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Pizza "N" More Eh! - Food

108 1 Avenue Torrington AB T0M 2B0 · Food - General

13 inspections

  1. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator had long hair and a beard and was not wearing an appropriate hair restraint.Appropriate hair and beard restraints should be worn while handling food to prevent contamination. The operator was advised to cover hair and beard during food preparation.The operator was advised to wash hands every time after they touch their hair or beard.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Chlorine test strips were not observed during the inspection.-Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Chlorine test strips were not observed during the inspection.-Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
  3. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • March 17: The food handler was not wearing a hair restraint.Jan 29: The food handler was still not wearing a hair restraint to protect food from potential contamination.-The food handler was not wearing a hair restraint to protect food from contamination.Ensure the food handler wears hair and beard covers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Chlorine test strips were not observed during the inspection.-Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Jan 29: Several dishes were observed in the handwashing sink making it inaccessible. -Contaminated dishes were observed in the handwashing sink in the kitchen. The sink was inaccessible.A handwashing sink must be accessible and only be used for handwashing purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • March 17: The operator is developing a separation between the storage area and the food facility. A door is still required to be installed.Jan 29: -The facility was not organized, clean and sanitary. There was still a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.The operator was advised to create a separation between the food preparation area and the operator's personal storage items and clutter.Jan 29: A written sanitation plan was still not developed.-The facility did not have a written sanitation plan.Ensure a written sanitation plan is developed.-The facility was not organized, clean and sanitary. There was a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.Please declutter the back storage area. Ensure the facility is organized, clean and sanitary.
  4. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Jan 29: The dough machine, meat slicer and the pizza over were still observed to be contaminated and insanitary.-Clean-in-place equipment (dough-making machine and meat slicer) were contaminated and insanitary.Ensure the clean-in-place equipment is first disassembled, thoroughly cleaned including hard-to-reach surfaces, and then sanitized using a sanitizer solution.-The pizza oven had accumulation of grease and burnt food.Ensure the pizza oven is kept clean and sanitary.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Jan 29: The food handler was still not wearing a hair restraint to protect food from potential contamination.-The food handler was not wearing a hair restraint to protect food from contamination.Ensure the food handler wears hair and beard covers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Jan 29: A few containers with food items in the refrigerator were still observed to be not covered. -Some of the food in the fridge was not covered.-Hair was observed in one of the containers having tomatoes and peppers.Ensure food is covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Items not associated with the food facility were kept on food contact surfaces.-Cleaner and sanitizer bottles were kept with food items.Ensure chemicals are stored separately from food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Jan 29: The bottles with chemicals were still unlabeled.-The chemical bottles were observed to be unlabeled.Ensure all chemical bottles including the sanitizer spray bottle are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 29: Thermometers were not observed.-Functional thermometers were not available for monitoring foods during cooking, storage, reheating and/or display.Ensure thermometers are acquired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Chlorine test strips were not observed during the inspection.-Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Jan 29: Several dishes were observed in the handwashing sink making it inaccessible. -Contaminated dishes were observed in the handwashing sink in the kitchen. The sink was inaccessible.A handwashing sink must be accessible and only be used for handwashing purposes.
    • 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?
      • Jan 29: No evidence of pest noted during the inspection.-No evidence of pest noted during the inspection.-No pest control records were available.Ensure pest control is done in the facility and records are available upon PHI's request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 29: The cloths/towels stuffed in the vents on the ceiling of the kitchen area were removed upon PHI's request.It was noted the facility has a proper ventilation system in place. The operator was advised to provide proper ventilation in the kitchen area.Jan 29: Baseboards were still not fixed. -There was no ventilation in the kitchen area. The ventilation sites on the ceiling were blocked using cloths/towels.-Baseboards in several areas in the kitchen were missing.Ensure there is proper ventilation in the kitchen area and baseboards are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 29: The hard-to-clean areas of the meat slicer still had accumulation of food debris.The dough machine was not properly cleaned.-The meat slicer was not being cleaned and sanitized properly. There was accumulation of food debris on the meat slicer.-The dough maker was not cleaned and sanitized properly. There was accumulation of grease and food debris on the machine.Ensure the meat slicer and dough maker machine are properly cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Jan 29: -The facility was not organized, clean and sanitary. There was still a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.The operator was advised to create a separation between the food preparation area and the operator's personal storage items and clutter.Jan 29: A written sanitation plan was still not developed.-The facility did not have a written sanitation plan.Ensure a written sanitation plan is developed.-The facility was not organized, clean and sanitary. There was a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.Please declutter the back storage area. Ensure the facility is organized, clean and sanitary.
  5. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Jan 29: The dough machine, meat slicer and the pizza over were still observed to be contaminated and insanitary.-Clean-in-place equipment (dough-making machine and meat slicer) were contaminated and insanitary.Ensure the clean-in-place equipment is first disassembled, thoroughly cleaned including hard-to-reach surfaces, and then sanitized using a sanitizer solution.-The pizza oven had accumulation of grease and burnt food.Ensure the pizza oven is kept clean and sanitary.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Jan 29: The operator used their contaminated hands to turn around the shredded cheese stored in a container. The operator was observed to handle cash money from the customers prior to contaminating the cheese. No handwashing was observed in between.Hand washing is an effective and necessary practice to remove bacteria, viruses, and other contaminants from the hands of food workers. To stop the spread of foodborne illness, food workers should wash their hands frequently and properly.The operator discarded the contaminated cheese upon PHI's request. Ready-to-eat food products must not be handled with bare hands. A “no bare hands” policy is recommended for handling ready-to-eat foods (e.g. sandwiches, salads). Gloves and utensils (such as tongs) can be used to minimize bare hand contact of food.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Jan 29: The food handler was still not wearing a hair restraint to protect food from potential contamination.-The food handler was not wearing a hair restraint to protect food from contamination.Ensure the food handler wears hair and beard covers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Jan 29: A few containers with food items in the refrigerator were still observed to be not covered. -Some of the food in the fridge was not covered.-Hair was observed in one of the containers having tomatoes and peppers.Ensure food is covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Items not associated with the food facility were kept on food contact surfaces.-Cleaner and sanitizer bottles were kept with food items.Ensure chemicals are stored separately from food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Jan 29: The bottles with chemicals were still unlabeled.-The chemical bottles were observed to be unlabeled.Ensure all chemical bottles including the sanitizer spray bottle are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 29: Thermometers were not observed.-Functional thermometers were not available for monitoring foods during cooking, storage, reheating and/or display.Ensure thermometers are acquired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 29: Chlorine test strips were not observed during the inspection.-Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Jan 29: Several dishes were observed in the handwashing sink making it inaccessible. -Contaminated dishes were observed in the handwashing sink in the kitchen. The sink was inaccessible.A handwashing sink must be accessible and only be used for handwashing purposes.
    • 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?
      • Jan 29: No evidence of pest noted during the inspection.-No evidence of pest noted during the inspection.-No pest control records were available.Ensure pest control is done in the facility and records are available upon PHI's request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 29: The cloths/towels stuffed in the vents on the ceiling of the kitchen area were removed upon PHI's request.It was noted the facility has a proper ventilation system in place. The operator was advised to provide proper ventilation in the kitchen area.Jan 29: Baseboards were still not fixed. -There was no ventilation in the kitchen area. The ventilation sites on the ceiling were blocked using cloths/towels.-Baseboards in several areas in the kitchen were missing.Ensure there is proper ventilation in the kitchen area and baseboards are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 29: The hard-to-clean areas of the meat slicer still had accumulation of food debris.The dough machine was not properly cleaned.-The meat slicer was not being cleaned and sanitized properly. There was accumulation of food debris on the meat slicer.-The dough maker was not cleaned and sanitized properly. There was accumulation of grease and food debris on the machine.Ensure the meat slicer and dough maker machine are properly cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Jan 29: -The facility was not organized, clean and sanitary. There was still a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.The operator was advised to create a separation between the food preparation area and the operator's personal storage items and clutter.Jan 29: A written sanitation plan was still not developed.-The facility did not have a written sanitation plan.Ensure a written sanitation plan is developed.-The facility was not organized, clean and sanitary. There was a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.Please declutter the back storage area. Ensure the facility is organized, clean and sanitary.
