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Panago Pizza

15 - 19 Bellerose Drive St. Albert AB T8N 5E1 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The fresh onion in storage bin were found to be spoiled with moldy with dark spots on it.Discard those onions and make sure that food products used in the facility are wholesome and fit for human consumption.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottles with Quat sanitizer concentration was measured between 0ppm and 50ppm.Staff discarded the solution and re-filled it (measured at the concentration of 200 ppm).Discussed regularly checking the sanitizer concentration to ensure that surfaces and equipment are properly sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The top of the line coolers had been left open and the temperatures were 8C to 10C.Staff was instructed to close the cooler lids to decrease the temperature. After the cooler lids were closed the temperature went back down to 4C.Make sure that when staff are not actively getting product from the cooler the lids should be closed to protect the food from contamination and to help maintain safe temperatures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used for dispensing flour were stored inside the containers in contact with flour.Make sure that scoops used for food handling are stored appropriately with handles out of the product to avoid cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used for cheese in the prep cooler either had no handles or handles in contact with cheese.Make sure that scoops used for food handling are stored appropriately with handles out of the product to avoid cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large quantity of cheese was observed to be left out at the room temperature.Pesto sauce was also observed on the kitchen counter to be refregirated.Discussed with operator appropriate storage temperature for perishable products to ensure food safety.Store cheese inside the cooler at 4 degrees C or below.
    • 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 weather stripping on the back exit door had few gaps in it.Replace/repair the weather stripping to ensure that door is properly sealed to prevent entry of any pest.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer solution appeared not to have been changed yet. The concentrations in the spray bottles were 100ppm, an effective concentration was 200ppm. Staff changed the solutions right away.