Pizza 73 1022
9613A Franklin Avenue Fort McMurray AB T9H 2J8 · Food - General
24 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 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?
- Temperature log was not consistently maintained for last few days. Temperature of the equipment at which foods have been store, were not monitored consistently to ensure food safety. Operator was advised to monitor temperature and make entries in the temperature log.Ensure food safety log is maintained on daily basis as required.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles were noted without labeling. Label the sanitizer bottles and all other chemical bottles correctly to indicate their contents to allow their use safely.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- plumbing at the two-compartment sink was noted being leaking. Ensure all plumbing is in good condition and free of leaks and disrepair. Repair required.
- 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?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer (quats) spray bottles were noted without labeling. Label the bottles to indicate their contents correctly.Ensure all chemical containing bottles are labeled correctly to indicate their contents adequately to allow their safe use.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer (quats) spray bottles were noted without labeling. Label the bottles to indicate their contents correctly.Ensure all chemical containing bottles are labeled correctly to indicate their contents adequately to allow their safe use.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 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-Wall in the storage area in front of the washroom was badly damaged leaving gaps and uneven surface that can harbor pest and not cleanable surfaces.Wall behind the hand sink was not smooth and need finishing. Complete the repair of the wall and properly paint the wall to obtain smooth and cleanable surface. Backsplash is recommended at the hand sink to prevent mold growth.2-There is insufficient storage space in the facility. More shelving is required for the storage of surplus equipment and utensils. Install more shelves or get rid of extra stuff.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
6 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 review during inspection. Operator reportedly did not check internal temperature of foods in coolers and freezer on the day of inspection.Ensure temperatures are monitored daily twice a day and temperature logs are maintained to ensure foods are stored at required temperature all the time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal food temperature of high risk foods (meat) stored in inserts as well as underneath compartment of prep cooler were measured between 10-12 degrees Celsius using probe thermometers of PHI as well as operator. A cheese container was noted with rotting smell. The temperature on thermometer located in the underneath compartment was at 10 degrees Celsius. All foods were discarded voluntarily by the owner and staff. Operator was advised to keep a small quantity of foods in the prep cooler' inserts and discard any leftover foods every two hours to prevent temperature abuse. Keep the log for each food replacement in the prep cooler until cooler is repaired
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot and cold water quantity and pressure were not adequate for adequate handwashing. Repair required. Ensure hand washing station is producing hot and cold water of sufficient quantity and pressure required for proper handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 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-Wall in the storage area in front of the washroom was badly damaged leaving gaps and uneven surface that can harbor pest and not cleanable surfaces.Wall behind the hand sink was not smooth and need finishing. Complete the repair of the wall and properly paint the wall to obtain smooth and cleanable surface. Backsplash is recommended at the hand sink to prevent mold growth.2-There is insufficient storage space in the facility. More shelving is required for the storage of surplus equipment and utensils. Install more shelves or get rid of extra stuff.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1- Accumulation of dust was noted on the ceiling of the walk-in cooler. Clean the ceiling and ensure it is maintained in a clean sanitary condition.2- Areas around the facet and top of hand sink area was in unsanitary condition. Clean and maintain in a clean and sanitary condition.
- 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?
