Boston Pizza
100-251 Trans-Canada Hwy Salmon Arm BC V1E 3B8 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected during inspection: Prep table in front of service shelf measured 10°C during inspection, staff used ice packs to help lower temperature, however some potentially hazardous foods still measured >4°C. This cooler struggles to maintain temperature, and has a history of temperature abuse. Operator is to use time as a public health control measure. Stock this unit with the amount of food that will be used within two hours, food must be discarded after two hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility has some grease and dust laden surfaces above food preparation areas. Ensure all dust is cleaned from equipment, especially over food preparation areas to prevent contamination of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The top of the prep line cooler measured approximately 10°C (50°F) during inspection. Staff was asked to monitor the temperature and move food if it did not come down to 4°C (40°F). Staff sent confirmation 2 hours after inspection that prep line measured 4°C (40°F). All potentially hazardous foods must be maintained at 4°C (40°F).
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ceiling tiles are grease laden and dusty, vents also dusty. Ceiling tiles require cleaning especially over food preparation areas.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - refrigeration units were receiving maintenance today - salad prep cooler was at 10C in bottom cabinets - pasta prep table inserts were at 20 to 30 C, and the bin below had no ice
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceiling tiles are greasy and dusty, and starting to fall apart in areas - ceiling T bars are rusty and dirty - air supply vents are also dusty (check air filters) The suspended ceiling should be replaced and/or repaired and cleaned. - exhaust hoods appear greasy on outside as does surrounding ceiling. They were cleaned in March and not due until September. But given these conditions, they should be professionally cleaned 3X per year instead of the current 2X per year. - janitorial room was full of beer kegs obstructing both the janitorial basin and the cleaning/sanitizing chemicals. This area must remain accessible at all times. - ice bucket and ice bin lid in wet bar area were unclean. Please add cleaning these to your daily task list.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?