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Pizza Hut

102 - 4505 50 Avenue Sylvan Lake AB T4S 1W2 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the office/storage area are bare drywall and not covered with a washable surface. Ensure the walls are smooth, non-absorbent and easily cleanable.
    • 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 lights in the washroom are not on for staff. Proper lighting is necessary to ensure hands and surfaces are washed properly.
  3. Demand Inspection

    6 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?
      • Food items were not being dated to ensure proper rotation. Please ensure staff are dating all food items prepped and portioned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the pizza prep cooler was broken. Please provide an accurate thermometer to ensure hazardous food storage temperatures are being monitored.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was found to be operating without a permit and no Food Permit Application had been submitted. Information to submit an application was provided to the owner.
    • 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 lights in the washroom are not on for staff. Proper lighting is necessary to ensure hands and surfaces are washed properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff indicated the brush used for oiling foods is only washed and sanitized every 3 days.Please ensure utensils in constant use are washed, rinsed and sanitized every 4 hours at a minimum.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No paper towel was present in the washroom. Staff placed a roll in the room but not in the dispenser. No cleaning schedule was readily available for review. Please ensure a cleaning schedule is present and staff are trained to follow the schedule.Please ensure paper towels are provided in a dispenser to prevent contamination of the roll.