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Nonna's Pizzeria

431 2 Avenue N Vauxhall AB T0K 2K0 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizing solution was available while food preparation for the day had already begun. The owner prepared a bleach-water sanitizing solution when requested during the inspection.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The interior of the line cooler was found to have a coldest reading of 9.8C using an infrared thermometer. The owner had been using the cooler to proof pizza dough that had been prepared recently. The owner adjusted the unit to a colder setting and will be monitoring the unit to ensure that it falls below 4C. Ingredients will be rearranged with the standup coolers to best allow for proofing to occur without impacting the storage temperature of the perishable ingredients until the walk-in cooler is repaired.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The burger condiments insert in the upper compartment of the line cooler was found to have a surface temperature of 8.6C through the use of an infrared thermometer.The owner lowered the temperature setting to one setting colder when requested. A new analog display thermometer will be purchased for this cooler and the new cooler that was purchased as a precaution. The owner also advised that a repairman will be contacted to realign the line cooler covers as the burger condiment cover was misaligned, allowing for cold air to escape and warmer air to enter.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the two sanitizing buckets did not have any detectable level of chlorine as verified using the test strips. The operator replaced the solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially cooked bacon was measured to be at a maximum temperature of 50C in the rear compartment of the hot holding unit at the beginning of the inspection. The container was moved to the front of the warming unit during the inspection and non-perishable sauces were relocated to the rear of the unit.