  6. Risk Management Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -A soiled cleaning cloth was being reused to clean food contact surfaces. The operator was advised to change the cleaning cloth and store it in a sanitizer solution when not in use.Soiled wiping cloths can become breeding grounds for bacteria which could be transferred to other surfaces. If food residues are not cleaned within the required frequency, bacteria may multiply to dangerous levels. Routine cleaning and sanitizing of food-contact surfaces and equipment are necessary to prevent the growth of bacteria.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Clean-in-place equipment (dough-making machine and meat slicer) were contaminated and insanitary.Ensure the clean-in-place equipment is first disassembled, thoroughly cleaned including hard-to-reach surfaces, and then sanitized using a sanitizer solution.-The pizza oven had accumulation of grease and burnt food.Ensure the pizza oven is kept clean and sanitary.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -The food handler was not wearing a hair restraint to protect food from contamination.Ensure the food handler wears hair and beard covers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Some of the food in the fridge was not covered.-Hair was observed in one of the containers having tomatoes and peppers.Ensure food is covered during storage to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The container used for storing flour was replaced but was still not covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Cleaner and sanitizer bottles were kept with food items.Ensure chemicals are stored separately from food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The chemical bottles were observed to be unlabeled.Ensure all chemical bottles including the sanitizer spray bottle are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Functional thermometers were not available for monitoring foods during cooking, storage, reheating and/or display.Ensure thermometers are acquired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Contaminated dishes were observed in the handwashing sink in the kitchen. The sink was inaccessible.A handwashing sink must be accessible and only be used for handwashing purposes.
    • 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?
      • -No evidence of pest noted during the inspection.-No pest control records were available.Ensure pest control is done in the facility and records are available upon PHI's request.
    • 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 countertop used for preparing pizza dough was worn out. It is no longer smooth and easy to clean.Ensure all food contact surfaces are durable, smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was no ventilation in the kitchen area. The ventilation sites on the ceiling were blocked using cloths/towels.-Baseboards in several areas in the kitchen were missing.Ensure there is proper ventilation in the kitchen area and baseboards are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The meat slicer was not being cleaned and sanitized properly. There was accumulation of food debris on the meat slicer.-The dough maker was not cleaned and sanitized properly. There was accumulation of grease and food debris on the machine.Ensure the meat slicer and dough maker machine are properly cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The facility did not have a written sanitation plan.Ensure a written sanitation plan is developed.-The facility was not organized, clean and sanitary. There was a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.Please declutter the back storage area. Ensure the facility is organized, clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The countertop in the kitchen and the tray used for keeping cooked pizza was very insanitary. The countertop was being cleaned using a contaminated cleaning cloth during the inspection.The operator was asked to stop using the contaminated cleaning cloth to clean food contact surfaces.Ensure all food contact surfaces are kept in a clean and sanitary condition.
