Sammy's World's Greatest Pizza
102 - 14707 Bannister Road SE Calgary AB T2X 1Z2 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Soap was added to bleach to make sanitizer solution.Requirement:Add 1/2 teaspoon of plain bleach to one liter of water to make sanitizer solution at 100 ppm concentration.Do not add any soap to this solution.Staff prepared fresh bleach solution at 100 ppm during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of fresh garlic in butter just moved to the cooler was 18.9C Requirement:Ensure that garlic in butter is stored at 4C or less.Staff was instructed to discard garlic in butter. DONE
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the pizza prep cooler was 9C and internal temperature of perishable foods stored in inserts of this cooler were: sliced meat at 12.3C at the top and 8.7C below. Insert was overfilled.Pepperoni was at 8.3CRequirement:Ensure that perishable foods under refrigeration ae stored at 4C or less.Sliced meat at 12.3 C was discarded.Remaining sliced meat at 8.7C and pepperoni at 8.3C were moved to walk in cooler.Temperature of the cooler was adjusted during inspection.Do not overfill the inserts to prevent temperature abuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips to verify concentration of chlorine in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 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 surfaces.Requirement: Provide ready to use sanitizer solution for the surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of perishable foods stored in pizza prep cooler were: sliced meat 7.9C, 7.8C, chicken at 7.6C, donair meat at 11.8C.b) No thermometer was provided in pizza prep cooler.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.-Donair meat at 11.8C was discarded.-Temperature of the cooler was adjusted during inspection.b) Provide thermometer in pizza prep cooler.DONE
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pails and boxes were stored directly on floor in walk in cooler and in walk in freezer.(Repeat violation from previous inspection)Requirement:Store food at least 15 cm off the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine 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?
- Shelf under counter in cooking area was lined with cardboard.(Repeat violation from previous inspection)Requirement:-All surfaces must be smooth, washable and non-absorbent.-Remove cardboard lining from the shelf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pails and boxes were stored directly on floor in walk in cooler and in walk in freezer.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 prep cooler were: sausage meat at 9.5C, beef at 9C, sliced meat at 8.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Adjust the temperature of the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine 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?
- Shelf under counter in cooking area was lined with dirty cardboard.Requirement:-All surfaces must be smooth, washable and non-absorbent.-Remove cardboard lining from the shelf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?