Boston Pizza
285 Donald Rd Williams Lake BC V2G 4K4 · Restaurant - Food Service
15 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw beef patties stored above fruit purées in the walk-in freezer.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed gaps along the frame of the back door in the kitchen. Please repair or replace the weather strip.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed the area under the dishwasher and the fan next to the handwashing sink on the front line to be in need of cleaning. Please clean the noted areas and going forward, ensure they are cleaned frequently enough to maintain them in a sanitary condition. 2) Observed that all three handwashing sinks in the downstairs women's public washroom had no supply of hot water. 3) Observed that the lighting fixtures in the walk-in cooler and walk-in freezer are missing protective covers. Please provide a protective cover for both fixtures or replace the current bulbs with shatterproof ones. 4) Observed clean tongs stored along the side of the used pizza pan bin.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chili sitting in hot holding unit was measured at 47°C. Reviewed cooking / reheating procedure with manager. Everything was done properly, but equipment was not plugged in. Please ensure this step is checked in the future. Corrected During Inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed cooked chicken and seafood set to cool on top of various produce (lettuce, tomatoes, peppers, etc.) Meat can drip juices onto other foods, contaminating them with bacteria and making them unsafe for consumption. Please store produce in a separate area, away from raw or cooked meat.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed cutting boards with deep cuts trapping dirt / debris. Remove and replace when equipment is no longer able to be properly cleaned and sanitized. F2.5C: Observed wiping clothes drying on countertops. Wiping clothes must be stored in sanitizing solution to prevent bacterial growth and contamination.
- 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.
- F2.5C 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
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Observed several cutting boards with deep cuts and what appeared to be dirt / food debris stuck on them. Please replace these boards when they are no longer capable of being cleaned properly. F2.5D - All chemical bottles should be labeled with appropriate cleaning agent. Replace all bottles with "Multi-use Quat" to Lactic Acid labels. F2.5K - At time of inspection, observed tongs sitting in container with 25°C water. Container was pressed against hot holding unit in an effort to keep the water hot. This environment is conducive to the growth of bacteria. Utensils can be held in a container of hot water, but the water must be maintained >60°C. Spoke with operator and left resource on site explaining best practices for in-use utensils.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Someone on site should know where the Food Safety Plan is stored. Please email digital copy of plans if possible.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Someone on site should know where the Sanitation Plan is stored. Please email digital copy of plans if possible.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Right side prep cooler was measured to be 6-8C. Operator adjusted the temperature and at the end of the inspection, it was observed to be less than 6C. Operator and staff are to continue to monitor the cooler and top inserts to ensure that all potentially hazardous foods (PHFs) are below 4C at all times. Recommended to use ice under the inserts to help maintain and lower the temperature when thermometer readings show that it is above 4C. Also recommended to have a technician service the cooler to ensure that it has able to maintain 4C and below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Sauces/sliced vegetables on top of line cooler inside inserts >4C (40F). Note - coolers are operating <4C, however top of unit is not maintaining <4C. As discussed, use ice under inserts to maintain <4C and have unit assessed. Temperature may not maintain <4C with the lids removed or unit may need adjusting to maintain top inserts <4C. Health Officer to follow up regarding repair or reconfiguration of top insert area to ensure items are held <4C Health Officer to also supply BCCDC document on room temperature storage for 2 hours/<4 hours.
- 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): 1) "Spring Cleaning" - Clean under shelving and hard to reach areas where debris has built up, ie: under line equipment/cooking stations/prep areas/walk in cooler/dishwash area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Longer term upkeep: - Seal for door on walk in cooler requires repair -Back pizza prep cooler lid requires repair, duct tape currently holding in place.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): "delfield" under counter cooler too warm at 6 to 10°C, must be ≤4°C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
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