Canadian 2 For 1 Pizza
111-437 Martin St Penticton BC V2A 5L1 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: 1. Thorough cleaning of floors, equipment and shelving (behind & under) and contact surfaces required. 2. Back door sweep to be installed. 3. Front door (middle gap) to be filled. *Notify Inspector once completed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Manual-3 compartment sink (wash, rinse, sanitize & air dry). Chlorine solution is to be used to sanitize all prep dishware and utensils. -Operator could not locate Chlorine sanitizer at the time of inspection. -Sanitizer solution must be available and on site during all times of operation for adequate dishwashing. Sanitizing surfaces: Chlorine solution is to be used to sanitize all food contact surfaces and frequently touched surfaces. -Operator could not locate Chlorine sanitizer at the time of inspection. -Sanitizer solution must be available and on site during all times of operation for adequate sanitizing food contact surfaces and frequently touched surfaces. - Sanitizer to be in spray bottle or Sani bucket.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: 1. Back prep area: Black wall and upper cupboards are chipping and peeling. 2. Front prep cooler door seals have food debris accumulation. 3. The strip curtains in the walk in cooler have debris accumulation. 4. White standup freezer has food debris inside and grime on front of outside and handle. *A thorough cleaning of the overall premises is required and is to be maintained. *A follow up inspection will be conducted.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One sink of the three compartment sink is to be designated for handwashing. Handwashing sink was full of dishes. -Ensure handwashing sink is never obstructed, so that adequate handwashing can be conducted. -Ensure employees are conducting proper handwashing procedures in between tasks during all times of operation. -Liquid soap and paper towel to be available at all times. Handwashing in the washroom is not permitted.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This was noted on the previous inspection report: FSP could not be located at the time of inspection. Template will be sent with inspection report. -Ensure to review template and create a FSP applicable to establishment. -Ensure the FSP is on site during all times of operation.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This was noted on the previous inspection report: FSP could not be located at the time of inspection. Template will be sent with inspection report. -Ensure to review template and create a FSP applicable to establishment. -Ensure the FSP is on site during all times of operation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): test strips will be available when they open today
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): weather strip is needed at the back door as daylight is visible
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): prep table needs to be able to keep temperatures <4C at all times. inserts were found to be around 6-8C and kitchen had only opened 20 minutes ago with inserts stored in the walk in cooler overnight
- F1.7 Are foods protected from contamination?
- Observation(s): scoops were found sitting in bags of dry goods. handles of the scoop can contaminate the food items. these need to be hung on a hook or in a cleanable container
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): temperature log needs to be kept test strips are needed for checking concentration of sanitizer
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): all bags of food once opened need to be stored in a pest proof container
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sanitizer bottle doesn't work and is left hanging in the dish area. it is apparently this isn't being used as it was unsure when it was last checked 3 compartment sinks are used for warewashing, it is not known if the concentration is strong enough for sanitizing
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): premises is due for a deep cleaning of the facility. many layers of dirt and debris are caked onto the dough mixer; cleaning under and around all equipment is needed vents need cleaning, ceiling tiles are cracked and some missing
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): mops and buckets are stored in front of the deep freezer, these should be moved into the bathroom
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed sauce being cooled in large container in walk in cooler -- products being cooled are to be portioned into small shallow containers to ensure adequate cooling after cooking. Using a large container will prevent the internal core of the sauce from cooling in a timely manner, resulting in a higher risk to public health from time/temperature abused food. Operator is to demonstrate an acceptable process for cooling to EHO.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dirty dishes were being stored ontop of chest freezer. Used dishes are to be kept in a designated "to be cleaned" location and are not to be held overnight. Please clean all dishes at the end of the day as part of normal operating procedure.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pizza prep station temperature is warm - potentially hazardous food temperatures range up to 57 F. PHF items left in this station overnight must be discarded. This unit must be serviced immediately.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Staff stated that surfaces are cleaned with a degreaser and did not mention the sanitizing process for 3 compartment sink method of cleaning
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ventilation hood has not been professionally serviced since 2012.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): There is currently no hand-sink available on-site. The only available hand washing is at the staff bathroom. Washroom hand sink fully stocked with liquid soap, paper towels, hot and cold running water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 3 - Are proper cooling procedures followed?
- Observation(s): Observed a large pot of pizza sauce in the walk in cooler; probe thermometer indicates that it is at 4°C. Operator indicates that the pizza sauce was made 2 days ago, not sure if the cooling procedure fits the cooling curve requirement. Provided a copy of a cooling curve template for the operator to record the temperature, and will follow up with him to see if cooling procedure meets requirements.
- 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.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions