Papa John's Pizza
40 - 2525 Bridlecrest Way SW Calgary AB T2Y 5J3 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard located on the wall near back door was detached from the wall Requirement:Repair the baseboard
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in sanitizer solution of sani -pail located in prep area.The wall mount dispenser was not dispensing quat in adequate amountRequirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.Repair the wall mount dispenser to dispense quat in adequate amount
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pop bottles were stored directly on floor in walk in cooler.Requirement:Store drinks minimum 15 cm off the floor
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of quat measured 50 ppm in sanitizer solution, prepared in the sink for utensils. Wall mount dispenser was not dispensing quat in adequate amount.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solutionRepair wall mount dispenser
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard located on the wall near back door was detached from the wall Requirement:Repair the baseboard
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sani- pail located in the prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of quat measured 100 ppm in sanitizer solution of sink prepared for utensils.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 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?
- No adequate pest control records were maintained.(Repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to hand washing sink located in back prep area was blocked with a big garbage bin, and brooms kept in front of the sink.Requirement:Ensure that hand washing sink is available for use all the time and its access must not be blocked.
- 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?
- No adequate pest control records were maintained.Requirement: Maintain adequate pest control records. indicating what was checked. Corrective action taken if any issue was found.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.b) cleaning cloth was kept on counter after use in front prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm.b) Ensure that cleaning clothes are soaked in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of precooked beef stored in insert of pizza prep cooler was 9.5C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.-Pre-cooked beef was moved to bottom part of the cooler during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Cold water supply was not available at hand washing sink located in front prep area, as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available at hand washing sink all the time. Do not turn it off from the valve 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?
- No pest control records were maintained.Requirement: Maintain adequate pest control records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?