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Boston Pizza

1525 Alaska Avenue, Dawson Creek, V1G 1Z8 · Restaurant

6 inspections

  1. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In walk-in cooler, raw meat stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Ice scoop stored in manner that is left open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all scoops from airborne contaminants, and contact with objects and staff
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, debris, crumbs, grease on surfaces (floors, in between large equipment). These conditions could contaminate food or attract pest which could contaminate food and cause serious illness.
      • Corrective Action: Deep clean the food premises thoroughly. All vertical and horizontal surfaces and ensure it is maintained.
  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of food observed on the floor in walk-in freezer and in kitchen area. Also, foods in coolers underneath the line coolers were left open. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: All foods/equipment/utensils should be stored at least 6" (15cm) off the floor and covered at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Not all equipment (e.g equipment to flatten dough) are sanitized after washing. Washing removes dirt, sanitizing is what renders the equipment safe for reuse because pathogens are killed/deactivated.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. This was corrected at time of inspection. All equipment should be sanitized after washing before storing.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and debris observed in dry food storage area in the basement.( Public health Significance) This could attract pest (mice) leading to pest infestation and cross contamination which can cause food borne illness.
      • Corrective Action: Ensure to deep clean and maintain in sanitary conditions.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal belongings (bag packs) stored in food prep area. These could contain things that could contaminate food which can then cause serious illness.
      • Corrective Action: Personal belongings and non food items should be stored separately from food. Should not be stored in food prep area.
  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Fried meat observed in cooler, left uncovered. Also, fried noodles in a container left on a counter with a bowl on top. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: These were corrected at time of inspection. Ensure to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and dust build-up on walls, vents and fume hood. These could contaminate foods.
      • Corrective Action: Ensure cleaning of these equipement is included on the cleaning schedule to reduce the risk of food contamination.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal belongings (phone, a box of chewing gum) observed in food preparation area. Personal belongings may carry contaminants which could contaminate foods.
      • Corrective Action: This was corrected at time of inspection. Operator aware to ensure personal belongings are not kept in food preparation area.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employee observed not washing hands often after touching other surfaces. Hand washing is one of the most effective ways to reduce the spread of infection.
      • Corrective Action: Ensure staff practice good hand hygiene by washing often with soap and water and drying with single-use paper towel.
  4. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Active sanitizer (quat) detected in sanitizer containers or spray bottles as well as the main dispenser was less than 200 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: This was corrected at time of inspection. Switch to bleach solution until quat sanitizer dispenser is fixed. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  5. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Accumulation of grease observed around the kitchen fumehood during inspection. Public Health Significance - Food must be protected from grease that can drip into and contaminate food products that may lead to foodborne illness.
      • Corrective Action: Operator to clean grease around fumehood. Monitor and frequently clean the fumehood to prevent the build-up of grease.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) QUATs surface sanitizer was tested and measured at <50 ppm during inspection. Public Health Significance - Surface (QUATs) sanitizer must be maintained at 200-400 ppm to be effective at removing harmful pathogens to prevent foodborne illness.
      • Corrective Action: Operator emptied sanitizer spray bottles and refilled them with a bleach solution (200 ppm). Operator to stop using QUATs solution until it can achieve an effective concentration.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (no observation)
      • Corrective Action:
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Sanitizer (iodine) for the glassware cleaner at the bar was tested and measured at a concentration below 50 ppm during inspection. Public Health significance - Chemical (bleach, QUATS, or iodine) glass cleaners must provide an effective sanitizer concentration to sanitize glassware of potential pathogens that can cause foodborne illness.
      • Corrective Action: Operator to run all glassware through dishwasher. Re-soak all glassware (previously sent through the ineffective glassware cleaner) in dishwasher. Sanitize glassware using this method until the bar glassware cleaner is serviced or replaced and can achieve a rinse concentration of 12.5-25 ppm.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, grease, and food crumbs observed on the floor under cooking and preparation equipment in the kitchen during inspection. Public Health Significance - Food premise must not accumulate grease and crumbs to prevent the harbourage of pests that can carry disease and contaminate food leading to foodborne illness.
      • Corrective Action: Operator to clean under cooking and preparation equipment to rid of grease, crumbs, and debris. Monitor and frequently clean under equipment to prevent unsanitary conditions.
  6. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of line cooler opposite stove are Slightly elevated (11-12°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator is aware to constantly monitor this refrigeration unit's temperatures regularly. Due to the fact that it is close to the stove, temperatures might be mostly high. Some ideas are; Increase ice packs, adjust the unit's temperatures to be much lower, put foods in small batches to ensure they run out fast, keep the unit closed at all times. Ensure to keep the temprature as required, at 4°C or less. Operator says will put an insulator to help maintain the temperature to legislative requirement.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) All quat solution in buckets and spray bottles measured < 200 ppm ( the recommended quat concentration for the effective sanitization of surfaces) in the kitchen and bar area. (Public Health Significance) All equipment, utensils and food contact surfaces used on the premises should be washed and sanitized in a manner that removes contamination. Sanitizer (quat) concentration of at least 200 ppm is what removes contamination on surfaces.
      • Corrective Action: The buckets and spray bottles were all emptied and refilled. These will be monitored daily to ensure they are at the recommended concentration at all times.