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Roma Pizza & Donair

130 - 4 Versailles Avenue St. Albert AB T8N 7V1 · Food - General

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Written cleaning procedures were not available. Introduction to a sanitation schedule was sent by e-mail following the inspection.Observed good hand washing and some opening procedures during the inspection. *Temperature records were not up to date but were available for review. Ensure records are maintained daily (had not been done since May 11).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no hot water at the hand sink. The plumber had already been contacted.
    • 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 control records were not available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT***Canopy cleaning through to the roof appeared inadequate. Canopy cleaning through to the roof was not indicated on the sticker. The visible part of the commercial canopy appeared soiled and had grease dripping.***Canopy cleaning through to the roof appeared inadequate. Canopy cleaning through to the roof was not indicated on the sticker. Records were requested for the most recent commercial canopy cleaning through to the roof. The vent covers had been cleaned but records were required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***REPEAT: documented cleaning schedule was not observed. Sent sanitation schedule by e-mail following the inspection.***Cleaning schedule was not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of the cleaning schedule will be provided with this report.
  2. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***The hot holding records were not being maintained as part of the temperature records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Canopy cleaning through to the roof appeared inadequate. Canopy cleaning through to the roof was not indicated on the sticker. Records were requested for the most recent commercial canopy cleaning through to the roof. The vent covers had been cleaned but records were required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule was not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of the cleaning schedule will be provided with this report.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Canopy cleaning through to the roof appeared inadequate. Canopy cleaning through to the roof was not indicated on the sticker. Records were requested for the most recent commercial canopy cleaning through to the roof. The vent covers had been cleaned but records were required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The build up of debris was removed from the ceiling during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule was not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of the cleaning schedule will be provided with this report.
  4. Risk Management Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***there was a partly shaved donair on the grill. Discussed that their procedures previously discussed were for the cone to be cooked, cut and put in the cooler for use the next day. Putting the partly used cone in the cooler was not an option as that can allow bacteria to grow and has been a source of outbreaks in the past. The temperature abused cone was discarded during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature records were not available for review. Templates were sent during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Food was being stored on the floor of the walk in freezer. Discussed proper storage and that best practices was for a minimum distance of 6 inches from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there was a partly shaved donair on the grill. Discussed that their procedures previously discussed were for the cone to be cooked, cut and put in the cooler for use the next day. Putting the partly used cone in the cooler was not an option as that can allow bacteria to grow and has been a source of outbreaks in the past. The temperature abused cone was discarded 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)?
      • ***improper dishwashing of utensils was observed. There were soiled utensils left from last night. They were washed and the operator was going to return them to service without sanitizing them. Operator was stopped and sanitizing was set up for the utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Canopy cleaning through to the roof appeared inadequate. Canopy cleaning through to the roof was not indicated on the sticker. Records were requested for the most recent commercial canopy cleaning through to the roof. The vent covers had been cleaned but records were required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Soiled equipment was observed put away. Discussed and the closing procedures had not been completed yesterday.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule and temperature logs were not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of temperature logs and cleaning schedule will be provided with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt and debris in the hare to reach areas (under the deep fryers, around the legs, on the ceiling and the canopy vent covers). Ensure all areas are maintained in a clean and sanitary condition.
  5. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The spray bottle labeled sanitizer had no sanitizer present. The spray bottle was also in disrepair. A new solution was made up in a new spray bottle and labeled right away. The new solution was 100-200ppm Chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Good gloving procedures were not being followed. When gloves are changed, hands are to be washed before new gloves are put on. Operator was educated onsite and washed his hands before putting on new gloves.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature records were not completed or posted.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The lid on the prep cooler were not being kept closed when the unit was not in use. Discussed that after the gravy was dished out, the lid was put on. The same was to occur with the cooler lids. This helps maintain the cooler temperature and protected the foods from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Cleaning and sanitizing of food contact surfaces were not being done prior to food handling. Discussed procedures. They had done a thorough cleaning on Sunday as they were closed Mondays. There had been no sanitizing done today. Discussed that cleaning and sanitizing was to be done before food handling as the contact surfaces could have become contaminated with dust and debris falling on them when the facility was closed. The counter surfaces where the products are assembled should also be cleaned and sanitized when they are soiled and at a minimum of once every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Food was being stored on the floor of the walk in freezer. Discussed proper storage and that best practices was for a minimum distance of 6 inches from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The lid on the prep cooler were not being kept closed when the unit was not in use. Discussed that after the gravy was dished out, the lid was put on. The same was to occur with the cooler lids. This helps maintain the cooler temperature and protected the foods from contamination. The cooler returned to 4C during the inspection after the lid was closed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The chlorine test strips were not being used often enough to ensure that the sanitizer concentration was being maintained at an effective concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Food safety training certificate was not available for review. Copy was requested.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Canopy cleaning through to the roof appeared inadequate. Canopy cleaning through to the roof was not indicated on the sticker. The visible part of the commercial canopy appeared soiled. Vent covers are to be maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt and debris in the hare to reach areas (under the deep fryers, around the legs, on the ceiling and the canopy vent covers). Ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule and temperature logs were not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of temperature logs and cleaning schedule will be provided with this report.
  6. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature records were not completed or posted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Food was being stored on the floor. Discussed proper storage and that best practices was for a minimum distance of 6 inches from the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizing solution source bottle had additives present. Discussed that the fabric protection was not allowed to be in the sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Unable to observe the three sink dishwashing method was being followed. Poster was located online from the AHS website on the operator's computer and is to be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule and temperature logs were not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of temperature logs and cleaning schedule will be provided with this report.
  7. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature records were not completed or posted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Food was being stored on the floor. Discussed proper storage and that best practices was for a minimum distance of 6 inches from the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizing solution source bottle had additives present. Discussed that the fabric protection was not allowed to be in the sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Unable to observe the three sink dishwashing method was being followed. Poster was located online from the AHS website on the operator's computer and is to be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule and temperature logs were not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of temperature logs and cleaning schedule will be provided with this report.
  8. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were being left on the counter and not stored in a sanitizing solution. Sanitizer solution was made up during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Food was being stored on the floor. Discussed proper storage and that best practices was for a minimum distance of 6 inches from the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizing solution source bottle had additives present. Discussed that the fabric protection was not allowed to be in the sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Unable to observe the three sink dishwashing method was being followed. Poster was located online from the AHS website on the operator's computer and is to be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule and temperature logs were not observed or being maintained at the time of inspection. Ensure a detailed cleaning schedule is maintained and available for review. Templates of temperature logs and cleaning schedule will be provided with this report.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solution present was not being maintained at an effective concentration of 100ppm. New solution was made up during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***there was a plastic glass being used as a scoop in the bulk product. Removed for washing during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Food was being stored on the floor. Discussed proper storage and that best practices was for a minimum distance of 6 inches from the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer present was in an unlabeled spray bottle. Labeled during the inspection - CDI.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The three sink dishwashing method was not being followed. Poster will be sent with this report.
    • 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?
      • ***Pest control records were not being kept. Pest control check sheet link will be sent with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cleaning schedule and tempeature logs were not observed or being maintained at the time of insepction. Ensure a detailed cleanign schledule is maintained and avaiable for review. See https://www.albertahealthservices.ca/eph/page8302.aspx for information on cleaning schedules.