Canadian 2 For 1 Pizza
20-10051 Hwy 97 N Winfield BC V4V 1P6 · Restaurant - Food Service
14 inspections
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1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility in need of general cleaning under and around food preparation equipment and coolers. Corrective Action: Clean under and around all food preparation areas. Pay attention to base boards and behind coolers.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep-line cooler measured above 4°C. Corrective Action: Check and record temperatures of walk-in cooler, prep-line cooler, freezers, etc twice daily (morning and after lunch rush) to ensure running properly; read internal thermometers to ensure equipment working properly. Close top of prep cooler more often when cooler not in use to help keep temperature lower. Also, recommend using metal inserts as these hold temperature better.
- 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?
- Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate sanitizer test strips for surface sanitizer solution. Ex. Quaternary Ammonium (QUATs) based products concentration 200ppm; Chlorine Bleach based products 200 ppm. A concentration of 200 ppm chlorine bleach solution = 5 ml of 5.25% chlorine bleach to 1L of water. Test or change sanitizer bottles daily to ensure proper concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility in need of general cleaning under and around dough making/flour area and under other food preparation equipment. Corrective Action: Clean under and around all food preparation areas. Surface wiping cloths stored on counter. Corrective Action: Surface wiping cloths must be stored and submerged in sanitizer solution between tasks for at least 30 seconds. Test or change sanitizer solution every 2 hours or when visibly dirty to ensure proper concentration (ex. QUATs at 200 ppm, Chlorine bleach at 200ppm).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler top was 7-8C at the beginning of the inspection however by the end of the inspection the temperature was closer to 4C : monitor prep cooler closely to ensure a temp below 4C is maintained. The lower part of the prep cooler was 4C as well as the walk in cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips must be present to monitor the quats dispenser. Quats dispenser must be tested and documented in daily operations log. All cooler temps and pizza slice hot holding unit must be monitored and documented in daily operations log.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure there are adequate amounts of sanitizing spray bottles to sanitize surfaces and equipment . Quats dispener was verified with test strips to be dispensing 200ppm quats solution. Ensure that daily testing and documenting of the dispenser is performed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety procedures are required re the cooking and monitoring of the raw ground beef.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cups without handle were being used as scoops for dried ingredients. The use of container without handle can put food at risk of contamination by hand contact.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit was not posted in a conspicuous location.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): No light cover was installed for the lights in the downstairs container storage area.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log sheet was available for review at time of inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): DO NOT WASH DISPOSABLE GLOVES : DISPOSABLE GLOVES ARE NOT INTENDED TO BE WASHED OR REUSED. CHANGE GLOVES AFTER EACH TASK TO AVOID CROSS CONTAMINATION.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
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