4122 - 4310 104 Avenue NE · STONEY 3
17 octobre 2025
Réussi1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.
DC Pizza se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 110 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 avril 2026, 77 (70%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 9 mai 2025, avec 3 réussites et 1 fermeture au dossier.
1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
STONEY 3
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.
1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.
1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.