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Pizza 73 1037

100 - 392 St. Albert Trail St. Albert AB T8N 3V3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two cardboard pop boxes were observed in the office, on the floor, with chicken wings inside of them. One contained 21 breaded chicken wings with a temperature of 18.2 C, and one contained 116 plain chicken wings were a temperature of 55.3C-69C. Due to inadequate explanation by employee, improper storage container, proximity to floor and other potential contaminants and temperature variation, these items were destroyed by the PHI.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee food was being stored alongside food for public consumption; both in the walk-in cooler and in the non-functioning cooler storing spices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A partially empty squeeze bottle of creamy garlic dipping sauce was left out at room temperature, temperature confirmed at 15.8C. When asked, the employee stated it was empty and no longer in use. Item was disposed of at the request of the PHI.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both prep coolers were found to be operating at 10-12C. The facility was very warm due to hot exterior temperatures and the operation of the pizza oven. The motors could not keep up. A small container of whole liquid egg was destroyed. Two metal inserts of raw chicken wings were approximately 3-5C, as they had just been moved from the walk in cooler, and thus were permitted to be moved back. These prep coolers must not be used for perishable items until they are capable of maintaining 4C or colder at all times. Of note, there were several other coolers which were able to maintain temperature which could be used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Proof of ventilation maintenance was not available at time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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 kitchen exhaust system and hoods are overdue for cleaning. Please ensure the exhaust system and hoods are professionally cleaned. Jan 05, 2024: The kitchen exhaust system was yet to be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. Dec 15, 2023: There was still no written sanitation procedure. Please create and maintain a written sanitation procedure. A template will be sent with this report. Jan 05, 2024: The required written sanitation procedure was still not observed. Note that this is an on-going violation and must be corrected immediately.
  5. Monitoring Inspection

    2 infractions

    • 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 kitchen exhaust system and hoods are overdue for cleaning. Please ensure the exhaust system and hoods are professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. Dec 15, 2023: There was still no written sanitation procedure. Please create and maintain a written sanitation procedure. A template will be sent with this report.