Boston Pizza
700-500 Notre Dame Dr Kamloops BC V2C 6T6 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General cleaning needed throughout kitchen to remove accumulated debris and dirt. Increased frequency of cleaning is needed to address this. Focused cleaning needed to address: - build-up of dust/grease on ceiling and some wall surfaces - build-up of soil on high touch surfaces - food and grease accumulation behind and under kitchen equipment, and bar equipment - spilled syrup in pop room
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Copy of sanitation plan was not available onsite
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Mop sink room - Cluttered, requires cleaning and removal of items that are not being used 2) Corrected During inspection (CDI): brooms and other items kept nearby the dough making machine this can create conditions for possible cross contamination, this was immediately removed and machine to be cleaned and sanitized prior to use. The suggestion was to use broom wall hangers instead inside the mop sink room possibly. 3) Dishwasher area - was cleaned, however, cleaning is still required directly under the dishwasher machine, shelving in this area also requires repainting or replacement. 4) Manager was told to remove the large sign above the pizza prep cooler area. It has been noted from previous inspections through it is cleaned regularly the issue is that the location allows for quick build up of dust and debris. The vent faces this sign and at the time of the inspection dust was observed on it. The manager agreed to remove this sign. 5) Walk in cooler - shelving is being to rust, ensure this is replaced or resurfaced. From prior inspection, the following was noted for longer term: 1) Back shelving where pizza pans are stored needs repainting/refinishing as paint and surfaces have chipped and worn, making it difficult to adequately clean and sanitize. Liners might also be considered for these. 2) New ceiling tiles required - If they cannot be cleaned (see above). 3)Caulking and sealing in many locations has worn down/debris built up and should be replaced 4) Walls - some of the FRP board may need replacing if stains and integrity cannot be maintained. 5) Chipped floor tiles to be repaired as needed
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires a thorough, professional cleaning to address sanitization and age of kitchen surfaces and equipment. A few key areas noted: • Walls: under all sink areas/dish pit/dishwasher, wall behind dough mixer, above counter walls where debris has accumulated and difficult to remove with staff resources. • Floors: under equipment, adjacent to equipment throughout the kitchen - dark debris/grease build up and accumulation • Mop sink room - extremely dirty and cluttered, requires thorough cleaning and removal of items. • Overall cleaning of surfaces, equipment, venting, ceilings, wiring where dark debris, grease and dust balls have coated and built up. After a thorough cleaning/in conjunction with the cleaning, the following will also need to be addressed: • Back shelving where pizza pans are stored needs repainting/refinishing as paint and surfaces have chipped and worn, making it difficult to adequately clean and sanitize. • New ceiling tiles required - due to the extreme saturation/dark amber colour of these tiles, it appears that they are beyond cleaning and will need to be replaced. • Caulking and sealing in many locations has worn down/debris built up and should be replaced • Walls - some of the FRP board may need replacing if stains and integrity cannot be maintained. • Chipped floor tiles to be repaired as needed
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • See above regarding cleaning and upgrades to kitchen.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • There must be one staff member at all time with FOODSAFE/Equivalent. Advised that staff are registered to take FOODSAFE in November.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • [1] Multiple areas in need of better sanitation, walls were observed to be in unsanitary conditions, behind cooking line needs cleaning, dust built up on ventilation observed. These all pose possible risk of cross contamination for food or other surfaces. • [2] As discussed with operator, wiping cloths are to be stored in a sanitary manner, not stored on the prep table between use. This is a repeat infraction, staff were educated about the importance of this. Having the wiping cloth in solution prevent possible pathogen growth and re-contamination risk for surfaces. This was Corrected During Inspection (CDI), the operator placed the wiping cloth in a sanitizer solution. • [3] A sign located above the prep cooler was observed to be covered in dust and debris, this poses a possible cross contamination risk to the food below. Corrective Actions: [1] These areas must be cleaned to be in a sanitary condition. Some areas must be cleaned and sanitized. [3] This sign must be removed, it must be cleaned and sanitized so it is in a sanitary condition before it can be re-installed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Peroxide and chlorine test strips have expired. Operator will replace the test strips with new ones located in the back storage. • Ensure thermometers are available in all coolers/freezers and accurate within 1C.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning required in kitchen area and behind and underneath equipment. All empty cardboard boxes and other recycling material not intended for use must be discarded as necessary. • As discussed with operator, wiping cloths are to be stored in a sanitary manner, not stored on the prep table between use.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Ensure permit fees has been paid and a valid decal for this year is displayed on the operating permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Bar left temperature >4C. Items internal temperature between 10C to 14C. Operator said items in the cooler would be discarded. Any potentially hazardous food must not be kept in the cooler until it can maintain 4C or less.
- F1.7 Are foods protected from contamination?
- Observation(s): • Spoon handle sitting in the garlic butter spread during the inspection. Handles can be a source of cross contamination. Ensure ensure the handles of spoons or scoops are not sitting in foods. Correct right away. • Scoop left in ice in the bar area. Second scoop left sitting on the counter. Ensure ice scoops are protected from contamination and not left sitting in the ice. Correct right away.
