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Redswan Pizza

103 - 7 Mount Pleasant Drive Camrose AB T6V 2L9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • At the time of the inspection, the facility's QUAT sanitizer solution was being stored in a Windex spray bottle.Chemical containers should not be reused for other chemicals/solutions as it poses a reaction risk, and because it may cause confusion with incorrectly labelled chemicals.On May 15th, 2026, the bottle had been relabeled to identify the contents as a "sanitizer" solution. Ensure that the sanitizer solution is moved to a new spray bottle that is clearly labelled to identify its contents.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection, the mixed QUAT sanitizer was improperly mixed to a concentration that above the readable range of the sanitizer test strips.The solution was diluted to be 200-400 ppm as per the manufacturer's instructions.Ensure that the facility's chosen sanitizer solution is mixed according to the manufacturer's specifications and that the concentration of the solution is confirmed using the appropriate test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • At the time of the inspection, the facility's QUAT sanitizer solution was being stored in a Windex spray bottle.Chemical containers should not be reused for other chemicals/solutions as it poses a reaction risk, and because it may cause confusion with incorrectly labelled chemicals.Ensure that the sanitizer solution is moved to a new spray bottle that is clearly labelled to identify its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT chemical sanitizer test strips were available onsite at the time of the inspection. The staff member indicated that they had been ordered and were due with the next supply delivery.Ensure that sanitizer test strips are present onsite and used to confirm the concentration of mixed sanitizers.
    • 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 kitchen's commercial ventilation system is due for routine maintenance.The servicing company's service sticker indicates that the ventilation system was due in January 2026.Ensure that the ventilation system is serviced and that a record of the service is maintained onsite.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple sanitizers and disinfectants were observed in the facility.1) Chlorine based sanitizer2) Quat based sanitizer3) Hydrogen per oxide-based sanitizer.Test strips were only observed for chlorine based sanitizer.-No prepared sanitizer was present at the time of inspection.-Mr. clean in the bottle of hydrogen per oxide was being used for surface sanitization.Detailed education was provided to the staff on duty about different types of sanitizers, testing methods and appropriate concentration.Chlorine based sanitizer was prepared during the inspection, measured and verified at 100 ppm.Note: Please make sure that approved food grade sanitizer with appropriate concentration is available for surfaces sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Opened salmonella bags were observed in dry storage area.2) Bowls were used as scoops to dispense the dry storage products.Food product was transferred to containers with close fitting lid.Bowls were removed from bulk dry goods. Make sure to obtain scoops with handles for dry goods. Store scoops in such a way that the handles are not in contact with the dry goods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent or sanitizer bottles were not attached to the dishwasher.Staff mentioned that they are unable to install the chemical tubing as the rear side of machine is inaccessible.Discussed with staff to "Do not use the dishwasher".Staff confirmed that two compartment sink available in the facility would be used for wash, rinse and sanitization.Resource would be shared for proper dishwashing using two-compartment sink.Note: Dishwasher cannot be even used for wash cycle as was not connected to the detergent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Soap was not available for handwashing in staff washroom.-Soap was re-stocked in its dispenser and violation was corrected during the inspection.Make sure that handwashing sinks are always well-stocked to ensure proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Automatic chemical-based dishwasher was present in the facility.However, dishwasher was installed in a way that it was challenging to connect the detergent and sanitizer bottles to it.Note: Discussed it with operator, over the phone to consult with qualified technician to install the chemical tubing for pumping the detergent/sanitizer bottles.
  7. Initial Inspection

    0 infractions