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Presto Pizza

1705 MacLeod Trail SE Calgary AB T2G 2N8 · Food - General

12 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small single use plastic container used as a scoop did not have a proper handle and was stored inside several dry ingredients bulk supply.Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. The operator removed the plastic container from the bulk container at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer spray bottle did not have a label. All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the spray bottles at the time of the inspection.
    • 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 a sewer gas odor by the two-compartment sink and by the hand wash sink. Investigate and abate the source of the sewer gas odor.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • There was a sewer gas odour by the two compartment sink. The last time the grease trap was cleaned was July 31, 2024. Investigate the source of the sewer gas odour and abate the source. Grease traps should be cleaned at least once every four weeks.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza was being held in the hot holding unit, but the hot holding unit was not turned on. Internal temperature of the pizza measured between 25 to 30 degrees Celsius.Pizza was discarded. Cooked pizza is a perishable food and must be stored either hot (60 degrees Celsius or greater) or cold (4 degrees Celsius or lower).
    • 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 a sewer gas odour by the two compartment sink. The last time the grease trap was cleaned was July 31, 2024. Investigate the source of the sewer gas odour and abate the source. Grease traps should be cleaned at least once every four weeks.
  5. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The rinse aid was not dispensed into the dishwasher.Repair the dishwasher so that the rinse aid is properly dispensed.
    • 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?
      • There was a gap at the base of the back door to the facility.Repair or replace the weatherstripping to prevent the entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Tape was used repair the flip lid of a line cooler.A new flip lid had been ordered and a receipt was provided. It will be delivered between May 2 to 6, 2024. Install the new flip lid on the line cooler upon delivery.2) The cheese grinder was unclean with food debris.The equipment was disassembled, cleaned and sanitized during the inspection.
  6. Risk Management Inspection

    12 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Closure posting had been removed from metal shutters. Re-posted closure sign on metal shutters
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were no invoices/ receipts to prove purchase of all the stored cheeses and meats.Provide a copy of all the receipts/ invoices for all meat and cheese products from the past 3 months to an Alberta Health Services - Executive Officer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in the spray bottle measured over 1000 ppm.Prepare an approved sanitizing solution such as 100 ppm chlorine for bottles/ buckets before handling food.2) A used cleaning cloths was stored on a food preparation table.Keep cleaning cloths fully immersed in an approved sanitizing solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was not operational.Provide a probe thermometer that is capable of measuring between 0 to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the low temperature dishwasher measured between 10-50 ppm in multiple cycles. Also, detergent and rinse aid were not dispensing.Repair the dishwasher so that it meets cleaning and sanitizing requirements (100 ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall mounted soap dispenser in the staff washroom was missing a part. Hand soap could not be easily dispensed.Provide liquid soap and single use paper towels in working dispensers at all handwashing sinks.
    • 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?
      • There was a gap at the base of the back door to the facility.Repair or replace the weatherstripping to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units with bottled and cases of beverages were constructed with unfinished wood.Conceal all unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Corrugated plastic sheets and wooden boards with unfinished edges were dirty with flour.2) A dirty, corrugated plastic sheet was being used as a splashguard between the two-compartment sink and shelf for equipment storage.Remove all contaminated corrugated plastic sheets from the food establishment. Install a washable splashguard between the two-compartment sink and shelf for equipment storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The corner protectors on the wooden cutting board were damaged. The surfaces underneath were discolored.Replace the damaged wooden cutting board.2) A wooden cutting board was stored on the tap of the two-compartment sink.Store clean food equipment away from any sources of contamination. For example: on a clean shelf with adequate separation or clearance from sinks.3) Food equipment such as the chest freezer, cooler and top of the dishwasher was contaminated with debris.Clean the indicated food equipment above.4) Tape was used inside the line coolers.Remove tape from surfaces. Properly repair, resurface or replace equipment.5) Contaminated take-out containers were stored on a shelf.These take-out containers were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility area was disorganized with items stored on the floor.Remove items that are not required to operate a food establishment. Organize all areas of the kitchen and store items off the floor to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving units, ceilings and floors were filthy with debris.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.Prepare, implement and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services - Executive Officer for review.
  7. Demand Inspection

    12 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Closure posting had been removed from metal shutters. Re-posted closure sign on metal shutters
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were no invoices/ receipts to prove purchase of all the stored cheeses and meats.Provide a copy of all the receipts/ invoices for all meat and cheese products from the past 3 months to an Alberta Health Services - Executive Officer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in the spray bottle measured over 1000 ppm.Prepare an approved sanitizing solution such as 100 ppm chlorine for bottles/ buckets before handling food.2) A used cleaning cloths was stored on a food preparation table.Keep cleaning cloths fully immersed in an approved sanitizing solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was not operational.Provide a probe thermometer that is capable of measuring between 0 to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the low temperature dishwasher measured between 10-50 ppm in multiple cycles. Also, detergent and rinse aid were not dispensing.Repair the dishwasher so that it meets cleaning and sanitizing requirements (100 ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall mounted soap dispenser in the staff washroom was missing a part. Hand soap could not be easily dispensed.Provide liquid soap and single use paper towels in working dispensers at all handwashing sinks.
