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The Pizza Stop

4 - 1350 Robinson Avenue Penhold AB T0M 1R0 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Corrected: Clear garbage bags are no longer being used to cover rising dough - food grade plastic wrap is being used instead.2) Update: No change in this practice. Please employe a food grade, easy to clean material for this purpose.Plastic sheets (similar to poster board) are used to cover pizza dough that is pressed into pans; pans are stacked on top of the poster board sheets.Operator on-site was unsure if these poster board sheets are food-grade or not. The sheets have unsmooth edges with visible accumulation of food debris. These sheets are not easy to clean.ACTION:Food covers should be food-grade and easy to clean. Please discontinue use of the plastic poster board-style sheets and implement covers that are food-grade and easy to clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update: Operator noted that these strips are on order and will be available shortly. Please notify me when the strips have arrived.Valid test strips are not available to measure the sanitizer concentration for the following sanitizers on-site:-Chlorine (bleach)-Quats -Lactic acidACTION: Please ensure that valid (not expired) test strips are available for all sanitizing agents used in the facility.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Clear garbage bags are being used to cover dough while it is rising. Garbage bags are not food grade and are typically treated with chemicals that are not intended for consumption.ACTION:Use of garbage bags for food contact should be discontinued immediately. Please use a food-grade product for all food contact/covering.2) Plastic sheets (similar to poster board) are used to cover pizza dough that is pressed into pans; pans are stacked on top of the poster board sheets.Operator on-site was unsure if these poster board sheets are food-grade or not. The sheets have unsmooth edges with visible accumulation of food debris. These sheets are not easy to clean.ACTION:Food covers should be food-grade and easy to clean. Please discontinue use of the plastic poster board-style sheets and implement covers that are food-grade and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The far left lid of the prep cooler (storing produce toppings) was measured ambiently and with probe thermometers at 8C. The internal temperature of food was measured at 8C - leaving the lid open for several hours may increase the temperature of the food surface, however, elevated internal temperatures indicate prolonged temperature abuse. The food in the other two sections of the top prep cooler measured 4-5C.PHI removed a container and the temperature was then measured at 6C, indicating that air circulation may be inhibiting temperature maintenance.The manifold of the prep cooler read 5C. There was a significant accumulation of dust visible on the condenser coils, which can affect performance of the unit.ACTION:Ensure that food in the prep cooler can be maintained at 4C or less.PHI suggests consulting with a technician about thoroughly cleaning the coils of the unit and verifying that air circulation is operating optimally.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce, gravy, and au jus are hot held in a steamer. Using a probe thermometer, the center of the gravy was measured at 50-51C and the center of the meat sauce was measured at 45-46C. These foods were discarded by operator at the direction of PHI.The water in the steamer was measured at 95C and the au jus was measured at 80-85C. These temperature differences suggest that the meat sauce and gravy may not have been heated to 74C+ prior to being hot held.ACTION:Ensure that hot held foods are maintained above 60C at all times and ensure that food is reheated to 74C or higher prior to hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Valid test strips are not available to measure the sanitizer concentration for the following sanitizers on-site:-Chlorine (bleach)-Quats -Lactic acidACTION: Please ensure that valid (not expired) test strips are available for all sanitizing agents used in the facility.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza display cabinet was not maintaining adequate temperatures. The food items being stored measured at 49 degrees C using a prob thermometer.**Please have the unit adjusted/repaired/replaced to ensure it can maintain adequate hot holding temperatures of 60degreesC or above. Alternatively, food items may be discarded 2 hours after they have been prepared.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was not maintained in a sanitary state, food debris were observed on the blade and the back surface of the equipment.**Please take the unit apart and thoroughly clean it. This should be done after each use of the slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the shelves in the dry storage area require cleaning.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • The fume canopy was due for maintenance as of December 2023.**Please have the fume canopy serviced.
  8. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles were observed in the kitchen area.**Ensure all containers holding chemicals are adequately labeled to indicate their content.
    • 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 fume canopy was due for maintenance as of December 2023.**Please have the fume canopy serviced.
    • 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 lower part of the wall beside the dish sink is covered with unsuitable materials.**Ensure the wall is finished with materials that are smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust was observed on the ceiling tiles and air vents in several areas of the facility.**Please have these areas/items cleaned.
  9. Risk Management 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?
      • A missing light cover was observed in the dry storage area.**Please have the light cover replaced.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed on the food contact surfaces in the kitchen.**Ensure to store wiping cloths in a sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Staff personal items such as jackets were observed on shelves holding food items in the dry storage area.2. Several scoop handles were in contact with the food items in the bulk storage containers.**Ensure to have an area designated for storage of personal item which must be separate from food preparation areas and areas for storing food items and utensils.**Ensure scoops are stored in a manner that prevents their handles from coming in contact with food items under storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles were observed in the kitchen area.**Ensure all containers holding chemicals are adequately labeled to identify their content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures in the walk-in cooler and in the line cooler measured at 9 degrees C and 6 degrees C respectively. The staff on duty indicated that the coolers had been opened frequently while being restocked.**Ensure to monitor the temperatures, adjust/repair the coolers to ensure they maintain adequate temperatures of 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available on site during the inspection.**Ensure to obtain test strips to monitor the concentration of sanitizing 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?
      • A missing light cover was observed in the dry storage area.**Please have the light cover replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust was observed on the ceiling tiles and air vents/ducts in several areas of the kitchen and dry storage area.**Please have these areas cleaned.