Tony's Pizza
201 10 Street Wainwright AB T9W 1N7 · Food - General
8 inspections
- 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?
- - Operator is using a sheet of plywood to act as a barrier between the pizza oven and chest freezer. (repeat, work in progress at this time).- Discussed and directed operator to stop using this sheet of flooring plywood with nails sticking out of it and install a proper barrier between the pizza ovens and chest freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - Improper sanitizing of used utensils observed at this time (see below).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Premise has both mechanical and manual dishwashing. Operator is not using the mechanical dishwasher but washing dishes manually, upon review observed that operator is not properly sanitizing the dishes,- Directed operator to follow proper procedures for manually sanitizing the dishes as discussed -
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Operator is using a sheet of plywood to act as an barrier between the pizza oven and chest freezer. Use a suitable divider such as stainless steel or relocate the freezer away from the oven.(previously noted violation was corrected however new concern above noted of similar violation).
- 23. Is the facility maintained in a clean and sanitary condition?
- - Observed that premise overall has a lack of good cleaning and sanitizing at this time.- Directed individual to thoroughly clean entire premise, this includes all processing and cooking areas, walk in coolers and hidden away areas.- This also includes equipment such as probe thermometers -
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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?
- Operator is using a piece of plywood to block charcoal embers from entering the deep fryer. Use a suitable divider such as stainless steel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- cook was using a windshield ice brush to remove flour from homemade pitas. Please use food grade tools and utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Operator is using a piece of plywood to block charcoal embers from entering the deep fryer. Use a suitable divider such as stainless steel.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen is cluttered and disorganized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator is not using an appropriate sanitizer for food contact surfaces. Please use an appropriate sanitizer and sanitize surfaces at appropriate intervals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter was being stored at room temperature. Garlic butter moved to cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths are not stored in sanitizing solution. please ensure to store cloths in an appropriate solution. Sanitize surfaces at appropriate intervals.
- 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?
- Permit Approved
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 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?
- Food handling permit is required for the new owners.
- 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?