Pronto Pizza
2 - 1139 9 Avenue SE Calgary AB T2G 0S8 · Food - General
4 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza slice oven temperature measured at 25 degrees celsius during the inspection. Staff noted the pizza slices are kept for about 3 hours. Pizza slices should not be kept at danger zone temperatures for more than 2 hours. **Ensure pizza slices are either monitored under time control process and discarded after 2 hours, or maintained under hot holding at 60°C or higher at all times to prevent bacterial growth and ensure food safety.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- OUTSTANDING on 9/3/2026 - required to use manual sanitizing in the 2-compartment sink and air dryingLow temperature dishwasher sanitizer concentration was detected at below 50 ppm during the inspection. Sanitizer concentration must be at 100ppm for chemical dishwashing to achieve adequate sanitization.**Please contact the service company immediately to adjust the sanitizer concentration of the dishwasher. Do not use the dishwasher for sanitizing until the dishwasher has been repaired. While waiting for repairs, please sanitize the dishes in the 2-compartment sink using the quats sanitizer available.
- 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?
- OUTSTANDING on 9/3/2026No pest control records were available at the time of inspection. Ensure that pest control service records are obtained and maintained from the company responsible for monitoring the pest control program. If pest control activities are conducted in-house, monthly monitoring records must be maintained and readily available for review upon request.**Provide pest control reports
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza slice oven temperature measured at 25 degrees celsius during the inspection. Staff noted the pizza slices are kept for about 3 hours. Pizza slices should not be kept at danger zone temperatures for more than 2 hours. **Ensure pizza slices are either monitored under time control process and discarded after 2 hours, or maintained under hot holding at 60°C or higher at all times to prevent bacterial growth and ensure food safety.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher sanitizer concentration was detected at below 50 ppm during the inspection. Sanitizer concentration must be at 100ppm for chemical dishwashing to achieve adequate sanitization.**Please contact the service company immediately to adjust the sanitizer concentration of the dishwasher. Do not use the dishwasher for sanitizing until the dishwasher has been repaired. While waiting for repairs, please sanitize the dishes in the 2-compartment sink using the quats sanitizer available.
- 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 records were available at the time of inspection. Ensure that pest control service records are obtained and maintained from the company responsible for monitoring the pest control program. If pest control activities are conducted in-house, monthly monitoring records must be maintained and readily available for review upon request.**Provide pest control reports
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions