Royal Pizza
6120 90 Avenue NW Edmonton AB T6B 0P2 · Food - General
4 inspections
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Yes (corrected during inspection) - in the main kitchen, note that the January 30th recently posted signage of a changed procedure of 'no pizza pan washing' due to necessary 're-oiling' of the pizza pans has been reversed (and the sign discarded), and was corrected at time of inspection.All food equipment, utensils, etc., in use at a food premises must be washed, rinsed, and sanitized at least once per day by end of the last work shift (and as often as necessary). Even though pizza ovens are very hot, there are certain bacteria (capable of releasing a heat-stable toxin, which can lead to illness) that can be spread from poor worker hygiene and/or cross-contamination of food products, surfaces, and utensils during food preparation activities.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Yes (corrected during inspection) - there was 0ppm concentration of chlorine sanitizer during the final rinse cycle of the commercial dishwasher (with test strips provided). For continued use, contact a licensed technician to examine the dishwasher and make repairs or adjustments as necessary, to ensure a minimum of 100ppm chlorine sanitizer in the final rinse. As such, the staff are to use the adjacent available 2-compartment sinks for all manual washing, rinsing, and sanitizing (with detergent, cleaning compounds, and chlorine sanitizer available). Also, the AHS sticker/poster for 2-compartment sink manual washing procedure was provided to the operator on-site.
- 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
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Far right line cooler was at 15C. All sauces were removed while on-site. No other perishable items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher did not provide any chlorine sanitizer in final cycle. No other concerns at this time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?