Skip to content
Loading map…

Pizza 73 1015

2108 - 380 Canyon Meadows Drive SE Calgary AB T2J 7C3 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Rotten tomatoes and spinach was stored in the walk-in cooler.-discard any and all rotten produce/food, etc
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pizza dough was covered with a black, garbage bag.-do not use garbage bags for food contact materials. Use saran wrap or food grade plastic bags.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of the line coolers were dirty with food/sauce/debris.-all handles must be cleaned/sanitized as this is a cross-contamination point when handling food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas, under equipment, and dough mixer were dirty.-thoroughly clean the premises and increase cleaning frequency (i.e. clean floors daily, move equipment daily, etc)
  2. 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?
      • Light cover above prep area was missing
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2 spray bottles labeled as sanitizer had a concentration of 0 ppm quat solution. 1 spray bottle was broken
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labeled as sanitizer contained a cleaning solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour used to bread raw chicken was left out at room temperature and only changed at the end of the day. Discard flour after 2 hours or keep flour at 4C or below to prevent growth of bacteria
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations were not being tested on a regular basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap was not working for kitchen hand 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?
      • Light cover above prep area was missing