Pizza 73 - EDM-708
13703 164 Street NW Edmonton AB T5V 0C8 · Food - Mobile Vendor
13 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Food crumbs and debris all over floor.Pizza pans covered in food crumbs.Back tent area disorganized and dirty.Facility requires thorough cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution was at ~50 ppm. Operator added bleach and the solution reached 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof the sanitizer prior to operation of the facility.
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Fine soot observed in the pizza oven; cleaning required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof the sanitizer prior to operation of the facility.
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Fine soot observed in the pizza oven; cleaning required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof 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?
- Fine soot observed in the pizza oven; cleaning required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof 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?
- Fine soot observed in the pizza oven; cleaning required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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 theconcentration of the sanitizer. Please have a good working test kit to check the concentrationof 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?
- Fine soot observed in the pizza oven; cleaning required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 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 handhygiene.
- 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 foodfacility.
- 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 allfood contact surfaces. Ensure all equipment are in good working.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?