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Pizza 73 1018

107 - 6490 Old Banff Coach Road SW Calgary AB T3H 5R8 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up observed along wall under 2 compartment dishwashing sinks. Please clean
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available. Internal temperature of foods not checked. Obtain probe thermometer. Ensure internal temperature of chicken wings reaches at least 74C
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control record was not available.
  3. Demand Inspection

    5 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?
      • Breading used for raw chicken wings left out at room temperature for the whole day and only discarded if visibly clumpy or at the end of the day
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available. Internal temperature of foods not checked. Obtain probe thermometer. Ensure internal temperature of chicken wings reaches at least 74C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that dishes were not being submerged in sanitizer solution for at least 2 minutes before air dry.Proper manual dishwashing procedures: Scrub and wash dishes with hot soapy water, rinse, submerge in sanitizer solution for at least 2 minutes, then let air dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Roll of paper towel was not in a dispenserEnsure paper towel is properly installed in a dispenser
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control record was not available.
  4. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control record was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plastic wrap and tape used to cover wire shelving in the walk-in cooler. Remove plastic wrap and tape as these materials are difficult to keep clean
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer spray bottle was measured at 0 ppm.Sanitizer solution was discarded.Additional quats spray bottles were available at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensil was stored in a container on the prep cooler close to the ventilation canopy.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. Mop bucket was stored at the dry storage area.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler top lids were not covered and measured between 4°C to 14°C.Food under refrigeration must be maintained a t 4°C or less at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control record was not available.
    • 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 handling permit was not displayed.Permit was placed on the counter at the front retail area.
    • 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 a hole at the staff washroom wall.2. Staff washroom baseboards were broken and in disrepair. Broken wall pieces were noted on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were dirty:1. The microwave had grease and food debris buildup.2. Air vents above the walk-in cooler had significant accumulation of dust and grime buildup.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.