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Sal's Pizza

5006 Centre Street NE Calgary AB T2K 0S8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The chlorine test strips were available, but the strips had expired.-Please purchase valid Quat test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the grease trap and under the 3-compartment sink had grease and dirt.-Please clean the above-mentioned areas.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of flour were stored directly adjacent to the mop sink in the janitorial closet.**Please ensure food items are stored in an area or manner that protects them from contamination.-The operator removed the bags and stored them in a suitable location during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was using Quat for cleaning and sanitizing the food contact surfaces but did not have valid Quat test strips in the facility.The chlorine test strips were available, but the strips had expired.-Please purchase valid Quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The right side dish sink was draining slowly at the time of the inspection.**Please have the plumbing repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build up of grease was observed on the filters and body of the fume canopy. **Please have these items cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dirt and debris was observed on the floors below the shelves and on the door of the walk in cooler.**Please have these areas/items cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the grease trap and under the 3-compartment sink had grease and dirt.-Please clean the above-mentioned areas.
  4. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was using Quat for cleaning and sanitizing the food contact surfaces but did not have valid Quat test strips in the facility.The chlorine test strips were available, but the strips had expired.-Please purchase valid Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop was stored inside the sugar container.-Ensure that the scoops are stored in such a manner that the scoop handle do not come in contact with food in order to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dirt and debris were observed under the food storage racks.2) The area around the grease trap and under the 3-compartment sink had grease and dirt.-Please clean the above-mentioned areas.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy in the hot holding was measured at 41 degrees C.The gravy was reheated by operator at 74 C.-Ensure that the perishable food is always maintained at 60 degrees C or greater in the hot holding unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was using Quat for cleaning and sanitizing the food contact surfaces but did not have valid Quat test strips in the facility.The chlorine test strips were available, but the strips had expired.-Please purchase valid Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop was stored inside the sugar container.-Ensure that the scoops are stored in such a manner that the scoop handle do not come in contact with food in order to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dirt and debris were observed under the food storage racks.2) The area around the grease trap and under the 3-compartment sink had grease and dirt.-Please clean the above-mentioned areas.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.The created bleach-water (chlorine) sanitizer solution was measured above 200-ppm (bleaching out on the test strip). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottlers were not properly labelled to indicate contents. The inspector informed the staff/operator to ensure that all chemicals used in the facility must be properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration units, being the prep table coolers and inserts, were measured at 8-9°C. The adjustment knob was noted being set at the minimum setting. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
    • 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 Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. A copy of a valid permit was obtained and displayed during the inspection.
  7. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor drain in basement furnace room was not draining following sewage back up. Ensure drain is cleared and floor is cleaned and disinfected.