Panago Pizza
331 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of perishable foods stored in inserts of pizza prep cooler were: shredded cheese 8C, garlic butter 10 C, pepperoni 7.4C, salami 8.7C, sliced meat 7.7C, chicken 8.3C and cheese 7CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Temperature of the cooler was adjusted during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Detergent pail connected to the dish washer was empty.Requirement:Replace empty detergent pail asap
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine during sanitizer cycle for the dish washer.Requirement:Provide 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?
- Designated hand washing sink in back prep area was blocked with vegetable chopper kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of pepperoni stored in insert of prep cooler was 8C and shredded cheese at 9C.Requirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Pepperoni and cheese were moved to bottom part of the prep cooler during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall covering is missing around plumbing pipe under prep counter in back area leading to a big hole.Requirement:Provide wall covering to cover the hole.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff's half eaten food was kept on prep counter in back prep area.Requirement: Prep counters must not be used for eating food by the staff to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) No dedicated hand washing sink was provided in back prep area as all three-compartments of the sink were blocked with dirty dishes.b) No paper towels were provided at the hand washing sinkRequirement:Designate one of three compartments sink as hand washing sink and provide paper towels in the dispenser at this sink. Use hand washing sink only for handwashing and do not block at any time.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?