  7. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -A heavily soiled cleaning cloth was being reused to clean food contact surfaces. The operator was advised to change the cleaning cloth and store it in a sanitizer solution in between use. The sanitizer solution must be changed every two hours.Soiled wiping cloths can become breeding grounds for bacteria which could be transferred to other surfaces. If wiping cloths are not kept in a sanitizer solution, bacteria on the cloths may multiply to dangerous levels and contaminate food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Clean-in-place equipment (dough-making machine and meat slicer) were contaminated and insanitary.Ensure the clean-in-place equipment is first disassembled, thoroughly cleaned including hard-to-reach surfaces, and then sanitized using a sanitizer solution.-The pizza oven had accumulation of grease and burnt food.Ensure the pizza oven is kept clean and sanitary.-The countertop in the kitchen and the circular board used for keeping cooked pizza was very insanitary. The countertop was being cleaned using a a heavily soiled cleaning cloth during the inspection.The operator was asked to stop using the contaminated cleaning cloth to clean food contact surfaces, prepare a sanitizer solution and keep the clean cloth in the sanitizer solution between use.-The shelves inside the fridge close to the meat slice were contaminated and very insanitary.Ensure food contact surfaces are clean and sanitary.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Scented bleach was being used as a sanitizer.Ensure an unscented bleach is purchased and used as a sanitizer.Scented bleach products are not designed for food-contact surfaces. Perfumes and dyes in these products can easily impart chemical tastes and odors to food, causing it to become inedible.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -The food handler was not wearing a hair restraint to protect food from contamination.Ensure the food handler wears hair and beard covers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The container used for storing flour was broken and was not covered. The container must be covered with a lid during storage. Considering there was evidence of pest activity in the facility, the operator was instructed to use a pest-proof container to store flour.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Some of the food in the fridge was not covered.-Hair was observed in one of the containers having tomatoes and peppers.Ensure food is covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Cleaner and sanitizer bottles were kept with food items.Ensure chemicals are stored separately from food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The chemical bottles were observed to be unlabeled.Ensure all chemical bottles including the sanitizer spray bottle are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Functional thermometers were not available for monitoring foods during cooking, storage, reheating and/or display.Ensure thermometers are acquired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips were not available.Ensure chlorine test strips were available to regularly measure the concentration of the sanitizer solution.
    • 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?
      • -A significant number of mice droppings were observed below the handwashing sink in the kitchen area and in the drawers below the oven.-No pest control records were available.Ensure a professional pest control company is hired and pest control records are available upon PHI's request. The operator is required to follow pest control company's recommendations to resolve the pest issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was no ventilation in the kitchen area. The ventilation sites on the ceiling were blocked using cloths/towels.-Baseboards in several areas in the kitchen were missing.Ensure there is proper ventilation in the kitchen area and baseboards are fixed.
    • 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 countertop used for preparing pizza dough was worn out. It is no longer smooth and easy to clean.Ensure all food contact surfaces are durable, smooth and easy to clean. Replace the countertop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The meat slicer was not being cleaned and sanitized properly. There was accumulation of food debris on the meat slicer.-The dough maker was not cleaned and sanitized properly. There was accumulation of grease and food debris on the machine.Ensure the meat slicer and dough maker machine are properly cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The facility was not organized, clean and sanitary. There was a lot of clutter in the back storage area which is incompatible with food preparation and storage. These conditions are aiding in the harborage of pests.Please declutter the back storage area. Ensure the facility is organized, clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The facility did not have a written sanitation plan.Ensure a written sanitation plan is developed.
  8. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A Slice of Pizza was being stored at room temperature over night inside the Pizza Hot Holder.Ensure that all Hot Held High Risk Foods are being stored at or above 60 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection by discarding the Pizza Slice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A Slice of Pizza was being stored at room temperature over night inside the Pizza Hot Holder.Ensure that all Hot Held High Risk Foods are being stored at or above 60 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection by discarding the Pizza Slice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The Meat Slicer in the back area was dirty at the time of Inspection.2) The Counter tops in the Kitchen were dirty at the time of Inspection.1/2 - Ensure that the above noted areas, as well as the Facility as a whole, are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. This was Corrected during the Inspection by cleaning the noted areas.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Spray Bottle measured to have a Chlorine Sanitizer concentration of 10 ppm at the time of Inspection.Ensure that the Sanitizer Spray Bottles are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Door on the upright Freezer in the back area was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of pests.This was Corrected during the Inspection.
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine Sanitizer was measured to have a concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Bottles are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Pizza inside the Hot Holder was measured to be at 50 degrees Celsius at the time of Inspection.Ensure that the missing Heat Lamp Bulbs are replaced in order to maintain the Pizza at or above 60 degrees Celsius at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines
    • 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 Lights in the pizza kitchen did not have a cover at the time of Inspection.Ensure that all lights have a protective cover in order to prevent potential physical contamination of Food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The Meat Slicer in the back area was dirty at the time of Inspection.2)The top of the Freezer Door in the Kitchen was dirty at the time of Inspection.3)The outside of the Microwave in the Kitchen was dirty at the time of Inspection.4)The Shelves inside the Pizza Hot Holder were dirty at the time of Inspection.1/2/3/4 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.