Boston Pizza
1900 Main St Penticton BC V2A 5H4 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Employee Washroom: Operator must clean and sanitize employee's washroom. Operator must mount the paper towel dispenser on the wall. Operator must ensure that the garbage bin doesn't overflow. Frequently touch surfaces such as light switches must be washed & sanitized on a regular basis. Staff Lunch Room: Operator must remove from the room old clothes & shoes left by former employees. It's recommended to provide more clothe hooks on the wall or an extra coat / clothes rack. Operator must dust off the celling vent. Floors must be part of routine cleaning schedule.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A paper holder dispenser must be mounted at the handwashing station located next to the walk-in fridge. All handwashing stations had hot & cold running water and were equipped with soap.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): Operator must address the following: - Calibrate the sanitizer dispenser to ensure that QUAT sanitizer concentration is between 200 ppm - 400 ppm. - Check the QUAT sanitizing solution concentration at least once a day at the dispenser to ensure it's working. The sanitizer buckets must be tested more often and/or sanitizing solution must be changed at least every 2 hrs or as often as necessary. - Provide extra sanitizer buckets for each work station. - Ensure that all wiping clothes are fully immersed in sanitizing solution. - Check the dishwasher's sanitizing cycle to ensure chlorine level is above 100 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do the following: 1) Clean and disinfect a walk-in cooler. 2) Clean and organize the mop area. All mops must be washed and properly dried in between uses. 3) Clean and disinfect all floor drains. Operator can mix 100 ml of chlorine and 900 ml of water and use this solution for drains disinfection. 4) Clean and disinfect women public washroom (public side). 5) Make women employee washroom available for staff use. 6) Clean and disinfect male employee washroom.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must fix all broken handwashing sinks. Hand wash facilities must: i) be located to allow convenient use by employees in food preparation, food dispensing and utensil washing areas, and constructed in such a way that avoids splashing of water into food or food contact surfaces; ii) be accessible for the use by employees at all times; iii) not be used for purposes other than hand washing; iv) be provided with soap dispensers (e.g., liquid soap) and sufficient single-service towels in a dispenser, or other drying apparatus that is approved by the regulatory authority; v) be equipped to provide hot and cold, or pre-mixed warm, running water set at a temperature of at least 38°C through a mixing valve or combination faucet; vi) provide an adequate flow of water. If a self-closing faucet is installed, it must flow for at least 20 seconds without the need to reactivate the faucet; vii) be equipped with a sign which explains proper hand washing procedures; and viii) be easily cleanable and maintained in a clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Alfredo sauce in ice cooler was not submerged all the way in ice and was above 4°C. Operator put alfredo sauce in cooler to bring down to proper temperature Ensure potentially hazardous foods are kept at or below 4°C. Keep sauces fully submerged in ice and monitor temperature
- F1.2B Potentially hazardous foods must be stored or displayed 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): Wiping cloth buckets had a small amount of sanitizer compared to number of cloths in buckets Wiping clothes in buckets are to be fully submerged in sanitizer. Change sanitizer as often as needed to maintain 200ppm QUATs concentration
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Foods are stored a minimum of 6 inches above the floor Foods stored in food grade containers and labelled, dated Chemicals are stored away from food Food trays are stored on top of one another
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low sanitizer concentration during time of inspection
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bottle of sanitizer sitting on cutting board. Please remind staff that the bottom of these bottles should be considered dirty and should not be placed on food contact surfaces.
- F3.5 - Are there handwashing stations available and properly supplied?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The condiment coolers are all above 4C. The Build Line cooler was well above 4C, after the lid was closed it improved. Please be diligent about keeping this long lid closed when not in use. Other options are reducing the amount of perishable foods in the bins or having a 4 hour shelf life for those foods.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The glasswasher seemed to be reading low on sanitizer.
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): The owner, manager and kitchen supervisors all require FoodSafe training and certification.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions