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UNA Pizza + Wine

4034 University Avenue NW Calgary AB T3B 6N7 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed on food-contact surfaces. Cleaning cloths must be stored in sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food.**The cleaning cloths were removed from the prep table and placed in the dirty linen area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside a food container with the handle in direct contact with the food product. Scoops must be stored with handles positioned above or away from the food to prevent contamination.**Scoop was stored with handle vertically stored during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty/debris was observed in between the cooler wall and the cookline. Ensure that the hard-to-reach areas are regularly cleaned to prevent the dirt buildup which can create unsanitary conditions and provide harborage for pests.**Please clean
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were dirty clothes on the kitchen prep table near front prep cooler. - The chef removed the dirty clothes and put them in the dirty linen pile. Please ensure that the cleaning clothes are stored in a container containing sanitizer solution or if using spray bottle and a cleaning cloth make sure the cloth is changed after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Soup in the hold holding unit was measured at 45 degrees C using infrared thermometer. - The chef was instructed to reheat the soup and then put it in the hot holding unit. The chef told us that the person in charge was new hire and was not aware of the procedure to use the hot holding unit. The chef was instructed to always teach new staff the correct procedure for use of an equipment prior to them starting to use it.2) Meat balls left on the counter to steam off were measured at 37.4 degrees C. - The chef was instructed to immediately refrigerate the meat balls. The chef was also instructed that if they want to steam off the meat balls, they should spread the meat balls in a single layer or divide meat balls into smaller batches for cooling down.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back near the dishwasher was blocked by a dirty linen basket. - Please ensure that the hand washing sink is always accessible. The chef moved the basket out of the way during the inspection.
  3. Initial Inspection

    0 infractions