    • 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?
      • There was a gap at the base of the back door to the facility.Repair or replace the weatherstripping to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units with bottled and cases of beverages were constructed with unfinished wood.Conceal all unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Corrugated plastic sheets and wooden boards with unfinished edges were dirty with flour.2) A dirty, corrugated plastic sheet was being used as a splashguard between the two-compartment sink and shelf for equipment storage.Remove all contaminated corrugated plastic sheets from the food establishment. Install a washable splashguard between the two-compartment sink and shelf for equipment storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The corner protectors on the wooden cutting board were damaged. The surfaces underneath were discolored.Replace the damaged wooden cutting board.2) A wooden cutting board was stored on the tap of the two-compartment sink.Store clean food equipment away from any sources of contamination. For example: on a clean shelf with adequate separation or clearance from sinks.3) Food equipment such as the chest freezer, cooler and top of the dishwasher was contaminated with debris.Clean the indicated food equipment above.4) Tape was used inside the line coolers.Remove tape from surfaces. Properly repair, resurface or replace equipment.5) Contaminated take-out containers were stored on a shelf.These take-out containers were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility area was disorganized with items stored on the floor.Remove items that are not required to operate a food establishment. Organize all areas of the kitchen and store items off the floor to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving units, ceilings and floors were filthy with debris.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.Prepare, implement and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services - Executive Officer for review.
  8. Risk Management Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were no invoices/ receipts to prove purchase of all the stored cheeses and meats.Provide a copy of all the receipts/ invoices for all meat and cheese products from the past 3 months to an Alberta Health Services - Executive Officer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in the spray bottle measured over 1000 ppm.Prepare an approved sanitizing solution such as 100 ppm chlorine for bottles/ buckets before handling food.2) A used cleaning cloths was stored on a food preparation table.Keep cleaning cloths fully immersed in an approved sanitizing solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was not operational.Provide a probe thermometer that is capable of measuring between 0 to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the low temperature dishwasher measured between 10-50 ppm in multiple cycles. Also, detergent and rinse aid were not dispensing.Repair the dishwasher so that it meets cleaning and sanitizing requirements (100 ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall mounted soap dispenser in the staff washroom was missing a part. Hand soap could not be easily dispensed.Provide liquid soap and single use paper towels in working dispensers at all handwashing sinks.
    • 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?
      • There was a gap at the base of the back door to the facility.Repair or replace the weatherstripping to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units with bottled and cases of beverages were constructed with unfinished wood.Conceal all unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Corrugated plastic sheets and wooden boards with unfinished edges were dirty with flour.2) A dirty, corrugated plastic sheet was being used as a splashguard between the two-compartment sink and shelf for equipment storage.Remove all contaminated corrugated plastic sheets from the food establishment. Install a washable splashguard between the two-compartment sink and shelf for equipment storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The corner protectors on the wooden cutting board were damaged. The surfaces underneath were discolored.Replace the damaged wooden cutting board.2) A wooden cutting board was stored on the tap of the two-compartment sink.Store clean food equipment away from any sources of contamination. For example: on a clean shelf with adequate separation or clearance from sinks.3) Food equipment such as the chest freezer, cooler and top of the dishwasher was contaminated with debris.Clean the indicated food equipment above.4) Tape was used inside the line coolers.Remove tape from surfaces. Properly repair, resurface or replace equipment.5) Contaminated take-out containers were stored on a shelf.These take-out containers were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility area was disorganized with items stored on the floor.Remove items that are not required to operate a food establishment. Organize all areas of the kitchen and store items off the floor to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving units, ceilings and floors were filthy with debris.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.Prepare, implement and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services - Executive Officer for review.
