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Pizza Factory and Fried Chicken

1025 - 4231 109 Avenue NW Calgary AB T3N 2B1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was a pair of safety glasses on a takeout container.2) A prayer mat was found on pizza boxes.3) Boxes of medication were stored in a line cooler above opened food.Personal items were taken to a separate area for storage during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There were opened cans of mushrooms under refrigeration.Transfer food from opened cans into food grade containers.2) Cases of beverages were stored on the floor of the walk-in cooler.Store foods including drinks at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the washroom was jammed.The operator opened the dispenser with a key and addressed the issue during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a plank of untreated wood over the janitorial sink that was being used as shelving.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was dripping from the spray hose at the dishwashing sink.Repair to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was debris in boxes of disposable utensils that were stored by the pizza oven.Discard contamination single-use utensils and protect new utensils from contamination during storage.2) Debris was found in bus pans containing utensils and equipment parts.Clean and sanitize the bus pans and the contents inside.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cutting boards and pans were stored on the tap of the dishwashing sink.These items were placed on a shelving unit during the inspection. Store clean equipment and utensils away from commonly touched surfaces and the splash zone.2) A knife handle was repaired with duct tape.The knife was discarded during the inspection.3) A food container was repaired with tape.The container was discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room was not accessible.Organize the room and ensure it is accessible for cleaning and pest control monitoring.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gym equipment, a motorcycle, and a hoverboard were noted being stored in the kitchen in front of the food handling area and the dishwashing area. The inspector informed the operator that any non-food-related items must be removed from the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured at 5.6°C. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
    • 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 light fixture in the walk-in freezer was not working, and the lighting level in the freezer was inadequate. The inspector informed the staff/operator that all areas of the kitchen, including storage areas, must be well-lit. Please fix the light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The conveyor belt for the pizza oven had an accumulation of grease and dirt. The operator mentioned that they thoroughly wash the belt in a car wash once every two (2) weeks. The inspector informed the operator to increase the frequency of the cleaning to once per week, and that the entire equipment must be fully sanitized upon return to the restaurant. Please implement a cleaning schedule and written sanitation procedures for equipment, as discussed during the inspection.