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1A - 1861 Meadowbrook Drive SE Airdrie AB T4A 1V3 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONThe staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
    • 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. There was a hole on the bottom part of the door to the public accessed washroom.**Repair hole and ensure that all surfaces are smooth, cleanable and in good repair2. The public washroom was in disrepair**Identify concerns with washroom and make repairs
  4. Initial 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?
      • The staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
  5. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A pot containing yoghurt was noted in the prep cooler. PHI reviewed yoghurt preparation process with operator who stated yoghurt was made in house and she uses previously made batch of yoghurt as a starter to make new batch of yoghurt. Operator did not previously notify PHI or provide facility procedure of making yogurt to PHI.**Stop all yoghurt production until process is reviewed and approved by PHI**Do not use old yoghurt batch as a starter, only use approved commercial starter culture for yoghurt production**Create and submit to PHI a written step by step process of the yoghurt production in your facility
    • 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?
      • Facility was open and in operation, despite not having had an approval inspection completed and did not have a food permit. A closure order was issued.**Do not open, operate or run any food facility until facility has been approved by a health inspector and a food permit has been issued.
    • 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 joint between the mop sink and the wall was cracking and there was a hole on the wall.**Seal all holes and ensure surfaces are smooth, cleanable and impervious to moisture**Recaulk all edges in water prone areas to prevent infiltration of water and prevent mold growth
    • 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 staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the chest drawer in the front service area was broken.**Repair/Replace food equipmentDirty utensils were stored on shelf among clean utensils. **Ensure that food equipment and utensils are cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The black shelving on the left side of the 3-compartment sink used to store cooking utensils was disorganized and had build-up of dirt.**Clean shelves and utensils.**Organize all utensils in storage to prevent contamination of utensils.
  6. Demand Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A pot containing yoghurt was noted in the prep cooler. PHI reviewed yoghurt preparation process with operator who stated yoghurt was made in house and she uses previously made batch of yoghurt as a starter to make new batch of yoghurt. Operator did not previously notify PHI or provide facility procedure of making yogurt to PHI.**Stop all yoghurt production until process is reviewed and approved by PHI**Do not use old yoghurt batch as a starter, only use approved commercial starter culture for yoghurt production**Create and submit to PHI a written step by step process of the yoghurt production in your facility
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. The food prep table in the back kitchen was located directly in front of the unenclosed mop sink with a distance of less than 3 meters, placing it within the splash zone of the mop sink.**Install a door in front of the mop sink to create a barrier between the prep table and mop sink or move prep table away from the splash zone, maintaining a distance of greater than 3 meters.2. A bin containing raw fish was stored on top of cooked shrimps and ready-to-eat vegetables in the chest freezer in the front service area.**Remove raw food items from freezer.**Ensure that raw foods are stored separately from cooked and ready-to-eat foods, to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff's cell phone was placed directly on the electrical dough roller.**Remove all personal items and items not associated with food from food prep surfaces to prevent contamination of food.2. Foods (potatoes and chili) were left uncovered in the walk-in cooler. 3. A dirty serving dish was used to cover food in the walk-in cooler.4. The clear plastic bag used to cover the pizza dough in the walk-in cooler was dirty**Ensure all food items in cold storage are covered to prevent contamination of food**Ensure that foods are stored in a manner that protects from contamination**Clean all dirty equipment/utensils5. A metal can containing left over tomato paste was noted stored in the prep cooler, food item was discarded.**Do not store left over food items in metal cans as chemicals from metal can leach into the food leading to contamination.**Leftover food items in metal cans should be transferred into food grade containers prior to storing in coolers6. Food items were stored in the staff washroom**Remove all food items from washroom7. A bag of flour stored beside the dough mixer was left open.**Store food items in a clean and sanitary manner to protect from contamination8. A Scoop was stored directly in the bag of flour, scoop had no handle.**Replace scoop with one that has a handle**Ensure that scoop is stored in a clean and sanitary manner to protect food from contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink in the kitchen beside the three-compartment sink was missing paper towels.2. The hand wash sink in the front service area did not have a paper towel.**Equip hand wash sinks with paper towel.**Ensure all hand wash sinks are equipped with hot and cold water, soap and single use disposable paper towel
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water for the 3-compartment sink was turned off. Operator turned on hot water during the inspection.**Do not turn off hot water. Ensure that facility is equipped with hot and cold water at all times.
    • 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?
      • Facility was open and in operation, despite not having had an approval inspection completed and did not have a food permit. A closure order was issued.**Do not open, operate or run any food facility until facility has been approved by a health inspector and a food permit has been issued.
    • 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. An electrical circuit on the wall beside the dough mixer was noted to be coming off the wall2. There were exposed electrical wiring and extension cable box stored around the hand wash sink in the front service area, creating a fire and electrocution hazard.3. Electrical outlet in the staff washroom was missing a cover.**Secure all electrical circuits, conduits and outlets to prevent any electrocution risk**Remove all electrical wiring/boxes from any wet areas to prevent fire/electrocution hazard.**Repair/replace outlet cover4. Acoustic ceiling tiles were installed in the back food prep kitchen. There were holes in the ceiling tiles in the back kitchen, some of the tiles were broken and generally, ceiling tiles in the back food prep area appeared to be in disrepair.**Repair/Replace ceiling tiles5. The staff washroom that opens into a food prep area does not have a self-closing device.**Install a self-closing device on the washroom door.
    • 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. One of the faucets for the three-compartment sink was leaking.**Please repair faucet.2. There were holes from previously existing drains on the floor in the food prep area and staff washroom that were missing caps, making flooring surface not smooth and cleanable.**Replace caps, or seal holes to ensure surfaces are smooth and cleanable.3. The wooden board used to install the fire suppressant tank above the 3-compartment sink was made from raw wood.**Finish/Paint the wooden board to ensure that surfaces are smooth, cleanable and impervious to moisture.4. The 3-compartment sink was lacking drain plugs. Only one drain plug was available on site. PHI was unable to determine if operator is adequately washing and sanitizing dishes.**Equip sinks with drain plugs.5. The joint between the mop sink and the wall was cracking and there was a hole on the wall.6. The caulking on the edges of the hand sink in the public accessed washroom was breaking apart.**Please repair.**Seal all holes and ensure surfaces are smooth, cleanable and impervious to moisture**Recaulk all edges in water prone areas to prevent infiltration of water and prevent mold growth
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The yellow plastic strainer that was being used by staff to store chopped onions was broken.2. The white plastic bucket containing onions that was being used by staff during the inspection was broken.**Discard all broken utensils.**Ensure that all utensils and equipment used in the food facility are maintained in good repair.3. The handle for the chest drawer in the front service area was broken.**Repair/Replace food equipment4. The electric dough roller that was used the previous day was dirty; there was a buildup of flour and pieces of dough on and around the equipment.**Please clean and sanitize food equipment.**Ensure that food equipment are cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The black shelving on the left side of the 3-compartment sink used to store cooking utensils was disorganized and had build-up of dirt.**Clean shelves and utensils.**Organize all utensils in storage to prevent contamination of utensils.2. The prep table by the prep cooler was dirty.**Clean and sanitize all food surfaces after each use.