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Peppino's

1840 - 80 Mahogany Road SE Calgary AB T3M 3K9 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of artichoke was stored on the storage shelves. Canned foods should not be kept once they are damaged or dented to avoid the growth of harmful bacteria and their toxins. Please discard the can.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration in the buckets was tested at 0ppm. Sanitizer solutions must be at a concentration of at least 200ppm of quat or 100ppm of chlorine to effectively remove contamination from surfaces. Please remake the sanitizer solution and measure the concentration with the appropriate test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Outstanding violation: Cleaning cloth was kept on counter after use in back prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Quat sanitizer spray bottle in the front area is not labeled. 2. Quat sanitizer spray bottle improperly labeled as "sink and surface cleaner sanitizer". All sanitizer solutions must be labeled with the appropriate chemical to ensure they are handled safely around food. Please label both spray bottles with the appropriate chemical (quat sanitizer).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap available at the hand wash station in the back area. Hand wash stations must be adequately equipped with soap to ensure proper hand hygiene is performed. Please refill the soap dispenser.
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on counter after use in back prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of salami meat stored on refrigerated counter was 11C, smoked beef was at 8.7C, turkey was at 8.6C, rest of the deli meats were at satisfactory temperatures.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Salami at11 C was discarded.-Smoked beef and turkey were moved to other cooler during inspection.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meatballs in hot holding unit measured between 48 and 50 degrees Celsius. As referenced during a previous inspection these foods need to be heated prior to being placed into hot holding unit. Food in hot holding must be maintained at 60 degrees Celsius or greater.Nov 22, 2023 Violation:Cold meat sauce and cold meat balls were present in the hot holding unit.Hot holding units are intended to store foods that have already been heated to 74 degrees Celsius.Ensure products are heated prior to placing in unit.