UFO Pizza
5011 50 Avenue St. Paul AB T0A 3A4 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two used wiping cloths were observed on the food prep table.Ensure that used wiping cloth is returned to sanitizer solution after use to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic Scoop handle in contact with food (Flour & Sugar).Ensure that items not associated with food are separated to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing/broken tiles in the kitchen area, next to the dishwashing area. Ensure that floor is smooth, easy to clean and in good repair to facilitate cleaning and sanitization. *Repeated violation 9-July, 2024 - 07 Jan 2024- 01 Oct 2025
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cleaning cloths were noted on the food prep table. Ensure that used cleaning cloths are properly stored by completely immersing them in sanitizer solution after each use to prevent cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solutions (bleach) used for food prep tables were at 0ppm chlorine. Ensure that you have a 100ppm chlorine solution for effective sanitization of food prep surface to prevent cross contamination.The sanitizer buckets were changed and 100ppm bleach solution was achieved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large Container of Cheese was noted at 10C. Operator indicated they were brought out an hour ago. Ensure that small amount of cheese is brought out at a time to use on the pizza to prevent temperature abuse.Ensure high risk food such as cheese is kept at 4C or less. Cheese was returned to the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was at 48C. After running dishwasher twice, it got up to 78C.Ensure that internal temperature of dishwasher is measured/monitored to ensure it gets to at least 71C for effective sanitization of dishes and utensils. Run the dishwasher at least twice before running a dishwashing cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing/broken tiles in the kitchen area, next to the dishwashing area. Ensure that floor is smooth, easy to clean and in good repair to facilitate cleaning and sanitization. *Repeated violation 9-July, 2024 - 07 Jan 2024
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths were noted on the food prep table. Ensure that all used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.This was corrected 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)?
- Dishwasher rinse temperature was at 67C. A second time, temperature was at 72C.Ensure that dishwasher is ran at least twice and achieves a temperature of at least 71C before placing in your dishes for effective sanitizing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing/broken tiles in the kitchen area, next to the dishwashing area. Ensure that floor is smooth, easy to clean and in good repair to facilitate cleaning and sanitization. *Repeated violation 9-July, 2024
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Disposable cutleries were noted stored with the business end facing upwards.Do ensure that cutleries are stored with business end facing downwards to prevent contamination when handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Missing/broken tiles in the kitchen area, next to the dishwashing area. Ensure that floor is smooth, easy to clean and in good repair to facilitate cleaning and sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was noted to be leaking while in operation. Please repair.*Repeated violation 3rd October 2023*Repeated violation 12-Feb-2024This has to be addressed as soon as possible. A work order should be sent to Environmental Public Health to confirm that it is scheduled for repair.
- 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket at 200ppm bleach solution. This was changed and 100ppm bleach achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths observed across the food prep table. Ensure that all used wiping cloths are returned to sanitizer solution after each use to prevent cross-contamination.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was observed handling food in between task and not changing gloves. Ensure that hand is washed, or gloves are changed in between task before handling food to prevent cross-contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was initially measured at 65CAfter running it twice temperature reached 71C. Ensure that dishwasher plate level temperature of at least 71C is achieved before it is loaded with dishes to facilitate proper/effective washing and sanitization of dishes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing/broken tiles in the kitchen area, next to the dishwashing area. Ensure that floor is smooth, easy to clean and in good repair to facilitate cleaning and sanitization.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Plumbing system underneath the dishwashing sink was in disrepair as there was visible signs of leakages from the pipe in the kitchen area. Ensure this is repaired ASAP to facilitate cleaning and prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was noted to be leaking while in operation. Please repair.*Repeated violation 3rd October 2023*Repeated violation 12-Feb-2024This has to be addressed as soon as possible. A work order should be sent to Environmental Public Health to confirm that it is scheduled for repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler unit in the kitchen - temperature at 9C. Cooler should be at 4C or less for high-risk food items. Please keep an eye on this cooler and ensure that it is not left open when not in use. This is the third time cooler has shown temperatures above 4C - Please get a technician to look at cooler for maintenance purposes as it is not in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was noted to be leaking while in operation. Please repair.*Repeated violation 3rd October 2023
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer noted at 0ppm chlorine solution. A new chlorine solution was made and 100ppm chlorine achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several (3) used cleaning cloths noted on the food prep surfaces. Ensure that used cleaning cloths are returned to the sanitizer solution after each use to prevent cross-contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Refrigeration unit and prep cooler at 12C. Ensure that coolers are at 4C and below to store highly perishable food items. The shredded cheese was moved to a separate refrigeration unit. Ensure the refrigeration units are in good repair and can maintain 4C or below prior to storing highly perishable food items in it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was noted to be leaking while in operation. Please repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?