Pizzaholic
116 - 555 Strathcona Boulevard SW Calgary AB T3H 2Z9 · Food - General
3 inspections
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water was turned off at the front hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloth left on the shelving unit by prep area. Corrected during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza left out in display shelf with no temperature control. Staff explained that pizza would be "reheated" when ordered, and any leftovers are discarded after 45 minutes. No time log or label available.Advised staff that pizza is to be placed under warming shelves at the side of the prep area. Pizza are to be held at 60C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Condiment bottles of garlic spread, and BBQ sauce left out at room temperature. Manufacturer instructions state that product is to be kept refrigerated or refrigerate after opening. Sauces were discarded
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water was turned off at the front hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions