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Pazzer's Pub

1 - 5032 16 Avenue NW Calgary AB T3B 0N1 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Small gap exists under the back door in the kitchen. Please replace the weatherstripping.
  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with the passage door ajar. The paper towel dispenser was jammed.Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutters of unneeded items were stored in the furnace room.Remove unneeded items to the food operation. Declutter and organize to allow ease of cleaning.
  3. Monitoring 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?
      • 1) Leak observed at the handwashing sink. Water was pooling on the floor. - Please fix. All plumbing fixtures must be in a good state of repair. 2) Light fixture in the kitchen above the dishwasher does not have a cover. - Please cover, replace with shatterproof lighting.
  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was too weak. - Ensure chlorine sanitizers are used at 100 ppm. Change solution at adequate intervals. Mix 1/2 teaspoon of unscented household bleach per liter of water.
  5. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels or dispenser available at handwashing sink. Staff were using napkins. - Please provide paper towel in a suitable dispenser at this sink.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • chlorine sanitizer solution in spray bottles was measured at 0 ppm. - Chlorine solution must be used at 100 ppm. Mix 1/2 teaspoon of unscented household chlorine per liter of water. Use test strips to verify the concentration. Change the solution at adequate intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff member was observed donning gloves without handwashing and also trying to handwash with single use disposable gloves on. - Gloves do not replace the requirement for handwashing. Hands must be washed prior to donning gloves. Gloves must be discarded when they become contaminated. Single-use disposable gloves cannot be re-used or washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was stored in the handwashing basin. Please do not store anything in the handwashing basin and ensure it is accessible and fully stocked at all times to facilitate handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels or dispenser available at handwashing sink. Staff were using napkins. - Please provide paper towel in a suitable dispenser at this sink.