Perry's 2 For 1 Pizza & Pasta
9805 108 Street Fort Saskatchewan AB T8L 2J2 · Food - General
10 inspections
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available for determining internal temperatures of food. Obtain a probe thermometer.
- 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?
- Pest monitoring devices were not observed. If facility is to take on its own pest control program, ensure that monitoring devices are in place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Various surfaces in the facility are not smooth, non-porous and easy to clean.Areas include but are not limited to:- Wall behind hand sink.- Wooden storage cupboards adjacent to hand sink- Wall surrounding pizza oven and pizza assembly area.- Wall behind refrigerators next to deep freezers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a missing light cover for the set of lights in the dry storage area. Ensure that lights have a shatterproof cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris in hard-to-reach areas and high touch surfaces. Including but not limited to:- Inside and tracks of glass cooler.- One the shelving in the walk-in cooler. - Ensure thorough daily cleaning of food contact surfaces, and high touch surfaces.- Ensure weekly cleaning of all non-food contact surfaces.There was accumulation of dust on the fan cover in the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly in bulk food.Use scoops with a handle and store in a way that protects bulk foods from contamination.
- 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?
- Pest monitoring devices were not observed. If facility is to take on its own pest control program, ensure that monitoring devices are in place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a missing light cover for the set of lights in the dry storage area. Ensure that lights have a shatterproof cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Various surfaces in the facility are not smooth, non-porous and easy to clean.Areas include but are not limited to:- Wall behind hand sink.- Wooden storage cupboards adjacent to hand sink- Wall surrounding pizza oven and pizza assembly area.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris in hard-to-reach areas and high touch surfaces. - Ensure thorough daily cleaning of food contact surfaces, and high touch surfaces.- Ensure weekly cleaning of all non-food contact surfaces.There was accumulation of dust on the fan cover in the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- No - some additional cleaning is required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter. Other necessary cleaning under the set of 2-compartment sinks and in staff washroom has been completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 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?
- No - the Food Handling Permit (FHP) was posted in a conspicuous location, on the side wall of the interior entrance area, visible to all entering individuals, however, this FHP was a recently expired version. Note: the owner/operator has indicated the annual fee is being paid forthwith by cheque. The new FHP is pending.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - some additional cleaning is required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter. Other necessary cleaning under the set of 2-compartment sinks and in staff washroom has been completed.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- No - the Food Handling Permit (FHP) was posted in a conspicuous location, on the side wall of the interior entrance area, visible to all entering individuals... however, this FHP was a recently expired version (and the annual fee for the new updated FHP must be paid for continuing operation of the food premises).
- 23. Is the facility maintained in a clean and sanitary condition?
- No - some additional cleaning is required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter. Other necessary cleaning under the set of 2-compartment sinks and in staff washroom has been completed.
- 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?
- Risk Management Inspection
2 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?
- No - there was lack of lighting in the main food prep and storage areas, with some missing and/or non-functional fluorescent light tube fixtures. Adequate lighting is necessary for health and safety, and to ensure full lighting is available during cleaning, food prep, etc.. Repairs are in progress, and contractor will complete repair work within 30 days.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - some additional cleaning required in behind chest freezers, as there was accumulation of food spillage and dust/dirt/litter Other necessary cleaning under 2-compartment sinks and in staff washroom has been completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 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 - there were no monthly pest control reports/invoices available on-site for review. The operator is to keep all monthly pest control reports/invoices on-site for a period of one year, to be available for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there was accumulation of food spillage and dust/dirt/litter in behind chest freezers, under the 2-compartment sinks, and in 'hard-to-reach' areas around equipment and shelving, with more structured cleaning necessary (and including better overall organization of stored food products and other materials/items - to allow for ease of cleaning and inspection).Other areas requiring additional cleaning include: ceiling air-fan in staff washroom, side office room, and side storage room.
- 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?
- 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?
- Multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- *Food safety course certification was not observed. Ensure someone responsible for the care and control of the kitchen has the full safety course. Plans for attending the February food safety course have been made. Please send me a copy of the certificate once received.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
- 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 lights behind the coolers and over the back prep cooler were missing their covers. Replace light covers.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bucket with clothes registered a chlorine residual of 0pm.Ensure cleaning clothes are being stored in 100 ppm solution of chlorine sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored inside the bulk food items. Use scoops with a handle and store in a way to protect bulk foods from contamination.
- 20. Do food handlers at the facility have adequate food safety training?
- *Food safety course certification was not observed. Ensure someone responsible for the care and control of the kitchen has the full safety course. Plans for attending the February food safety course have been made. Please send me a copy of the certificate once received.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple surfaces require re-surfacing or repair: exposed wood for shelving and cabinets, hand sink cabinet, caulking around preparation table.
- 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 lights behind the coolers and over the back prep cooler were missing their covers. Replace light covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the meat slicer guard. - Ensure that meat slicer is cleaned and sanitized after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?