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Pizza 73 1039

218 - 10 Chaparral Drive SE Calgary AB T2X 3R7 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door handle of upright freezer was damaged.Requirement:Repair/replace door handle of the freezer
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked beef stored in insert of pizza prep cooler was at 10.4C and salami was 10.8C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-Beef and salami were discarded during inspection.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of pizza prep cooler was between 10C-11 C and internal temperature of perishable foods stored in inserts of this cooler were: shredded cheese 7.8C, pepperoni 8C, ham 8C, beef 10.8C, donaire meat 10C, chicken 9.6C, and 11.6C.(Repeat violation from previous inspection)b) Compressor and defrost were not working.Requirement:a) Do not store any perishable food in this cooler until temperature is maintained at 4 C or less.-Perishable foods having internal temperature 10 C and higher were discarded.-Move all perishable foods to other cooler.b) Cooler was repaired and required temperature was achieved during inspection.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of pizza prep cooler was between 13C-15 C and internal temperature of perishable foods stored in inserts of this cooler were: shredded cheese 8C, pepperoni 8C, ham 7C, beef 11 C, donaire meat 10.2C, plant-based pepperoni 12 salami 10.2 C, chicken 8C, mozzarella cheese 8C.Requirement:- Do not store any perishable food in this cooler until temperature is maintained at 4 C or less.-Perishable foods having internal temperature 10 C and higher were discarded.-Move all perishable foods to other cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in cooler being used to store sauces located in prep area.Requirement:Provide thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was provided in the sink for utensils.Requirement: Provide sanitizer solution in one of the dish washing sinks for utensils.