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Sorrentino's Stony Plain - Restaurant

108 Genesis Drive Stony Plain AB T7Z 0K4 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • Expired quaternary ammonium (Quat) test strips (Exp. December 30, 2019) and chlorine test strips (Exp. January 1, 2026) were observed. The operator was advised to obtain valid test strips to ensure accurate sanitizer concentration testing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A jug of water was observed placed in the handwashing sink. The operator was reminded that the sink is designated for handwashing only. The jug was removed at the time of 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?
      • A significant gap was observed beneath the exterior back door. The operator was advised to repair the door to prevent potential pest entry.
    • 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?
      • No food handling permit was observed posted in the facility. The operator was advised to locate and display the valid permit. The operator later provided a photo as confirmation that the permit had been posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated oil, grease, and debris were observed on the ceiling in the main kitchen area and near the drying rack by the two‑compartment sink. The operator was advised to clean the affected areas.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket lining for the standup cooler located in the back of the kitchen was in disrepair. Repair/replace the gasket.The temperature measured 4°C in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was noticed along the floors in the back kitchen and around the floor drain. Clean the above mentioned area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured 0ppm quats. A new solution was prepared immediately measuring 200ppm quats.
    • 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?
      • The displayed food handling permit was expired. Ensure an up to date and valid food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease buildup was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not readily available in the pizza making area. Several cleaning cloths were observed to be stored on countertops outside of sanitizer solutions. New sanitizer solutions were prepared immediately measuring 100ppm chlorine and cleaning cloths were stored in the sanitizer solutions.
    • 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 exhaust hood was observed to be due for cleaning in April 2024. Contact a service professional to schedule a cleaning.Exhaust canopy filters were also observed to have grease buildup. Clean the exhaust canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sanitizer dispenser is in disrepair and not functioning properly. Zero parts per million quats is measured using the sanitizer dispenser. Repair the sanitizer dispenser. Use 100ppm bleach sanitizer solution while the sanitizer dispensor has not been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris buildup was observed under prep coolers and the cookline. Grime buildup was observed along the walls and corners of the walk-in cooler. Clean the above mentioned areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizing solution in buckets and spray bottle was measured to be at 0ppm. Adjustments were made at the sanitizer dispensing station to achieve the required 200ppm.The staff were instructed to replace all previously dispensed sanitizing solutions and ensure 200ppm Quat sanitizer concentration is maintained at all times. Always use the test strips at the facility to measure and verify the concentration when dispensed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bag of flour was left open in the dry storage room. The staff closed the bag during inspection.Please ensure food items are always covered to prevent contamination. 2. Improper scoops (bowls with no handles) were being used to portion dry food items in dry storage bins. The staff removed the scoops during inspection.Ensure proper scoops with handles are used to portion food items to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers at the cooking line and one cooler at the pizza station had no thermometer. Replace the missing thermometers and ensure all coolers at the facility are supplied with functional thermometers. Include all coolers in the daily temperature log sheet (cooler temperature should be checked at least twice a day).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The was no soap at the handwashing sink located in the basement food preparation area. The staff present replaced the hand soap during inspection.Please ensure all handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the basement was unclean. Old food particles and debris were observed at hidden corners. Please dismantle the meat slicer, wash and sanitize all the parts.