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BROOKLYN PIZZA

7801 HIGHWAY 14, BROOKLYN · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • General cleaning required of food establishment including but not limited to dough room, walls, under equipment, staff washroom, hand sink, etc. & remove unused items. All food & packaging must be stored properly & off of the floor >= 6 inches / 15 cm. Open dry ingredient bags must have leftover portions stored in tightly covered food grade containers. Provide additional storage rack / platform(s). Complete construction so washable walls and install light fixture in storage room under stairs.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • General cleaning required of food establishment including but not limited to dough room, prep. table, under equipment, walls, janitors room etc. & remove unused items. All food & packaging must be stored properly & off of the floor >= 6 inches / 15 cm. Open dry ingredient bags must have leftover portions stored in tightly covered food grade containers.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cooked donair meat must be rapidly cooled at 2 inch depth or less so rapid cooling curve is met. 1. 60C-20C in 2 hours or less then 2. 20C-4C in less than the next 4 hours. Return cooked product to refrigeration promptly to cooling curve. Operator corrected & will manage issue.
  3. Inspection

    4 infractions

    • 19(1)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWSHING FACILITIES.
      • Provide paper toweling in dispenser in staff washroom (corrected during inspection). Post acceptable handwashing procedure sinks at all handwash sinks.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF ACCEPTABLE FOOD HYGIENE TRAINING COURSE.
      • Owner to renew or provide copy of valid food hygiene training course certificate to inspector and maintain copy on site.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cover exposed glass tube over pizza oven (shielded or shatterproof). Post 3 compartment sink method signage at sinks (corrected during inspection).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD, SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding >60 /140F in foods. Food must be made hot / reheated and cold <4C immediately. Unit must be serviced / adjusted and holding >60C at all times. Operator adjusted unit and will manage it.