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Red Swan Pizza

104 - 19 Riedel Street Fort McMurray AB T9H 5P8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pizza cutting knives used throughout the day were washed at the end of the day. Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours, this includes pizza cutters.
    • 09. Are chemicals stored and handled in a safe manner?
      • Mislabeled spray bottle labeled Quat solution contained chlorine sanitizer solution.Correctly label sanitizer solution in spray bottle. Chemicals should be kept in containers clearly labeled to identify its' content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured below 50ppm, after several tests. Investigate the problem with the dishwasher sanitizing system. Chlorine solution should be measured at 100ppm at a temperature of 13°C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring Chlorine sanitizer solution were not available in the premises. Quat test strips were used for measuring chlorine solutions.Provide the appropriate test strip for measuring the chlorine sanitizer concentration for the dishwasher and the surface sanitizing solution.
    • 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 an odor from the dishwashing machine. Dishwasher had not been maintained since food establishment opened. There were no maintenance records for this grease interceptor.Set up a professional company to service the dishwasher. Clean the dishwasher and compartments more frequently. Maintain written records of all maintenance, cleaning and inspection.
  3. Risk Management Inspection

    0 infractions

  4. Initial 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 were no sealants between the wall and two-compartment sinks and dishwasher tray equipment in the dishwashing area. Install sealants along the walls surfaces in this area.
  5. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available on the premises for use on food contact surfaces. Obtain sanitizer solution from the recommended list on the "How to Mix an Approved Sanitizing solution" document provided via email.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine sanitizer at the mechanical dishwasher was at 0ppm. Chlorine solution appears inadequate for use in mechanical dishwashers with the active ingredient being below recommended levels. Purchase chlorine solution that can maintain concentration of 100 ppm at a temperature of 13°C or warmer.
    • 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 were no sealants between the wall and two-compartment sinks and dishwasher tray equipment in the dishwashing area. Install sealants along the walls surfaces in this area.