Royal Canadian Pizza and Restaurant
105 - 4202 17 Avenue SE Calgary AB T2A 0T2 · Food - General
3 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths must be submerged in a sanitizer solution when not in use.There was also no sanitizer solution made up at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- the chemical dishwasher was observed to have 0ppm of chlorine, ensure this gets fix and is able to dispense 100ppm of chlorine.
- 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 on site to test sanitizer solutions. Please obtain chlorine/bleach test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks do not have paper towels, including the men and women's washrooms. Please stock all hand sinks with soap and paper towel.Please do not obstruct the sink, to ensure all staff have access to handwash.
- 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 ventilation system does not appear to be able to hand the smoke/grease from the deep fryer. Black smoke residue is observed on the walls and ceiling around the deep fryer.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility requires a deep clean in hard-to-reach areas, all food contact surfaces, and equipment, and walls behind the main cook line.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Trim to the entryway to the kitchen from front/service area was unfinished.- Finish the trim around the entry way so that it is smooth, impervious to moisture and easily cleanable. 2. Repair or replace the unfinished shelves in dry food storage are by the washroom.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The operator was unable to turn on the dishwasher during inspection.Ensure that the dishwasher must be in working condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A few laminate floor planks in the service area were cracked and worn off.-Repair or replace the laminates planks2. Dry wall above the prep table was loose and unfinished.- Repair and finish the dry wall so that it is smooth, impervious to moisture and easily cleanable.3. Trim to the entryway to the kitchen from front/service area was unfinished.- Finish the trim around the entry way so that it is smooth, impervious to moisture and easily cleanable. 4. Repair or replace the unfinished shelves in dry food storage are by the washroom.5.Two of the walkin cooler walls appeared rusty.- Paint or finish the walls.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?