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Pizza King

2012 20 Street Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Pizza King has been inspected 13 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on September 4, 2026, recorded 5 infractions.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 34 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 14 times across 10 separate inspections, most recently on September 1, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 7 separate inspections, most recently on September 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 61 times across 13 separate inspections, most recently on September 4, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 10 times across 4 separate inspections, most recently on September 1, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Risk Management Inspection

    5 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?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth 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 cabinet directly adjacent to the pizza and pasta preparation areas has surfaces that are absorbent, rendering them more difficult to clean. Cover or finish applicable surfaces to render them smooth 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 baseboards in the walk-in cooler near the door are peeling from the wall, creating a gap that would be difficult to clean.The wall panels in the dry storage room adjacent to the dough preparation area are loosening from the wall, exposing gaps between wall panels and the adjoining wall joints.Seal gap in baseboard to render surfaces smooth and easily cleanable.Repair wall panels to render surfaces smooth 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 lighting in the dry storage room adjacent to the dough preparation area is uncovered, creating a contamination risk to open food and utensils in use.Cover light bulbs or replace with unbreakable lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The guards of the fans in the upright freezer in the back storage area has visible debris build-up.Clean indicated area.
  2. Monitoring Inspection

    15 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed washing their hands without first removing their gloves. Proper glove use and handwashing procedures were reviewed and followed through with during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pieces of cardboard being used as makeshift labels were observed being stored directly inside bulk dry food containers. These are unsuitable due to the risk of food contamination. Cardboard was removed during inspection. Use alternate signage means that do not contaminate food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A prescribed liquid medication was observed being stored on a door shelf in the smaller black refrigerator in the pizza preparation area. The location of this storage posed a contamination concern to food stored in this refrigerator. Medication was removed from refrigerator during inspection. Ensure that any items not associated with food handling, such as staff meals or other personal effects, are stored separately from facility food or otherwise in a manner that eliminates the potential for substances to contaminate stored food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes are being re-used as storage containers for packaged foods and equipment. These are not suitable for re-use as they are absorbent materials that cannot be cleaned.Replace cardboard containers used for food or equipment storage at a frequency that maintains them to be in a visibly clean state, or otherwise replace with a non-absorbent material that can be regularly cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza being stored in the hot-holding unit was measured at a temperature of 48C.Pizza was reheated in oven during inspection. Ensure that hot-holding unit is capable of maintaining stored food to a temperature of 60C or greater, or otherwise limit foods stored to a maximum time of two hours prior to disposal.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of chlorine sanitizer in use at this facility was not available onsite. Provide suitable chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the food handling area is not operational. The only operational and equip handwashing sink is located in the staff washroom. Repair handwashing sink and restore it to a functional state. Provide liquid soap and paper towels in suitable dispensers near one of the compartment sinks to use for handwashing until the dedicated handwashing sink is repaired.
    • 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?
      • Professional pest management bait devices were identified onsite. No pest control records were available onsite at time of inspection.Provide a recent pest control operator's report indicating the extent of pest control measures conducted onsite.
    • 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?
      • Mouse droppings have been identified in the cupboard in the back storage room used for miscellaneous equipment and disposable container storage. Safely clean indicated area. Continue to monitor area and improve organization of this space to reduce potential for pest activity.
    • 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 floor immediately adjacent to the deep fryer unit is damaged, exposing a surface that is uneven and difficult to clean. Repair or cover surface to render surfaces in the food handling area smooth 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 baseboards in the walk-in cooler near the door are peeling from the wall, creating a gap that would be difficult to clean.The wall panels in the dry storage room adjacent to the dough preparation area are loosening from the wall, exposing gaps between wall panels and the adjoining wall joints.The backsplash behind the handwashing sink is damaged.Seal gap in baseboard to render surfaces smooth and easily cleanable.Repair wall panels to render surfaces smooth and easily cleanable.Repair wall behind handwashing sink as part of plumbing repairs.
    • 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 lighting in the dry storage room adjacent to the dough preparation area is uncovered, creating a contamination risk to open food and utensils in use.Cover light bulbs or replace with unbreakable lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth 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 cabinet directly adjacent to the pizza and pasta preparation areas has surfaces that are absorbent, rendering them more difficult to clean. Cover or finish applicable surfaces to render them smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The guards of the fans in the upright freezer in the back storage area has visible debris build-up.Clean indicated area.
  3. Risk Management Inspection

