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Pizza House and Sub

2B 4802 43 Avenue Cold Lake AB T9M 1K6 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • Refrigeration temperature logs were not being recorded. Without routine monitoring, improper temperatures may go unnoticed, increasing the risk of storing high-risk foods above 4 °C. Please implement daily refrigeration temperature logging and ensure records are maintained on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front refrigeration unit was measured at 8 °C. This issue was also noted during the previous inspection, indicating that the unit has not been consistently maintaining safe temperatures. Storing high-risk foods above 4 °C may allow rapid bacterial growth and increase the risk of foodborne illness. Please repair or replace this unit to ensure it can consistently maintain 4 °C or colder, and please do not store any high-risk foods in this fridge until it is functioning properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available inside the walk-in cooler; the external display alone is not sufficient for accurate monitoring, as dial readings may be sensitive or imprecise. Without an internal thermometer, temperature deviations may go unnoticed, increasing the risk of storing high-risk foods above 4 °C. Please place an accurate, easily visible thermometer inside the walk-in cooler and verify temperatures daily.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was measured at 7 °C and the walk-in freezer was measured at –9 °C. Improper refrigeration and freezing temperatures may allow bacterial growth or temperature abuse of stored foods. The operator reported that a technician has already been contacted to repair both units. Please ensure the cooler maintains 4 °C or colder and the freezer maintains –18 °C or colder before storing perishable foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front refrigeration unit was measured at 16 °C. This issue was also noted during the previous inspection, indicating that the unit has not been consistently maintaining safe temperatures. Storing high-risk foods above 4 °C may allow rapid bacterial growth and increase the risk of foodborne illness. Please repair or replace this unit to ensure it can consistently maintain 4 °C or colder, and please do not store any high-risk foods in this fridge until it is functioning properly.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • As like in previous inspection, the temperature for the front sub cooler was 11C at time of inspection. Please repair or replace fridge to ensure its temperature remains at 4C or colder at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Work order has been placed to fix uneven floor surface in between the flour mixer and the pizza prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed obnoxious odor in the washroom. Please identify its source and take any corrective action as required. In addition, please clean the washroom vent cover and investigate if vent is working adequately.
  5. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired cream cheese and milk jug observed in the walk-in cooler at the time of inspection. They were discarded by owner.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted the sanitizer solution (Quat Solution) concentration in the pail to be 500 ppm at the time of inspection. This is too strong; please remake the sanitizer solution and verify with litmus test paper strips that it is 200 ppm quats at all times. Also, ensure that the litmus paper test strips are made available for testing all the time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature for the front sub cooler was 14C at time of inspection. Please repair or replace fridge to ensure its temperature remains at 4C or colder at all times. 2. There is no thermometer for the front sub cooler. Please install a functional thermometer for front sub cooler.
    • 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. Uneven floor surface noted in between the flour mixer and the pizza prep cooler. 2. The wall between the kitchen sink area and the flour mixer has 3 small holes on it. 3. Broken ceiling tiles noted by the surveillance camera.Pleaser repair the above-noted items to ensure that the floor, walls and ceiling tiles are in good repair, smooth and easy to clean at all the times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed obnoxious odor in the washroom. Please identify its source and take any corrective action as required. In addition, please clean and disinfect washroom.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Please ensure a sanitizer solution is made daily and that its concentration is verified by using the corresponding litmus test strip.2. Please provide new litmus test paper strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure raw meats are stored separately from other foods to prevent potential for cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all hot food is first reheated to 74C, verified with a probe thermometer, then hot food can be placed in the hot holding units and held at 60C or hotter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure all pizza boxes are stored properly and protected from potential contamination; pizza boxes must not be stored on the floor.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Please ensure sanitizer wiping cloths are stored in sanitizer solution when not in use.2. Please provide new litmus test paper strips.