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UNA pizza + wine Calgary: 17th Ave

618 17 Avenue SW Calgary AB T2S 0B4 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution for cleaning and sanitizing prep area at the front, bar and kitchen area. Operator prepared sanitizer solution in bucket.-Ensure there is always sanitizing solution for cleaning and sanitizing the prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following were found on the handwashing station at the front preparation:-Unsalted butter at 15*C-scoops in water at 20*C. Operator washed and sanitized scoops in dishwasher, placed unsalted butter in cooler after leaving some out.-Ensure high risk food are used within 2hours or stored at 4*C or less-Ensure scoops are stored below 4*C in ice water to prevent microorganism growth
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand soap at the handwashing station was watery and no paper towel dispenser but paper towel left on shelves at the handwashing station at the front preparation. Operator replaced hand soap.-Ensure there is always handwashing soap and paper towel dispenser at the handwashing station 2. Some spices were placed at the handwashing sink. Operator removed spices.-Ensure the handwashing sink is easily accessible to staff
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was found on top of the ice machine. Operator washed and sanitized the ice scoop in the dishwasher and placed in a clean container.-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the main floor kitchen and basement kitchen measured at least 400 ppm.Quat sanitizer was diluted to 200 ppm during the inspection. The operator will make an appointment to have the chemical dispenser calibrated. A used cleaning cloth was stored on the food preparation table.Keep cleaning cloths immersed in a sanitizer between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles that contained an unknown chemical in the butcher room were not labeled to indicate their contents.Label all chemicals to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hard cheeses were stored at room temperature during service.Keep these cheeses refrigerated as per manufacturer's storage instructions.Basement kitchenTahini crème fraîche, cheese, gnocchi and fettucine in the line cooler measured between 6.3 to 9.2C. Repair the cooler and store perishable foods at 4C or less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pizza dough roomThere were no paper towels in the staff washroom and at the hand sink in the production room.Provide adequate handwashing supplies in suitable dispensers at all hand sinks.The operator indicated that this washroom was not in use. If the washroom is accessible, it must be maintained; otherwise, please lock it to prevent staff access.Pizza dough roomThe hand sink in the production room was obstructed by a stack of containers.Ensure hand sinks are accessible to food handlers at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Butcher roomThere was a corkboard by the food slicer.Remove the corkboard from the food preparation area. Surfaces must be smooth, non-absorbent to moisture and easy to clean. Paint had worn off from the floor of the commissary walk-in cooler.Re-finish the floor.
    • 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 couple light covers in the basement cook line were broken.Ensure that all lights are either covered, or constructed of shatterproof material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in a gap between the line cooler and food preparation table on the main floor.Store food equipment and utensils in an area that can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Butcher roomThe storage room was cluttered and not accessible.Remove items that are not required to operate a food establishment. Organize this room and store items off the floor to facilitate cleaning and pest control services.- dusty ceiling in the butcher room. Clean the ceiling.
  4. 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?
      • July 4, 2023:Some light covers have been installed. Others have been ordered and facility is awaiting the delivery.June 21, 2023:Light covers were missing on lights in the dry storage hallway in the basement, on some lights in the basement cookline area and on some lights in the dishwashing area in the upper kitchen.Ensure that all lights are either covered, or constructed of shatterproof material.