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Nuovo Forno Fusion

1810 20 Street Didsbury AB T0M 0W0 · Food - General

8 inspections

  1. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available for measure the concentration of chlorine sanitizer in use onsite are expired and not measuring an accurate sanitizer concentration.Acquire new suitable chlorine sanitizer 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?
      • A side room intended for use in food preparation is separated from the available handwashing sink by a closable door. Remove door to ensure reliable access to the available handwashing sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This facility is not operating with a valid food handling permit. The previous permit for this location is expired.Acquire a valid food handling permit for this location.
    • 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 ceiling adjacent to the kitchen ventilation hood is peeling, making the surface difficult to clean.Repair ceiling to render surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom does not have available paper towel from a suitable dispenser.Resupply washroom with paper towel in a suitable dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The hood vent guards directly above the cooking line-The floor beside and behind the cooking lineClean indicated areas.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer solution available for use in the kitchen was measured at a concentration of 0ppm chlorine. Sanitizer concentration was corrected to 100ppm during inspection. *Chlorine being used to prepare sanitizer is significantly oxidized. Acquire new chlorine solution to ensure reliable sanitizer preparation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Incorrect test strips are being used to verify chlorine sanitizer. Staff onsite were unable to identify the correct sanitizer concentrationChlorine test strips verified onsite, though are expired. Recommend acquiring new chlorine sanitizer test strips and removing expired or extraneous 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?
      • The paper towel dispenser for the kitchen area near the dishwashing sinks is empty. Ensure access to paper towel in a suitable dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A side room intended for use in food preparation is separated from the available handwashing sink by a closable door. Remove door to ensure reliable access to the available handwashing sink.
    • 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 ceiling adjacent to the kitchen ventilation hood is peeling, making the surface difficult to clean.Repair ceiling to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the top of the pizza preparation cooler has significant staining and damage.Thoroughly scour and clean or replace cutting surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The hood vent guards directly above the cooking line-The floor beside and behind the cooking lineClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom does not have available paper towel from a suitable dispenser.Resupply washroom with paper towel in a suitable dispenser.
  3. Risk Management Inspection

