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Pizza Haven

11025 102 Avenue Fairview AB T0H 1L0 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • 6/15. There was a gap observed on the bottom of the back door. Repair weatherstripping to prevent the entry of pests.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 6/15. There were several food items in the walk-in cooler that were not covered. Ensure food in the walk-in cooler is covered to prevent contamination.
    • 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?
      • 6/15. There was a gap observed on the bottom of the back door. Repair weatherstripping to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 6/15. There was a build-up of dust on the fan cover in the walk-in cooler. Clean the fan cover.
  3. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • In-house made garlic in oil was found stored at room temperature above 4°C. The product was discarded at the time of inspection.Garlic in oil must always be stored in the refrigerator at or below 4°C to prevent the risk of botulism. If needed for use during busy hours, portion it into smaller containers directly from the refrigerator. These portions must be used within 2 hours, and any remaining product must be discarded after that time.Do not refill the same container—use a clean container each time to avoid contamination.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A vaping product was found at the workstation next to the meat slicer. The staff member relocated the vape to the storage room during the inspection.Smoking and vaping are strictly prohibited in the kitchen, storage areas, or any other food handling zones. All smoking or vaping must be conducted outside the building.Staff must wash their hands thoroughly after returning from a smoke or vape break before resuming any food handling or returning to their workstation, in order to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Personal belongings, including gloves, were found on the work surface at the pizza station.Ensure that appropriate storage facilities are provided for staff to store personal belongings. Personal items must be kept in a secure manner to prevent contamination of food preparation surfaces. Workstations must remain free of any non-food-related items at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice was stored in a container next to the server hand wash station. No lid was observed on the container.Ensure that a proper lid is available and used to cover the ice container at all times. This is important to protect the ice from contamination, especially when hands are being washed nearby.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizing spray bottle was found to be sticky and dirty. It was removed from the food preparation area and taken to the warewashing area for cleaning.Ensure all sanitizing bottles are maintained in clean and good condition. Contaminated bottles can transfer bacteria to food contact surfaces or food handlers’ hands, posing a risk of cross-contamination. Clean the exterior of bottles regularly and replace damaged or uncleanable bottles as needed.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 food contact surfaces/cupboard shelves at the prep area of the kitchen has some damaged areas.Ensure the food contact surfaces/cupboard shelves are either repaired or replaced.
  6. Demand Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Meat sauce is kept in a pot on the stove at 60 Deg C or hotter. Due to ban on single use plastic food containers and unable to source alternative food containers, operator is using single use coffee cups for meat sauce. Single use coffee cup lid has sippy hole. Operator was advised to not place the meat sauce inside the bag for takeout pick up and inform the customers that the meat sauce is hot plus the lid has a hole. For additional spill barrier, a plastic food grade film can also be used before placing the lid.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Ensure one person with food safety training is always on site for each shift.
    • 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 food contact surfaces/cupboard shelves at the prep area of the kitchen has some damaged areas.Ensure the food contact surfaces/cupboard shelves are either repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the dry storage area do not have shatter proof covers. Ensure shatter proof covers are installed or replace it with shatter proof light bulbs.