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Panago Pizza 102

9 - 8807 100 Street Morinville AB T8R 1V5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 12 degrees C. The internal temperature of food items was noted to be between 9-10 degrees C. The operator indicated that the temperature was 3.8 degrees C when they opened. All food items were moved in the walk-in-cooler. Please repair the prep cooler and ensure it is maintained at or below 4 degrees C at all times. The operator indicated that they have contacted a repairman to repair the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not rinsing dishes after washing and before sanitizing them. Proper dishwashing procedures were discussed with the operator. Please wash dishes with soap and water in the first sink, rinse the with water in the second sink and prepare quat solution at 200 ppm in the third sink. Leave clean dishes fully submerged in the quat solution for at least two minutes. Air dry all dishes.
    • 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. The operator stated that Orkin conduct monthly checks at the facility and email records to them. The operator was advised to maintain monthly pest control records.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the bottle and at the sink was at inadequate concentration. Sanitizer was replaced during inspection and measured at 200ppm.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution was noted to be at 50 ppm. The operator prepared fresh quaternary ammonium solution during the inspection. The operator was further advised to ensure that quat solution at 200 ppm is present in the facility at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed to be wiping hands using their aprons. Food handlers were also observed to rinsing hands instead of performing proper hand washing using soap. Importance of hand washing and proper hand washing procedure was discussed with the operator during the inspection. Hands must be washed using soap between tasks.