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Pizzorama

3 - 6815 Temple Drive NE Calgary AB T1Y 5N4 · Food - General

6 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination.*Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer concentration in the sanitizer bucket was measured at 0 ppm.*Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty.**Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination.*Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
    • 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 baseboard in the prep area along the wall was in disrepair.*Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use.- Operator prepared a bleach sanitizer solution during inspection. Concentration tested at 100 ppm.- As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food tray with raw meat and a cardboard box fresh vegetables was observed lying on the floor in the walk-in cooler. - Staff informed to keep food above 6 inches from the floor at all times.- Ensure to store meat products on the lower shelves and have raw vegetables on upper shelves.
  6. Monitoring 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?
      • 1) Deep fryer was used without proper ventilation unit overhead.- Use of deep fryer as it requires a working hood ventilation above to remove grease-laden vapours. Inspector was informed the hood ventilation was being installed by the end of the week.- Do not use deep fryer until hood ventilation is installed.2) Cabinet door throughout the facility is showing signs of disrepair (laminate peeling off and exposing bare/unsealed wood).- Fix and/or repair to ensure surfaces are smooth, non-absorbent, and easily cleanable.- Inspector was informed of renovations coming that will address these issues.3) There was a hole/damage to the wall below the dishwashing sinks. - Fix hole and ensure surface is smooth, non-absorbent, and easily cleanable.- Inspector was informed of renovations coming that will address these issues.