    3 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.*Provide additional internal weatherstripping barrier or better secure exterior barrier to provide adequate pestproofing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth 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 cabinet directly adjacent to the pizza and pasta preparation areas has surfaces that are absorbent, rendering them more difficult to clean. Cover or finish applicable surfaces to render them smooth and easily cleanable.
  4. Risk Management 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.*Provide additional internal weatherstripping barrier or better secure exterior barrier to provide adequate pestproofing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth 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 cabinet directly adjacent to the pizza and pasta preparation areas has surfaces that are absorbent, rendering them more difficult to clean. Cover or finish applicable surfaces to render them smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures are incomplete.Modify written cleaning schedule to include monthly cleaning tasks.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The prepared chlorine sanitizer was measured at a concentration of around 10ppm chlorine. Sanitizer was corrected to 100ppm chlorine during inspection. Do not mix soap or other detergents with solution intended for use on food contact surfaces as a no-rinse sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A display thermometer was not available in the mini fridge used to store salad ingredients, including cheese and cut vegetables. Acquire an accurate display thermometer for this cooler.
    • 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.*Provide additional internal weatherstripping barrier or better secure exterior barrier to provide adequate pestproofing.
    • 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 cabinet directly adjacent to the pizza and pasta preparation areas has surfaces that are absorbent, rendering them more difficult to clean. Cover or finish applicable surfaces to render them smooth 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?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans of the walk-in cooler had a buildup of dust. Clean fans to prevent contamination of open food storage in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures are incomplete.Modify written cleaning schedule to include monthly cleaning tasks.
  6. Risk Management Inspection

    8 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.
    • 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?
      • Mouse droppings were noted in several areas of the facility, including behind the stand mixer, on shelving in the flour storage room, and behind chest freezers in the back storage area.Safely clean mouse droppings from indicated areas and review cleaning frequency for these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Breakable lights over the pizza preparation, dough preparation, and deep fryer areas did not have suitable covers or other means of preventing contamination from breakage. Cover or replace lights to prevent exposure to contamination from potential light breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving used for the storage of cleaned equipment in the dishwashing area has raw wood edges, making the surfaces difficult to properly clean.Cover or finish raw wood surfaces to render them smooth 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?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning: -The area behind the stand mixer-The area behind chest freezers in the kitchen and back storage areas-The shelving and floors of the side flour storage roomClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans of the walk-in cooler had a buildup of dust. Clean fans to prevent contamination of open food storage in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of sanitation procedures was not available onsite for review.Prepare and provide a written cleaning schedule for this facility, which includes daily, weekly, and monthly cleaning tasks.
  7. Risk Management Inspection

