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Papa John's Pizza 10650

105 - 8631 94 Street Fort Saskatchewan AB T8L 4P7 · 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?
      • Pepperoncini is being stored at room temperature with no time monitoring. Foods stored at room temperature are to be time monitored and discarded after two hours or kept refrigerated at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand slicer is not being fully disassembled, cleaned and sanitized between use. Food residual was observed on slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris on the handles of the pre cooler. Ensure frequent cleaning and sanitizing of prep cooler handles.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a spray bottle was measured to be at 50ppm. The operator prepared a fresh 200ppm solution during inspection.Please monitor the concentration of prepared Quat sanitizer solutions in the facility and ensure the required 200ppm is maintained at all times.
  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle containing the sanitizer is unlabelled.Ensure chemicals are labelled when being stored out of their original storage unit.
    • 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 mechanical ventilation system has a service due date of October, 2023.Ensure the mechanical ventilation system is professionally serviced.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a bucket of sanitizing solution. Cleaning cloths were observed in the kitchen counter.Always ensure cleaning cloths are stored in a bucket of sanitizing solution when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were noted without labels.Corrected onsite. Operator labeled the bottles during inspection.Ensure the bottles/containers containing chemicals are adequately labeled indicating their correct contents.
    • 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 dispenser was in disrepair and unable to dispense the soap properly. Operator placed a soap bottle on the handwashing station during inspection.