The Pizza Pad - Sexsmith Secondary School
9401 99 Avenue Sexsmith AB T0H 3C0 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. All refrigeration temperatures noted were at or below 4c/40F – SATISFACTORY.2. Some breakfast sandwiches were noted to be wrapped in foil and stored in the hot-holding unit. The temperature of this hot-holding was not yet at 60c/140F and there was no lid placed over the breakfast sandwiches (i.e. to keep them hot inside). The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hot-holding steam table is fully brought up to 60c/140F first. Once achieved, ensure breakfast sandwiches are wrapped in foil and then placed inside the steam table insert and a lid placed over top of the insert (i.e. to keep the inside of this insert and sandwiches within - hot). Be advised that these sandwiches were recently made and placed into this appliance.*****DURING INSPECTION, A LID WAS PLACED OVER TOP OF THIS INSERT AND THE HOT-HOLDING UNIT WAS BROUGHT UP TO 60c/140F. THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation system duct work is overdue for inspection and possible cleaning. Expiry was noted to be October of 2025.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional to have the exhaust ventilation system inspected and, if necessary, cleaned. Ensure the certified professional installs a new expiry sticker on all applicable stainless appliances / surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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?
- At time of inspection:1. Pest control records were noted in the office of this school but were not up-to-date / available for review within the commercial food establishment. The last available report in this binder appears to be March of 2025.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a copy of all pest control inspection records are placed in a binder and kept within this commercial food establishment for easy review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The meat slicer (including internal components) were not in a clean and sanitary condition. A plastic film / cover was placed over this piece of equipment - indicating it is ready for the next service (of which it was NOT ready for next service).The owner / operator of this facility is requested to conduct the following, namely:1. Immediately clean / sanitize the entire meat slicer. DO NOT install any cover over this piece of equipment until the entire piece of equipment is fully cleaned / sanitized.
- 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?
- Monitoring 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?
- At time of inspection:1. The rear door was open and allowed the capability of pests to enter. There did not appear to be a suitable screen door installed at this entrance.2. Pest control records were noted in the office of this school but were not available for review within the commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. If you wish to allow the rear door to remain open, a screen door or equivalent must be installed to prevent the entry of pests (and to allow for adequate ventilation).2. Ensure a copy of all pest control inspection records are placed in a binder and kept within this commercial food establishment for easy review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation system expiry sticker indicates expiry to be October of 2024 - OVERDUE.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional to inspect the duct work and, if necessary, have the ductwork cleaned. Ensure a new expiry sticker is installed (by this professional) on the stainless steel surface of this appliance. This issue must be completed prior to the beginning of the school year in 2025.
- 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?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At time of inspection:1. Raw meat Ii.e. raw bacon and liquid egg white cartons) were noted to be stored above ready-cooked or ready-to-consume foods. Be advised that there did not appear to be any raw meat juices dripping onto ready-cooked food products stored below.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure all raw meat food products (including raw egg white cartons) are stored on the lowest shelving unit within all applicable refrigeration appliances.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At time of inspection:1. The current mechanical dishwasher is not functional. The operator has been conducting the 2-compartment sink method for dishwashing. Be advised that raw meats are being handled within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a plan (moving forward) to either repair the current mechanical dishwasher, have it replaced, or develop a new dishwashing system that meets or exceeds the AHS Dishwashing Requirements. If handling raw meat (and you wish to install a compartment sink series), a 3-compartment sink plus a separate hand wash sink may be required.****AT TIME OF RE-INSPECTION, A NEW COMMERCIAL- GRADE MECHANICAL DISHWASHER IS BEING BUGETED FOR THE FOLLOWING SCHOOL YEAR. PLEASE ENSURE (PRIOR TO PURCHASE) THAT THE SPECIFICATIONS FOR THIS APPLIANCE BE FIRST SUBMITTED AND APPROVED BY THE REGIONAL HEALTH AUTHORITY.
- 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?
- At time of inspection:1. Some entrance doors (such as the west side hallway exterior door) contained a pest entry point at the bottom (i.e. between both doors). 2. There did not appear to be any pest control records / documentation available on-site at this facility. Be advised that a copy of all pest control records must be kept in a binder (or equivalent - and kept on-site at the commercial food establishment) so that they can be reviewed during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Place a work order with facilities management to inspect all entrance doors (that lead to the exterior of this building) to ensure they are all properly sealed (to help prevent pest entrance).2. Ensure a copy of all future pest control documentation is kept in a binder (or equivalent) and made available for review during future inspections.****AT TIME OF RE-INSPECTION:1. A PEST CONTROL REPORT WAS SUBMITTED FOR REVIEW - SATISFACTORY.2. VARIOUS ENTRANCE DOORS (LEADING TO THE EXTERIOR OF THIS BUILDING) REMAIN UNSEALED AT THE BOTTOM - ALLOWING PESTS (I.E. RODENTS) TO POSSIBLY ENTER. THE VICE PRINCIPAL INDICATED THAT SHE WILL LOOK INTO THIS ISSUE AS A WORK ORDER MAY HAVE ALREADY BEEN ISSUED FOR THIS WORK TO BE COMPLETED. THEREFORE, THIS ISSUE REMAINS EXISTING / PENDING.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At time of inspection:1. The current mechanical dishwasher is not functional. The operator has been conducting the 2-compartment sink method for dishwashing. Be advised that raw meats are being handled within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a plan (moving forward) to either repair the current mechanical dishwasher, have it replaced, or develop a new dishwashing system that meets or exceeds the AHS Dishwashing Requirements. If handling raw meat (and you wish to install a compartment sink series), a 3-compartment sink plus a separate hand wash sink may be required.
- 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?
- At time of inspection:1. Some entrance doors (such as the west side hallway exterior door) contained a pest entry point at the bottom (i.e. between both doors). 2. There did not appear to be any pest control records / documentation available on-site at this facility. Be advised that a copy of all pest control records must be kept in a binder (or equivalent - and kept on-site at the commercial food establishment) so that they can be reviewed during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Place a work order with facilities management to inspect all entrance doors (that lead to the exterior of this building) to ensure they are all properly sealed (to help prevent pest entrance).2. Ensure a copy of all future pest control documentation is kept in a binder (or equivalent) and made available for review during future inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue. Expiry was noted to be October of 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Locate any records to indicate whether this appliance was recently inspected / cleaned. If it was, in fact, inspected / cleaned, please provide these records to the acting Executive Officer of Alberta Health Services.2. If records are not located, contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?