Ana's Pizza and More

2090 Norris Ave Lumby BC V0E 2G0 · Restaurant - Food Service

5 inspections

1. MonitoringJun 12, 2025

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food in the smaller display cooler in the front area was measured at 7°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder. See F2.1B.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for at least 15 seconds. Rinse well and dry hands with paper towel. Turn off the tap using paper towel.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Provide chlorine test strips. F2.1B: The thermometer in the smaller front display cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution in the dishwashing sink was tested at 50 ppm. Corrective Action: Drain and replace the solution, maintain at 100-200 ppm chlorine. Prepare sanitizer solution for fixed surfaces at 200 ppm chlorine using 5 mL bleach per litre water. Replace spray bottle solution daily or when tested below 200 ppm.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: One knife is in poor condition. Corrective Action: Safely discard the damaged knife. F2.5B: Inadequate cleaning in the walk-in cooler. Overall sanitation is good. Corrective Action: Clean the ceiling above the evaporator unit. F2.5D: Spray bottles are unlabeled. Corrective Action: Label all spray bottles to identify their contents.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C(1): The paper towel dispenser at the primary hand sink is empty. Corrective Action: Refill the dispenser. F2.7C(2): Paper towel is not supplied in a dispenser at the front hand sink. Corrective Action: Install an enclosed, wall-mounted paper towel dispenser at the sink. A mounted soap dispenser should also be provided. The soap dispenser in the washroom is not working properly. The unit should be repaired or replaced so it consistently dispenses proper amounts of soap. Refill the pump bottle.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
2. MonitoringMar 28, 2024

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation in some areas: • Ceiling of the walk-in cooler • Interior of one upright freezer and both front display coolers • Dough roller/sheeter (excess flour) • Hard to reach areas Corrective Action: Clean the areas identified. Continue to reduce clutter in the facility. Any equipment or material that is not required for food-related operations should be removed. F2.5G(1): Food for personal use is stored in close proximity to food product for service to the public. Corrective Action: Store personal food separately in a designated area. Remove any spoiled or contaminated products. Cover stored food with secure lids or food-grade wrap. F2.5G(2): Observed canned and packaged food on the floor near the walk-in cooler. Corrective Action: Store food on a clean surface at least 15 cm (6 in) above the floor.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: Paper towel is not supplied in the dispenser at the handwashing station. Loose paper towel is prone to contamination. Corrective Action: Provide clean paper towel in the wall-mounted dispenser.
3. MonitoringDec 14, 2022

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food in the prep table cooler was measured at 5-7°C. Corrective Action: Adjust, repair, or service the cooler so it maintains food at 4°C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Inconsistent monitoring and record keeping for cooling sausage rolls. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: The thermometer inside the walk-in cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the broken thermometer.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3B: Clean items are set to air dry below the soap dispenser near the hand sink. Contamination risk. Corrective Action: Air-dry items on racks on the stainless steel prep table, away from the hand sink area.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation in some areas. • Residue in the prep table cooler door gaskets • Debris is present on the low shelves near the pizza oven Corrective Action: Clean the areas identified and hard-to-reach spaces of the premises as needed. F2.5C: In-use wiping cloths are stored loose on food contact surfaces. Cloths can support and spread bacteria if not properly stored. Corrective Action: Launder used cloths. Prepare sanitizer solution at 200 ppm chlorine (5 mL bleach per litre water) in an open container. Keep cloths immersed in solution. Soak for at least 30 seconds between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5E: Miscellaneous items are kept in the kitchen area. Excess storage can obstruct cleaning and facilitate pest activity. Corrective Action: Reduce clutter. Remove items that are not required to operate the business. F2.5J(1): The light fixture above the reach-in freezer does not have a protective cover. Corrective Action: Install a shatterproof cover, tube guard sleeves, or shatterproof bulbs for the light fixture. F2.5J(2): The exterior cover for one ceiling light fixture is loose. Corrective Action: Adjust the cover so it is secure. Observed improper condensate drainage in the front display cooler. Water accumulates inside the unit. Operator should determine the options to modify or repair the cooler so condensate can be drained or collected in a manner that prevents water from entering the interior of the cooler.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F: Unsuitable materials. Cardboard is taped to the reach-in freezer. Clean plastic lids are stored in a cardboard box. Corrective Action: Remove the cardboard. Store clean items in containers made of smooth, non-absorbent, easy to clean material.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is disorganized and requires updating. Corrective Action: Condense and revise the Food Safety Plan so it is easy to follow. Update the Plan as needed. Ensure all current menu items are referenced (e.g. sausage rolls).
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.6A: The operator stated that his FoodSafe certificate has expired. Corrective Action: Complete the FoodSafe Level 1 course. Provide proof of registration to the Environmental Health Officer (EHO) by the noted date. Upon completion, retain the certificate at the premises. In the absence of the operator, at least one employee present in the establishment must hold a FoodSafe Level 1 certificate. Register staff as needed.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
4. MonitoringNov 1, 2021

