Pizza 73 1087
5008 50 Avenue Wetaskiwin AB T9A 0S4 · Food - General
4 inspections
- 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)?
- New test strips are purchased.
- 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?
- Back Doors:The external back door does not close properly, and the internal back door screen is damaged. These openings to the outside must be maintained in good condition to prevent the entry of vermin.Please repair both doors to prevent potential pest infestation.Sept 26:Operator confirmed that both doors has been ordered and will be installed in next 5-7 days.
- 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
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure that all cooling units are equipped with thermometers to monitor internal temperatures. A few units are currently missing thermometers and need to be addressed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- During inspection, expired chlorine test strips were observed. Please ensure new test strips are purchased and available for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the main kitchen and those in the washrooms are lacking proper supplies in their designated dispensers.Action Required:Please ensure that all hand sinks are equipped with soap and paper towels placed in appropriate dispensers, rather than being left loosely around the area.
- 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?
- Back Doors:The external back door does not close properly, and the internal back door screen is damaged. These openings to the outside must be maintained in good condition to prevent the entry of vermin.Please repair both doors to prevent potential pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure the ventilation hood cleaning is completed as scheduled on September 25, 2025. Once the service is finished:- Provide a service report detailing the work completed.- Affix a service sticker on the hood to confirm the cleaning date and service provider.
- 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 ceiling in the main kitchen has noticeable discoloration. Repainting will improve lighting conditions, enhance cleanliness, and contribute to a more efficient working environment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that staff used the can opener but did not clean and sanitize it afterward. The can opener was stored in a dirty condition.Action Required:Please ensure that staff properly clean and sanitize the can opener and its holder after each use. This is important to prevent cross-contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observation:The dishwasher well has a buildup of residue in the well area, and there is noticeable dust accumulation on the top surfaces.Action Required:Thorough cleaning is needed to remove the buildup and dust.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure that all cooling units are equipped with thermometers to monitor internal temperatures. A few units are currently missing thermometers and need to be addressed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- During inspection, expired chlorine test strips were observed. Please ensure new test strips are purchased and available for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the main kitchen and those in the washrooms are lacking proper supplies in their designated dispensers.Action Required:Please ensure that all hand sinks are equipped with soap and paper towels placed in appropriate dispensers, rather than being left loosely around the area.
- 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?
- Back Doors:The external back door does not close properly, and the internal back door screen is damaged. These openings to the outside must be maintained in good condition to prevent the entry of vermin.Please repair both doors to prevent potential pest infestation.
- 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 ceiling in the main kitchen has noticeable discoloration. Repainting will improve lighting conditions, enhance cleanliness, and contribute to a more efficient working environment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure the ventilation hood cleaning is completed as scheduled on September 25, 2025. Once the service is finished:- Provide a service report detailing the work completed.- Affix a service sticker on the hood to confirm the cleaning date and service provider.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observation:The dishwasher well has a buildup of residue in the well area, and there is noticeable dust accumulation on the top surfaces.Action Required:Thorough cleaning is needed to remove the buildup and dust.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that staff used the can opener but did not clean and sanitize it afterward. The can opener was stored in a dirty condition.Action Required:Please ensure that staff properly clean and sanitize the can opener and its holder after each use. This is important to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?