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Pizza Bakerei - Events

PO Box 154 Assinboia SK S0H 0B0 · Food - Special Event

5 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer to check the internal temperature of food was not functional.Acquire probe thermometer to check the internal temperature, as and when required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.July 31st, 2025: Discussed the violation with staff onsite, they mentioned that new pizza pans will be ordered.Staff was asked to manage the sanitizing of pizza pans by sanitizing each half of pizza pan at time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not readily available at the time of inspection, discussed with staff onsite.A sink in the back of truck was dedicated for hand washing.Soap and paper towel were provided near the sink.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Following observations were made regarding the finishes of the food truck.Mobile unit floors and ceilings are showing signs of disrepair. Ceiling and light covers were showing signs of water damage.Kindly do the necessary repairs or replacements in the indicated areas before the next season.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that pizza pans were not sanitized after washing. Pizza pans that are not reused within two hours (placed into a pizza oven) would need to be sanitized to sufficiently reduce potential microorganisms. Sanitizing procedure was implemented during inspection. Ensure a complete manual dishwashing method is taking place (wash with soap, rinse, immerse in sanitizer).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available onsite to confirm the concentration of chlorine sanitizer were observed to be water damaged and inaccurate. Acquire new suitable chlorine test strips.
    • 21. Is refuse being managed in a suitable manner?
      • The wastewater holding tank was stored outside without a lid. Acquire a lid suitable for the wastewater tank to prevent excess accumulation of water and to deter pests.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available onsite to confirm the concentration of chlorine sanitizer were observed to be water damaged and inaccurate. Acquire new suitable chlorine test strips.
    • 21. Is refuse being managed in a suitable manner?
      • Food truck was not plumbed into the sewage disposal during the inspection.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available. Chlorine sanitizer was made and tested at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The one cooler was not working properly. Informed operator to only use it for non perishable storage (i.e water).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of sinks available for dishwashing are smaller than the pizza pans used in this facility. Install larger sink compartments, provide alternate dishwashing facilities, or reduce the size of pans used.The dishwashing sink was leaking - this was repaired by plumber on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available onsite to confirm the concentration of chlorine sanitizer were observed to be water damaged and inaccurate. Acquire new suitable chlorine test strips.