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Pizza 73 - EDM-1087

13703 164 Street NW Edmonton AB T5V 0C8 · Food - Mobile Vendor

21 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bin of pizza dough was placed directly on the pavement and left uncovered at the back prep tent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cleaning equipment stored directly in hand sink
  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine @ 50ppm.Bleach was expired.
  3. 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?
      • Please have proper food safety records to ensure food safety. The facility must maintain accurate and up-to-date food safety records (e.g., temperature logs, cleaning schedules, pest control logs, and receiving records) to ensure food safety practices are consistently followed. These records must be readily available for review and maintained in accordance with regulatory requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment surfaces were found with accumulation of dust, food debris, and grime example pizza grill.All affected equipment must be thoroughly cleaned and sanitized appropriately to remove visible contamination. Establish and maintain a routine cleaning schedule to ensure all food contact and non-food contact surfaces are kept in a clean and sanitary condition at all times, in compliance with food safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has accumulation of dust and grime throughout the facility. All affected areas must be thoroughly cleaned and sanitized to remove the accumulation. Implement and maintain a regular cleaning and maintenance schedule to ensure the facility is kept in a clean and sanitary condition at all times, in accordance with food safety requirements.
  4. Monitoring 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?
      • Please have proper food safety records to ensure food safety. The facility must maintain accurate and up-to-date food safety records (e.g., temperature logs, cleaning schedules, pest control logs, and receiving records) to ensure food safety practices are consistently followed. These records must be readily available for review and maintained in accordance with regulatory requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment surfaces were found with accumulation of dust, food debris, and grime example pizza grill.All affected equipment must be thoroughly cleaned and sanitized appropriately to remove visible contamination. Establish and maintain a routine cleaning schedule to ensure all food contact and non-food contact surfaces are kept in a clean and sanitary condition at all times, in compliance with food safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has accumulation of dust and grime throughout the facility. All affected areas must be thoroughly cleaned and sanitized to remove the accumulation. Implement and maintain a regular cleaning and maintenance schedule to ensure the facility is kept in a clean and sanitary condition at all times, in accordance with food safety requirements.
  5. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Unsatisfactory water result - total coliforms detected.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink not accessible.Large fan sitting over sink.Unit moved during inspection.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler was at 11C. Please ensure it can hold 4C or lower.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring 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)?
      • Expired sanitizer test strips (for chlorine) observed in the facility and not measuring the concentration of the sanitizer concentration. Please have a good working test kit to check the concentration of the sanitizer prior to operation of the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Following required attention Prior to using the facility:- Fine soot observed in the pizza oven; cleaning required.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The lids on the prep cooler was being left open when there were no staff in that area preparing pizza (they had finished and walked away. Discussed that the lids were to be closed when there was no-one using them. Corrected onsite, lids were closed upon request.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All equipment require cleaning. Please sanitize all food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please have liquid soap and single use towel in appropriate dispensers to ensure hand hygiene.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The first sample came back unsatisfactory. Re-sampling was not done. Please ensure the water tank is shock chlorinated, sample submitted to the lab. A satisfactory water sample report is required prior to operating the facility.
    • 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?
      • Please have a copy of the food handling permit posted at easy to see location in the food facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mobile unit is unclean and not organized. Please have a general cleaning and sanitize all food contact surfaces. Ensure all equipment are in good working.
  19. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The food preparation tent next to the food truck was not on the approved plan. The hand sink was not connected to the water supply nor the sewer disposal tank.Corrected on site.
  20. Demand Inspection

    0 infractions

  21. Demand Inspection

    0 infractions