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Papa Luigi's Pizzeria

106 Railway Avenue Cremona AB T0M 0R0 · Food - General

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of floor in the back food preparation area is peeling from the subfloor, creating a surface that is uneven and difficult to clean.Repair flooring or otherwise render this area smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The metal shelving above the back food handling counter has a build-up of grease and debris. Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the pizza oven and shelving in the kitchen is significantly cluttered, making it difficult to clean these areas effectively. Remove excess items and organize spaces to ensure these areas can be effectively cleaned as needed.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A segment of shelving above the back food preparation area has unfinished raw wood edges, making the surface difficult to clean.Cover or finish shelving areas to make surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of floor in the back food preparation area is peeling from the subfloor, creating a surface that is uneven and difficult to clean.Repair flooring or otherwise render this area smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the pizza oven and shelving in the kitchen is significantly cluttered, making it difficult to clean these areas effectively. Remove excess items and organize spaces to ensure these areas can be effectively cleaned as needed.
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken was observed being stored directly above cut vegetables and sauces in the back standing cooler.Move raw meats so that they are not stored directly above other foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at a concentration of 10ppm chlorine and a maximum temperature of 60.3C. Repair dishwasher to ensure that it is capable of dispensing a chlorine concentration of 100ppm chlorine. Manually sanitize washed dishes with prepared basin of 100ppm chlorine solution until dishwasher sanitizing capabilities are restored.
    • 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 the kitchen's handwashing sink was partially blocked by maintenance supplies, making it difficult to access.Move equipment so that the handwashing sink remains easily accessible and available for use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A segment of shelving above the back food preparation area has unfinished raw wood edges, making the surface difficult to clean.Cover or finish shelving areas to make surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of floor in the back food preparation area is peeling from the subfloor, creating a surface that is uneven and difficult to clean.Repair flooring or otherwise render this area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen prep cooler countertop cutting surfaces are heavily stained. Thoroughly scour and clean or replace these countertops to ensure sanitary food handling surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the stand mixer in the back food preparation area has a build-up of grease and food debris.Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the pizza oven and shelving in the kitchen is significantly cluttered, making it difficult to clean these areas effectively. Remove excess items and organize spaces to ensure these areas can be effectively cleaned as needed.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed stored directly in bulk food containers.An open can of tomato sauce was observed being stored in an open can in the upright prep room cooler. Openned metal cans are unsuitable for long-term storage of acid-containing foods. Scoops were removed from food during inspection.Tomato sauce was disposed of during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the kitchen handwashing sink is broken and difficult to operate. Repair or replace liquid soap dispenser to ensure ease of access to handwashing supplies.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The current food handling permit was obstructed and not clearly visible to the public. Move food handling permit so that it is clearly visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap was noted in between the baseboard and floor in the back food preparation area.Seal gap to ensure that this area is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the countertop cutting surfaces is heavily stained. Thoroughly scour and clean surface to remove significant staining.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wood insert knife blocks was being used to store knives, which are difficult to properly clean.Replace knife block with another storage method that is easier to clean. Install magnetic strips to allow their use in storing utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler surface is discoloured and unclean. Thoroughly clean or replace food handling surface.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wood insert knife blocks was being used to store knives, which are difficult to properly clean.Replace knife block with another storage method that is easier to clean. Install magnetic strips to allow their use in storing utensils.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted. Post current food handling permit in a conspicuous place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler surface is discoloured and unclean. Thoroughly clean or replace food handling surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was leftover food debris on the back of the food slicer behind the blade.Thoroughly clean and sanitize food slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving above the prep counter in the back food preparation area has a buildup of grease and debris. Clean indicated area.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There was leftover food debris on the back of the meat slicer blade.COMPLETE THE FOLLOWING:1. Clean and sanitize the meat slicer more thoroughly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice cream scoop was being stored in room temperature water.2. A wooden knife block was being used to store knives, which is not easy to clean,COMPLETE THE FOLLOWING:1. Store ice cream scoop using one of the following methods:a. Ice water mixture.b. Sanitizer.c. Clean scoop after each use.2. Replace knife block with another storage method that is easier to clean (i.e., magnetic knife strip).
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The bleach sanitizer spray bottle was not labeled. Label replaced during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting boards at the prep cooler are discoloured and have score marks.COMPLETE THE FOLLOWING:1. Resurface the cutting boards, so they are smooth and easily cleanable.
  11. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An opened carton of cream that had a best before date of Sept 21, 2023 was stored in the cooler. It was discarded during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was blocked by a bucket at the start of inspection. The bucket was removed during the inspection.