- Monitoring Inspection
8 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 review during inspection. Operator reportedly did not check internal temperature of foods in coolers and freezer on the day of inspection.Ensure temperatures are monitored daily twice a day and temperature logs are maintained to ensure foods are stored at required temperature all the time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food equipment (slicer) was noted being stored in the washroom. Foods or food related items must not be stored in the washroom. Remove all unnecessary items from the facility and organize all required items in the storage areas. Operator removed the slicer from the washroom shelf during inspection. Areas to have additional shelves were identified during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal food temperature of high risk foods (meat) stored in inserts as well as underneath compartment of prep cooler were measured between 10-12 degrees Celsius using probe thermometers of PHI as well as operator. A cheese container was noted with rotting smell. The temperature on thermometer located in the underneath compartment was at 10 degrees Celsius. All foods were discarded voluntarily by the owner and staff. Operator was advised to keep a small quantity of foods in the prep cooler' inserts and discard any leftover foods every two hours to prevent temperature abuse. Keep the log for each food replacement in the prep cooler until cooler is repaired
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot and cold water quantity and pressure were not adequate for adequate handwashing. Repair required. Ensure hand washing station is producing hot and cold water of sufficient quantity and pressure required for proper handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate displayed in the facility appeared to be outdated with no expiration date. An update food safety training certificate is required. Register for an AHS approved food safety training course and submit certificate for review. A free basic food safety course is recommended for all staff of the facility to promote food safety culture in the facility. Information for registration was provided during inspection.
- 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-Wall in the storage area in front of the washroom was badly damaged leaving gaps and uneven surface that can harbor pest and not cleanable surfaces.Wall behind the hand sink was not smooth and need finishing. Complete the repair of the wall and properly paint the wall to obtain smooth and cleanable surface. Backsplash is recommended at the hand sink to prevent mold growth.2-There is insufficient storage space in the facility. More shelving is required for the storage of surplus equipment and utensils. Install more shelves or get rid of extra stuff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1-Drain stoppers were noted being not properly holding sanitizer water in the compartment to do manual dish washing. Replace the drain stoppers for 2-compartment sink to facilitate adequate manual dish washing.2-Standup vertical freezer located by prep cooler was noted in unsanitary condition. Heavy build of ice and food debris was noted on all interior surfaces of the freezer. Clean up the freezer and maintain in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1- Accumulation of dust was noted on the ceiling of the walk-in cooler. Clean the ceiling and ensure it is maintained in a clean sanitary condition.2- Areas around the facet and top of hand sink area was in unsanitary condition. Clean and maintain in a clean and sanitary condition.
- 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?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management 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?
- No temperature log was available. High risk foods monitoring was not done consistently. Use AHS template for keep records of temperature monitoring. Temperature monitoring must be done at least twice a day am/pm to ensure high risk foods are stored at required temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired September 15, 2024. Obtain test strips with valid expiration date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not provided at the hand sink located by the entrance. Owner installed paper towels roll in dispenser during insepction.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler temperature was measured at 10 degrees Celsius. Temperature on the portable thermometer inside the prep cooler 10 degrees Celsius. Cooler was unable to store high risk foods at 4 degrees Celsius or below.Ensure the equipment is working properly and maintaining temperature below 4 degrees Celsius prior to storing high risk foods in it.
- 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?
- Monitoring Inspection
9 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 log was available for review. High risk foods monitoring was not done consistently. Use AHS template for keep records of temperature monitoring. Temperature monitoring must be done at least twice a day am/pm to ensure high risk foods are stored at required temperature.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inadequate utensils being used to handle dry food items. Disposable plastic container was being used to dispense dry yeast. Provide scoops with handles for dry food containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pizza sauce cans were stored on the floor inside the washroom. The can box was being used to hold open the washroom door. The cans were removed during inspection by the operator. Operator was advised to sanitize the cans prior to their use.Ensure no foods are utensils are stored in the washroom to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler temperature was noted at 10 degrees Celsius on thermometer installed in side the prep cooler. Temperature of high risk foods including deli meat, cooked chicken strips, tandori chicken was measured between 8-12 degrees Celsius using EXEC Needle probe thermometer. Operator reported the foods were placed in cooler last night more than 12 hours ago. There was no temperature log available. No evidence of temperature monitoring was noted for last 12 hour was available. All meat products were discarded by operator and owner voluntarily during inspection. Operator was advised to adjust the temperature of cooler at 4c or below and do not store foods in inserts until required temperature is maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired September 15, 2024. Obtain test strips with valid expiration date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was provided at the hand sink located by the dough maker.Provide soap at the hand sink and ensure the hand sink is supplied with hot/cold water, liquid soap and paper towels all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1-Paper towel roll was noted being stored directly on the shelf on wet surface. Provide a paper towel dispenser or paper towel stand to contamination of the paper towels.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler temperature was measured at 10 degrees Celsius. Temperature on the portable thermometer inside the prep cooler 10 degrees Celsius. Cooler was unable to store high risk foods at 4 degrees Celsius or below.Ensure the equipment is working properly and maintaining temperature below 4 degrees Celsius prior to storing high risk foods in it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1-Plastic containers/prep-cooler inserts were noted cracked and rough surface making them not cleanable. Discard the cracked and broken utensils and ensure all utensils are in good condition and cleanable.2- Utensils were noted being stored in the employee washroom. Remove all utensils from the washroom and store them properly after cleaning and sanitizing.
