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Taras Pizza

8702 91 Avenue Lac La Biche AB T0A 2C0 · Food - General

7 inspections

  1. Monitoring 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?
      • Ventilation system was due for servicing in April 2026.Have the ventilation system serviced.The ventilation filters were dusty.Clean the ventilation filters.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat and gravy were being reheated in warmers.Food must be heated by the fastest means possible. Warmers are intended to keep hot foods warm, but are not intended to heat rapidly to an internal temperature of 74C.Ensure foods are rapidly reheated (eg on the stove or in the oven) to an internal temperature of 74C prior to placing in hot holding equipment.Digital thermometer appeared to have dead batteries (would not turn on).Replace the batteries or obtain a new probe thermometer.Note: an analog thermometer was removed from a cooler to monitor temperature until the digital one could be fixed.
    • 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?
      • The last pest control inspection report was from June 2025.Ensure a pest control inspection is conducted at least once per month and results are documented.Records must be available for inspection.
    • 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?
      • Posted permit expired September 30, 2025.Ensure the current permit is posted.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for pizza measured 53C - 55C.Unit temperature was turned up during inspection.Ensure unit is capable of holding pizza at 60C or higher, or ensure pizza is not held in the warmer for longer than 2 hours.
    • 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?
      • The last pest control self checklist that could be located was from January 2024.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored in a solution of soap and water.Cleaning cloths must be stored in a sanitizer solution of appropriate strength.A 200 ppm chlorine sanitizer solution was prepared during inspection and cloths placed in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in hot holding measured 53C.Ensure pizza in hot holding is maintained at 60C or greater.Unit temperature was turned up during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A blue bucket was blocking access to the handwashing sink in the back kitchen area.Ensure the hand sink is easily accessible at all times.Blue bucket was moved underneath the sink during inspection.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed on a food contact surface.A bucket of sanitizer was prepared and cloths added to the solution.Do not leave used cleaning cloths on the counter at any time. Immediately place cloths into the sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy measured 45C during inspection. The hot holding unit had been shut off. Staff stated it may have accidentally been turned off while cleaning.Ensure gravy is maintained at 60C or greater at all times.Hot holding unit was turned on and to high during inspection. Gravy measured 60C by the end of the inspection.