  9. Risk Management Inspection

    19 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were no invoices/ receipts to prove purchase of all the stored cheeses and meats.Provide a copy of all the receipts/ invoices for all meat and cheese products from the past 3 months to an Alberta Health Services - Executive Officer.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Some cheese blocks in the chest freezer were mouldy.2) A bag of slimy spinach was observed under refrigeration.3) Cucumbers in the cooler were rotting. Discard all mouldy and rotten food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in the spray bottle measured over 200 ppm.Prepare an approved sanitizing solution such as 100 ppm chlorine for bottles/ buckets before handling food.2) Used cleaning cloths were stored on various surfaces throughout the kitchen.Keep cleaning cloths fully immersed in an approved sanitizing solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hair was found on at least two packaged cheese blocks.Demonstrate proper personal hygiene, such as hair control, to avoid food contamination by hair.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) The packaging of some cheese blocks was not intact. Some packaging was contaminated with dirt and debris.Examine the integrity of all food packaging and discard food products if the packaging is compromised.2) A stack of dirty pans was stored over foods that were being thawed in the two-compartment sink.Store unclean food equipment and utensils away from food.3) Raw chicken wings were thawing on blocks of cheese in the two-compartment sink.Prepare and store raw meats separate from vegetables, cooked or ready to eat foods to avoid cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Steel wool like materials were found on a packaged cheese block stored in the chest freezer.Clean, rinse and sanitize packaged food products to remove contamination.2) There was a wooden stick with splinters on a food preparation table.Remove the wooden stick with splinters from the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Garlic butter and a container of whipping cream and water were stored without any means of temperature control. The internal temperature measured 25.3 and 34.9C respectively.Discard the garlic butter and container of whipping cream and water. Do not store perishable foods in the temperature danger zone of 5 to 59C. Perishable foods must be stored at 4C or below or at 60C or above.2) Cheeses, raw chicken and salami in the back double door cooler measured between 8.7 to 10.4C. Discard all perishable foods in the back double door cooler.Repair the back double door cooler so that perishable foods are kept at 4C or less under refrigeration.3) The digital probe thermometer was not operational.Provide a probe thermometer that is capable of measuring between 0 to 100C.4) Partially frozen, raw chicken wings were being thawed in stagnant water at the two-compartment sink.5) Partially frozen cheese blocks were being thawed in the two-compartment sink without cold running water.Thaw perishable foods using one of the following methods: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in the microwave, or 4) as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in the hot holding unit measured between 48.6 to 50.4C.Discard pizzas that measured less than 60C. Store perishable foods at 60C or higher during hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the low temperature dishwasher measured between 0 to 10 ppm in multiple cycles.Repair the dishwasher so that it meets cleaning and sanitizing requirements (100 ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The wall mounted soap dispenser in the staff washroom was missing a part. Hand soap could not be easily dispensed.2) There were no paper towels in both the staff and customer washrooms.Provide liquid soap and single use paper towels in working dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink was blocked by a garbage can.Remove the garbage can or any other items obstructing the kitchen handwashing sink. Ensure all handwashing sinks are accessible 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?
      • There was a gap at the base of the back door to the facility.Repair or replace the weatherstripping to prevent the entry of pest.
    • 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) There was unfinished wood on top of the double door freezer.2) Shelving units with bottled and cases of beverages were constructed with unfinished wood.Conceal all unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) The electrical outlet cover by the mixer was damaged.Replace the damaged electrical outlet cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The corner protectors on the wooden cutting board were damaged. The surfaces underneath were discolored.Replace the damaged wooden cutting board.2) A wooden cutting board was stored on the tap of the two-compartment sink.Store clean food equipment away from any sources of contamination. For example: on a clean shelf with adequate separation or clearance from sinks.3) Dishware and food equipment in storage were contaminated with debris.Clean, rinse and sanitize all dishware, food equipment and utensils.4) Tape was covering a drawer handle under the pizza hot holding unit and to line coolers.Remove tape from surfaces. Properly repair, resurface or replace equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen exhaust hood was saturated with debris and dripping grease.Clean the kitchen exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Corrugated plastic sheets and wooden boards with unfinished edges were dirty with flour.2) A dirty, corrugated plastic sheet was being used as a splashguard between the two-compartment sink and shelf for equipment storage.Remove all contaminated corrugated plastic sheets from the food establishment. Install a washable splashguard between the two-compartment sink and shelf for equipment storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A paper menu posted under the cooler flip lid was torn and dirty with food splatter.Discard contaminated paper menus.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility area was disorganized with items stored on the floor.Remove items that are not required to operate a food establishment. Organize all areas of the kitchen and store items off the floor to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food establishment was filthy with debris on surfaces, including but not limited to the ceilings, walls, floors, shelves, surfaces between food equipment and the exterior and interior surfaces of food equipment.Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas.Prepare, implement and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services - Executive Officer for review.
