Red Swan Pizza
4444 Calgary Trail NW Edmonton AB T6H 4A6 · Food - General
5 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 2026-02-26The following sanitation concerns were observed:-The double swing doors were still visibly dirty-Build-up of food debris on freezer & fridge handles -The probe thermometers were greasy & visibly dirty-Two chemical spray bottles in the dishwashing area were greasy & visibly dirty-Grease residue on flat equipment surfaces__________________2025-05-06The double swing doors at the entrance to the back kitchen were observed with a buildup of grime. Ensure that the indicated doors are cleaned and sanitized and/or refinished to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 2026-02-26The following sanitation concerns were observed:-The double swing doors were still visibly dirty-Build-up of food debris on freezer & fridge handles -The probe thermometers were greasy & visibly dirty-Two chemical spray bottles in the dishwashing area were greasy & visibly dirty-Grease residue on flat equipment surfaces__________________2025-05-06The double swing doors at the entrance to the back kitchen were observed with a buildup of grime. Ensure that the indicated doors are cleaned and sanitized and/or refinished to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was available onsite.
- 09. Are chemicals stored and handled in a safe manner?
- Inaccurate chemical labelling: two chemical spray bottles stored in the dishwashing area were labelled "bleach & water" but tested at 0 ppm chlorine and were sudsy.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2026-02-27No sanitizer was available.__________________2025-05-06A staff member incorrectly described the 3-compartment manual dishwashing procedure when asked about the manual dishwashing procedure in the facility. Ensure dishes are washed with dish detergent in the first compartment, rinsed with potable water in the second compartment and then sanitized for a minimum of two minutes in the third compartment with 100ppm bleach/chlorine.
- 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?
- An expired food handling permit was on display.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2026-02-26Not monitored at the time of inspection.__________________2025-05-06The faucet at the handwashing sink in the main food preparation area was observed to shake and make loud vibration noises when the hot water faucet was turned passed a certain point. Ensure that the indicated handwashing sink is repaired as necessary.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2026-02-26The following sanitation concerns were observed:-The double swing doors were still visibly dirty-Build-up of food debris on freezer & fridge handles -The probe thermometers were greasy & visibly dirty-Two chemical spray bottles in the dishwashing area were greasy & visibly dirty-Grease residue on flat equipment surfaces__________________2025-05-06The double swing doors at the entrance to the back kitchen were observed with a buildup of grime. Ensure that the indicated doors are cleaned and sanitized and/or refinished to be smooth and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared at 100ppm bleach/chlorine sanitizer during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- The bleach/chlorine spray bottles were observed without a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottles during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several small containers of small sauces such as sour cream and ranch dressing located inside the upright cooler nearest to the entrance to the kitchen were measured at 10 degrees Celsius with a probe thermometer. Ensure all potentially hazardous foods that require refrigeration are maintained at 4 degrees Celsius or below. The operator discarded the indicated sauces during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A staff member incorrectly described the 3-compartment manual dishwashing procedure when asked about the manual dishwashing procedure in the facility. Ensure dishes are washed with dish detergent in the first compartment, rinsed with potable water in the second compartment and then sanitized for a minimum of two minutes in the third compartment with 100ppm bleach/chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The faucet at the handwashing sink in the main food preparation area was observed to shake and make loud vibration noises when the hot water faucet was turned passed a certain point. Ensure that the indicated handwashing sink is repaired as necessary.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The upright cooler nearest to the entrance to the kitchen was measured at 10 degrees Celsius. Ensure that the indicated unit is adjusted and/or serviced to maintain a temperature of 4 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- The double swing doors at the entrance to the back kitchen were observed with a buildup of grime. Ensure that the indicated doors are cleaned and sanitized and/or refinished to be smooth and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions