Pizza Hut
3006 - 2045 Symons Valley Parkway NW Calgary AB T3P 0Y2 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser was empty at the handwashing station. The paper towel was stored on top of the drying rack rod.Ensure the paper towel dispenser is equipped with paper towel.
- 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Underneath the 3-compartment sink was dirty.2. Black mold was noted along the wall tiles underneath the dishwasher.3. Water was pooling underneath the 3-compartment sink.4. Grease and debris buildup was noted on the plumbing pipes underneath the sanitizer compartment sink.Clean the indicated areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No thermometer was available to measure the water temperature of the high temperature dishwasher.-Ensure that a thermometer is available to measure the water temperature of the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser was empty at the handwashing station. The paper towel was stored on top of the drying rack rod.Ensure the paper towel dispenser is equipped with paper towel.
- 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Debris build-up was noted on top of the dishwasher.2. Underneath the 3-compartment sink was dirty.3. Water was pooling underneath the 3-compartment sink.4. Debris build-up was noted in the crevices of the grease trap.Clean the indicated areas.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No thermometer was available to measure the water temperature of the high temperature dishwasher.-Ensure that a thermometer is available to measure the water temperature of the dishwasher.
- 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Peperoni in the prep cooler was measured at 14 degrees C.The internal temperature was measured at 8 degrees Celsius.-The pepperoni was put back inside the cooler.-Ensure that the perishable food inside the cooler is maintained at 4 degrees Celsius/ 40 degrees F.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No thermometer was available to measure the water temperature of the high temperature dishwasher.-Ensure that a thermometer is available to measure the water temperature of the dishwasher.
- 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 tiles and the baseboard taped to the wall under the 3-compartment sinks behind the grease trap was peeling/coming off.
- 23. Is the facility maintained in a clean and sanitary condition?
- Oil and food debris observed under the sauce station and behind the rack besides it.-Please clean the area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel in the handwashing station. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff/manager to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations. Paper towel rolls were also placed in the pole of the shelving units. The inspector informed the manager to stop this practice as all paper towels must be placed in suitable dispenser to prevent potential contamination of the rolls.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used/dirty scoops for food in the cooler inserts at the prep table were being stored in room temperature. The inspector informed the manager that storing used scoops and tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (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/warmer.- make tongs single use - use and discard immediately, new tongs each time after use.- have a timer system that ensures tongs get washed and sanitized every 2-4 hours.The manager committed to implementing a timer system that ensures the scoops would be washed and sanitized and/or replaced every 2-4 hours throughout operations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?