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Pizza Hut 2857

303 - 11 Hidden Creek Drive NW Calgary AB T3A 6K6 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen cooked ham which was kept in the walk-in cooler to thaw was seeping out juice from the cardboard box on to the floor.- The frozen ham was put in a clean container by the operator.-Ensure that the food is stored in a proper food grade containers and stored properly in order to prevent contamination.
    • 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?
      • Food permit was displayed properly.-Ensure that the food permit is displayed in a conspicuous place that it is visible to customers/patrons.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • " Outstanding Violation"Kitchen ceiling was peeling. Surfaces were unsmooth and not easily cleanable.Operator has ceiling tiles in the store and is just waiting for the contractor to replace them.**Inspection conducted on Dec 4, 2024,Some of the ceiling tiles were cracked.-Fix/replace/repair the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • " Outstanding violation"Bowls used to mix cooked chicken were being washed every four hours.Ensure sauce stainless bowls are cleaned every two hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs used for chicken wings were placed on the shelf.- Store the utensils in a sanitizer solution at (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No temperatures/ sanitation records were recorded for the day of inspection.2) Grey stool used to store pizza pans had dirt.3) Cardboard was used as floor liner under the freezer unit and the fryer station in the kitchen.4) Debris and dirt were observed in the hard-to-reach areas beneath the refrigeration unit, under the food storage racks, behind the dough mixer and the mop sink area.-Ensure that the temperature records are maintained daily, remove the cardboards as they are not a cleanable surface and clean the above-mentioned areas.
  3. Initial Inspection

    4 infractions

    • 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?
      • Gap was observed at the exterior pipe extending through the wall.Ensure the indicated area is covered to prevent pest from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen ceiling was peeling. Surfaces were unsmooth and not easily cleanable.Operator has ceiling tiles in the store and is just waiting for the contractor to replace them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white cutting board surfaces were scratched, unsmooth and insanitary.Replace or resurface the cutting boards.Bowls used to mix cooked chicken were being washed every four hours.Ensure sauce stainless bowls are cleaned every two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas in the back kitchen, under the refrigerating units, behind the dough mixer and the mop sink area were dirt.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.