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Steel Wheels Pizzeria

10307 85 Avenue NW Edmonton AB T6E 6N7 · Food - General

8 inspections

  1. Risk Management Inspection

    2 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?
      • Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected. Pest control professional follow up in place.
    • 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?
      • Wheater stripping appears to be needing repair for the back exit door. Gaps between the door and frame noted.
  2. Risk Management Inspection

    2 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  3. 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?
      • Wheater stripping appears to be needing repair for the back exit door. Gaps between the door and frame noted.
    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Thermometer was missing in the black cooler that holds pizza. Ensure cooler has a functional thermometer.
    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Thermometer was missing in the black cooler that holds pizza. Ensure cooler has a functional thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was measured at 66C after several cycles. Operator indicated dishwasher takes about 30 mins to warm up. Ensure dishwasher reached 71C internally or 82C/180F on the exterior dial/guage before the facility opening hours.2-sink method was discussed as an option pending dishwasher repair if needed.
    • 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?
      • - Mice droppings were observed under the dishwashing sink. Ensure droppings are cleaned, mice entry points sealed and floors disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Tile was missing on floor opposite the dishwashing area. Ensure floors are maintained in a smooth, easy to clean and non-absorbent manner.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-walls throughout the entire kitchen (grease, spills)-floor under pizza oven-general decluttering of items not needed or used by the business
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was observed. Please purchase regular unscented household bleach. A sanitizer solution can be prepared by mixing 1/2 teaspoon of bleach per liter of water. A sanitizer solution must be made prior to any food preparation for the day and must be available at all hours of operation to clean and sanitize all food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above cabbage and bags of tofu in a fridge. Food items were re-arranged during the inspection so that raw meat was on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One cooler was missing a thermometer - corrected onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-walls throughout the entire kitchen (grease, spills)-floor under pizza oven-general decluttering of items not needed or used by the business