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North Side Pizza / Yogen Fruz

3 - 1020 8 Avenue Cold Lake AB T9M 1K2 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No detectable sanitizer residual was available at the mechanical dishwasher at the time of inspection. The mechanical dishwasher must provide a final sanitizer concentration of 100 ppm sodium hypochlorite. Please ensure the dishwasher is serviced or adjusted as required and verify sanitizer concentration routinely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple maintenance deficiencies were observed throughout the premises. Ceiling tiles above the pizza oven were missing and exposed insulation and electrical wiring were observed. Public washroom surfaces required cleaning and maintenance, including the exhaust vent, lower door surface and peeling baseboard. Floor vents in the dining area were improperly fitted and not flush with the surrounding floor. Floors, walls, ceilings and associated finishes must be maintained smooth, durable, non-absorbent and in a condition that permits effective cleaning. Please repair or replace damaged components, ensure floor vent covers fit securely and flush with surrounding surfaces, and thoroughly clean and maintain affected areas.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. High touch surfaces, including refrigerator door handles, were observed to be visibly soiled. The area beneath the mechanical dishwasher and three-compartment sink was also observed to have accumulated debris and required cleaning. Please thoroughly clean and sanitize the affected high touch surfaces and maintain the area beneath the dishwasher and three-compartment sink in a clean and sanitary condition.2. No sanitizer solution was available for food contact surfaces at the time of inspection. Sanitizer must be available for food preparation counters and food contact surfaces. Please provide sanitizer at 100 ppm sodium hypochlorite when bleach is used or 200 ppm quaternary ammonium when quaternary ammonium compounds are used, and verify concentrations routinely.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No detectable sanitizer residual was available at the mechanical dishwasher at the time of inspection. The mechanical dishwasher must provide a final sanitizer concentration of 100 ppm sodium hypochlorite. Please ensure the dishwasher is serviced or adjusted as required and verify sanitizer concentration routinely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple maintenance deficiencies were observed throughout the premises. Ceiling tiles above the pizza oven were missing and exposed insulation and electrical wiring were observed. Public washroom surfaces required cleaning and maintenance, including the exhaust vent, lower door surface and peeling baseboard. Floor vents in the dining area were improperly fitted and not flush with the surrounding floor. Floors, walls, ceilings and associated finishes must be maintained smooth, durable, non-absorbent and in a condition that permits effective cleaning. Please repair or replace damaged components, ensure floor vent covers fit securely and flush with surrounding surfaces, and thoroughly clean and maintain affected areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. High touch surfaces, including refrigerator door handles, were observed to be visibly soiled. The area beneath the mechanical dishwasher and three-compartment sink was also observed to have accumulated debris and required cleaning. Please thoroughly clean and sanitize the affected high touch surfaces and maintain the area beneath the dishwasher and three-compartment sink in a clean and sanitary condition.2. No sanitizer solution was available for food contact surfaces at the time of inspection. Sanitizer must be available for food preparation counters and food contact surfaces. Please provide sanitizer at 100 ppm sodium hypochlorite when bleach is used or 200 ppm quaternary ammonium when quaternary ammonium compounds are used, and verify concentrations routinely.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored above and next to ready-to-eat food. Raw animal products must be stored below and physically separated from ready-to-eat foods to prevent contamination. Please reorganize refrigeration storage so raw animal products are stored below and away from ready-to-eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No detectable sanitizer residual was available at the mechanical dishwasher at the time of inspection. The mechanical dishwasher must provide a final sanitizer concentration of 100 ppm sodium hypochlorite. Please ensure the dishwasher is serviced or adjusted as required and verify sanitizer concentration routinely.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the mechanical dishwasher were not available at the time of inspection. Please provide appropriate chemical test strips to verify the dishwasher sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the designated handwashing sink at the time of inspection. Please provide hand soap at all designated handwashing sinks and maintain handwashing supplies at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple maintenance deficiencies were observed throughout the premises. Ceiling tiles above the pizza oven were missing and exposed insulation and electrical wiring were observed. Public washroom surfaces required cleaning and maintenance, including the exhaust vent, lower door surface and peeling baseboard. Floor vents in the dining area were improperly fitted and not flush with the surrounding floor. Floors, walls, ceilings and associated finishes must be maintained smooth, durable, non-absorbent and in a condition that permits effective cleaning. Please repair or replace damaged components, ensure floor vent covers fit securely and flush with surrounding surfaces, and thoroughly clean and maintain affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washrooms need to be cleaned as often as necessary to maitain in a sanitary manner at all times.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washrooms need to be cleaned as often as necessary to maitain in a sanitary manner at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strange odour was noticeable originating from the sink by the yogurt mixing machines. Please investigate source of odour and take any corrective action required.