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Pizzomatic

1708 12 Street NW Calgary AB T2M 0K9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sugar bulk container was stored directly underneath the two-compartment sink. Food must be stored in a manner that prevents contamination. Store the sugar in a different area and avoid storing food items or clean food equipment under the two-compartment sink or near any exposed plumbing components.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the sugar was heavily soiled with food debris and grime. Utensils for bulk ingredients must be maintained in a clean and sanitary manner to protect contamination of the bulk supply. The operator cleaned the scoop at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease and dust accumulation on the filters in the ventilation canopy. Equipment must be regularly cleaned to remove contamination. Thoroughly clean the filters.2. The exterior of the sugar bulk container was heavily soiled with grime and food debris. Food storage containers must be regularly cleaned to remove contamination. Thoroughly clean the sugar bulk container.3. There were tape and plastic used to secure the bottom of the flat sheeter. All surfaces in a food establishment must be smooth, durable and easy to clean. Refrain from using tape which can harbor bacteria and render the surface difficult to clean and sanitize. Remove the plastic and tape.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer in all the spray bottles was measured at 0 ppm.New bleach sanitizer solutions were prepared for all the spray bottles which was tested at 100ppm.-Ensure that the bleach sanitizer is maintained at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use pizza boxes and plastic portion cups boxes were stored on the floor. - Do not store on the floor. to be stored on shelves and in a sanitary manner at all times.
    • 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 pest control reports were maintained in the facility.-Record and maintain the pest control records.Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cardboard was used as liner to store food spice containers.The cardboard was removed.-Do not use cardboard as a liner as it is not a clean surface. Ensure that the surfaces used can be cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use pizza boxes and plastic portion cups boxes were stored on the floor. - Do not store on the floor. to be stored on shelves and in a sanitary manner at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *** Recurrent Violation ***Improper dishwashing method. Staff noted utensils and equipment are washed, rinsed and air dried. Sanitizing step does not occur.Ensure to sanitize equipment and utensils by full submersion into a sanitizer solution in the dishwashing sink for a minimum of 2 minutes. Follow: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Deep cleaning required in the following areas:- dough mixer- under dishwashing sinks- under all of the equipment and prep tables. - On top of the pizza oven- in and around the handwashing sink- outside of the sugar bulk storage. -Inside of the coolers. - The surfaces of the pizza prep coolerPlease clean and maintain in a clean and sanitary manner. 2) No written cleaning and sanitation schedule available on-site. - Develop a cleaning schedule and ensure all areas of the facility are routinely cleaned and sanitized.