Pizza Garage
108 - 31 Fairview Boulevard St Albert AB T8V 3M5 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large bag of onions were stored on the ground in the walk-in cooler. The onions were moved immediately upon request and stored on a shelf at least 6 inches above the ground. Ensure all food items are stored at least 6 inches above the ground.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Obtain new chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grime build up was observed on the can opener. The can opener was washed and sanitized immediately upon request.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Obtain new chlorine test strips.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food debris was noted on hard-to-reach surfaces of the meat slicer. The operator dismantled, cleaned and sanitized the meat slicer during the inspection. The operator was further advised to ensure that the meat slicer is maintained in a clean and sanitary manner at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The faucet of the hand washing sink was noted to be loose at the time of inspection. Please replace this faucet as this has been reoccurring concern.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food debris was noted on hard-to-reach surfaces of the meat slicer. Please be advised that the meat slicer must be distended for proper cleaning and sanitation. A brush must be used to clean hard-to-reach surfaces of the meat slicer. Please clean the meat slicer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Garbage bags were being used to cover food equipment. Please note that garbage bags are not made of food grade material and must not be used to cover food equipment. Please acquire food grade bags to cover food equipment. 2. Soiled dishes were noted to be stored with clean dishes. Please do not store clean dishes with soiled dishes. Please clean and sanitize all reusable dishes. 3. Food debris noted on bulk food containers. Please clean and sanitize all bulk food containers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. Please maintain pest control records on monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that staff members require additional training. Please train staff members.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Floor was noted to be in disrepair underneath the prep counter and pizza oven. A transition piece was missing, and the flooring was noted to be lifting. Please repair the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A bare plywood shelf was noted inside of the walk-in-cooler. Please paint the bare plywood shelf and ensure it is maintained in a smooth, easy to clean and moisture resistant state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A buildup in black color was noted on the cutting board of the pizza prep cooler. Please clean and sanitize the cutting board and ensure it is maintained in a clean and sanitary manner at all times. 2. Soiled dishes were noted to be stored with clean dishes. Please clean and sanitize all reusable dishes. Please designate an area to store soiled dishes, located away from clean dishes and food prep area.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted underneath the prep counters, underneath the equipment, on shelving units, etc. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please follow the written cleaning procedure.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food debris was noted on meat slicer. Please be advised that the meat slicer must be distended for proper cleaning and sanitation. A brush must be used to clean hard-to-reach surfaces of the meat slicer. Please clean the meat slicer. 2. A sanitizing solution was not observed at the time of inspection. The facility uses bleach solution. Please ensure that a bleach solution at 100 ppm is present in the facility at all times. 3. Cleaning cloths were noted on the prep counter. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counter.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks.Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Garbage bags were being used to cover food equipment. Please note that garbage bags are not made of food grade material and must not be used to cover food equipment. Please acquire food grade bags to cover food equipment. 2. Nonfood related materials were noted to be stored with food related items. Please be advised that all nonfood related materials must be stored away from food prep and storage area. Please designate an area to store nonfood related items. 3. Soiled dishes were noted to be stored with clean dishes. Please do not store clean dishes with soiled dishes. Please clean and sanitize all reusable dishes. 4. Food debris noted on bulk food containers. Please clean and sanitize all bulk food containers. 5. A cell phone was noted to be stored on prep counter next to cheese blocks. Please be advised that all staff personal items must be stored away from food prep and storage area. Please designate an area to store staff personal items. 6. Food items were noted to be stored on the floor. Please be advised that food items must be stored at least six inches above the floor. Please do not store food items on the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple blocks of cheese were noted to be stored on prep counter maintained at room temperature. The surface temperature of these cheese blocks was noted to be at 9 degrees C. All these were moved in the walk-in-cooler during the inspection. The operator was further advised to only bring one or two blocks at a time and do not leave them at room temperature for extended period of time. 2. The temperature of food stored in the hot holding unit was noted to be at 38 degrees C. The food items were stored in plastic containers. Please ensure that all food items stored in a hot holding unit must be maintained at or above 60 degrees C. Please increase the temperature of hot holding unit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the facility was not following proper three compartment dishwashing procedure.Please follow proper manual dishwashing procedure. Following is the proper procedure:- wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare a bleach solution at 100 ppm in the third sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry all dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The faucet of the hand washing sink was noted to be loose at the time of inspection.Please secure the faucet. 2. A disposable pop cup was noted to be stored in the hand washing sink at the time of inspection, making this sink inaccessible for food handlers to wash hands. Please be advised that the hand washing sink must remain accessible for food handlers to wash hands at all times. Please do not use the hand washing sink for storage purposes.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. Please maintain pest control records on monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that staff members require additional training. Please train staff members.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Floor was noted to be in disrepair underneath the prep counter and pizza oven. A transition piece was missing, and the flooring was noted to be lifting. Please repair the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. An over-the-counter deep fryer was noted in the facility at the time of inspection. A ventilation system was not observed. The facility is not equipped and approved for a deep fryer. Please either install a ventilation system and submit a copy of Safety Codes Officer approval to this office or remove the deep fryer. 2. A bare plywood shelf was noted inside of the walk-in-cooler. Please paint the bare plywood shelf and ensure it is maintained in a smooth, easy to clean and moisture resistant state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The milk shake machine and ice machine were noted to be in insanitary state. Please clean and sanitize both the ice maker and milk shake machine and ensure they are maintained in a clean and sanitary manner at all times. 2. A buildup in black color was noted on the cutting board of the pizza prep cooler. Please clean and sanitize the cutting board and ensure it is maintained in a clean and sanitary manner at all times. 3. Soiled dishes were noted to be stored with clean dishes. Please clean and sanitize all reusable dishes. Please designate an area to store soiled dishes, located away from clean dishes and food prep area. 4. The inside of the gravy pot was noted to be in insanitary state. Please be advised that the gravy pot must be cleaned and sanitized on regular basis. Please clean and sanitize the gravy pot. 5. The pizza cutter was noted to be in insanitary state. Please be advised that all utensils must be washed and sanitized every four hours when they are in continuous use. Please clean and sanitize the pizza cutter. 6. The condensation line of the walk-in-cooler was leaking. Please contain the leak.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted underneath the prep counters, underneath the equipment, on shelving units, inside of the microwave and on microwave cover, etc. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please follow the written cleaning procedure.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?