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Royal Pizza

834 Crowfoot Crescent NW Calgary AB T3G 4S3 · Food - General

2 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer prepared or available at the time of inspection. Ensure a food safe sanitizer such as Quat sanitizer at 200 ppm is available throughout the day. Use frequently to sanitize food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *** Reoccurring Violation ***Blue Rubbermaid containers were used to store sliced meats. Not sure if these are food grade. Store all foods in food grade containers. Remove all blue rubbermaid containers from the facility or use for none food items only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags are used to cover the dough or the rack of dough. - Cease using garbage bags for anything other than storing garbage as these plastics have chemicals that are not food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **** Reoccurring violation ****Garlic butter was left out at room temperature. Garlic butter was measured at 23 degrees C. Label stated, " Keep Refrigerated".Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy was stored at room temperature. The hot holding unit was unplugged at the time of inspection. Ensure perishable foods under hot holding are stored at 60C or greater at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** Reoccurring violation ***No Quat test strips were available.-Purchase valid Quat 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?
      • *** Recurrent Violation ***No hot water was available in one of the hand sinks at the back. The hot water tap was not working.-Ensure that the hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
    • 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?
      • Observed a gap alongside the bottom of the back exit door. Seal the gap/replace the weatherstripping to prevent the entry of pest into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carboard being used on food preparation surfaces. Remove all cardboard from the facility as they cannot be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic covers for the rack n rolls were torn, dirty and greasy. - Discard and replace. Maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Quat sanitizer was prepared in the facility.A new solution was prepared by the operator which was tested to be 200 ppm.-Ensure that the sanitizer solution is always prepared before the starting any food preparation or food handling.-Make sure that the Quat sanitizer is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store sliced meats. Not sure if these are food grade. Store all foods in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Repeated violation"Garlic butter was left out at room temperature. Garlic butter was measured at 23 degrees C. Label stated, " Keep Refrigerated".Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available.-Purchase valid Quat 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?
      • No hot water was available in one of the hand sinks at the back. The hot water tap was not working.-Ensure that the hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
    • 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 food permit displayed in the front was expired.-Display the valid food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container used to store pasta had broken lid. The operator replaced the lid.-Ensure that broken utensils are not used, to prevent contamination.