Tony's Pizza & Donair
6 Main Street NE Falher AB T0H 1M0 · Food - General
15 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?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Facility hot water tank was not in good repair. Operator noted that they have not been having hot water since Monday.CorrectionsOperator was required to scale down operations, use single use utensils, boil enough water for cleaning and enhance hand hygiene.Operator was also required to fix the issue as soon as possible to avoid risk of closure.A notice to clients was posted by the operator at the main door to alert clients of the new measures taken.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of flour-buttermilk pancake mix were stored directly on the floor in the dry storage area. This may expose the food to contamination during cleaning.Ensure that the food items are stored in a manner that prevents cross contamination or exposure to chemicals during cleaning.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A badly dented or bulging can of food was observed in the dry storage area. Kitchen operator was notified and the damaged container was removed from the store and disposed.Ensure that canned foods are regularly inspected to remove the damage ones.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were observed onsite. **Please acquire a test strips with valid expiry date. **Ensure chlorine test strips are present at all times to measure the sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Ensure staff are enrolled and retrained in basic food safety.Note: Basic food safety course link sent to the operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were observed onsite. **Please acquire a test strips with valid expiry date. **Ensure chlorine test strips are present at all times to measure the sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Ensure staff are enrolled and retrained in basic food safety.Note: Basic food safety course link sent to the operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. - Operator removed the cleaning cloths during the inspection. **Ensure cleaning clothes are submerged in the sanitizer at all times or discarded after each use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food grade sanitizer solution was observed onsite. - The operator made the chlorine solution and tested 100 ppm. **Ensure food grade sanitizer is present onsite at all times. Note: Bleach was present onsite at the time of insection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food containers observed on the floor in the dry storage area. **Ensure food is stored a minimum of 6 inches above the floor at all times to prevent any potential cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were observed onsite. **Please acquire a test strips with valid expiry date. **Ensure chlorine test strips are present at all times to measure the sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Ensure staff are enrolled and retrained in basic food safety.Note: Basic food safety course link sent to the operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required throughout the facility, particularly in the dishwashing area, dry storage, and cook line, as a significant amount of dust and food debris was observed.**Please clean the above mentioned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Correction**Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. - Operator removed the cleaning cloths during the inspection. **Ensure cleaning clothes are submerged in the sanitizer at all times or discarded after each use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food containers observed on the floor in the dry storage area. **Ensure food is stored a minimum of 6 inches above the floor at all times to prevent any potential cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Outstanding**Containers without adequate handles were used as scoops in bulk dry food containers, or scoop handles were in contact with bulk foods at the time of the inspection.Ensure that food scoops have an obvious handle, and that if the scoops are stored in the food product/container, that the handles are not in contact with the food item.
- 09. Are chemicals stored and handled in a safe manner?
- Staff mentioned that they use Mr. Clean to sanitize food contact surfaces in the main kitchen. **Do not use Mr. Clean or any other non-food grade chemical cleaner on food contact surfaces.**Ensure only food garde sanitizer are used to sanitize food contact surfaces. Note: PHI sent the list of approved food grade sanitizer to the facility.
- 09. Are chemicals stored and handled in a safe manner?
- **Correction**The chlorine sanitizer solution measured at 1000 ppm at the time of inspection. - Operator remade the chlorine sanitizer solution and tested at 100 ppm during inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Correction**28 eggs measured at 22*C. The operator stated that the eggs had been sitting at room temperature for approximately 4 hours. - The operator discarded all the eggs during the inspection. **Ensure eggs are stored at a minimum of 7*C or below at all times to prevent bacterial growth.
- 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 minor water leak observed from the light fixtures in the hallway between the cook line and the dishwashing area in the main kitchen. Please repair.Note: PHI referred the above issue to the Fire Chief for further evaluation and follow-up.
- 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 significant water leak was observed from the ceiling in the east dinning area. Staff stated that the hall is occasionally reserved for the public. **Do not to use the dining area until the leak has been fully repaired and any water-damaged materials have been replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required throughout the facility, particularly in the dishwashing area, dry storage, and cook line, as a significant amount of dust and food debris was observed.**Please clean the above mentioned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers without adequate handles were used as scoops in bulk dry food containers, or scoop handles were in contact with bulk foods at the time of the inspection.Ensure that food scoops have an obvious handle, and that if the scoops are stored in the food product/container, that the handles are not in contact with the food item.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The facility's desert refrigerator located in the dining area was not holding cold foods at an appropriate temperature.The fridge was maintaining foods at a temperature of 9 degrees Celsius at the time of the inspection and the unit was confirmed not to be in defrost through checking the unit over the span of a few hours.All foods were relocated to another operable refrigerator at the time, and staff were directed not to use this unit until the refrigerator had been serviced and confirmed to be operating at an appropriate temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt/rain in the additional East seating area have been removed. Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers without adequate handles were used as scoops in bulk dry food containers, or scoop handles were in contact with bulk foods at the time of the inspection.Ensure that food scoops have an obvious handle, and that if the scoops are stored in the food product/container, that the handles are not in contact with the food item.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The desert refrigerator was maintaining a temperature of 8 degrees Celsius at the time of the inspection.All deserts requiring refrigeration were relocated to the sauce cooler in the kitchen by staff.Ensure that the desert cooler is able to maintain foods at 4 degrees Celsius or less prior to storing food items that require refrigeration in it.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A small bungie cord was being used at the time of the inspection to keep the top cover of the kitchen's right side prep table open.The bungie cord is not an item that can be sufficiently cleaned and sanitized and must be removed from the food handling area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt/rain in the additional East seating area have been removed. Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers without adequate handles were used as scoops in bulk dry food containers, or scoop handles were in contact with bulk foods at the time of the inspection.Ensure that food scoops have an obvious handle, and that if the scoops are stored in the food product/container, that the handles are not in contact with the food item.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature mechanical dishwasher was connected to an empty chlorine sanitizer bucket at the time of the inspection. The machine was rinsing equipment with 0 ppm chlorine.The inspector switched the chemical line to an open chlorine sanitizer solution bucket that was onsite and primed the line, but the machine continued to rinse with 0 ppm chlorine.Ensure that new chemicals are ordered for the machine, and the mechanical dishwasher is able to adequately, wash, rinse and sanitize equipment. Until the machine can be operated as intended, the facility will run the equipment through the mechanical dishwasher, and then sanitize the equipment in their 2-compartment sink using a 100-200 ppm chlorine solution before air drying.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A small bungie cord was being used at the time of the inspection to keep the top cover of the kitchen's right side prep table open.The bungie cord is not an item that can be sufficiently cleaned and sanitized and must be removed from the food handling area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt/rain in the additional East seating area have been removed. Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At the time of the inspection, a plastic food storage container on the drying rack was noted to be melted and cracked. The container was no longer in good repair and could not be easily be cleaned and sanitized.The container was discarded by staff at the time.Continue to ensure that damaged equipment is discarded and replaced as needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The facility's desert refrigerator was measured to be maintaining foods at a temperature of 10-12 degrees Celsius at the time of the inspection.The deserts included pies and cakes that had been plated and covered in plastic wrap just prior to the lunch rush.The foods were relocated to another refrigerator at the time of the inspection to ensure they were maintained at a temperature of 4 degrees Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature mechanical dishwasher was not operating as intended at the time of the inspection. The machine's rinse step was tested to be 0 ppm chlorine during the inspection.The Inspector adjusted the chemical feed line in the bucket and then primed the feed line. After running, the chlorine concentration was retested to be 50 ppm with a water temperature of at least 42 degrees Celsius.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A small bungie cord was being used at the time of the inspection to keep the top cover of the kitchen's right side prep table open.The bungie cord is not an item that can be sufficiently cleaned and sanitized and must be removed from the food handling area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt/rain in the additional East seating area have been removed. Leaks were observed during the inspection.Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of inspection, bleach sanitizer solution in the serving area was observed to be 50 ppm.Bleach sanitizer solution in the kitchen was observed to be 200 ppm.Correction:- Informed the staff to use 200 ppm bleach solution for the serving area.- Informed the staff to make fresh bleach solution for serving area as soon as lunch rush is over.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Scoop handle was in contact with the sugar inside the bulk storage container.Correction:- Adjusted the scoop handle.- Educated staff on proper storage of scoop in bulk food container to prevent contamination.
- 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?
- Mesh screen on the rear door was damaged, revealing a gap that allows pest entry.Correction:- Repair or replace the mesh screen to close the gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt/rain in the additional East seating area have been removed. Leaks were observed during the inspection.Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt/rain in the additional East seating area have been removed. No active leaks were observed during the inspection.Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At the time of the inspection, it was noted that 2 of the exhaust systems vent covers were damaged/missing. The vents were indicated to have been damaged by a service provider during the last routine cleaning of the system.Ensure that the damaged/missing vents are repaired or replaced to have the commercial exhaust system operating as intended by the manufacturer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt in additional East seating area have been removed. No active leaks were observed during the inspection.Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At the time of the inspection, it was noted that 2 of the exhaust systems vent covers were damaged/missing. The vents were indicated to have been damaged by a service provider during the last routine cleaning of the system.Ensure that the damaged/missing vents are repaired or replaced to have the commercial exhaust system operating as intended by the manufacturer.
- 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
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- During the inspection, pizza dough was noted to be stored in the walk-in refrigerator and covered with black garbage bags and re-used white plastic bags.Garbage bags are not a suitable food safe covering and other plastic bags are intended for single use as they can not be adequately cleaned and sanitized for re-use.Ensure that only food safe food coverings are used and that single use items are not re-used.Cling wrap was discussed as a suitable food covering alternative with the operator during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature, chemical mechanical dishwasher was not delivering chlorine to the wash compartment during the rinse cycle.The chlorine sanitizer container was empty at the time and was replaced by the operator when notified of the deficiency. The machine then was confirmed to sanitize equipment with a 100 ppm chlorine solution.Ensure that the mechanical dishwasher's chemicals are routinely checked and replaced immediately when used up.
- 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 current food handling permit was not posted at the time of the inspection.Ensure that the current permit is continuously posted in a location that is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged ceiling tiles from leaking snow melt in additional East seating area have been removed. No active leaks were observed during the inspection.Replace missing ceiling tiles after the roof has been serviced and water damage is no longer a risk. Ensure any damaged building materials are repaired or replaced as required.It was discussed that the new owner of the building plan to begin repairing the roof in the spring to address cited concerns of water infiltration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At the time of the inspection, it was noted that 2 of the exhaust systems vent covers were damaged/missing. The vents were indicated to have been damaged by a service provider during the last routine cleaning of the system.Ensure that the damaged/missing vents are repaired or replaced to have the commercial exhaust system operating as intended by the manufacturer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?