Royal Pizza
16721 127 Street NW Edmonton AB T6V 0T1 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked meat sauce was being held at 40-50C in the hot-holding unit. Ensure cooked high-risk foods are held at 60C or above during hot holding. Do not use hot-holding equipment to reheat foods. Reheat foods quickly to 74C using a stove, oven, or microwave.The operator indicated that the sauce had been there for less than 1 hour. The sauce was then reheated to 74C on a cooktop and then transferred to the hot-holding unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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)?
- Chlorine was detected at 50 ppm in the chemical dishwasher after 3 cycles. Ensure chlorine is maintained at 100 ppm at all times. Please repair the dishwasher. Please use one of the two-compartment sinks to sanitize utensils and dishes with a chlorine bleach solution until the dishwasher is repaired. Staff were aware of manual sanitation procedures.
- 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?
- The posted food handling permit was expired. Please display the current food handling permit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ** Chlorine test strips were provided, but proper Quats strips are still missing. Chlorine test strips were observed to be expired. Quats sanitizer is also used on food contact surfaces, but no test strips were observed. ** Provide test strips for sanitizers (Chlorine and Quats) used in the facility.
- 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?
- Gap observed under the backdoor. Weatherstripping is not intact at the right bottom corner. ** Repair or replace weatherstripping
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher achieved chlorine concentration of 0ppm. After staff conducted multiple cycles, no sanitizer was being dispensed through the pipes. ** Repair dishwasher to distribute chlorine sanitizer of 100ppm. In the mean time, manually dispense sanitizer into the dishwasher at each cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were observed to be expired. Quats sanitizer is also used on food contact surfaces, but no test strips were observed. ** Provide test strips for sanitizers (Chlorine and Quats) used in the facility.
- 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?
- Gap observed under the backdoor. Weatherstripping is not intact at the right bottom corner. ** Repair or replace weatherstripping
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine at the back end was observed with debris accumulation at the interior. ** Conduct deep cleaning and sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and debris observed above the food preparation area at the front end of the facility. ** Conduct deep cleaning of the ventilation hood. A cleaning schedule should also be in place to prevent accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer measured at 0ppm. The dispenser was not properly diluting the sanitizer. A chlorine solution of 100ppm was prepared during the inspection. ** Should the dispenser be used, ensure it is supplying quats concentration of 200ppm. Test strips should be routinely used to monitor the concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoops were directly stored on a surface with dust and debris accumulation. ** Clean and sanitize the ice scoop container.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?