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Pizza 73 1017

503 Mcknight Boulevard NE Calgary AB T2E 8P1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the preparation cooler measured 22.4C. The operator stated it broke down the night before and all high-risk foods were transferred to the walk-in cooler. There were several meat toppings stored on the top portion of the preparation cooler at the time of the inspection. All coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and ensure no food items are stored inside until it has been repaired. In the meantime create a temporary ice bath to store high-risk items during peak hours. The operator removed the meat toppings from the preparation cooler and placed it inside the walk-in cooler at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top area of the prep cooler had raw chicken wings in the insert and was overfilled. The temperature of the chicken wings on the surface measured 9C.The inserts should not be filled past the fill line as the temperature of foods cannot be regulated below 4C.The operator removed half of the chicken wings and placed it in another insert in the bottom half of the prep cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating on the side of the table where the pizzas are cut. All areas must be regularly cleaned to remove food debris and to prevent the attraction of pests. Thoroughly clean the indicated area.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured less than 150 ppm.A new Quat sanitizer solution was prepared by the operator which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of peperoni, salami and cheese was measured at 8 degrees and 7.7 degrees C respectively.*Peperoni, salami and cheese were placed inside the prep cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing method was observed in the facility. The Donair meat container was placed at room temperature to thaw.The temperature was measured at 2 degrees C and the Donair meat was placed inside the walk-in cooler.The operator was explained the proper methods for thawing.-Ensure that the perishable food is thawed in the cooler, under cold water or in the microwave.
  6. Monitoring Inspection

    0 infractions