3 - 6815 Temple Drive NE · TEMPLE
16 décembre 2025
Réussi- The sanitizer concentration in the sanitizer bucket was measured at 0 ppm., *Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
- The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination., *Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
-The baseboard in the prep area along the wall was in disrepair., *Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.
Pizzorama se trouve dans le quartier TEMPLE. TEMPLE, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 36 (71%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 10 septembre 2024, avec 4 réussites et 1 fermeture au dossier.
- The sanitizer concentration in the sanitizer bucket was measured at 0 ppm., *Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
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.
- The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination., *Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.
-The baseboard in the prep area along the wall was in disrepair., *Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.
No sanitizer solution was initially prepared for use., , - Operator prepared a bleach sanitizer solution during inspection. Concentration tested at 100 ppm., - As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.
Food tray with raw meat and a cardboard box fresh vegetables was observed lying on the floor in the walk-in cooler., , - Staff informed to keep food above 6 inches from the floor at all times., - Ensure to store meat products on the lower shelves and have raw vegetables on upper shelves.