooth, easy to clean and sanitizer.- Please discard. All utensils must be in a good state of repair. 2) Several cutting boards had deep grooves and were no longer smooth, easily to clean and sanitize. - Discard and replace cutting boards. All food contact surfaces must be smooth, easy to clean and sanitize. 3) Wicker baskets for bread were in use. - Wicker baskets cannot be adequately cleaned and sanitized. Please replace with plastic baskets that can be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of grease, food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main cooking line, on floors underneath the shelves in the walk-in cooler and on shelves, on mop room surfaces. Interior surfaces of some of the coolers were also unsanitary. Observed water with rust from the shelf pooling in the preparation cooler on the main line. observed an accumulation of food debris on the interior surfaces of the pizza tray cabinet as well. - A thorough deep cleaning is required throughout the kitchen. Clean and maintain in clean and sanitary manner at all times. 2) No written cleaning and sanitation schedule in place. - Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.