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BOSTON PIZZA

9278 COMMERCIAL, NEW MINAS · Food Establishment

4 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
      • Clean edges of ice bin and ice machine cover. Ensure all procedures & frequencies (for cleaning) followed to meet manufacturers minimum specifications. Correct function of one handwash sink in male public washroom so adequate warm water supplied. Repair / replace dipper well in front servery so handwash station not being for cleaning scoops. Maintain appropriate single use paper toweling inside dispenser in use in staff washroom.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Many floor tiles are missing and require replacing.
  4. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Several ceiling tiles and many floor tiles are missing and require replacing.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Under equipment and shelving. Walls/shelving in walk-in cooler. Ventilation canopy over the deep fryers and pizza oven. Seals on doors. Air vents in the ceiling. Bottom of prep cooler on the back line holding water.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • bolognese sauce being hot held measured 40.6*C. Sauce was moved to the stove to be re-heated to 74*C during the inspection. Hot holding equipment must maintain 60*C or higher.