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Pizzaland and BBQ Hub

4918 Windsor Avenue Coronation AB T0C 1C0 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 15 dozen uninspected eggs were observed in the fridge. The owner advised they were purchased from a facility in St. Albert. The egg cartons were observed to be properly labeled with the words "FARM FRESH UNINSPECTED".***PLEASE PROVIDE A COPY OF THE RECEIPT FOR THE PURCHASE OF THESE EGGS. Owner sent me a copy of the receipt however it is the incorrect receipt. The receipt sent to me show the eggs were purchased 07/08/2024 1:22:25 pm and I was at the facility 07/08/2024 at 9:30 am. PLEASE PROVIDE ME THE CORRECT RECEIPT
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The faucet needs to reach all of the sinks. As discussed, the sinks are large, and it takes a long time to fill them up and the spray wand is not practical for this application.Bleach with no lemon scent or fabric guard is required. Dishes need to be washed, rinsed to remove any food particles and soap and then sanitized for 2 minutes in the bleach water solution before air drying.The sink should be fixed to the wall and the counter top on each end of the sink needs to be finished so it is impervious to moisture.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The edge of the handwash sink needs to be properly finished so it is smooth and impervious to moisture.The sink outside will need to be supplied with liquid soap and paper towels. The sink will also require a good cleaning prior to opening.
    • 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 underneath the 3 compartment sink needs to be finished with a material that is smooth and impervious to moisture.The wall behind the prep table needs to be repaired (some flaking paint where something has previously rubbed against this wall).
  6. Initial Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 15 dozen uninspected eggs were observed in the fridge. The owner advised they were purchased from a facility in St. Albert. The egg cartons were observed to be properly labeled with the words "FARM FRESH UNINSPECTED".***PLEASE PROVIDE A COPY OF THE RECEIPT FOR THE PURCHASE OF THESE EGGS. As discussed, a farmer can sell uninspected eggs from their farm, and/or they can be sold at a farmers market. Uninspected eggs are not permitted in a commercial food establishment; eggs must be graded and from an approved source. Uninspected eggs should not be sold from a facility that has a food handling permit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The faucet needs to reach all of the sinks. As discussed, the sinks are large, and it takes a long time to fill them up and the spray wand is not practical for this application.Bleach with no lemon scent or fabric guard is required. Dishes need to be washed, rinsed to remove any food particles and soap and then sanitized for 2 minutes in the bleach water solution before air drying.The sink should be fixed to the wall and the counter top on each end of the sink needs to be finished so it is impervious to moisture.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The edge of the handwash sink needs to be properly finished so it is smooth and impervious to moisture.The sink outside will need to be supplied with liquid soap and paper towels. The sink will also require a good cleaning prior to opening.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water tank was re-lit during the inspection. The tank needs to be large enough to fill all three sinks with warm water. I was unable to verify this during the inspection however the water was warming up once the tank was re lighted. The pressure was a bit questionable; low pressure resulting in it taking a long time to fill the sinks with water.
    • 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 underneath the 3 compartment sink needs to be finished with a material that is smooth and impervious to moisture.The wall behind the prep table needs to be repaired (some flaking paint where something has previously rubbed against this wall).
  7. Demand Inspection

    0 infractions