Pizza Grande & Donair

The staff member could not explain the three compartment dishwashing method., - Th staff was educated regarding 3 compartment dishwashing method. A poster was sent via email.

1. The operator cook grease producing food on the gas stove in the kitchen which produces grease laden vapors and fumes. The canopy does not have a fire suppression system and/or does not look like a commercial canopy., - Contact City of Calgary fire department for confirming the ventilation canopy requirement and provide EPH a proof of the outcome their assessment and or outcome., 2. One of the food prep counters has peeling edge where food debris will accumulate and cannot be cleaned thoroughly., - Repair the counter so that it is smooth, impervious to moisture and easily cleanable.