   8 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Observed operator touching the surface of the sink basin after handwashing. This re-contaminates hands. Corrective Action: Avoid touching the sink basin or other contaminated surfaces after handwashing. Wash using proper technique: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): F1.6A: Large quantity of personal food items observed. Corrective Action: Reduce the amount of personal food stored onsite. Food products stored at food premises must be from approved sources and intended for use as part of the business. Any food or other items that are not required for operations at your food facility should be removed from the premises. Small amounts of personal food (i.e. lunches) are acceptable but must be contained and kept physically separate from food served to the public.
     • F1.6A All foods on the premises must be from an approved source.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Observed produce stored directly on shelf surfaces in the walk-in cooler. Items not properly contained. Corrective Action: Store produce and other food items in containers, bags, or wrap made of food-grade materials to prevent contamination.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: Thermometers not present in the following coolers: • Prep table cooler (toppings) • Front display cooler Corrective Action: Obtain independent thermometers and place in the coolers identified.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3B: Tongs used for food handling during operation are washed and sanitized daily. Insufficient cleaning frequency. Corrective Action: For tongs and other utensils used continually at room temperature: Wash and sanitize at least every four hours, or more often as needed.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Flat metal rack used for air drying dishware is rusted and in poor condition. Corrective Action: Discard or remove damaged rack from the premises. F2.5B: Observed food debris and residue on shelves in the walk-in cooler. Corrective Action: Clean walk-in cooler shelves to remove debris and residue. Replace or re-finish shelves with permanent staining or damage. F2.5C: Soiled wiping cloths hung at ware washing sink and stored on surfaces in kitchen. Wiping cloths support and spread bacteria if not properly stored. Corrective Action: Place used cloths in laundry. Prepare sanitizer solution at 200 ppm chlorine for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Remove damp cloth from under metal dish racks. Do not line surfaces with wiping cloths. F2.5D: Sanitizer spray bottles are not labelled. Corrective Action: Clearly label all sanitizer spray bottles to indicate the contents. F2.5J: Light fixture does not have a protective cover. Corrective Action: Install shatterproof cover or shatterproof bulbs to protect food and items in the event of bulb breakage,
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F: Shelf holding spice containers has exposed particle board. This material is not suitable for food premises. Corrective Action: Seal or finish particle board so it is smooth, non-absorbent, and easy to clean - or remove item from the premises and ensure replacement material meets these criteria.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C(1): Paper towel dispenser not present in the staff washroom. Paper towel roll being stored loose on the sink surface. Corrective Action: Install an enclosed wall-mounted paper towel dispenser at the staff washroom hand sink. F2.7C(2): Paper towel not provided in the existing dispenser at the kitchen hand sink. Corrective Action: Install paper towel in the dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringNov 25, 2019

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1,2A- Pizza warmer was measured to be at 44°C at time of inspection. Hot holding temperature for pizza must be at 60°C or above. F1.2B- The cooler in the front of house holding the desserts was measured to be 5-6°C at time of inspection. All coolers holding potentially hazardous foods must maintain 4°C or below. Actions required: • Operator to adjust pizza warmer to be able to hot hold pizza at 60°C or above. • Operator to adjust coolers to ensure it can maintain 4°C or below at all times. • Please maintain a temperature log for all coolers and hot holders to ensure food is stored outside of the danger zone of 4-60°C.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): No soap available at the hand sink in the kitchen and washroom. No paper towel available in the washroom. Employees cannot properly wash hands to remove pathogens and prevent the contamination of food. Cloths should not be used to dry hands as they can re-contaminate hands because bacteria can grow on damp cloths at room temperature. Actions required: • Refill the soap at both hand sinks and supply the washroom with paper towel to ensure proper and frequent handwashing can be done.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Lemon scented bleach is being used to sanitize food contact surfaces. Scented bleach and bleach with fiberguard are not permitted as food contact surface sanitizers. Actions required: • Operator to remove scented bleach from facility and obtain original non-scented bleach to use as a food contact surface sanitizer. Operator to send EHO a photo of original non scented bleach onsite for infraction resolution.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No soap available at the hand sink in the kitchen and washroom. No paper towel available in the washroom. Employees cannot properly wash hands to remove pathogens and prevent the contamination of food. Cloths should not be used to dry hands as they can re-contaminate hands because bacteria can grow on damp cloths at room temperature. Actions required: • Refill the soap at both hand sinks and supply the washroom with paper towel to ensure proper and frequent handwashing can be done.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperatures are not being monitored and recorded on a log. Temperatures for coolers and hot holding units should be verified and maintained daily on a log. Actions required: • Operator to maintain a temperature log of all cold holding and hot holding units daily and send a photo of temperature logs being maintained to EHO for infraction resolution.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.