    6 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?
      • Staff described a method for the preparation and service of meats from a vertical broiler that is insufficient for safe food handling. Meat cut from a vertical broiler must be cooked a second time as prescribed under Provincial health guidelines. A suitable cooking appliance is not available within the vicinity of the vertical broiler appliance. Ensure that donair/shawarma meat cut from a vertical boiler is cooked again prior to service. Provide a reliable method and/or procedure for accomplishing this second cook step as required by Provincial health guidelines.*Provide either a cooking appliance or hot-holding unit for the donair preparation area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug suitable for preparing a sanitizing dishwashing basin is unavailable. Ensure that the two-compartment sink has plugs available for manual dishwashing. All dishes used must be chemically sanitized in 100ppm chlorine (or suitable food grade equivalent) after washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A side room intended for use in food preparation is separated from the available handwashing sink by a closable door. Remove door to ensure reliable access to the available handwashing sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The status of food safety training for staff at this facility is currently unknown. Provide proof of food safety certification for a manager or operator specific to this location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the top of the pizza preparation cooler has significant staining and damage.Thoroughly scour and clean or replace cutting surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the main cooking line's preparation cooler is discoloured and damaged, making the surface more difficult to properly sanitize.Thoroughly scour or replace surface to make it suitable for sanitizing as a food contact surface.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer was not available for use onsite during inspection. Diluted chlorine sanitizer solution was prepared during inspection. Ensure that a food-grade sanitizer is available for use whenever food handling is taking place.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths in use at this facility are visibly stained or otherwise contaminated. Remove stained cloths and ensure that only visibly clean cloths are used for wiping surfaces.
    • 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?
      • Staff described a method for the preparation and service of meats from a vertical broiler that is insufficient for safe food handling. Meat cut from a vertical broiler must be cooked a second time as prescribed under Provincial health guidelines. A suitable cooking appliance is not available within the vicinity of the vertical broiler appliance. Ensure that donair/shawarma meat cut from a vertical boiler is cooked again prior to service. Provide a reliable method and/or procedure for accomplishing this second cook step as required by Provincial health guidelines.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat and seafood was observed being stored directly above cooked or other ready to eat foods.Raw products were moved below cooked foods during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug suitable for preparing a sanitizing dishwashing basin is unavailable. Ensure that the two-compartment sink has plugs available for manual dishwashing. All dishes used must be chemically sanitized in 100ppm chlorine (or suitable food grade equivalent) after washing.
    • 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 to verify the concentration of chlorine sanitizer in use at this facility are not available onsite. Acquire suitable chlorine 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?
      • A side room intended for use in food preparation is separated from the available handwashing sink by a closable door. Remove door to ensure reliable access to the available handwashing sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The status of food safety training for staff at this facility is currently unknown. Provide proof of food safety certification for a manager or operator specific to this location.
    • 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 current configuration of the kitchen has inadequate space for the airdrying of food handling equipment after dishwashing. Provide additional countertop/shelving space to allow for suitable airdrying of washed food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the top of the pizza preparation cooler has significant staining and damage.Thoroughly scour and clean or replace cutting surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the main cooking line's preparation cooler is discoloured and damaged, making the surface more difficult to properly sanitize.Thoroughly scour or replace surface to make it suitable for sanitizing as a food contact surface.
  5. 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?
      • A seam was identified in between the floor and baseboard along the wall behind the pizza oven.Seal this area to ensure surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the top of the pizza preparation cooler has significant staining and damage.Thoroughly scour and clean or replace cutting surface.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite upon initial inspection.A diluted bleach sanitizer was prepared during inspection, measured at 100ppm chlorine. Ensure that a food-grade sanitizer solution is prepared and available for use whenever food handling is being conducted onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • An additional sink plug that could reliably hold a basin of sanitizing solution in the two-compartment sink was unavailable. Acquire an additional suitable sink plug to hold a solution of water. Ensure that manual dishwashing of food equipment includes immersion in 100ppm chlorine solution after washing and rinsing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen's handwashing sink was filled with used cloths, making the sink inaccessible for handwashing. Handwashing sink was cleared during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not displayed. Post food handling permit in a publicly visible place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A seam was identified in between the floor and baseboard along the wall behind the pizza oven.Seal this area to ensure surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the top of the pizza preparation cooler has significant staining and damage.Thoroughly scour and clean or replace cutting surface.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths being used to wipe food handling surfaces in this facility are visible stained or otherwise deemed to be contaminated.Ensure that cloths used to clean and disinfect surfaces are in a visibly clean state. Ensure that cloth(s) used to sanitize are being stored in suitable sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of rice and produce were observed being stored directly on the floor. Move indicated containers so that they are stored up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice stored in a rice cooker was measured at a temperature of 38C. The unit had been disconnected at some point after cooking. Rice was reheated to a temperature of 74C within two hours of initial preparation during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was unable to correctly describe a satisfactory procedure for manual dishwashing, as it is indicated that a chemical sanitizing step was not being undertaken.An additional sink plug that could reliably hold a basin of sanitizing solution in the two-compartment sink was unavailable. Acquire an additional suitable sink plug to hold a solution of water. Ensure that manual dishwashing of food equipment includes immersion in 100ppm chlorine solution after washing and rinsing dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip for testing chlorine sanitizer used in the facility.**Equip facility with a chlorine test strip.
    • 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 of the facility was propped open at the time of inspection. Install a screen door or other suitable means of preventing the entry of flying insects.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not displayed. Post food handling permit in a publicly visible place.
    • 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 wheeled platform used to store the stand mixer is unsuitable due to its material being absorbent and the surface being difficult to clean. Remove stand mixer from platform and store in an area which can be easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A seam was identified in between the floor and wall behind the pizza oven in the area where a baseboard is missing.Seal this area to ensure surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface on the top of the pizza preparation cooler has significant staining and damage.Thoroughly scour and clean or replace cutting surface.
  8. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip for testing chlorine sanitizer used in the facility.**Equip facility with a chlorine test strip.