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Red Swan Pizza

2 - 5020 50 Street Sylvan Lake AB T4S 1P3 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer used for equipment sanitation was greater than 1000 ppm. High levels of chlorine can cause chemical contamination of food contact surfaces. Sanitizer was adjusted. Please ensure chlorine sanitizer is mixed between 100 - 200 ppm and verified on a test strip.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical sanitizer bottle was not labeled correctly with the content. Bottle was labeled during inspection. Ensure chemicals are properly labeled when mixing into other containers to ensure all staff are aware of the contents and no accidental mixing of chemicals occur.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing chlorine at less than 50 ppm. The unit was primed and the cycle then began dispensing at 100 ppm.Sanitizer must be dispensing at a minimum of 100 ppm and staff must be testing it daily to ensure it is sanitizing properly.
    • 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 are present for use but not being used to verify concentrations. Please ensure test strips are readily available at the dishwasher and the unit, and sanitizer are tested daily before use.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine was in a spray bottle that did not work and therefore could not be used to sanitize. Operator mixed a new solution in a bucket and cloths were stored in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce that had been cooked the day before was left in a deep pot with lid and the temperature was at 16 C. Sauce was discarded due to temperature abuse. Please ensure food is cooled from 60 - 20 within 2 hours and then in the fridge from 20 - 4 C within 4 hours. Stir foods frequently and put in shallow containers to facilitate faster cooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some pizza boxes and unused equipment were being stored on the floor beneath the counters. 2. the can opener is not being washed after use. Operator washed during inspection. Please ensure this is cleaned daily when used. Please ensure all food and food equipment is stored off the floor 6 inches to allow for proper cleaning and pest control, and to prevent contamination.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions