Boston Pizza
2563 Dobbin Rd West Kelowna BC V4T 2J6 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Hot holder must maintain food at a temperature of 60C/140F or above. 2. Sauces that are cold held must maintain a temperature of 4C/40F or below. Staff were directed to add ice under the cambros. 3. Notes: If PHFs (potentially hazardous foods) have been at room temperature (between 4-60C/40-40F) for over 4hrs, PHFs must be discarded. For pasta drawers, ensure that they are not over filled. Air circulation will struggle to keep temperatures at or below 4C within the unit if they are too full.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher is a low temperature dishwasher, which relies on chlorine, a chemical sanitizer to sanitize equipment and utensils. Record the dishwasher's sanitizer concentration at least once a day, a minimum of 50ppm, do not exceed 200ppm.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed four trays of cooked food stacked together in the cooler to cool food. Stacking trays restricts air flow thus preventing rapid and even cooling of food. Stacking trays can result in the food remaining in the "danger zone" for too long, where pathogens can grow rapidly leading to potential foodborne illness. The operator separated the trays for rapid cooling.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The chlorine test strips for the dishwasher were observed to be expired. Chlorine test strips are used to verify the proper concentration of sanitizer in the dishwasher, ensuring it effectively reduces microbes to a safer level thus preventing foodborne illness. Expired chlorine test strips are no longer reliable for accurately measuring the sanitizer concentration. Please replace the expired chlorine test strips. Check the test strip regularly to make sure they are not expired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed the top of the dishwasher to be accumulated with food debris. Dirt and debris provide a breeding ground for harmful bacteria which can contaminant food and utensils leading to foodborne illness. Please clean the top of dishwasher. The area around the grease trap with no tiles is accumulated with dirt and food debris. Operator explained that the area around the grease trap will be sealed with smooth, easy cleanable, non-absorbent material. Please notify the EHO once completed. F2.5B: Observed the walk-in cooler's door latch was missing. A properly functioning latch ensures the door seals tightly, preventing cold air from escaping and hot air from entering, which is crucial for maintaining the required temperature within the walk-in cooler. Please replace the missing door latch.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Chlorine test strips were missing, please acquire test strips so that they may be used to verify the final rinse concentration of chlorine for the low temperature dishwasher. 2. Coolers were also missing thermometers. Ensure all coolers have a working thermometer, including coolers at the front bar that are used to hold potentially hazardous foods such as milk and cut fruits.
- 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): Several QUATS sanitizer bottles were observed to be between 50ppm-200ppm. Staff to ensure that all sanitizers are maintained at 200ppm. Low temperature dishwasher, final rinse/sanitizing cycle, chlorine concentration: 50ppm, in compliance.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The door latch for the lock of the walk-in cooler was missing. Operator to install the latch to ensure that the walk-in cooler door can close properly to maintain required temperatures. 2. Observed build up of ice on the walk-in freezer door seal. Remove the ice build up and ensure that the freezer door is able to close and maintain a proper seal. 3. Cardboard boxes were on the floor located by the back entrance. Remove materials that are not required for food related operations.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pasta drawer temperature was found to be over 4C. Staff were asked to move the pasta to the fridge beside the drawers which were able to maintain a temperature of 4C or below. Ensure the temperature of all cold holding equipment are capable of maintaining a temperature of 4C or below by using a calibrated thermometer.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher's final rinse (chlorine): 0ppm. Chlorine test strips did not detect any chlorine residual. -Staff is to ensure that there is at least 50ppm of chlorine by using the provided test strips at the beginning of each day to ensure there is a sufficient concentration to adequately sanitize food contact surfaces. -Check that the sanitizer line is primed before using the dishwasher. -Re-prime the line if it is empty. -If any items were washed without using sanitizer, rewash them once the sanitizer is at the correct concentration. -Contact a technician if there are any issues that cannot be resolved. 50ppm of chlorine was detected after the sanitizer line was re-primed during the inspection.
- F2.3A Mechanical dishwasher/glasswasher 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): Fridge by the service window that contained single serve milk smelled of stale dairy. Staff was directed to clean, rinse, and sanitize the inside of the fridge. Regular cleaning removes soil from surfaces which reduces the potential growth of microorganisms and attraction of insects and rodents.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?