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Pizza Hut 4707

125 - 410 St. Albert Trail St. Albert AB T8N 5J9 · Food - General

4 inspections

  1. 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?
      • No paper towels were available at the handwashing stations in the main kitchen area and washroom; the operator was advised to restock hand-drying supplies to ensure a sanitary hand-drying option, and the paper towels were restocked immediately upon request.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink access was blocked by a garbage container; the operator was advised to relocate it, as handwashing stations must remain unobstructed at all times, and the garbage container was promptly moved upon request.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was tested in all spray bottles and buckets and found to be at a concentration of 50 ppm or less. The dispenser was tested and was found to be dispensing sanitizer at 50 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large amount of pizza dough (230 portions) had been prepared that morning. The dough had spent one hour at approximately 32°C in the proofing cabinet before being moved to the walk-in cooler. As the containers, equipment, and surfaces had not been properly sanitized, the safety of the dough could not be confirmed. All portions were disposed of at the request of the Executive Officer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic package of Mild Buffalo Sauce was observed cut open and left without protection from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container of bleach was being stored next to food equipment and utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was incapable of achieving 71°C at the plate for the rinse cycle, as the facility did not have hot running water. Thus, dishes were not being effectively sanitized.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility did not have hot running water. Temperature checks revealed a maximum temperature of 10°C at both handwashing stations and the 3-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All high-touch surfaces, including but not limited to door handles, light switches, and taps, are greasy and have a visible buildup of food debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large piece of food equipment was being stored leaned against the 3-compartment sink and was visibly soiled with food debris and grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Opened boxes of gloves were being stored directly beside the hand sink and were visibly contaminated with splashed water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the facility were visibly dirty with a buildup of food debris in corners and underneath equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was visibly dirty. Floors, walls, sink, mirror and toilet require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The customer sneeze guard was visibly dirty and greasy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dining room is visibly dirty. Floors, tables, chairs and benches, and the glass entry doors require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A plastic storage bin was being used to store used pizza pans and was lined with a plastic bag. This bag appeared to have been significantly reused and was visibly soiled.