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Boston Pizza Spruceland

102 - 841 Central Street West, Prince George, V2M 3C8 · Restaurant

2 inspections

  1. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed potentially hazardous food items in the prep coolers to be above 4°C (Public health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator to ensure to close the lids of all prep coolers, Monitor temeprature and provide proof of records. Reach out to a professional if the temperature contonues to be above 4°C. Higher risk potemtially hazardous food items were moved into a properly working cooler at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizing solution detected in the chemical (Iodine) glasswasher. (Public Health Significance) - Inadequately sanitized glasses can harbour disease causing pathogens, such dishware and food handling equipments when reused can contaminate the food and cause food-borne illness. Ensure that the chemical (Iodine) sanitizer solution of the chemical glasswasher is maintained at 12.5 ppm -25 ppm to ensure adequate sanitization of glasses.
      • Corrective Action: Consult a professional and ensure that the glasswasher is repaired. Glasses should be sanitized in the chemical dishwasher meanwhile.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grime, grease, food debris on the floors, walls, and underneath equipment in the dry storage area and kitchen. (Public Health Significance) - Accumulation of significant amounts of grease, grime, dust and food debris in the food premises can cause physical contamination of the food, such food items if consumed can cause illness.
      • Corrective Action: Ensure that the entire facility is thoroughly cleaned, especially the kitchen and dry storage area and is maintained in a sanitary condition.
  2. Initial Inspection

    0 infractions