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Petros Pizza & Steakhouse

4923 46 Avenue Innisfail AB T4G 1P2 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had a chlorine spray bottle prepared and in use. It was measured to be within the effective concentration range of 100–200 ppm.---Multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The operator prepared a Clean-in-Place (CIP) bucket with chlorine, measured at 200 ppm, and placed the cloths in the solution.---Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses. When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vent filter plates had signs of black residue buildup.Please ensure vent plates are cleaned, restoring their original metal finish.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fully wrapped meat, thawing in the cooler, was in contact with the dough in stacked pizza pans.Operator discarded all the pizza dough in this area and added an additional bus pan for thawing meats.Please ensure that foods in storage are protected from contamination. Raw meats should be stored as low as possible (to prevent dripping onto other foods) and ideally in a dedicated space (separate from other foods).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the back door was inaccessible due to being filled with dishes pending washing. Dishes were relocated to the 1-compartment dishwashing sink. Discussed with operator the addition of more compartments to the dishwashing sink area.Please ensure that hand sink are used only for handwashing. Keeping hand sinks fully accessible and supplied encourages food handlers to wash their hands frequently.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards had deep grooves.Please replace/repair the cutting boards to ensure safe food handling.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A container of freshly cut fries was uncovered in the main cooler. Ensure all foods are properly covered in the coolers to prevent contamination.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer was too strong. Helped the operator correct the sanitizer concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Witnessed large frozen piece of meat being defrosted on counter top. Moved to cooler during inspection.Ensure frozen foods are always defrosted in the cooler or under cold running water or cooked from frozen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in the coolers and freezer. Make sure foods are properly covered to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The chemical sanitizing dishwasher was not producing sufficient sanitizer concentration, due to the feed line being blocked. The feed line was cleared during the inspection.The dishwasher is leased and subject to regular maintenance. Ask the technician to demonstrate the sanitizer concentration and how that is measured and adjusted.