Red Swan Pizza
310 - 270 Baseline Road Sherwood Park AB T8H 1R4 · Food - General
8 inspections
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were 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?
- Up to date pest control was not available and there were no monitoring devices. Ensure that monitoring devices are in place and monthly records are kept.
- 23. Is the facility maintained in a clean and sanitary condition?
- doors to kitchen area require cleaning to remove buildup of debris.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large container was being stored inside the flour storage bin on top of the flour. The large container was removed and placed in the dishwashing area to be cleaned and sanitized.
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer being used requires a rinse after use. Sanitizer must meet the following requirements:Have a DIN,Not Require a Rinse after use.Be Food Grade and have test strips to sure a food grade level is being used.Scentless, non-fabric protection bleach was obtained and a proper dilution was prepared.
- 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?
- 1. There were gaps in the back door missing weather stripping where pests could enter. Ensure that weather stripping is replaced/repaired so that there are no baps. 2. Up to date pest control was not available and there were no monitoring devices. Ensure that monitoring devices are in place and monthly records are kept.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The large standalone freezer had pieces if its plastic shipment wrap still in place.Remove wrap so that equipment is smooth non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was present on hard to reach areas of equipment including cooler and freezer door frames, handles and other hard to reach areas. Clean and sanitize areas noted above.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Handwash sink is in disrepair. One of the handles does not work. The other handle does which has hot water. Repair handwash sink so that it is in working condition. For now staff can use 3 comp sink area/handwash sink area if water is warm to handwash. - OUTSTANDING
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Operator stated that swinging door is hard to clean / and it was noted paint has rubbed off. It is a high touch surface. This swinging door can be painted so that the surface is smooth and easily clean-able. Please make plans to paint this door so it can be easily cleanable.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer present. Operator said that a shipment is coming in tomorrow. Discussed that prior to any food prep in any food facility, sanitizer must be made available to sanitize food contact surfaces and is critical. Having it not avaialble is not an option. Operator immediately obtained sanitizer and made chlorine sanitizer at 100 ppm during this inspection in order to start food preparation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food stored in walk in cooler - some items were kept undercovered. Once processing is completed ensure that food is covered to protect it from contamination.Open container of tomato sauce in a can observed in walk in cooler. Once can is open, it must not be stored in a the can in case contents of can leaches out metal from the tin. Store it in a food safe container that is covered so to protect it from contamination. Corrected during inspection. Employee items stored together in dry storage area. Keep employee personal items like shoes, hats and sweater away from dry storage shelves.
- 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 present. No sanitizer was present. Operator said it was coming in tomorrow. Operator was directed to obtain sanitizer immediately - there is no way to manually dishwash without chemicals to make sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink is in disrepair. One of the handles does not work. The other handle does which has hot water. Repair handwash sink so that it is in working condition. For now staff can use 3 comp sink area/handwash sink area if water is warm to handwash. Staff washroom soap is empty. Operator stated they need to refill it. Operator refilled it during inspection. Discussed that handwashing properly with soap and water is very important to the safe and sanitary handling of food in a restaurant setting. No soap available at handwash sink. Operator says soap dispenser is broken. Handwash sink must have soap to properly handwashing during food preparation. Operator obtained a bottle of soap during this inspection and placed it in the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Employee effects are stored with dry storage area in an unorganized manner. Please ensure proper storage for employee items so they are stored separate from dry storage area.Swinging door into kitchen has staining on the front. Ensure this is cleaned and sanitized as it is high touch surface. Boxes lining shelves are in unclean condition. Please remove all boxes as it is an uncleanable surface and do not use them to line shelves any longer. Previous reports indicate boxes in unclean condition. Customer washroom - sink is out of order due to missing part and toilet is turned off. Ensure that customer washroom is repaired. Operator is aware that dine in is not permitted if no customer washroom is available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- The backdoor weather stripping was damaged and a gap is visible under the door. Replace the damaged weather stripping to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A protective light cover was missing on the light bulb in the walk-in cooler. Replace the missing light cover.
- 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?
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedures were in use. No sanitizer was available in the facility for dishwashing. Obtain food safe sanitizer for manual dishwashing.
- 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 were not available. Obtain corresponding test strips to the sanitizer that will be used for manual dishwashing.
- 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?
- Monthly pest monitoring records were not kept. Ensure pest monitoring is completed monthly and records and kept.
- 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?
- The backdoor weather stripping was damaged and a gap is visible under the door. Replace the damaged weather stripping to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A protective light cover was missing on the light bulb in the walk-in cooler. Replace the missing light cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard used to line the cooler shelves were greasy and unsanitary. The shelving underneath the cardboard were observed to have greasy build up. Remove the cardboard and clean the shelving inside the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 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?
- Monthly pest monitoring records were not kept. Ensure pest monitoring is completed monthly and records and kept.
- 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?
- The backdoor weather stripping was damaged and a gap is visible under the door. Replace the damaged weather stripping to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A protective light cover was missing on the light bulb in the walk-in cooler. Replace the missing light cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard used to line the cooler shelves were greasy and unsanitary. The shelving underneath the cardboard were observed to have greasy build up. Remove the cardboard and clean the shelving inside the cooler.
- 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?