Royal Pizza
27 - 15 Millrise Boulevard SW Calgary AB T2Y 1X7 · Food - General
3 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for the surfaces.Requirement:Ensure that ready to use sanitizer solution is provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mop and broom were kept along with onion bag stored in back storage area.Requirement:Store miscellaneous items separately from food to prevent contamination. Staff moved mop and broom to mop sink area during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was missing located above prep area in the back.Requirement:Put ceiling panel in place.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Salt and sugar bags were left open after use, located in back storage area.Requirement:Close the food bags tightly after use to prevent contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ceiling on top of one prep counter leaks when it rains. Meat slicer and pizza pans were stored on this counter.Requirement:Do not store any food / food equipment and do food preparation in this area until issue is resolved.
- 09. Are chemicals stored and handled in a safe manner?
- - No label was provided on quat sanitizer spray bottle located in the kitchen.- No label was provided on spray bottle containing Windex located in the kitchenRequirement:Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of Peperoni stored in insert of pizza prep cooler was 10.2C on the top b) Internal temperature of sliced ham stored in insert of this prep cooler was 7.5C Inserts were overfilled.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less - Peperoni at 10.2 c was discarded.- Peperoni and sliced ham from top were moved to walk in cooler.Do not overfill the inserts to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of meat sauce moved from cooler to the warmer without reheating was 27C.Requirement:Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 C or higher.
- 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?
- Exterior back door was left propped open, which could allow entry of pets/vermin.Requirement:Keep exterior doors closed all the time to prevent entry of pests/vermin.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling on top of one prep counter leaks when it rains.Requirement:Ensure that ceiling is repaired to prevent leakage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions