405 11 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Pizza Crush & Shawarma
This restaurant has been inspected 9 times since July 17, 2024, with 4 in compliance, 5 not in compliance, and 0 closures on record.
No violations
2 violations
Glass washer not in use due to leaks, equipment repair will be completed by the end the day. There is a 2-compartment sink at the back for manual dish washing and sanitizing using chlorine at 100 ppm concentration. , , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repaired.
Chlorine sanitizer test papers were not available to check the concentration of prepared sanitizer solution., , Ensure applicable sanitizer test papers are available onsite to check that the sanitizer concentration is adequate to effectively sanitize equipment and utensils.
No violations
No violations
1 violation
Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares., , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
2 violations
Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares., , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
Ventilation hood over the barbeque station in need of cleaning. Operator stated that the hood is schedule for cleaning by the end of January 2025. Ensure to send photo of the clean hood to the PHI when this is completed. , , Floors, ceilings, and walls in good repair.
3 violations
Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares., , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
Chlorine test paper available onsite was pool testing, thus not accurate for checking sanitizer concentration in a food establishment., , Ensure appropriate sanitizer test papers are available for use in the facility.
No violations
2 violations
There were no chlorine test papers required to check sanitizer concentration for the glass washer., , Ensure to provide appropriate test papers for the sanitizer.
Vent over barbecue station appeared dirty at the time of inspection., , Clean
Ventilation hood over the barbeque station in need of cleaning. Operator stated that the hood is schedule for cleaning by the end of January 2025. Ensure to send photo of the clean hood to the PHI when this is completed. , , Floors, ceilings, and walls in good repair.