Bold Pizzeria
196-945 Columbia St W Kamloops BC V2C 1M4 · Restaurant - Food Service
12 inspections
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0 infractions
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5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) All coolers are to have clearly visible thermometers; at the time of inspection thermometers could not be found in all coolers. Staff must check temperatures daily. b) Test strips for the quats sanitizer must be available on site; test strips were noit noted at time of inspection. Staff must check sanitizer concentrations daily to ensure proper concentration is being dispensed. +++Correct items (a) and (b) above by September 10, 2019+++
- 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): a) No sanitizer was detected in the dishwasher rinse cycle and sanitizer was not being dispensed when the prime button was activated. Chlorine sanitizer must be dispensed at a rate to provide a concentration of 50 ppm chlorine in the rinse water. At the time of inspection the sanitizer pump hose was not connected to the liquid chlorine container, instead it was connected to a container of F29 sanitizer which also was not being dispensed into the rinse water. Correct the sanitizer system so that the proper chlorine concentration is being dispensed into the dishwasher. Also, no detergent was being dispensed into the wash cycle. +++Correct the dishwasher detergent and sanitizer right away+++ b) At the time of inspection there was no evident means of applying sanitizer into the sanitizing sink for the manual ware/pot washing process. Staff could not adequately explain how sanitizer was placed into the sink. A dedicated sanitizer dispenser needs to be installed for the ware/pot washing sinks. +++Correct by September 10, 2019+++
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): a) All sanitizer bottles, and any other chemical bottles, are to be properly labeled with the contents. +++Correct right away+++
- 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): a) There is no paper towel being supplied at the handwash sink in the front area adjacent to the pizza oven. Install a paper towel dispenser. +++Correct by September 10, 2019+++
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) Staff was not aware of the location of the facility's sanitation plan. Post in the kitchen all necessary sanitation procedures: (e.g. 1. sanitizer concentrations for dishwasher, sanitizer bottles and pot sanitizing sink 2. frequency for sanitizing food preparation surfaces 3. proper procedures for hand washing 4. cleaning and sanitizing equipment and kitchen surfaces). +++Correct by September 10, 2019+++
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection there was no chlorine sanitizer being dispensed into the dishwasher (none of the three chemicals were being dispensed); none of the chemical lines were charged with their respective chemical. At the time of inspection the sanitizer line and the rinse-aid line were primed by the inspector after which chemical was then being dispensed; The detergent line could not be primed. Staff must check everyday that the proper chemicals are being dispensed into the dishwasher, and must keep the chemical lines charged/primed. It is advisable to post a sign in the kitchen to instruct staff on how to maintain the proper function of the dishwasher and to check the dishwasher daily. Correct right away. b) Mixed up dishwasher chemical lines. The sanitizer line is in the rinse-aid pail, and the rinse-aid line is in the sanitizer pail. change the lines around. label each line for each chemical so that there is no mix-up. Many restaurants and dishwasher maintenance companies use a red hose for detergent, clear hose for sanitizer, blue hose for rinse-aid. Change the hoses right away, and label, so that right pump is pumping the correct chemical. c) The above items have been repeat issues.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
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1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection the operator reported that the dishwasher sanitizing solution was weak; testing showed that the concentration of the sanitizer solution was 0 ppm, the container was still half full. In order to reduce the chances of the sanitizer going weak over time consult with your chemical supplier to see if they can provide you with smaller containers of sanitizer. Also, is the dishwasher dispensing sanitizer at a sufficient quantity during each cycle? Should check why the sanitizer registers 0 ppm in the still half-filled pail. b) If the chemical supplier cannot supply the facility with sanitizer today the operator will need to purchase unscented household bleach (sodium hypochlorite) to use temporarily for dish sanitizing. Household bleach is half the strength of commercial sanitizer but can be used temporarily.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): a) Food handler was observed licking finger tips while handling/preparing food, hand washing was not observed. b) Other staff members were observed washing hands at appropriate times. c) The operator is to emphasize to all staff members the importance of hand washing prior to food preparation/handling and after hands have become contaminated (e.g. licking).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The dishwasher is not dispensing chlorine sanitizer into the rinse water during the final rinse cycle. After applying the prime button sanitizer was still not being dispensed. Correct this right away. b) The bottle of chlorine sanitizer that is being used for the dishwasher has a very weak concentration and very weak colour, indicating an old supply; replace the chlorine supply with a new bottle of sanitizer. c) The sanitizer must be checked at the start of each day by pressing the prime button to see if chlorine sanitizer is being dispensed into the dishwasher. also, the sanitizer concentration must be check daily to ensure that the chlorine concentration is 50 ppm, Order chlorine test strips from the chemical supplier. d) The quats sanitizer in the rinse sink and spray bottles was approximately 200ppm, ok; The quats sanitizer concentration must be check daily to ensure that the concentration being dispensed/used is 200 ppm. Order quats test strips from the chemical supplier
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. At the time of inspection the quats sanitizer concentration in the sanitizing sink was less than the required concentration of 200 ppm. The staff should have test strips for testing the quats concentration to ensure that it is 200 ppm. Complete by May 11, 2015 2. At the time of inspection no sanitizer was being dispensed into the dishwasher during the final rinse cycle. Have the sanitizer pump system primed or repaired so that sanitizer is dispensed in each final rinse cycle. Staff must check each day that sanitizer is being dispensed. Complete by May 11, 2015. 3. Wiping cloths are stored in quats sanitizer in pails. 4. Quats sanitizer is available on site in spray bottles for sanitizing food prep surfaces and equipment. 5. All meat/food debris must be removed from all areas/parts of the meat slicer when it is cleaned and sanitized; at the time of inspection meat debris was collected behind the blade assembly. See the FDA information sheet attached. Complete by May 11, 2015.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?