- 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?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.2. The 2-door black freezer in the main cook line had no ice build up.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple sauce containers were stored at room temperature even though the manufacturer label indicated that it is required to be refrigerated.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.2. The 2-door black freezer in the main cook line had a significant build up of ice. Operator indicated that the cause of the ice build up has been rectified and the unit is defrosting. Ensure that the freezer is operating within regular parameters and maintained in good working order.3. The pizza pan storage shelves and surrounding surfaces have been cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple sauce containers were stored at room temperature even though the manufacturer label indicated that it is required to be refrigerated.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The following pizza pan storage shelves had a build up of food debris and require cleaning:- shelves by white handwash sink- blue shelf in the walk-in coolerEnsure that all food storage surfaces are maintained in a clean and sanitary condition.2. There is a large hole in the used pizza pan storage container. The surface of the affected area is not smooth, non-absorbent and easily cleanable. Ensure that the surface is repaired such that it is smooth, non-absorbent, and easily cleanable.3. The 2-door black freezer in the main cook line had a significant build up of ice. Operator indicated that the cause of the ice build up has been rectified and the unit is defrosting. Ensure that the freezer is operating within regular parameters and maintained in good working order.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available to measure the ambient temperature of the mini-fridge in the food prep area. Ensure that all cold holding units have a thermometer to measure the ambient temperature of each cold holding unit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no waste receptacle near the hand wash station for staff to dispose of used paper towels. Ensure that a garbage can is located in close proximity so staff can dispose of used paper towels easily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT test strips were expired. Ensure that appropriate test strips are available for staff to use when needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The 2-door cooler near the front had its door seals in disrepair. Ensure that all equipment is maintained in good working order.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT test strips were expired. Ensure that appropriate test strips are available for staff to use when needed.
- 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?
- There is a gap along top-right of the receiving door. The gap is large enough for pests to infiltrate the facility. Ensure that the door is repaired or the gaps filled in so that pests are inhibited from entering the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation was due for servicing in July 2023. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The fan covers of the walk-in cooler had a build up of food debris and requires cleaning. Ensure that all equipment is maintained in a clean and sanitary manner.2. The 2-door cooler near the front had its door seals in disrepair. Ensure that all equipment is maintained in good working order.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed frozen meat products being de-frosted above an uncovered container of cut vegetables in the walk-in cooler. Ensure that all processed food items are covered and that meat items are stored below ready-to-eat food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT test strips were expired. Ensure that appropriate test strips are available for staff to use when needed.
- 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?
- There are gaps along the bottom and top-right of the receiving door. The gap is large enough for pests to infiltrate the facility. Ensure that the door is repaired or the gaps filled in so that pests are inhibitted from entering the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation was due for servicing in July 2023. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The following equipment had a build up of food debris and requires cleaning:- can opener- fan covers in walk-in coolerEnsure that all equipment is maintained in a clean and sanitary manner.2. The 2-door cooler near the front had its door seals in disrepair. Ensure that all equipment is maintained in good working order.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?