Skip to content
Loading map…

Pizza 73 1070

10002 99 Avenue Fort Saskatchewan AB T5J 3N6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly inside bulk flour. Use a scoop with a handle and store in a way that protects bulk food from contamination.
    • 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 caulking in the sink was peeling away.Repair or replace sink seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the ventilation canopy filters. There was an accumulation of debris on the handles of the prep cooler.Clean areas noted above.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in plastic bags such as chicken and ham were left open in the walk-in cooler. The operator covered the food items during inspection.Please ensure food items are always covered during storage to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles in the walk-in cooler were in disrepair and held in place with tapes.Please repair/replace the floor tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the dry storage shelf area was missing a protective cover.Please replace the missing cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Countertop across the pizza oven was noted in disrepair.March 20, 2024: The countertop across the pizza oven was still in disrepair. Please note that this is an ongoing violation and must be corrected immediately.
  6. Risk Management Inspection

    3 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 logs were noted being not maintained consistently. Maintain the temperature logs consistently to ensure the high-risk foods are stored at required temperatures.
    • 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 light in the walk-in freezer was noted being burnt out and needed to be replaced.Replace the light fixture to ensure proper cleaning and prevent fall and trip due to insufficient light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Countertop across the pizza oven was noted in disrepair.2-The carts under pizza table were noted in disrepair and in an unsanitary condition.3- Door of the fridge located near the handwashing station was noted in disrepair. A cardboard was observed being inserted and tapped inside the seal.The temperature of fridge was noted at 10 degrees Celsius due to broken seal of the door. There was no high-risk food noted in the fridge. Ensure no high-risk perishable foods are stored in the fridge until it is repaired and able to maintain the required temperature of 4 degrees Celsius or below.4- Door of the walk-in cooler was observed in disrepair. The lock system was broken. Opening and closing system of the system was broke. The door was observed being unable to close completely.Repair the equipment and maintain in a clean and sanitary condition.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were noted being hanging on the 3-comp sink. The dirty cleaning cloths were removed during inspection onsite.No sanitizer solution bucket was noted onsite. Sanitizer solution Bucket was prepared during inspeciton.A spray bottle was noted with quats solution with 100ppm solution. The solution was discarded and bottle was refilled with fresh sanitizer solution during inspection onsite.Ensure use of paper towel with spray bottle and cleaning cloth with bucket and the cleaning cloth must remain stored in the sanitizer bucket between uses.
    • 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 logs were noted being not maintained consistently. Maintain the temperature logs consistently to ensure the high-risk foods are stored at required temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of raw chicken wings inside the prep cooler located near the fryer was note at 8.5 degrees Celsius. The chicken wings were reportedly being store in this cooler less than 2 hours ago. The raw chicken was moved to walk-in cooler.Readjust the temperature of the prep. cooler at 4 degrees Celsius below. And do not store raw chicken in the cooler until it is able to maintain the required temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3-comp sink was noted being in disrepair. There were taping observed at the joints inside the compartments to prevent leakage between the compartments. Small plastic containers were reportedly being used to sanitize the dishes during manual dishwashing. Immediate repair is required.
    • 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 light in the walk-in freezer was noted being burnt out and needed to be replaced.Replace the light fixture to ensure proper cleaning and prevent fall and trip due to insufficient light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Countertop across the pizza oven was noted in disrepair.2-The carts under pizza table were noted in disrepair and in an unsanitary condition.3- Door of the fridge located near the handwashing station was noted in disrepair. A cardboard was observed being inserted and tapped inside the seal.The temperature of fridge was noted at 10 degrees Celsius due to broken seal of the door. There was no high-risk food noted in the fridge. Ensure no high-risk perishable foods are stored in the fridge until it is repaired and able to maintain the required temperature of 4 degrees Celsius or below.4- Door of the walk-in cooler was observed in disrepair. The lock system was broken. Opening and closing system of the system was broke. The door was observed being unable to close completely.Repair the equipment and maintain in a clean and sanitary condition.