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Nitza's Pizza

101 - 80 McKenney Avenue St. Albert AB T8N 2G4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentration was measured at greater than 200 ppm. The operator was instructed to prepare a fresh sanitizer solution. The sanitizer concentration was subsequently measured at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were observed using a cloth to dry dishes after the sanitization step. PHI intervened and immediately stopped this practice. Staff were educated that dishes must be allowed to air dry after the sanitization step to prevent cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips for chlorine were observed (Exp: 12/2025). Operator was instructed to obtain valid test strips.
    • 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 observed at hand washing station in dishwashing area. Operator restocked the supplies upon request.
    • 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 back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was demonstrated that the meat slicer was not being cleaned and sanitized properly. When asked to describe the cleaning procedure, the operator indicated that sanitizer was added to the cleaning detergent and the equipment was then dried with a cloth. PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility.PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were cleaning cloths being left on the counter and not in a sanitizing solution. Discussed and showed that the amount of sanitizer present on the cloth was inadequate for sanitizing the surfaces. Was moved to the sanitizer bucket. Later in the inspection another cloth was found sitting on the counter.
    • 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?
      • ***There were no hot holding temperature logs observed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Mugs were being used for bulk food scoops. The handles were contaminated and in the bulk product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding unit was not maintaining the foods at 60C or hotter. The red meat sauce was 44C to 52 C when stirred. Staff turned the unit up and the red meat sauce reached 55C. food is to be cooked to 74C prior to being put in the hot holding unit and then it is to be maintained at 60C or hotter.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Sanitizer test strips were not being used often enough to ensure that an effective sanitizer solution was available.
    • 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 front area was being obstructed with the single service containers. They were moved every time the hand sink was used but returned to obstruct the sink and there was a high risk of the single service containers becoming contaminated by this location.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no dedicated hand sink in the back food handling area.
    • 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 being completed monthly. Pest control records from a company were present for every other month. Discussed that the records are to be completed every month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Food safety certificate was not available for review. Staff present did not seem to be aware of food safety requirements.
    • 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 wall in the back area was in disrepair with missing tiles and uncleanable areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***the mechanical dishwasher was reported to not be working. Staff indicated that it broke yesterday and they were not using it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt present on the non food contact surfaces (by the base of the support pillar in the back).
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovations had been done without plans being provided to the district Public Health Inspector. Prior to renovations plans are to be provided.
  5. Demand Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer bucket had 50ppm concentration of chlorine present. Staff made a new effective solution of 100ppm upon request.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were cleaning cloths being left on the counter and not in a sanitizing solution. Discussed and showed that the amount of sanitizer present on the cloth was inadequate for sanitizing the surfaces. Was moved to the sanitizer bucket. Later in the inspection another cloth was found sitting on the counter.
    • 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?
      • ***There were no hot holding temperature logs observed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Mugs were being used for bulk food scoops. The handles were contaminated and in the bulk product.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Unknown chemicals were being mixed in with the sanitizer. All sanitizer solutions observed during this inspection had foam bubbles present in the containers. Discussed with staff that nothing was to be mixed with the bleach sanitizer as it can reduce the effectiveness of the solution. All solutions were changed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding unit was not maintaining the foods at 60C or hotter. The red meat sauce was 44C to 52 C when stirred. Staff turned the unit up and the red meat sauce reached 55C. food is to be cooked to 74C prior to being put in the hot holding unit and then it is to be maintained at 60C or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was Donair meat being thawed at room temperature under the table on the floor in the back area. Discussed proper thawing procedures and the 6 sour cream containers of Donair meat were moved to the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Manual dishwashing procedures were not posted. Staff was asked how dishes were done and she indicated they were washed and rinsed and allowed to air dry. Education was provided that dishes were to be washed rinsed and sanitized using the three sink method before being allowed to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Sanitizer test strips were not being used often enough to ensure that an effective sanitizer solution was available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no dedicated hand sink in the back food handling area.
    • 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 front area was being obstructed with the single service containers. They were moved every time the hand sink was used but returned to obstruct the sink and there was a high risk of the single service containers becoming contaminated by this location.
    • 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 being completed monthly. Pest control records from a company were present for every other month. Discussed that the records are to be completed every month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Food safety certificate was not available for review. Staff present did not seem to be aware of food safety requirements.
    • 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 wall in the back area was in disrepair with missing tiles and uncleanable areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***the mechanical dishwasher was reported to not be working. Staff indicated that it broke yesterday and they were not using it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt present on the non food contact surfaces (by the base of the support pillar in the back).
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovations had been done without plans being provided to the district Public Health Inspector. Prior to renovations plans are to be provided.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was measured at 0ppm of chlorine.Ensure sanitizer solution is replaced every 2 hours and when visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lower unit of the front prep cooler was measured at 6.6C and the top was measured at 10C.Operator adjusted the thermostat, covered the top unit, and the cooler dropped to 4C by the end of the inspection.Ensure temperature of coolers are monitored and recorded at least twice daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meatballs and sauce in the hot holding unit was measured at an internal temperature of 32C and 45C respectively.Cooked meatballs were thawed and put in the already reheated sauce in the hot holding unit. Food had been placed in the hot holding within 2 hours. Sauce and meatballs were reheated rapidly before placing in the hot holding.Ensure food is reheated and cooked to the right temperature , for meatballs (74C/165F) before placing in the hot holding unit. Monitor the food in the hot holding unit every 2 hours to ensure a temperature of at least 60C/140F is maintained.
  7. Risk Management Inspection

    2 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 fixtures in the walk-in cooler and freezer had no protective covers. Replace the missing cover to help prevent food contamination in event of breakage. Jan 15, 2024: The light fixture in the walk-in freezer was still missing a protective cover (light cover provided for the fixture in the walk-in cooler).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A freezer at the back area had a tape over the handle. Food equipment must be in good repair and easy to clean.
  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food such as chicken were stored on the floor in the walk-in freezer.Move the boxes away from the floor and ensure food items are always stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the back food area was not accessible (sink access was blocked with a garbage bin) and had no paper towel. The staff moved the garbage bin and replaced the paper. Please ensure all handwashing sinks in the facility are accessible, supplied with soap, paper towel, hot and cold running water.
    • 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 fixtures in the walk-in cooler and freezer had no protective covers. Replace the missing cover to help prevent food contamination in event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer at the back food area has a damaged lid with exposed insulation covered with tape. The lock section of the freezer also appeared rusted. The freezer cannot be cleaned properly although the temperature was adequate.The operator stated they are in the process of replacing the freezer and asked for an extended time.