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Canadian 2 for 1 Pizza

1004 Columbia Ave Castlegar BC V1N 1H2 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips must be obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Discussed with operator the two compartment sink dishwashing method. Operator has not been sanitizing dishes after wash and rinse step. Sanitizing step is critical as it can prevent illness by killing any leftover microorganisms that may have survived the washing. Sign for proper dishwashing procedures is provided with the report. Use test strips to check sanitizer concentration (must be at 100ppm).
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel was absent from the staff toilet. Paper towel is provided during inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE certificate being expired. At least one food handler per shift must have valid certificate. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, expired on July 29, 2018. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): More frequent cleaning of door handles and other intermediate food contact surfaces needed.