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Pizza 97 and Donair

9715 118 Avenue NW Edmonton AB T5G 0P4 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution used for cleaning cloths was tested and found to be below 100 ppm Cl⁻. The operator was instructed to ensure the sanitizer solution is changed more frequently
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted being stored in a sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were being re-used
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was turned off for cleaning, but staff forgot to turn it back on. Perishable items in the prep cooler were noted to be at 10°C. The prep cooler was turned back on. The operator was instructed to ensure the prep cooler is cleaned after hours to prevent this from happening again.Hot holding unit for pizza was noted to be at 45C, temperature adjusted at the time of inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cardboard is being used to line shelving units in the walk-in cooler. Cardboard used was also observed to be soiledCleaning cloths are heavily stained and need to be replacedCovering used in front of table for donair broiler was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build up noted around exhaust canopy
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Prep table was blocking access to the hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Protective film on prep cooler doors needs to be removed
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • faucet for hand sink was in disrepair