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Pizza King

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

11 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.