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Supreme Pizza

6469 Cartmell Place SW Edmonton AB T6W 4V4 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There are gaps at the bottom of the front entrance doors.- Exterior doors require tight seals to prevent the possible entry of pests.- Requires repair.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm chlorine detected in the spray bottle labelled as "Sanitizer".- 100 ppm chlorine is required for manual sanitizing of food contact surfaces, equipment, etc.- Staff prepared a 100 ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bulk foods are being dispensed in a room where there is no handwashing sink easily accessible.- Discontinue this practice and relocate the bins back to the kitchen or install a handwash sink in this room.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Large pieces of plastic are being reused to cover pizza pans in the walk-in cooler. The plastic is visibly soiled and greasy to the touch. - Discontinue this practice. Plastic wrap/bags are single use only and must be discarded after each use.2. Reusable cloth towels observed stored by clean container lids are being used to dry washed cilantro.- Use single use paper towel to dry washed vegetables if necessary. Remove the reusable cloth from the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water is coming out of the cold water tap at the kitchen handwash sink.- All designated handwash sinks must have hot and cold running water.- Requires repair.
    • 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/documentation is not being maintained on a monthly bases.
    • 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 food handling permit for the facility has expired. - Obtain a current, valid food handling permit.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters in between uses instead of being immersed in a sanitizer solution.- Staff were instructed to prepare the 100 ppm bleach-water solution for wiping cloth storage.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the staff member on duty drying their hands with a reusable cloth towel.- Use single use paper towel to dry hands.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of sanitizer are not labeled as to contents.- Ensure that all containers of chemicals are properly labelled
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Determined through staff interview. Dishware/utensils washed in the 2-compartment dishwash sinks are not being sanitized.- Proper manual dishwashing procedures are to Wash with soapy water -> Rinse -> Sanitize ->Air Dry. Review proper procedures with all staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sinks are not equipped with paper towel.- Handwash must be supplied with soap and paper towel 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?
      • The facility is operating with an expired Food Handling Permit.- Obtain a current, valid Food Handling Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being left inside food containers with the handles in contact with the foods.- Store dispenses out of eth foods.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The staff washroom has been converted into a dry food/extra utensil storage area however the toilet still remains. - Remove the foods from this area until the toilet has been removed and the plumbing has been properly sealed.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no pre-made sanitizer solution was readily available.- Staff prepared 100 ppm bleach-water solutions for each food handling area fro teh storage of wiping cloths in between uses..
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Power drills, container of screw, loose screws noted on the counter next to the slicer and pizza pans.- All non-food related items must be stored completely separate from foods, food equipment, food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is not organized. Pizza pans and pizza takeout boxes are stored in various areas on counters, a large metal shelving unit was located in front of the deep fryer and the counters are cluttered.- Organize the kitchen
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the large prep coolers was being serviced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher could not be tested as was being serviced, repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles throughout were displaced. Operator is waiting for the HVAC inspection.
  9. Demand Inspection

    0 infractions