Skip to content
Loading map…

Rosso Pizzeria

8738 109 Street NW Edmonton AB T6G 1E9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of grime was observed inside the ice machine. Ensure the indicated equipment is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on top of the dishwasher. 2. A buildup of food debris was observed on the floor beneath the dishwasher. 1-2. Ensure the indicated areas are cleaned and sanitized.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • No mouse droppings observed in back dry storage area. One dried mouse dropping observed underneath a food equipment located behind the kitchen entrance door. No mouse droppings observed in other areas of the kitchen (cookline, dishwashing).
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An employee in the kitchen was seen washing their hands at the hand sink while still wearing gloves. Proper glove use was discussed with the employee.
    • 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?
      • Many mouse droppings observed on the floors in the dry storage area and under kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and food build-up observed under kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt debris observed under the dishwashing sink. -Organization is required under the dishwashing sink.Action required:-Clean the indicated area.-Organize the under-sink area. Deep cleaning is required under the dishwashing sink. Cleaning and sanitation is required to prevent pest harborage.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt debris observed under the dishwashing sink. -Organization is required under the dishwashing sink.Action required:-Clean the indicated area.-Organize the under-sink area. Deep cleaning is required under the dishwashing sink. Cleaning and sanitation is required to prevent pest harborage.
  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -High temperature dishwasher was measured at 50C at dish-level.Action required/taken:- IMMEDIATE action is required.- Contacted with Jessica. She confirmed that immediate action will be taken. She was asked to send the report of dishwasher repairing via email. Meanwhile, staff was instructed to use manual dishwashing method for washing dishes.
    • 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?
      • - A lot of mice dropping were observed in the below the dishwashing sinks.-A live mice was observed inside the trap below the dishwashing sink.Action required:-Please continue to work with the pest control company for the complete elimination of pest from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt debris observed under the dishwashing sink. -Organization is required under the dishwashing sink.Action required:-Clean the indicated area.-Organize the under-sink area. Deep cleaning is required under the dishwashing sink. A live mouse was observed under the dish sinks. -Cleaning and sanitation is required to prevent pest harborage.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet clothes were observed at the kitchen counters.- No prepared sanitizer solution was present at the time of inspection.Action taken:-A sanitizer solution was made onsite, measured at 100ppm and the cleaning clothes were dipped inside it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food is being stored on the floors in the walk-in cooler and in dry storage.All food should be stored at least 6 inches off the floor on shelves that are durable, non-absorbent and easily cleaned.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -High temperature dishwasher was measured at 50C at dish-level.Action required/taken:- IMMEDIATE action is required.- Staff member on site called the technician for the repair. Meanwhile, staff was instructed to use manual dishwashing method for washing dishes.
    • 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?
      • - A lot of mice dropping were observed in the dry storage area, near the dishwashing sinks.Action required:-Please continue to work with the pest control company for the complete elimination of pest from the facility.
    • 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?
      • -Valid permit not displayed to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Deteriorated cutting boards observed in the main kitchen area, neat the oven. Action:-Staff member discarded the cutting boards as those were not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - All the wooden shelves, in the main kitchen were dirty.-The oven had dirt on it, the vent had dirt buildup.-Floor of the main kitchen had food debris, the floor in the dry storage area, near the dishwashing sinks had lot of mouse droppings.-The shelves inside the walk-in cooler had dirt buildup, the cooler fan was soiled.-The inside of the ice machine had scum buildup.Action required:-Please clean the indicate areas.