Sepp's Pizza
8511 111 Street NW Edmonton AB T6G 0X1 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed to be washing single-use gloves in the sink. Ensure single-use gloves are used once and then discarded. Informed staff of proper glove-use procedures during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth guidelines were not be followed:-Three used cleaning cloths left on food contact surfaces in the upstairs kitchen-Two used cleaning cloths left on food contact surfaces in the downstairs kitchen-Staff reported the facility does not use sanitizer buckets for clothsACTION REQUIRED: review the wiping cloth guidelines & modify current practices. Re-train staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Whole tomatoes were stored in the dishwashing area. ACTION REQUIRED: discontinue storing foods in the dishwashing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following coolers were unsatisfactory temperature:1. Under counter cooler (pizza holding area, close to hand wash station): Surface temperature of cheese (IR) was 10C, internal temperature of Liberte container containing yellow sauce/condiment (probe) was 10C. 2. Pizza toppings preparation line: internal temperature (probe) of sausage was 12C.3. Under counter cooler across from the dishwashing area: ambient temperature (IR) was 19C, internal temperature (probe) of cream cheese was 8-9C. 4. Garnish cooler (pizza cutting area): internal temperature of grated parmesan cheese was 21C. ACTION REQUIRED: discard all high-risk foods that were held above 4C for greater than 2 hours. Service the above indicated coolers. Keep daily temperature logs for all coolers.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate chlorine test strips at the time of inspection.ACTION REQUIRED: Ensure chlorine test strips are available onsite.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop was stored in the sugar bin with the handle touching the bulk food supplyACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth guidelines were not be followed:-Three used cleaning cloths left on food contact surfaces in the upstairs kitchen-Two used cleaning cloths left on food contact surfaces in the downstairs kitchen-Staff reported the facility does not use sanitizer buckets for clothsACTION REQUIRED: review the wiping cloth guidelines & modify current practices. Re-train staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Whole tomatoes were stored in the dishwashing area. ACTION REQUIRED: discontinue storing foods in the dishwashing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following coolers were unsatisfactory temperature:1. Under counter cooler (pizza holding area, close to hand wash station): Surface temperature of cheese (IR) was 10C, internal temperature of Liberte container containing yellow sauce/condiment (probe) was 10C. 2. Pizza toppings preparation line: internal temperature (probe) of sausage was 12C.3. Under counter cooler across from the dishwashing area: ambient temperature (IR) was 19C, internal temperature (probe) of cream cheese was 8-9C. 4. Garnish cooler (pizza cutting area): internal temperature of grated parmesan cheese was 21C. ACTION REQUIRED: discard all high-risk foods that were held above 4C for greater than 2 hours. Service the above indicated coolers. Keep daily temperature logs for all coolers.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate chlorine test strips at the time of inspection.ACTION REQUIRED: Ensure chlorine test strips are available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink (main floor kitchen, next to pizza ovens) was not equipped with paper towel. CDI: restocked with a loose roll of paper towel. The hand sink is not equipped with a paper towel dispenser. ACTION REQUIRED: ensure hand wash stations are always equipped with soap, paper towel, & hot/cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop was stored in the sugar bin with the handle touching the bulk food supplyACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine spray bottle was measured at 200ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. No soap dispenser was observed at the handwashing sink in the downstairs bakery area. 2. No paper towel dispenser was observed at the handwashing sink in the downstairs bakery area. 1. Ensure that a soap dispenser is provided at the handwashing sink. 2. Ensure that the indicated handwashing sink is equipped with paper towel in a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A small section of the wall beside the handwashing sink in the downstairs bakery area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated section of wall is repaired to be smooth, resistant to moisture and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- Mouse droppings found on the ledge of the entryway to the storage room in the basement.
- 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?
- Facility is to verify all entry points with their pest control company for follow-up at the next inspection.There is a gap in the weatherstripping underneath the cooler door to the outside.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden pizza racks need re-finishing so they are easy to clean.
- 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?
- Risk Management Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are unavailable.
- 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?
- Many mouse droppings observed around the facility, including on the floors in the storage room basement, and around the equipment in the upstairs kitchen.
- 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?
- Many mouse holes and entry points were observed around the facility that are allowing pest entry. There is a gap in the weatherstripping underneath the cooler door to the outside.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden pizza racks need re-finishing so they are easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of black residue is present on the vents in the kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizer was made at the time of the inspection. Staff are using vinegar and water solution. A spray bottle of chlorine sanitizer was made 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)?
- Chlorine test strips are unavailable.
- 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?
- Many mouse droppings observed around the facility, including on the floors in the storage room basement, and around the equipment in the upstairs kitchen.
- 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?
- Pest control records were unavailable for viewing during the inspection.
- 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?
- Many mouse holes and entry points were observed around the facility that are allowing pest entry. There is a gap in the weatherstripping underneath the cooler door to the outside.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden pizza racks need re-finishing so they are easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of black residue is present on the vents in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?