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Pizza 64

104 - 78 Saddlepeace Manor NE Calgary AB T3J 2J1 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 500 ppm. Staff prepared quat sanitizer solution during inspection and concentration was tested at 200 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was observed stored on an open metal can in the prep line cooler at the time of inspection. Operator instructed to transfer contents to a food-grade container.- Operator is to ensure, once canned food-item is opened, food should then be transferred to a food-grade container.2. Unassembled pizza boxes were stored directly across the mop sink. - Please do not store food/food related equipment within 5 feet of open mop sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A packet of frozen chicken was left to thaw on food prep table, temperature measured at 2.5° Celsius.- Food was promptly relocated to walk-in cooler by the operator.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden shelves used in the walk-in cooler. All surfaces must be made of smooth, durable, and easy to clean materials. - Finish the shelves or replace it to ensure surfaces are adequate for cleaning and maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the prep line cooler was not being maintained in a clean and sanitary manner. - Ensure the surface is cleaned and sanitized after each use to prevent buildup of food on the surface and cross contamination.2. Utensils including but not limited to tongs, cutting boards, and pizza pans were balanced on top of tap fixtures at the 3-comp sink. - This is not a sanitary area - please conduct air dry and storage in a sanitary area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust and debris were accumulated on the shelves in the front area. 2. Dough machine was not clean. Food debris was noted on the equipment. - Ensure frequent cleaning is performed to prevent food debris from accumulating on food surfaces and equipment.
  3. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of pineapple 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. The operator disposed the canned pineapple at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was tested at greater than 400ppm. The concentration of a quats sanitizer should be measured at 200ppm to effectively and safely sanitize food contact surfaces. Follow manufacturer's instructions on how to properly make the sanitizer solution of quats. The operator remade the sanitizer at the time of inspection and was measured at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Olives and pineapples were stored in open cans in the cooler underneath the preparation counter. Food must be stored in adequate containers that are smooth, durable, and easy to clean. The operator stored the olives and pineapples in a suitable food grade container during the inspection.2. Scoops were stored inside the food container. Store scoops in a separate area to prevent contamination of the bulk supply. The operator removed the scoops at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The thermometer for the walk-in cooler is not in good working order. A working thermometer must be used to monitor the temperature the walk-in cooler to ensure safe storage of food. The operator placed a thermometer inside the walk-in cooler at the time of the inspection. 2. The pizzas that were placed in the hot holding unit in the front of the facility had a surface temperature of 47C. The hot holding unit was set too low. Increase the temperature of the hot holding unit to maintain the temperature at 60C or above to safely store food and prevent bacteria growth. The operator increased the temperature of the hot holding unit to 60C and discarded the pizza at the time of the inspection.3. Paneer had a surface temperature of 8C and was left out at room temperature to thaw. Food should not be left at room temperature to thaw as it can lead to bacteria growth. Ensure proper thawing is done in the cooler, under cold running water, in a microwave, or cooking directly. The operator placed the paneer in the walk-in cooler for the remainder of the thawing process.
    • 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?
      • Food permit was not displayed. Ensure a valid food permit is displayed to ensure the compliance with the conditions of the permit.
    • 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. Unfinished wooden shelves and cardboard lining used in the walk-in cooler. All surfaces must be made of smooth, durable, and easy to clean materials. Finish the shelves or replace it to ensure surfaces are adequate for cleaning and maintenance. Remove the cardboard and refrain from using cardboard within the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The surface of the preparation line is not being maintained in a clean and sanitary manner. Ensure the surface is cleaned and sanitized after each use to prevent buildup of food on the surface and cross contamination. Use a sanitizer bucket of an approved sanitizer with cleaning cloths to sanitize all food contact surfaces. 2. The pizza oven is not maintained in a clean and sanitary manner, food particles accumulating at the bottom of the rack. Ensure frequent cleaning is done on the surface at least to remove food buildup in which food comes into contact with. Construct a cleaning schedule for food equipment and determine the frequency of cleaning to ensure food equipment are maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust and debris accumulating on the metal shelves in the walk-in cooler. Ensure frequent cleaning is performed to prevent dust and debris from accumulating on shelves where food is stored as it may be a potential source of contamination.2. No cleaning schedule onsite. Construct a cleaning schedule to ensure frequent cleaning is performed throughout the facility. Resource/document will be provided to the operator to assist in constructing a cleaning schedule.