    8 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.
    • 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?
      • Mouse droppings were noted in several areas of the facility, including behind the stand mixer, on shelving in the flour storage room, and behind chest freezers in the back storage area.A significant presence of flies was noted near the dishwashing area and in the area outside of the staff washroom.Safely clean mouse droppings from indicated areas and review cleaning frequency for these areas.Clean and sanitize surfaces on a more frequent basis to address pest concerns.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Breakable lights over the pizza preparation, dough preparation, and deep fryer areas did not have suitable covers or other means of preventing contamination from breakage. Cover or replace lights to prevent exposure to contamination from potential light breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving used for the storage of cleaned equipment in the dishwashing area has raw wood edges, making the surfaces difficult to properly clean.Cover or finish raw wood surfaces to render them smooth 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?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning: -The area behind the stand mixer-The area behind chest freezers in the kitchen and back storage areas-The shelving and floors of the side flour storage roomClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans of the walk-in cooler had a buildup of dust. Clean fans to prevent contamination of open food storage in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of sanitation procedures was not available onsite for review.Prepare and provide a written cleaning schedule for this facility, which includes daily, weekly, and monthly cleaning tasks.
  8. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food-grade sanitizer was not available for use by staff at the time of inspection. Sanitizer was prepared during inspection, verified at a concentration of 100ppm chlorine. Ensure that a food-grade surface sanitizer is available for use whenever food handling is taking place onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel holder was not available for the paper towel in use at the kitchen's handwashing sink.Provide a suitable holder for the sanitizer dispensing of paper towel.
    • 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.
    • 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?
      • Mouse droppings were noted in several areas of the facility, including behind the stand mixer, on shelving in the flour storage room, and behind chest freezers in the back storage area.A significant presence of flies was noted near the dishwashing area and in the area outside of the staff washroom.Safely clean mouse droppings from indicated areas and review cleaning frequency for these areas.Clean and sanitize surfaces on a more frequent basis to address pest concerns.
    • 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 flooring in the area directly in front of the deep fryer was damaged, creating uneven surfaces that would be difficult to clean.Repair flooring to render this area smooth 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?
      • Breakable lights over the pizza preparation, dough preparation, and deep fryer areas did not have suitable covers or other means of preventing contamination from breakage. Cover or replace lights to prevent exposure to contamination from potential light breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving used for the storage of cleaned equipment in the dishwashing area has raw wood edges, making the surfaces difficult to properly clean.Cover or finish raw wood surfaces to render them smooth 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?
      • Tiles at the walls of the mop sink beside the dishwashing area were damaged. Repair/replace tiles near mop sink & dishwashing area or otherwise render these surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning: -The area behind the stand mixer-The area behind chest freezers in the kitchen and back storage areas-The shelving and floors of the side flour storage room-Areas under food preparation counters near the pizza ovenClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans of the walk-in cooler had a buildup of dust. Clean fans to prevent contamination of open food storage in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of sanitation procedures was not available onsite for review.Prepare and provide a written cleaning schedule for this facility, which includes daily, weekly, and monthly cleaning tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom does not have suitable holders for paper towel or toilet paper. Provide suitable holders to allow for sanitary use of staff washroom.
  9. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine sanitizer were not available onsite to confirm the concentration of prepared chlorine sanitizer. Acquire suitable chlorine test strips.
    • 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.
    • 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 flooring in the area directly in front of the deep fryer was damaged, creating uneven surfaces that would be difficult to clean.Repair flooring to render this area smooth 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?
      • Breakable lights over the pizza preparation, dough preparation, and deep fryer areas did not have suitable covers or other means of preventing contamination from breakage. Cover or replace lights to prevent exposure to contamination from potential light breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza conveyor oven was observed to have a buildup of food debris.Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans of the walk-in cooler had a buildup of dust. Clean fans to prevent contamination of open food storage in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra food handling equipment is being stored directly on the floor in the side back storage room. Move equipment so it is not being stored directly on the floor. Recommend covered storage in pest-proof containers to limit contamination of equipment in long-term storage. Advise removal of equipment not intended for future use to de-clutter and facilitate easier cleaning of this area.
  10. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was no available onsite upon initial inspection while food handling was occurring. The sanitizer solution prepared was measured at a concentration of 10-50ppm chlorine. Sanitizer was corrected to 100ppm chlorine during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine sanitizer were not available onsite to confirm the concentration of prepared chlorine sanitizer. Acquire suitable chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handwashing sink in the food preparation area was not filled. The paper towel in use was not contained within a suitable dispenser. Provide a dispenser for paper towel that ensures the sanitary handling of handwashing supplies.
    • 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few of the tiles were damaged on the walls of the mop sink beside the dishwashing area. Repair/replace tiles at mop sink or otherwise render these surfaces smooth and easily cleanable.*Ongoing violation*
    • 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 flooring in the area directly in front of the deep fryer was damaged, creating uneven surfaces that would be difficult to clean.Repair flooring to render this area smooth 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 shelving surface used to place the sandwich press was observed to be absorbent and not easily cleanable. Modify or replace surface to ensure a smooth and easily cleanable food handling surface.*Cover or seal exposed raw wood edges to render current surface 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?
      • Breakable lights over the pizza preparation, dough preparation, and deep fryer areas did not have suitable covers or other means of preventing contamination from breakage. Cover or replace lights to prevent exposure to contamination from potential light breakage.
    • 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 baseboards in the walk-in cooler are peeling from the walls.Clean base of walls then re-adhere baseboards to ensure easily cleanable storage surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza conveyor oven was observed to have a buildup of food debris.Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have paper towel available in a suitable dispenser. Provide paper towel in a suitable dispenser to ensure the sanitary handling of necessary handwashing supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans of the walk-in cooler had a buildup of dust. Clean fans to prevent contamination of open food storage in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra food handling equipment is being stored directly on the floor in the side back storage room. Move equipment so it is not being stored directly on the floor. Recommend covered storage in pest-proof containers to limit contamination of equipment in long-term storage. Advise removal of equipment not intended for future use to de-clutter and facilitate easier cleaning of this area.
  11. Monitoring Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine sanitizer were not available onsite to confirm the concentration of prepared chlorine sanitizer. Acquire suitable chlorine test strips.
    • 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?
      • The weatherstripping at the back door of the facility is damaged, creating a gap that could facilitate pest entry. Repair weatherstripping.
    • 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 flooring in the area directly in front of the deep fryer was damaged, creating uneven surfaces that would be difficult to clean.Repair flooring to render this area smooth 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 shelving surface used to place the sandwich press was observed to be absorbent and not easily cleanable. Modify or replace surface to ensure a smooth and easily cleanable food handling surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few of the tiles were damaged on the walls of the mop sink beside the dishwashing area. Repair/replace tiles at mop sink or otherwise render these surfaces smooth and easily cleanable.*Ongoing violation*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden block knife holder was observed in use to store drying knives. This type of holder is unsuitable as the raw wood inserts cannot be effectively cleaned and sanitized.Remove knife holder. Use storage surfaces which are non-absorbent and can be cleaned and sanitized as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza conveyor oven was observed to have a buildup of food debris.Clean indicated area.
  12. Risk Management Inspection

