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Primo Pizza & Donair

4907 50 Avenue Gibbons AB T0A 1N0 · Food - General

8 inspections

  1. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rags were observed in use and sitting out on counters, not soaking in an approved sanitizer solution, as none was available. This was corrected at the instruction of the PHI once sanitizer was purchased.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available onsite, and no prepared sanitizing solution. Facility was open and was handling food. Operator Nazir left to the neighbouring grocery store to purchase bleach. Upon return, two buckets of approved sanitizer were made to 100 ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler, located under the microwave, was tested and was found to be at 10C or warmer, and was verified using an infrared thermometer and the facility's thermometer located inside the unit. All perishable items were removed and the cooler cannot be used to store perishable items until it is capable of maintaining 4C or colder at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have chlorine test strips available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a large amount of garbage, cardboard and a prep cooler out back of the restaurant.
    • 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 in all coolers, including walk-in, is very rusty and the paint is peeling off. Paint can become a contaminant for food, and the shelves are no longer cleanable. These must be removed, scraped, and repainted and/or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood vent is past due for service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of all walls, with special attention to the lower sections, as there is a build up of grease and food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for floors throughout the facility. All items must be pulled out/away from the wall to ensure proper cleaning is done. Special attention to corners and underneath/beside equipment is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prep coolers are dirty, both inside and on the handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting, with special attention to ceilings and upper walls near back exit door, is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning was completed. Grease, food, and/or dust debris build up was stillnoted in the following areas: - Prep cooler- Stand up cooler- Walk in freezer- Dust noted on evaporator fan cover in the walk-in refrigeration unit. - The flooring in the walk-in cooler.Please clean and sanitize the above noted areas.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of donair meat and onion were observed on the floor in the walk-in cooler. The donair meat and onions were removed and stored above the ground and on the shelf in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning was completed. Grease, food, and/or dust debris build up was stillnoted in the following areas: - Prep cooler- Stand up cooler- Walk in freezer- Dust noted on evaporator fan cover in the walk-in refrigeration unit. - The flooring in the walk-in cooler.Please clean and sanitize the above noted areas.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored at room temperature outside sanitizer solutions. Ensure all cleaning cloths are stored in a sanitizer solution to prevent bacteria growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • This violation has been carried over from the previous report:Chlorine test strips expired. - Obtain non-expired chlorine test strips to verify appropriate concentration of bleach sanitizer solution.
    • 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?
      • This violation has been carried over from the previous report:Written pest control records were not available onsite for review by PHI. - Ensure written monthly pest management records are available onsite for review and easily accessible to operators.
    • 20. Do food handlers at the facility have adequate food safety training?
      • This violation has been carried over from the previous report:A certificate to verify adequate food safety training from an approved source was not available onsite. - Please provide this office with proof of owner or operator certification from an approved food safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning was completed. Grease, food, and/or dust debris build up was stillnoted in the following areas: - Hard-to-reach areas under and around equipment on the floor in the kitchen. - On shelf surfaces inside the display cooler.- Dust noted on evaporator fan cover in the walk-in refrigeration unit. - Prep cooler handles and inside the coolers.- The flooring in the walk-in cooler.Please clean and sanitize the above noted areas.
  4. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dough roller machine had visible food debris on equipment. Operator reported dough roller equipment is cleaned daily with soap and water.- Clean and sanitize dough roller using appropriate clean in place method and sanitizer solution. Ensure that all parts of equipment that food comes into contact with are cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not located inside of front prep refrigeration unit at the time of inspection. - Ensure all refrigeration units are equipped with an internal thermometer to verify temperature control.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired. - Obtain non-expired chlorine test strips to verify appropriate concentration of bleach sanitizer solution.
    • 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?
      • Written pest control records were not available onsite for review by PHI. - Ensure written monthly pest management records are available onsite for review and easily accessible to operators.
    • 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?
      • Visible outside light noted under exterior door at the back of kitchen when closed and locked. - Repair or replace weatherstripping to remove open area under exterior door at the back of kitchen and prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A certificate to verify adequate food safety training from an approved source was not available onsite. - Please provide this office with proof of owner or operator certification from an approved food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oily cardboard box under pizza oven reported to be used to store hot pans by operator. - Discard cardboard box as cardboard is not smooth, easily cleanable, and impervious to moisture. Soiled cardboard boxes may also provide harbourage for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two fryer baskets had non-intact wiring that was fraying. - Remove and discard damaged fryer baskets to prevent physical hazards from entering food. Operator advised to discard the fryer baskets during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up noted on the range hood surfaces and technician sticker indicated professional cleaning is due August 24th, 2024.- Clean and sanitize range hood. Operator stated professional cleaning will be scheduled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, food, and/or dust debris build up was noted in the following areas: - Hard-to-reach areas under and around equipment on the floor in the kitchen. - Floor and wall area under the dishwashing sink. - On shelf surfaces inside the display cooler.- On the bottom refrigeration unit drawer in the frying area. - Dust noted on evaporator fan cover in the walk-in refrigeration unit. Please clean and sanitize the above noted areas.
  5. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in bucket was kept in the prep refrigeration unit near the service desk area. - Sanitizer solution buckets should be made up and kept available at each prep station for sanitizing of surfaces and equipment.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dough roller machine had visible food debris on equipment. Operator reported dough roller equipment is cleaned daily with soap and water.- Clean and sanitize dough roller using appropriate clean in place method and sanitizer solution. Ensure that all parts of equipment that food comes into contact with are cleaned and sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of onions in walk-in refrigeration and bottle of vinegar in the kitchen stored on the ground. - Store food items off the ground to prevent contamination. Operator moved box of onions and vinegar to elevated storage areas off of the ground.Single use plastic disposable container embedded in bulk flour container. - Utensils used to scoop bulk food items are required to have a handle that is stored in a manner that the handle does not contaminate the food. Operator removed container and replaced with appropriate scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked, shaved Donair meat in a bin on counter measured at 24C. Operator reported bucket of Donair meat was removed from refrigeration unit less than one hour ago. - Donair meat moved back into refrigeration unit by operator. Operator stated Donair meat will undergo a second cook step prior to serving. Gravy in bin on counter measured at 17C. As per operator gravy removed from walk-in refrigeration unit less than a half hour ago to prepare an order. - Do not store potentially high-foods at room temperature. All potentially high-risk foods should be stored at a temperature of 4C or below or held hot at 60C or above. Gravy placed in refrigeration unit by operator and to undergo reheating to 74C or above prior to serving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not located inside of front prep refrigeration unit at the time of inspection. - Ensure all refrigeration units are equipped with an internal thermometer to verify temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Black plastic box on the ground reported to be used for chicken wings washed with detergent and rinsed as per operator. - Ensure the proper manual dishwashing procedure is followed to clean and sanitize utensils and equipment. Please see document attached.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired. - Obtain non-expired chlorine test strips to verify appropriate concentration of bleach sanitizer solution.
    • 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?
      • Visible outside light noted under exterior door at the back of kitchen when closed and locked. - Repair or replace weatherstripping to remove open area under exterior door at the back of kitchen and prevent pest entry.
    • 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?
      • Written pest control records were not available onsite for review by PHI. - Ensure written monthly pest management records are available onsite for review and easily accessible to operators.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A certificate to verify adequate food safety training from an approved source was not available onsite. - Please provide this office with proof of owner or operator certification from an approved food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two fryer baskets had non-intact wiring that was fraying. - Remove and discard damaged fryer baskets to prevent physical hazards from entering food. Operator advised to discard the fryer baskets during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up noted on the range hood surfaces and technician sticker indicated professional cleaning is due August 24th, 2024.- Clean and sanitize range hood. Operator stated professional cleaning will be scheduled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oily cardboard box under pizza oven reported to be used to store hot pans by operator. - Discard cardboard box as cardboard is not smooth, easily cleanable, and impervious to moisture. Soiled cardboard boxes may also provide harbourage for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper in washroom was not in dispenser and liquid soap dispenser close to empty. - Ensure washroom is well supplied and maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, food, and/or dust debris build up was noted in the following areas: - Hard-to-reach areas under and around equipment on the floor in the kitchen. - Floor and wall area under the dishwashing sink. - On shelf surfaces inside the display cooler.- On the bottom refrigeration unit drawer in the frying area. - Dust noted on evaporator fan cover in the walk-in refrigeration unit. Please clean and sanitize the above noted areas.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were stored in a covered container with no measurable sanitizer present. Staff made a 100ppm solution during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer source bottle was lemon scented bleach. This was for laundry and not food contact surfaces. Discussed that the sanitizer source bottle was not to contain extra additives, ie. no lemon scent, no fabric guard, no colour safe, no fabric guard etc.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard-to-reach areas in the facility appeared unclean. Dirt and debris were observed underneath the dishwashing sink and storage shelf at the back area.Please clean these areas and ensure all areas/hard to reach areas in the facility are always maintained in a sanitary condition.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine/bleach sanitizer solution in the kitchen area was measured to be at 0ppm. The operator prepared a fresh 100ppm solution during inspection. Please ensure the required 100ppm chlorine/bleach sanitizer concentration is maintained at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of frozen chicken in a bowl were left thaw at room temperature. The operator moved the chicken into the walk-in cooler during inspection. Please note food can be thawed properly in the cooler or under cold running water.
    • 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 at handwashing sink located in the kitchen area was empty. The operator replaced the paper towel during inspection. Ensure handwashing sinks are always supplied with soap, paper towel, hot and cold running 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 kitchen exhaust system and hoods are overdue for cleaning.Please ensure the exhaust system and hoods are professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard-to-reach areas in the facility appeared unclean. Dirt and debris were observed underneath the dishwashing sink and storage shelf at the back area.Please clean these areas and ensure all areas/hard to reach areas in the facility are always maintained in a sanitary condition.