Nitza's Pizza

Chlorine sanitizer concentration was measured at greater than 200 ppm. The operator was instructed to prepare a fresh sanitizer solution. The sanitizer concentration was subsequently measured at 100 ppm.

Staff were observed using a cloth to dry dishes after the sanitization step. PHI intervened and immediately stopped this practice. Staff were educated that dishes must be allowed to air dry after the sanitization step to prevent cross-contamination.

No paper towel was observed at hand washing station in dishwashing area. Operator restocked the supplies upon request.

Expired test strips for chlorine were observed (Exp: 12/2025). Operator was instructed to obtain valid test strips.

The back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.

It was demonstrated that the meat slicer was not being cleaned and sanitized properly. When asked to describe the cleaning procedure, the operator indicated that sanitizer was added to the cleaning detergent and the equipment was then dried with a cloth. PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility., PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.