    1 infraction

    • 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**1. The self-enclosing door mechanism on the kitchen washroom door was in disrepair. 2. A few of the tiles were damaged on the walls of the mop sink. COMPLETE THE FOLLOWING:1. Repair/replace the door mechanism, so door is able to close. 2. Repair/replace tiles at mop sink.
  13. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer solution measured 50ppm chlorine. COMPLETE THE FOLLOWING:1. Ensure sanitizer measures 100ppm. Sanitizer must be made with unscented bleach, as scented bleach may contain additives that are not food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Drinks in front storage area stored on floor.COMPLETE THE FOLLOWING:1. Store drinks off the floor to protect them from contamination and facilitate cleaning in area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Boxes of produce and cheese stored on floor in walk in cooler. Boxes moved off the floor during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel not stored in holder/dispenser.COMPLETE THE FOLLOWING:1. Purchase a holder for the paper towel or replace paper towel in dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The self-enclosing door mechanism on the kitchen washroom door was in disrepair. 2. The caulking at the front handsink was in disrepair. 3. A few of the tiles were damaged on the walls of the mop sink. COMPLETE THE FOLLOWING:1. Repair/replace the door mechanism, so door is able to close. 2. Repair caulking at front handsink. 3. Repair/replace tiles at mop sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The wooden pizza pan box had damaged edges and wood exposed.2. The deep fryer vent filters had a buildup of debris. COMPLETE THE FOLLOWING:1. Repair/replace the storage box so it is smooth, non-absorbent and easy to clean. 2. Please clean deep fryer vent filters to protect food area below from contamination, and so equipment is able to adequately vent out grease, smoke, odours, and moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on pizza hood vent.2. Dust observed on vent cover in front of pizza oven.COMPLETE THE FOLLOWING:1. Clean areas noted above.
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