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Royal Pizza

17317 Hiller Road SW Edmonton AB T6W 4T4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce and the poutine gravy were measured at 22C and 50C in the hot holding unit. Staff are placing cold foods directly into the hot holding unit as a means of reheating.- Reheat foods in the microwave or on the hot plate to a minimum temperature of 74C before transferring to the hot holding unit and maintain at a minimum of 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the kitchen handwash sink was empty. Corrected.2. The soap dispenser at the staff washroom handwash sink was empty. Corrected.- All designated handwash sinks must be properly supplied with soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dispenser used to dispense pizza sauce from the large container located in the walk-in cooler was stored in the sauce. - Store dispensers out of the foods or in holders.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The plastic pop bottle crates have a buildup of food particles.2, Food particle buildup noted on the wood shelves in the pizza preparation area.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A lot of visibly dirty cloths left on surfaces.- Ensure that all cloths used to wipe surfaces in the food handling areas are immersed in the 200 ppm quat sanitizer solution in between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom paper towel dispenser was empty. Corrected.- Handwashing supplies must be available at designated handwash sinks at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several of the food storage bins located in the walk-in cooler had black buildup on them.- Ensure that foods received from the commissary arrive in containers that are clean and in good repair.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths left out on food prep surfaces. Ensure that all cleaning cloths are either kept in sanitizer or laundered between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have quat test strips for testing their sanitizer concentration. Ensure you have test strips available for verifying the sanitizer is at the appropriate concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink lacked paper towel. The operator replaced the paper towel during the inspection.Ensure that all handwashing sinks are equipped with paper towel, soap and hot & cold running water