Boston Pizza
545 Harvey Ave Kelowna BC V1Y 6C7 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of foods stored in prep cooler was measured above 6 °C. Internal temperature of cut tomatoes and cucumber in the prep cooler were measured at 7.2 °C and 6.8 °C. Operator was instructed to lower the cooler temperature, use lids to cover the foods, and store food in small quantities. Continue to closely monitor the temperature of this cooler, adjust temperatures or have the unit serviced if contents are not consistently maintained at or below 4°C.
- 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): Standing water was observed near the dishwashing area, and it was noted that floor was not properly sloped towards the floor drain. The floor area around the drain was observed rough, and carpet kept over the floor was observed wet and absorbent in nature. This may lead to unsanitary conditions and may attract pests into the facility. Floors in food-preparation areas, food-storage areas, and wash-up areas must be constructed to provide an impervious, durable, smooth, non-slip and easy to-clean finish. Floors subject to moisture must be sloped to allow for drainage to adequately sized and constructed floor drains. Ensure floors are maintained in a sanitary condition. Broken floor tiles near the under-counter coolers, and a hole in the FRP wall were observed. This may lead to unsanitary conditions in the facility. Floors and walls must be constructed to provide a smooth, crack free, impervious, light coloured and easy to clean finish. Various areas, including but not limited to, recirculation fan covers in the walk-in cooler, handwashing sink located in the kitchen, pizza knife, ceiling over the food prep areas, and floor area below the under-counter coolers were observed in unsanitary condition. Ensure equipment, utensils and surfaces are maintained in a sanitary manner. Follow up by January 8, 2024. Bare wood exposed on the dry storage shelves. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 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): The in counter cooler at the pass through was found to be uncovered and surface temperatures were measured at 8°C. Please ensure that this cooler remains covered aside from busy food service periods. Continue to closely monitor the temperature of this cooler, adjust temperatures or have the unit serviced if contents are not consistently maintained at or below 4°C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottles of quaternary ammonia sanitizer measured below 200ppm. Quaternary ammonia sanitizers must be maintained between 200-400ppm to ensure adequate sanitizing action. Operator discarded these sanitizers and prepared new sanitizer solution, fresh batches of sanitizer solution measured at 200ppm. I advise having the sanitizer mixing unit adjusted to dispense sanitizer at 300ppm to ensure the concentration does not fall below 200ppm before a fresh batch is prepared.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Broken and damaged ceiling tiles were observed in the kitchen. Broken/damaged ceiling tiles must be replaced to facilitate ongoing sanitary maintenance of the facility. Unsanitary conditions were observed around the back of the kitchen; walls, ceiling, and air vents require deep cleaning to facilitate the ongoing sanitary maintenance of the facility. Recirculation fan covers in the walk-in cooler were observed to have accumulated dust/debris/residue and require cleaning. Provide EHO with pictures of the identified areas once cleaning/repairs have been completed to resolve this infraction.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Older Prep Cooler with inserts filled with potentially hazardous foods in the corner showed a temperature of 8C through to 10C when tested with probe thermometer in a variety of products. Operator stated this was due to lack of covers for entire facility and that additional covers were on order. Operator voluntarily discarded food products left in unit over night (last checked at 7 AM to be less than 40F). Operator also turned unit down to ensure temperatures of inserts are able to maintain below 4C or less. All other cold holding units were found to be maintaining potentially hazardous foods at 4C/40F or less. Hot holding was found to be above 60C/140F.
- 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): Food in top inserts measured to be in the 8°C -12°C range at 11:30am. **Top inserts on cold hold tables are unable to maintain food at 4°C or colder. A permanent solution is required. If time will be used as a control, purchase timers to monitor that food in the top inserts are not held above 4°C for more than 2 hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Maintenance and cleaning required.
- 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): Food in top inserts measured to be in the 8°C-12°C range at 11:30am. **Top inserts on cold hold tables are unable to maintain food at 4°C or colder. If time will be used as a control point, purchase timers to monitor that food in the top inserts are not held above 4°C for more than 2 hours. A permanent solution is required.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Food in the cut cooler measured to be between 6-12°C. Operator informs that there is a defined procedure for the cut line cooler - food in inserts are moved to the walk-in cooler at the end of the night. **Follow-up to ensure that this practice is being done every night. Food in this cooler is not able to be maintained at 4°C or colder when ovens are turned on, and there is risk for daily temperature abuse of food. **Remind staff to reduce portions of food and to change out inserts completely.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 2.3A - No chlorine residual detected in the mechanical dishwasher. Operator called for service during the inspection. 2.3E - Remind opening staff to refill the sanitizer bottles PRIOR to starting food prep for the day. Bottles are provided in the servery.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk-in freezer is not sealing allowing condensation to build and freeze.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cut cooler was measured to be 8-9°C at the time of inspection. Staff took measures to reduce the temperature; monitor this cooler; food that isn't served for lunch service is to be discarded.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4B - Cut cooler was measured to be 8-9°C at the time of inspection. Staff took measures to reduce the temperature; monitor this cooler; Service is required. F3.4C - Cleaning required underneath/behind equipment and shelves, in the dry storage area, and walk-in cooler. - Facility maintenance needs improvement (bar area and kitchen, re-silicone around sinks). Ensure that these areas are cleaned of accumulation of dirt/debris, painted/sealed so that surfaces are non-porous and cleanable.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Gravy measured at 40°C was discarded during the inspection. Hot holding units must be pre-warmed prior to putting food for hot holding.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Pasta station - cold hold section of the cooler/pasta reheating unit does not appear to be able to maintain cold food cold. Ice was being used to help keep food in the inserts cold, but various foods (shrimp, tomato and alfredo sauces, chicken) were measured at 20°C and was discarded during the inspection. Discussed options to keep under 4°C. 2) Pizza build station - some foods (chicken wings, shrimp, chicken breast pieces) in the cold hold prep inserts were measured at 10-15°C and varied by depth. These were discarded during the inspection. Discussed options to keep under 4°C **Keep temperature records every 2 hours while trying to figure out the best cold hold methods for the follow-up inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Staff are aware of leaking prep coolers (at the salad and finishing stations) and are taking steps to protect from possible contamination; repair needed.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 2 - Are proper hot holding procedures followed?