Sammy's Pizza Parlor
30 - 11440 Braeside Drive SW Calgary AB T2W 3N4 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the pizza hot holding at the front was measured at 50C. Temperature increased onsite. Ensure the hot holding temperature is maintained at 60C or above.
- 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?
- "Outstanding"No pest control records were available on-site at the time of inspection.**Ensure that pest control records are consistently maintained and readily available on-site for review.Note: A pest control checklist has been provided to the operator.
- 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?
- "Outstanding"Food handling permit was not displayed. **Ensure food handling permit is displayed at all times where it is easily visible to the patrons.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**Wet cleaning cloths were observed on the food counters. - Operator removed the cleaning cloths during inspection. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sliced mushroom in the walk-in-cooler were not covered. **Ensure food items are appropriately covered at all times to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food containers stored directly on the floor inside the walk-in cooler and freezer.**Ensure all food items are stored a minimum of 6 inches off the floor to prevent cross-contamination and to allow for proper cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Update March 25, 2025: Internal temperatures of perishable food items in the top inserts were as follows: - Cut olives: 10°C - Cheese: 6°C - Donair meat: 8°C**Ensure that inserts are only filled halfway to help maintain food temperatures at 4°C or below. Note: temperatures of items stored at the bottom were satisfactory.2. Internal temperature of perishable foods stored in inserts of pizza prep cooler on the top were: pepperoni at 8C, donair meat at 9 C, shredded cheese 10C, sliced meat 8.4C.-Inserts were overfilled.- At the bottom of these inserts' temperature was satisfactory.Requirement:- Ensure that perishable foods are stored at 4 C or less during refrigeration.-Do not overfill the inserts to prevent temperature abuse.-Owner mentioned that they got a big catering order, and all this food will be used right way.
- 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?
- 1. Bottom of the back screen door was in disrepair. **Please repair the screen to prevent any potential pest entry.2. No pest control records were available on-site at the time of inspection.**Ensure that pest control records are consistently maintained and readily available on-site for review.Note: A pest control checklist has been provided to the operator.
- 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?
- Food handling permit was not displayed. **Ensure food handling permit is displayed at all times where it is easily visible to the patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Update March 25, 2025: Staff washroom door was left open. **Please install automatic door closure to prevent cross contamination of food and food contact surfaces. 2. Staff washroom door opens directly in food handling area and door was left wide open.Requirement:Either provide automatic door closure or post a sign on the door to indicate" Keep door closed all the time"Door was closed during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable foods stored in inserts of pizza prep cooler on the top were: pepperoni at 8C, donair meat at 9 C, shredded cheese 10C, sliced meat 8.4C.-Inserts were overfilled.- At the bottom of these inserts' temperature was satisfactory.Requirement:- Ensure that perishable foods are stored at 4 C or less during refrigeration.-Do not overfill the inserts to prevent temperature abuse.-Owner mentioned that they got a big catering order, and all this food will be used right way.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of portioned/ shredded cheese stored in a container in first prep cooler was 9C.b) Internal temperature of fresh garlic in butter stored on the counter was 25CRequirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.Portioned shredded cheese was moved to walk in-cooler during inspection.b) Ensure that fresh garlic in butter is stored at 4C or less.Fresh garlic in butter at 25 C was discarded.Corrected during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not sanitizing dishes/utensils after washing.Requirement: Wash and sanitize dishes/utensils by the following approved methoda) wash in first sink with soapb) rinse under running water in second sinkc) soak in sanitizer solution (bleach solution at 100 ppm concentration) for two minutes. Followed by air drying.Corrected 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?
- Staff washroom door opens directly in food handling area and door was left wide open.Requirement:Either provide automatic door closure or post a sign on the door to indicate" Keep door closed all the time"Door was closed during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Boxes, pails and a bag containing meat were stored directly on floor in walk in freezer.b) Pop and water bottles were stored directly on floor in front area.Requirement: Store food at least 15 cm off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable foods stored in inserts of pizza prep cooler were: pepperoni at 9.6C, donair meat at 8.7C, shredded cheese 9.2C, sliced meat 8.6C, sausage meat at 9.9 C.Requirement:-Do not store any perishable food in inserts of this prep cooler until temperatures of perishable foods are maintained at 4C or less. cooler.-Move all perishable foods from inserts to bottom part of this prep cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Rubber gasket of prep cooler door was broken.b) Rubber gasket of walk-in freezer was broken.Requirement:Repair or replace rubber gaskets of cooler and freezer doors.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?