Red Swan Pizza
1101 - 35 Mackenzie Way Airdrie AB T4B 0V7 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was required in the following areas: - shelving of walk in coolerClean and ensure these areas are added to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items were stored on top of boxes of spices. Ensure personal items or items not associated with food processing are stored in area separated from food and food processing area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. There was no paper towel dispenser in the staff washroom. Paper towel was available but was not in dispenser. Install paper towel dispenser to ensure that paper towel is protected from contamination.2. Paper towel was stored in washroom directly next to hand sink. Cover paper towel to ensure it is not contaminated.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at hand sink was empty. This was refilled during the inspection. Ensure hand sink is always stocked with soap and paper towel.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not posted. Please post valid food handling permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was required throughout facility including:- all floors, particularly under shelving in corners- shelving of walk in cooler- desk beside hand sinkClean and ensure these areas are added to a regular cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at hand sink in staff washroom was not in dispenser. Please ensure paper towel is in dispenser to prevent contamination of paper towel and ensure sanitary hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer bottles measured 0ppm and 10ppm. Ensure chlorine sanitizer measures 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a mattress and pillow stored in kitchen by three compartment sink. Remove from kitchen and ensure kitchen is not used for sleeping.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles of chlorine sanitizer were not labeled. Ensure all bottles are labeled so their contents are known.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only two drain plugs could be located during the inspection. Please obtain a third drain plug and ensure staff are doing the full three compartment sink method with a sanitizing step. \*Cited again May 13, 2024
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in staff washroom did not have hand soap. Hand sinks must be stocked with soap and paper towel at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Pieces of wood holding shelves to walls were not finished. Paint/Finish all raw wood so that it is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Handles of prep cooler were greasy. Clean and ensure these are added to the regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only two drain plugs could be located during the inspection. Please obtain a third drain plug and ensure staff are doing the full three compartment sink method with a sanitizing step.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A dirty cloth was being stored on top of a sanitizer bottle, presumably used for wiping surfaces. Use paper towel if using sanitizer solution in spray bottles to prevent cross contamination between surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were not labelled. This was corrected during the inspection by labelling bottles. Ensure all bottles are labelled so their contents are known.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only two drain plugs could be located during the inspection. Please obtain a third drain plug and ensure staff are doing the full three compartment sink method with a sanitizing step.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips on-site. Obtain chlorine test strips for testing santiizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel in staff washroom was not in dispenser. Please place in dispenser so staff do not contaminate roll.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?