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Sinatra's Pizzeria

4 - 3315 26 Avenue SW Calgary AB T3E 0N2 · Food - General

6 inspections

  1. Risk Management 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?
      • Update: Work in progressSeveral acoustic ceiling tiles used in the kitchen prep area. Replace acoustic ceiling tiles with ceiling tiles that are smooth, non-porous, and easy to clean
  2. Demand Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Large bins of pepperoni were not labeled
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of flour were not covered
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents. Ensure all chemical containers/bottles are labeled correctly
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza display warmer was measured at 30CHot foods are to maintain a temperature of 60C or above. Otherwise, discard food after 2 hours. Keep time and temperature log
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only 1-compartment sink and a high-temp dishwasher available
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were expired and unopened. Obtain new QUAT test strips and ensure QUAT sanitizer is being tested on a regular basis
    • 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 dedicated hand sink available. Staff using the one compartment dishwashing sink for dishwashing and hand washing. 2. No paper towels available
    • 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
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite had Food Safety Training.
    • 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. Several acoustic ceiling tiles used in the kitchen prep area. Replace acoustic ceiling tiles with ceiling tiles that are smooth, non-porous, and easy to clean2. Baseboard by the dishwasher was peeling off the wall3. Duct tape used to secure metal edge of shelving unit on the prep table
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  4. Risk Management Inspection

    2 infractions

    • 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 at the facility.-Ensure permit is displayed in a conspicuous place that is easily seen by clients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in containers were left uncovered in the prep coolers in the Kitchen area. Operator covered food items.- Ensure food is protected from contamination by storing in a lid tight container in coolers
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2 cups of ice-cream were stored on/with meat in the standup freezer at the front area. Operator removed items.-Ensure all personal food item are stored separately from commercial food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (This violation is from previous inspection not addressed this time) Cheese and Pepperoni pizzas were stored in the front shelves without temperature control. Cheese pizza was measured at 30 degrees C on top. No temperature control or providing AHS a process to use Time as a Public Health ControlStore all perishable food at 4 degrees C or below or at 60 degrees C or higher. Or apply to AHS to use time as Public Health Control .
    • 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 at the facility.-Ensure permit is displayed in a conspicuous place that is easily seen by clients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up at the ceiling above the stand-up coolers at the Kitchen area.-Clean the indicated area.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and Pepperoni pizzas were stored in the front shelves without temperature control. Cheese pizza was measured at 30 degrees C on top. No temperature control or providing AHS a process to use Time as a Public Health ControlStore all perishable food at 4 degrees C or below or at 60 degrees C or higher. Or apply to AHS to use time as Public Health Control .
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A paper towel dispenser/ holder was not available at the washroom sink.Provide paper towels in a dispenser or holder at washroom hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes were found on the walls by the washroom and pass thru window. Entrance door frame was removed to move in the stand-up cooler. Fix the walls and door frame. 2) Plan
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper was not stored in the dispenser in the staff washroom. Provide a dispenser for toilet paper.