- F1.7C Ready-to-eat foods must be handled/displayed 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): • Floors in walk in freezer require cleaning in hard to reach areas. Correct right away. • Preparation cooler by the 2 compartment sink missing handle. Replace the handle to minimize risk of contamination of the food in the prep table. Correct by May 12, 2021.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Air duct covered by cardboard near pizza dough area. Remove cardboard right away. If blocking off the vent, ensure the cover is a smooth and easily cleanable surface (hard plastic, metal) and the other vents allow for adequate make-up air for the kitchen. • Wood shelves under dough preparation area need to be refinished and resurfaced so the material is non-absorbent and easy to clean. Correct by May 19, 2021.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Cleaning of the hard to reach areas in the kitchen as discussed with staff at the time of inspection to be completed: under equipment in the kitchen and bar area, walls where food stains and debris have accumulated, between the kickplate and tile where food debris has built up. Health Officer will attend on or shortly after the date noted above.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Walk in cooler leak (dripping water in hanging corona bucket) to be repaired. 2) Tiles that are missing in the wall under the 2 compartment sink area to be repaired/replaced. 3) White paint where dry goods are stored under prep shelving to repainted/refinished it has worn down to wood and surfaces must be smooth, light coloured and impervious to moisture.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning behind freezer/grill area to be undertaken. Remove the old/broken equipment as needed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher had lost prime (air bubbles) at the time of inspection. Health Officer primed the sanitizer and concentration of sanitizer was restored during site visit. RESOLVED during 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): 1) Cleaning required in hard to reach areas as follows: a) Floor and equipment behind the deep fry area has an accumulation of grease and food debris. b) Floor under the back dough preparation shelving area has an accumulation of food and debris. c) Wall adjacent to the pizza oven (finished end), under the shelving has food spatter/debris. d) Floor and wall under the dish wash/dish pit area requires cleaning as food and debris have built up. e) Overall, clean and sanitize any surfaces that have food/debris, such as walls, storage cubicles etc. Above noted items to be corrected by date listed above.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): 1) Food contact wiping cloths are to be kept in sanitizer solution when not in use. As per Canadian Food Retail and Food Services Code, Section 4.2.5: Wiping cloths, when not in use, should be kept in a separate sanitizing solution which is maintained at an adequate concentration and free of debris, cloudiness and other matter that may interfere with the effectiveness of the sanitizer. Wiping cloths can become breeding grounds for pathogens that have the potential to transfer to food contact surfaces if they are not kept in an adequate sanitizing solution. Sanitizer solution should be checked every few hours and changed as needed. This was discussed with staff during inspection. CDI.
- 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): 1) Ceiling/walls require thorough cleaning/sanitizing as dust, food debris has built up. Advised by manager outside contractor may be coming in for walls/ceilings/floors. Please confirm with respect to the cleaning and sanitizing of walls/ceiling/floors. Thorough cleaning to be completed by date noted above. 2) Condenser leaking in walk in cooler. Advised by staff that this unit cannot be further repaired and that a new one may be required. Staff advised that owners currently reviewing options and renovations may be planned. Please advise as to the plans for this and timelines. Ensure that no food items are stored directly under this area as this could potentially contaminate food or food contact containers. 3) Line cutting boards are scored and require refinishing or replacing as deep scores make it difficult to clean and sanitize the food contact surfaces effectively. Please refinish or provide new cutting boards by date noted above. 4) Surfaces such as flooring have cracked/worn. The flooring is causing drainage issues for the pizza line cooler (Bucket provided to catch drainage) If renovations are planned, this should include repairs to cracked/worn surfaces that may be difficult to clean and sanitize. Please advise of plans/timelines with respect to this.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Front preparation sauces > 4 deg C at time of inspection. Ensure that these food items are maintained < 4 deg C. Alternately, items can be kept at room temperature for 2 hours, if the containers are marked with the time and any leftovers discarded after 2 hours. EHO will follow up tomorrow to confirm temperatures. 2) Thermometer required for front creamer/milk cooler in servery area.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1)Chlorine sanitizing dishwasher not maintaining 50ppm chlorine. Call for service, do not use the dishwasher for sanitizing until it can maintain 50ppm. Staff should, as a minimum check the detergent levels in the bottles and use test strips to check the sanitizer concentration daily to ensure that the sanitizer is being provided. 2) Wiping cloths, when not in use, must be stored in sanitizer solution. Alternately, use sanitizer in spray bottles with single use paper towel. Wiping cloths, when sitting outside of sanitizer can be subject to contamination. 3) Ice scoop was not stored in a sanitary manner. Scoop was placed in a sanitized container at the time of inspection. RESOLVED. EHO will follow up tomorrow.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Deep cleaning of kitchen required. Have staff clean and sanitize shelves, walls and floor where food debris has accumulated. 2) Ceiling requires cleaning. 3) Leaking cooler (cloths and a small bucket provided to catch dripping). Ensure unit is repaired. Repair has been called.
- 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions