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Piccolo Pizza

5013 50 Street Bentley AB T0C 0J0 · Food - General

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • No temperature logs were available to demonstrate active monitoring of refrigerators, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep-top cooler was measured to contain pizza toppings (pizza meats and pineapple) at 13°C. The lid was observed to be left open. After the lid was closed, product temperatures returned to below 4°C.Please ensure the lid remains closed when the unit is not actively in use to maintain food products at or below 4°C and prevent potential bacterial growth.---Following this correction all temperature control equipment was operating effectively. and all food was adequately temperature controlled.-Refrigerators were maintained below 4°C-Freezers were all maintained below -18°C,-Hot holding above 60°C.Thawing is conducted according to planned meal schedules, allowing food to be thawed appropriately below 4°C in the refrigerator.
  2. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please remove scoops without handles from bulk containers. Please ensure to use scoops with handles to minimize contact with food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sinks observed without paper towel and no dispenser nearby.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights observed not shielded in food prep area and dishwashing area. Please cover light bulbs or install shatter proof light bulbs.