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Best of Stone Baked Pizzeria

9512 93 Avenue, Fort St. John, V1J 6T4 · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ceiling in the kitchen area was dirty with debris build up (Public Health Significance) This can be dislodged and lead to contamination of food.
      • Corrective Action: Clean the ceiling and add to sanitation list
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloth stored in bucket with no adequate sanitizer (Public health significance) This can harbour microbes and encourage spread of foodborne pathogen
      • Corrective Action: Operator prepared 100 ppm bleach solution on-site
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The light in the walk-in freezer is not working.
      • Corrective Action: Repair the light in the walk-in freezer.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand wash sink in the back kitchen is not working [currently using dishwash sink for hand hygiene] and hand wash sink in the front area is not draining water properly. Paper towel missing at hand wash sinks at the front. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Repair the hand wash sink in the back kitchen and front area. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  4. Follow-Up Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler reading warm at 7°C
      • Corrective Action: Operator is aware and had already phoned for repair technician. In the meantime, store food in main cooler overnight and bring only small batches to prep cooler at a time.