  10. Monitoring Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Receipts for food were not available for review.Food receipts must be retained and easily accessible for review upon request by AHS.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A mouldy brick of cheese was observed in the chest deep freezer on the west side of the facility.Discard mouldy cheese. Ensure that all food in the facility is fit for human consumption.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food safe food contact surface sanitizer was not available for use. Lemon scented bleach was being used to sanitize food contact surfaces. Ensure that an approved food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 23, 2024:Internal temperature of pizza in hot holding measured between 26 to 30 degrees Celsius.November 7, 2023:1. Pizza hot holding unit held pizza at 40-43C. Hot holding unit was in need of water and was warming up to 60C at time of inspection. Ensure pizza hot holding unit is in good working order and is preheated to 60C before placing pizza in the hot holding unit.2. The silver True cooler measured 10C. Ensure the cooler is adjusted so the cooler holds food at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature sanitizing dishwasher was undetectable.Have the dishwasher serviced/repaired. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage can was being stored directly in front of the hand wash sink, obstructing access to the sink.Store the garbage can in a location where it is not blocking access to the hand wash sink. Hand wash sinks must be unobstructed for use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink was broken open.Repair or replace the paper towel dispenser for the hand wash sink.
    • 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?
      • There was a gap at the base of the back door to the facility.Replace the weather stripping for the back door or otherwise ensure the gap is sealed to help prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - Operator could not describe proper manual dishwashing procedure.- Operator did not know required concentration for bleach water sanitizer. Operator stated that they bleach water at a concentration of 10 ppm. Education was provided on proper manual dishwashing procedure. All food handlers must be knowledgeable in food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy baffle filters and surfaces had grease accumulation.Clean the ventilation canopy baffle filters and surfaces and ensure these areas are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler door and handles had grease accumulation.Clean cooler doors and handles and ensure these areas are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 23, 2024:The dishwasher floods onto the floor when run.Have the dishwasher serviced/repaired so that it drains properly and does not flood onto the floor.November 7, 2023:Dishwasher overflows water onto the floor after a few cycles. Ensure dishwasher properly drains without overflowing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment stored in the kitchen and back dry storage area of the facility.Remove any and all items not associated with or required for the operation or maintenance of the food establishment from food/equipment storage and preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces in the food establishment had an accumulation of grease, soil, and/or food debris; this included but was not limited to floors in hard-to-reach areas and shelving.Clean and sanitize the food facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled recipe papers were taped to the inside of the north food preparation cooler.Remove soiled recipe papers from the inside of the north food preparation cooler.
  11. Risk Management Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Receipts for food were not available for review.Food receipts must be retained and easily accessible for review upon request by AHS.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A mouldy brick of cheese was observed in the chest deep freezer on the west side of the facility.Discard mouldy cheese. Ensure that all food in the facility is fit for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 23, 2024:Internal temperature of pizza in hot holding measured between 26 to 30 degrees Celsius.November 7, 2023:1. Pizza hot holding unit held pizza at 40-43C. Hot holding unit was in need of water and was warming up to 60C at time of inspection. Ensure pizza hot holding unit is in good working order and is preheated to 60C before placing pizza in the hot holding unit.2. The silver True cooler measured 10C. Ensure the cooler is adjusted so the cooler holds food at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature sanitizing dishwasher was undetectable.Have the dishwasher serviced/repaired. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink was broken open.Repair or replace the paper towel dispenser for the hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage can was being stored directly in front of the hand wash sink, obstructing access to the sink.Store the garbage can in a location where it is not blocking access to the hand wash sink. Hand wash sinks must be unobstructed for use 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?
      • There was a gap at the base of the back door to the facility.Replace the weather stripping for the back door or otherwise ensure the gap is sealed to help prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - Operator could not describe proper manual dishwashing procedure.- Operator did not know required concentration for bleach water sanitizer. Operator stated that they bleach water at a concentration of 10 ppm. Education was provided on proper manual dishwashing procedure. All food handlers must be knowledgeable in food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy baffle filters and surfaces had grease accumulation.Clean the ventilation canopy baffle filters and surfaces and ensure these areas are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler door and handles had grease accumulation.Clean cooler doors and handles and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled recipe papers were taped to the inside of the north food preparation cooler.Remove soiled recipe papers from the inside of the north food preparation cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment stored in the kitchen and back dry storage area of the facility.Remove any and all items not associated with or required for the operation or maintenance of the food establishment from food/equipment storage and preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces in the food establishment had an accumulation of grease, soil, and/or food debris; this included but was not limited to floors in hard-to-reach areas and shelving.Clean and sanitize the food facility.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured 0ppm chlorine.Ensure new sanitizer solution is prepared at the start of each shift that measures 100ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pizza hot holding unit held pizza at 40-43C. Hot holding unit was in need of water and was warming up to 60C at time of inspection. Ensure pizza hot holding unit is in good working order and is preheated to 60C before placing pizza in the hot holding unit.2. The silver True cooler measured 10C. Ensure the cooler is adjusted so the cooler holds food at 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher overflows water onto the floor after a few cycles. Ensure dishwasher properly drains without overflowing.