Red Swan Pizza
13705 93 Street NW Edmonton AB T5E 5V6 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Corrected - The stainless steel cooler was at 8C, unit was missing a thermometer.Outstanding - The pizza prep cooler was at 7C March 16/26 - Food in the prep cooler measured between 5.6-8C (>4 on the internal monitoring thermometer). The operator was instructed to limit the toppings and discard any leftover toppings after 2 hrs until the cooler is repaired. During the inspection, all food in the bottom compartment was moved to another cooler.Corrected - The walk in cooler should have an analog thermometer inside the unit. Ensure all coolers are at 4C or less, repair or replace units. Please double check all units are equipped with thermometers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Wall/window area near the pizza prep cooler - sauce buildup noted - Large box/area with pizza pans near the pizza oven - sesame seeds and food debris buildup notedPlease clean and maintain in a sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The stainless steel cooler was at 8C, unit was missing a thermometer. The pizza prep cooler was at 7C. The walk in cooler should have an analog thermometer inside the unit. Ensure all coolers are at 4C or less, repair or replace units. Please double check all units are equipped with thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom was missing paper towels in the dispenser. It was corrected during the inspection. Soap was present. Kitchen hand sink had soap and paper towels.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food-contact surface sanitizer is readily available for sanitizing surfaces. Ensure that a 100ppm chlorine/bleach or 200ppm QUAT sanitizer is readily available at all times to help facilitate effective sanitizing of food contact surfaces. The operator prepared a 100ppm chlorine/bleach sanitizer during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- An unlabeled spray bottle is observed to be used for the bleach/chlorine sanitizer. Ensure all chemicals are maintained with labels. The operator labeled the indicated spray bottle during the inspection.
- 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 written pest control record is observed. Ensure that a written pest control record is maintained. The AHS pest control checklist is printed and completed during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were several spray bottles in the facility, however, it was unsure which bottle was a sanitizer as the bottles were unlabeled. Ensure all bottles are labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The pizza prep cooler was at 8C and no orders were placed at the time. Keep the cooler doors and covers closed when there are no orders to keep the unit at 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were unavailable for verifying concentrations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some utensils and containers were in poor repair such as rubber spatulas and plastic containers (tape was used to repair it). Remove any damaged items from the food establishment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility walls and corners of floor had buildup of sauce, food and/or debris. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler rubber seal was in poor repair. Please replace the rubber seal.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 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 dispenser was low on soap, however, the pump handle was cracked. Please replace soap dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walls had food buildup.Some pails holding dry ingredients had buildup of food and sauce.Cooler shelves had some buildup.Prep cooler rubber seal was in poor repair.High touch areas had some buildup of dried food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial 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)?
- Three compartment sink was equipped with detergent, however, sanitizer was unavailable at the time. Staff was able to find a small bottle of ready to use QUAT sanitizer. Please have a bottle of sanitizer available for sanitizing.
- 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 dispenser was low on soap, however, the pump handle was cracked. Please replace soap dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walls had food buildup.Some pails holding dry ingredients had buildup of food and sauce.Cooler shelves had some buildup.Prep cooler rubber seal was in poor repair.High touch areas had some buildup of dried food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?