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Nitzas Pizza

5 - 4302 50 Street Leduc AB T9E 6K8 · Food - General

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was empty. This was corrected during the inspection. The chlorine sanitizer was 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of food debris and grime in the hard to reach areas such as the floor corners, underneath the equipment, and on cooler shelves. There was build up dust around the ventilation fan in the walk in cooler.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **At the start of the inspection, cleaning cloths were all over the counter. The operator only removed them when the inspector arrived.** A sanitizer solution was only prepared after the inspector arrived.ACTION REQUIRED:1) Ensure that a sanitizer solution is readily available during food handling2) Cleaning cloths shall be stored in the sanitizer solution between uses.3) Ensure that food contact surfaces area regularly cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature inside the prep cooler at the front was at 10C. **cooked Pizza sauce was observed being cooled in the walk-in cooler. However, the container was covered.ACTION REQUIRED:1) Monitor the temperature of the prep cooler first thing in the morning to ensure that it is capable of maintaining a temperature of 4C/40F or colder.**Also ensure that the thermometer inside the prep cooler is working properly. it was displaying a temperature of 40F at the time of the inspection, which was significantly different from the inspector's own thermometer.2) When using the cooler to cool hot food, please keep the container slightly open to facilitate cooling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty. The operator was directed to restock the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning and organizing of the entire facility is required, with particular attention to the flowing areas:DISH PIT AREA1) clean and organize under the sink2) Clean the food splashes on the wall with the electrical panelPIZZA DOUGH PREP AREA:1) Clean all the shelves in that area and the wall behind the dough mixer machineWALK-IN COOLER1) Clean the flooring especially under the green shelvingFRONT SERVICE AREA1) Clean the inside and outside of the prep cooler2) Clean underneath the cookline3) Clean the shelving adjacent to the oven**Please also reorganize the facility and get rid of utensils or stuff no longer in use. This will make it easier to keep the facility clean.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked food stored in the cooler are not re-heated before being placed in hot holding units. The operator stated that food is placed cold inside the hot holding unit to heat up. Education was provided to the staff on proper hot holding.Please ensure food is re-heated to a minimum of 74C before placed inside the hot holding where it must be maintained above 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Appropriate chlorine sanitizer test strips were not observed. Discolored loose test strips were observed in a container.Please obtain chlorine test strips in the original container that will indicate the color matching bars and expiry date.
    • 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 observed. Please implement and maintain a monthly pest check, ensure records are kept for review during inspection. A template will be sent with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures in the storge room were missing protective covers.Please replace the covers to prevent food contamination and an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The line-prep cooler in the front service area was unclean. Dirt and debris were observed on the outer surfaces of the cooler and inside the cooler.Clean the cooler and all coolers in the facility.2. The dough making machine was unclean. Flour and debris accumulation was observed. Please clean the dough machine and place the machine on a more frequent cleaning schedule. All equipment in the facility must be maintained in a sanitary condition. 3. Dry storage bins at the back area appeared unclean. Old food particles and debris deposits were observed on the container and lids. Please clean the storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The counter (upper and lower sections) at the back area was unclean. Please clean the counter surfaces and underneath the counter, including all hard-to-reach corners in the facility. 2. The floor underneath shelves in the walk-in cooler was unclean. Dirt and debris were observed. Clean the floor and hard to reach corners in the walk-in cooler.
  9. 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?
      • The kitchen exhaust/ventilation system is overdue for cleaning.Please ensure the system and hoods are professionally cleaned.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available to sanitize food contact surfaces. Please ensure an approved sanitizer is purchased. Unscented bleach or Quat solution can be used as sanitizers.Ensure test strips are also made available to measure and verify the concentration of sanitizing solutions. (100ppm chlorine/bleach solution or 200ppm Quat solution is required for sanitizing food contact surfaces, dishes/utensils and equipment).
    • 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 kitchen exhaust/ventilation system is overdue for cleaning.Please ensure the system and hoods are professionally cleaned.