Piassa Cuisine
100 - 3515 17 Avenue SE Calgary AB T2A 0R5 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **the violation still exists**- Ensure to use single use disposable plates and utensils to serve the food until dishwasher is fixed. The dishwasher measured 0ppm chlorine. Ensure the dishwasher is able to reach 100ppm chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There was a large pot with mouldy food in it located on the stove. Ensure this is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The spray bottle of sanitizer measured 0ppm. Ensure sanitizer is able measured 100ppm chlorine or 200ppm quat.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a bin of raw beef on the same shelf as open vegetables. Ensure all raw meat is stored below vegetables and ready to eat foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher measured 0ppm chlorine. Ensure the dishwasher is able to reach 100ppm chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap dispenser at the bar.The paper towel was not in a dispenser at the bar.Ensure hand sinks are equipped with supplies in dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of debris on the floor under the large shelving unit and around the grease trap. Ensure this area is cleaned.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
- 15. Is the facility free of a pest infestation?
- The food establishment had a cockroach infestation, four live cockroaches were observed during inspection. A few mice dropping were also observed onsite.- Retain the services of a professional pest control company to control and eliminate the cockroach infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
- 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. Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The facility uses commercial chemical dishwasher where sanitizer concentration measured to be 0pp.- Repair the dishwasher so a 100ppm chlorine residual can be detected following the sanitizing cycle. - Use single use disposable containers to serve food to the customer.2. The facility has one sink in dishwashing area and a spray sink. The number of sinks were insufficient for the level of food processing and there were no backup dishwashing sinks.- Install a two-compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available to test the concentration of the dishwasher sanitizing solution or the concentration of food contact surface sanitizer solutions.- Chemical test strips must be always available to confirm the concentration of sanitizing solutions.
- 15. Is the facility free of a pest infestation?
- The food establishment had a cockroach infestation, four live cockroaches were observed during inspection. A few mice dropping were also observed onsite.- Retain the services of a professional pest control company to control and eliminate the cockroach infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
- 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. Lighting level in walkin cooler was low.- Install light in walkin cooler so that floors walls and ceiling can be observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Walkin cooler shelves require cleaning and a finish.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- 1. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not running therefore cannot be tested. Spoke with owner, owner indicated dishwasher was still getting fixed.
- 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher reading 0ppm of sanitizer.
- 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher test strips appear too weak.
- 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility uses commercial chemical dishwasher where chlorine level measure to be 0ppm.- The contactor was onsite during inspection and started repairing the dishwasher.The operator and contactor were asked to send the proof and invoice before 4:30pm.The facility does not have 2 compartment sink so the single use serving utensils cannot be used.If the proof is not received before the given time, the restaurant must not be serving food to the customer.
- 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. There was insufficient lighting in front of the smokers. Some light fixtures were not working.-Repair/replace lighting fixtures so all areas are well lit. 2. Oil drops were observed on the ventilation canopy.Ensure to clean the ventilation canopy.3. A drainage pipe underneath the sink by the dishwasher was leaking.Ensure to repair the leaky pipe.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.Clean the above-mentioned areas. 2. The ceiling tiles appeared dirty.Ensure to clean the ceiling tiles.3. Walkin cooler floor and shelves appeared dirty.Clean the floor and shelves in walkin cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher did not dispense sanitizing solution during inspection.Ensure to repair the dishwasher.Use single use disposable dishes for serving the food to the customer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap was not available on the hand washing sink.The staff supplied hand washing soap on the sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?