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Pizza 73 1071

14 - 34 Southridge Drive Okotoks AB T1S 2G5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer bottle was measured at 150 ppm concentration which is too weak. **Ensure QUATs sanitizer is maintained a minimum of 200 ppm concentration.**CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lower prep cooler adjacent to the hand washing station was not working properly. Ambient temperature was measured at approximately 16 degrees Celsius. The internal temperature of the Donair and Creamy Dill Sauce was measured with a probe thermometer and was approximately 15.8 degrees Celsius and 16 degrees Celsius respectively. Items were stored overnight. **Discard all sauces that indicate to "keep refrigerated." Discontinue use of the lower prep cooler until repaired. ***AT THE TIME OF THE INSPECTION, SAUCES AND CHEESE CURDS WERE DISCARDED. SIGNAGE TO INDICATE DO NOT USE LOWER PREP COOLER PUT UP. SEAFOOD SAUCE DID NOT HAVE A CLAIM FOR TO KEEP REFRIGERATED AND PH WAS TESTED TO BE 3 (SHELF STABLE).
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 (2021). **Obtain new QUATs test strips.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 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 (2021). **Obtain new QUATs test strips.
    • 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?
      • Expired food permit was displayed. **Display current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the shelving in the walk in freezer.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a damaged section of floor directly adjacent to the chicken prep cooler, making this area difficult to properly clean. Repair, cover, or seal indicated area to render the surface smooth and easily cleanable.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A packaged of cooked bacon meat product was observed being stored at room temperature, measured at a temperature of 15.4C. Product was disposed of during inspection. Ensure proper thawing methods are being used. 2) A margarine product containing garlic was observed to be stored at room temperature. This product is considered as potentially hazardous due to it containing garlic and was indicated as requiring refrigeration from the manufacturer. Product was destroyed during inspection. Ensure this spread is maintained at proper refrigeration or hot-holding temperatures, or prepare a system to track the amount of time this product is stored outside of temperature control and dispose of remaining product after two hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a damaged section of floor directly adjacent to the chicken prep cooler, making this area difficult to properly clean. Repair, cover, or seal indicated area to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan or cleaning schedule was not observed onsite at the time of inspection. Provide a written cleaning schedule or facility sanitation plan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and/or debris was observed in the following areas:-Fume grates above deep fryer-Large can opener-Pizza pan containersClean indicated areas.
  9. 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?
      • There is a damaged section of floor directly adjacent to the chicken prep cooler, making this area difficult to properly clean. Repair, cover, or seal indicated area to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and/or debris was observed in the following areas:-Fume grates above deep fryer-Handles of prep coolers-Large can opener-Pizza oven -Pizza pan containersClean indicated areas.