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Pizza Hut R620-01

102 - 5012 50 Street Beaumont AB T4X 0E3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the shelves above the food preparation table and ceiling tiles.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine residual was measured in the final rinse of the low temperature dishwasher. The chlorine container was empty. The operator replenished the chlorine. The dishwasher was primed but there was still no chlorine residual in the final rinse. In the meantime, the operator will use the dishwasher for washing but will manually sanitize the dishes in the sinkACTION REQUIRED1) Repair the dishwasher to ensure that it is capable of dispensing 100ppm chlorine residual in the final rinse2) The sanitizer concentration in the dishwasher shall be regularly checked using the test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Light cover missing on the light fixture above the pizza boxes storage shelves at the back of the kitchen**The filters/grill on the exhaust canopy appeared greasy. The canopy is due for service as per the service sticker on the exhaust canopy.** The hot water pipe supplying water to the dishwasher leaks.ACTION REQUIRED1) Install a light cover on the above light fixture to prevent food/utensils contamination in the event the fixture breaks.2) Service the exhaust canopy and clean the filters/grill. The filters of the canopy shall be regularly removed and cleaned.3) Repair the hot water pipe on the dishwasher
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** There is a thick layer of dark grease inside the dishwasherACTION REQUIRED1) Clean and degrease the inside of the dishwasher.
  7. Monitoring Inspection

    4 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?
      • The operator is holding the following sauces at room temperature for up to 7 days without approval from the health authority:- Buffalo bumin hot wing sauce; buffalo medium wing sauce; buffalo mild wing sauce; cajun wing sauce; chicken wing sauce; Honey BBQ wing sauce; Honey garlic wing sauce; plum sauce; spicy Asian wing sauce; spicy BBQ wing sauce; and wedges.The operator stated that they are following the shelf life guidelines from Pizza hut head office.These products in their original packages do not require refrigeration. However, after opening and reusing for 7 days, these sauces are prone to contamination and there is no evidence to suggest that these products are still safe after 7 days in use and at room temperature.ACTION REQUIRED1) Please request from your head office to provide you with the lab analysis results they used to determine the 7 days shelf life for the above sauces2) In the absence of such a lab results, the sauces shall be kept refrigerated or held hot above 60C at all times3) In the absence of a lab analysis to support the 7 days shelf life and you wish to continue holding these sauces at room temperature, you can submit a Time As a Public Health Control (TPHC) application. information on the TPHC can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdfTPHC application form: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-as-a-public-health-control-application.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine residual was measured in the final rinse of the low temperature dishwasher. The chlorine container was empty. The operator replenished the chlorine. The dishwasher was primed but there was still no chlorine residual in the final rinse. In the meantime, the operator will use the dishwasher for washing but will manually sanitize the dishes in the sinkACTION REQUIRED1) Repair the dishwasher to ensure that it is capable of dispensing 100ppm chlorine residual in the final rinse2) The sanitizer concentration in the dishwasher shall be regularly checked using the test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Light cover missing on the light fixture above the pizza boxes storage shelves at the back of the kitchen**The filters/grill on the exhaust canopy appeared greasy. The canopy is due for service as per the service sticker on the exhaust canopy.** The hot water pipe supplying water to the dishwasher leaks.ACTION REQUIRED1) Install a light cover on the above light fixture to prevent food/utensils contamination in the event the fixture breaks.2) Service the exhaust canopy and clean the filters/grill. The filters of the canopy shall be regularly removed and cleaned.3) Repair the hot water pipe on the dishwasher
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** There is a thick layer of dark grease inside the dishwasherACTION REQUIRED1) Clean and degrease the inside of the dishwasher.