Boston Pizza Cranbrook
510-1500 Cranbrook St N Cranbrook BC V1C 3S8 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large Prep Cooler (South) 11 C
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Large Cooler requires repair
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Debris (floor) on the side Ice Maker requires cleaning.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Sauce in inserts surrounded by ice in prep area measured ~10C. Food items in this prep area may be exposed to heat from nearby cooking appliances. Staff noted that food products in the prep area are used up very quickly. Corrected During Inspection: Amount of sauce in inserts was halved and ice was moved around to help with cooling action. Temperature of sauce dropped to ~6C. Operator and staff were notified that potentially hazardous foods cannot be left in the "danger zone" (4-60°C) for more than 2 hours after which they should be discarded. Further Corrective Action: Install a reliable method to keep potentially hazardous foods in this area cool (e.g. mechanical cooling, additional ice, smaller containers, a hood/cover to help with cooling action, etc.).
- 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): Observation: One bucket of QUATs based sanitizer in the bar area measured below 200 ppm. Corrected During Inspection: Staff prepared a fresh sanitizer bucket that measured between 200-400 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sauces in cold holding units in salad prep area found at 10°C - 14°C. All potentially hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens. Adjust cooler so that it hold food at 4°C or below.
- 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): No chlorine residual was detected on the dishes in the mechanical dishwasher. Proper sanitizer levels are needed to ensure dishes are correctly sanitized to remove contamination. Fix the dishwasher so that it properly sanitizes the dishes.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is an accumulation of food debris and grease under the grill and deep fryers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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 equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Multiple wiping cloths that are visibly dirty seen left out. Sanitizer buckets are readily available. Cook placed cloths back in 200 ppm QUATs solution in sanitizer bucket. This was corrected during inspection. Glass washer noted at 25 ppm iodine- Good. Chlorine dishwasher noted at 100 ppm chlorine- Good.
- 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): Back door exit leading to the kitchen does not have adequate gap protection against entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths were observed to be on food contact surfaces without sanitizing solution and visibly dirty. Operator retrieved containers with sanitizer solution and placed wiping cloths inside. This was corrected during inspection.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Internal temperature of French onion soup was measured at 23C at the time of inspection. Assistant manager indicated soup was cooled in the cooler and then stored in inserts in the prep cooler by the cook line. Assistant manager is aware to cool foods in an ice bath and shallow containers. Ensure potentially hazardous foods are being cooled from 60C to 20C within 2 hours and from 20C to 4C or less within the next 4 hours. Options for rapid cooling include using small/shallow containers and ice water bath.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Salad dressing stored in inserts were measured between 5.5-8C in the prep cooler across from the cook line. Lower compartment was measured between 9-13C. Assistant manager indicated the cooler will be serviced immediately. He stated foods in inserts will be stored on ice to retain cold temperature and ice will be changed every 2 hours. Ensure all potentially hazardous foods are stored at 4C or below. Please service the cooler to ensure it is operating at or below 4C. Potentially hazardous foods that are stored in the danger zone (between 4-60C) for 2 hours or more must be discarded or transferred to a cooler that is operating at or below 4C. During busy periods, store small portions on ice to ensure they are used up within 2 hours.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 0-50 ppm quaternary ammonium solution is available in spray bottles. Quat test strips are available. Ensure 100 ppm bleach (2 mL bleach to 1 L water) or 200 ppm quaternary ammonium solution is available at all times for proper sanitization of food contact surfaces, equipment, and utensils.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not dispensing and hot water was not available at the handsink by the walk-in cooler. Ensure all handwashing facilities are equipped with hot and cold running water, properly located liquid soap and paper towels in dispensers to allow for proper handwashing.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site at the time of inspection. Please locate the Sanitation Plan and ensure it is available on site to be reviewed and implemented by staff.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions